Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | 0 | English | |||
| Crew |
MEET YOUR CREW:
The captains will be on rotation
CAPTAIN:
RILEY MORRISON – RYA Yachtmaster Offshore 200T / USCG 100T
Feb, March, April, Aug, Sept, Oct
RYAN HAYES – RYA Yachtmaster Ocean 200 T
Nov, Dec, Jan, May, June, July
CHEF: GLEN MASSEY – SuperYacht Culinary Certification, Ecole DuCasse Paris Culinary Certification
STEWARDESS: JESSICA WELLS – PADI Dive Instructor
Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain’s license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he’s now eager to share his passion for the ocean with you on Mahasattva ensuring an unforgettable adventure that exceeds your expectations.
Chef Glen is a South African culinary artist with a decade of experience in the hospitality industry. Originally a mixologist and restaurant manager, his passion for flavor led him to pursue formal training at the Super Yacht Culinary Academy.
In 2024, Chef Glen further honed his skills at the École Ducasse Paris Campus, a world-renowned institution. This prestigious culinary school equipped him with advanced techniques and a deeper understanding of global cuisine.
Known for his fresh, light, and locally-inspired dishes, Chef Glen believes in bringing a sense of place to every meal. However, his culinary repertoire extends far beyond regional fare. He enjoys the challenge of creating diverse menus and loves the personal touch of working on a yacht.
Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.
Captain
Ryan Hayes
Captain
Riley Morrison
Chef
Glen Massey
Stewardess
Jessica Wells
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Summer 2025 | Inclusive | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Winter 2025 to 2026 | Inclusive | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Summer 2026 | Inclusive | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: St. Thomas USVI and BVI
St. Vincent and The Grenadines
Please inquire for additional location availability.
MEET YOUR CREW:
The captains will be on rotation
CAPTAIN:
RILEY MORRISON – RYA Yachtmaster Offshore 200T / USCG 100T
Feb, March, April, Aug, Sept, Oct
RYAN HAYES – RYA Yachtmaster Ocean 200 T
Nov, Dec, Jan, May, June, July
CHEF: GLEN MASSEY – SuperYacht Culinary Certification, Ecole DuCasse Paris Culinary Certification
STEWARDESS: JESSICA WELLS – PADI Dive Instructor
Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain’s license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!
Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he’s now eager to share his passion for the ocean with you on Mahasattva ensuring an unforgettable adventure that exceeds your expectations.
Chef Glen is a South African culinary artist with a decade of experience in the hospitality industry. Originally a mixologist and restaurant manager, his passion for flavor led him to pursue formal training at the Super Yacht Culinary Academy.
In 2024, Chef Glen further honed his skills at the École Ducasse Paris Campus, a world-renowned institution. This prestigious culinary school equipped him with advanced techniques and a deeper understanding of global cuisine.
Known for his fresh, light, and locally-inspired dishes, Chef Glen believes in bringing a sense of place to every meal. However, his culinary repertoire extends far beyond regional fare. He enjoys the challenge of creating diverse menus and loves the personal touch of working on a yacht.
Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.
Captain
Ryan Hayes
Captain
Riley Morrison
Chef
Glen Massey
Stewardess
Jessica Wells
Accomodation
Amenities
Electronics
General
Leisure
All dives will be guided by our onboard Dive Master.
If your last dive was more than a year ago, we’ll start with a refresher dive.
Two GoPro's ready to record your experience.
4 dives are included per diver.
PLEASE NOTE:
In locations where the vessel is required by law to make use of rendezvous diving/local dive operators, this cost will be for the guest account.
Other Specs
2 Sub-Wings
Wakeboard
Water Skis
2 x 2-person kayaks
2 x SUP boards
Inflatable Floating Dock
Large towable Tube
1 GoPro's with Underwater Dome and multiple adventure mounts
Large ergonomic pool noodles
Inflatables
1 E-foil
Mahasattva accommodates 8 guests in 4 spacious queen cabins with en-suite with stall showers and electric freshwater flush toilets with bidets. All cabins also has 32″ Smart TV’s and USB charge ports for your devices.
Large salon for lounging with a large pop-up TV, or formal dining. Large aft deck lounge and alfresco dining area with access to the water on two wide sugar scoops with SS steel ladders and deck showers. On top, a spacious fly-bridge with a 360-degree view, fridge, bar, and lounge area. On the bow, two large lounge areas, trampolines, and bow seats for spotting dolphins.
Mahasattva is fully air-conditioned 24/7.
Equipped with wine fridges.
The Crew has separate accommodations and separate shower and restroom facilities.
Fans throughout the boat.
Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day
We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats.
In the evenings we turn on lights. Close blinds….switch the A/C on if not already on
CHEF GLEN’S SAMPLE MENU
Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt
Pancakes
Yoghourt pancakes, maple chantilly cream, banana, crispy bacon, pecan nut
side of scrambled egg
Avo smash
Hummus, avo, feta, fresh herbs, fried egg, crispy bacon
Shakshuka
Spiced tomato, red pepper poached egg, fresh herbs, labne, flatbread
Potato Rosti
bacon, spinach, kalamata olives, blistered tomatoes, scrambled egg, tzatziki
Home cured salmon
Coffee Cure, everything cream cheese. house dill pickle
Eggs Benedict
Homemade english muffin, hollandaise, poached egg, pork belly
Omelette
Kimchi, aged cheddar, furikake
Superfood smoothie Bowl
banana, berries, almond, coconut milk, chia, raw cacao, lions mane, vegan protein powder
Lunch
Seared Tuna salad
Sesame crusted seared tuna, crispy rice noodles,peanuts, cucumber, herbs and a vietnamese dressing
Caesar Salad
Homemade croutons, yoghourt marinated chicken, pickled onion, walnuts, apple homemade dressing
Burgers
Homemade patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto
Watermelon salad
Pulled pork Taco
slow cooked pork in a traditional Mexican style adobo, pineapple slaw, lime crema, pickled onion
Served with street style elote
Crab Roll
Lump crab,herb butter, white slaw, mango gel, grilled brioche and homemade old Bay Crisps
Baby calamari
Grilled calamari, Israeli cucumber salad, muhammara and flatbread
Moules – Frites
White wine, Pancetta, leaks served with double fried fries and homemade aioli
Appetisers
Tomatoes and Burrata salad
Marinated tomatoes, burrata, fresh herbs, toasted almond, tomato vinaigrette
Baked Pears
Camembert, confit duck, truffle, honey, walnuts
Ceviche
fresh local fish,charred lime, celery, onion, ginger, garlic served with tortilla chips
Beef tartare
Classic beef tartare, fresh herbs, cured egg yolk, toast
Lobster
Butter poached lobster, kimchi pot sticker, elderflower and fennel fumet
Sweet pea and Pork bao
Coconut pea puree, pork belly and coconut sambal served on a steamed bao
Chamomile cured fish
Chamomile, lime, pickled cucumber, homemade chilli crisp, ginger
Mains
Beef tenderloin
Truffled pomme puree, root veg, port jus
Shrimp Carbonara
Homemade pasta, guanciale, shrimp, peas, pecorino
Chicken “Blanquette”
Pine Nut and ricotta stuffed chicken breast, sherry cream, mushrooms with a warm salad of haricots verts
Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oil
Herb Crusted Lamb
Cauliflower puree, pomme dauphine, herb oil, olive caramel, jus
Seabass
Grilled sea bass, zucchini puree, charred sweet peppers, salsa Verde and spiced couscous
Crispy Duck
Cherry jus, polenta cake gratin, maple glazed carrot, and charred orange
Dessert
Poached pears
Red wine poach, home-made ice cream,olive oil, sea salt, ginger crumble
Lemon polenta cake
Mandarin mascarpone and candied mandarins
Cherry and black pepper tiramisu
Cherry gel, dark chocolate, cognac, diplomat cream
Churros
Cardamom and cinnamon and sugar w/ salted chocolate ganache
Passion fruit and Tart
White chocolate, shortcrust pastry, french meringue, vanilla
Millefeuille
Ruff puff, white chocolate cream, raspberry’s chipotle gel, pistachio
Rum Baba
Pate a baba, Caribbean spiced Chantilly, black cardamom and Kaffir syrup, local rum
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.