Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Riley Morrison | Canadian | 1994 | RYA YACHTMASTER OFFSHORE 200T/ USCG 100T | English |
| Crew | Glen Massey | Super Yacht Training Academy Professional Chef Course |
MEET YOUR CREW:
Captain: Riley Morrison
Chef: Glen Massey
Stewardess: Airiana Ramos
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!
Chef Glen is South African with a passion for all things flavourful. With 10 years of hospitality background as a mixologist and restaurant manager, he decided to take his creative streak head-on and pursue the wonderful world. He completed his culinary training at the Super Yacht Culinary Academy in Cape Town, South Africa. He loves to travel and bring his experiences and stories alive through the dishes he serves. Glen specialises in fresh light meals bringing a sense of place to your vacation. Still, like any good chef, he hides up his sleeve a repertoire of culinary delights from around the world. He enjoys the challenge of cooking for a different group of individuals and loves the personal touch of working on a yacht.
Airiana grew up standing on a chair at her grandmother’s side in the kitchen. There she was taught to cook and bake and to this day can make a perfect cookie and a mean zucchini bread. On weekends and on vacation, she was out exploring the Blue Ridge Mountains of North Carolina with her friends, camping, hiking and rock climbing.
After school she found her way to Florida and with hard work and determination she got her foot in the door and on the her path within the yachting industry.
She feels that her heart belongs in the Caribbean where she has worked on yachts as a stewardess and also became a PADI Divemaster.
Airiana is kindhearted and vivacious, always placing the interests of her guests first.
Striving for the best possible service she can offer!
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| 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 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
MEET YOUR CREW:
Captain: Riley Morrison
Chef: Glen Massey
Stewardess: Airiana Ramos
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!
Chef Glen is South African with a passion for all things flavourful. With 10 years of hospitality background as a mixologist and restaurant manager, he decided to take his creative streak head-on and pursue the wonderful world. He completed his culinary training at the Super Yacht Culinary Academy in Cape Town, South Africa. He loves to travel and bring his experiences and stories alive through the dishes he serves. Glen specialises in fresh light meals bringing a sense of place to your vacation. Still, like any good chef, he hides up his sleeve a repertoire of culinary delights from around the world. He enjoys the challenge of cooking for a different group of individuals and loves the personal touch of working on a yacht.
Airiana grew up standing on a chair at her grandmother’s side in the kitchen. There she was taught to cook and bake and to this day can make a perfect cookie and a mean zucchini bread. On weekends and on vacation, she was out exploring the Blue Ridge Mountains of North Carolina with her friends, camping, hiking and rock climbing.
After school she found her way to Florida and with hard work and determination she got her foot in the door and on the her path within the yachting industry.
She feels that her heart belongs in the Caribbean where she has worked on yachts as a stewardess and also became a PADI Divemaster.
Airiana is kindhearted and vivacious, always placing the interests of her guests first.
Striving for the best possible service she can offer!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Riley Morrison | Canadian | 1994 | English |
| Crew | Glen Massey |
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. Additional dives are offered at $50 per guest per dive.
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
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
Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt
Pancakes
Bacon, maple syrup, side eggs
Breakfast Spread
Tarragon scrambled eggs, bacon, sausages, pastries, fried tomatoes, baked beans
Banana French Toast
House made banana bread, battered and fried
Bacon, maple syrup, fresh fruit and preserves
Potato Rosti
bacon, kale salad, Boiled egg, & bagna cauda sauce
Veg: no bacon, scrambled tofu, miso bagna cauda
Coffee cured salmon
House curred salmon, everything creamcheese and toasted bagle
Eggs Benedict
Choice of ham, or spinach
Tarragon hollandaise, freshly toasted english muffin
Omlette
Bacon and emmantaler 2 egg omlette
Veg option: Broccoli and cheddar or spinach and mushroom
Fish: Smoked salmon and dill
Lunch
Tuna & Avo Open Sandwich
Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing
Chicken Caesar
House made dressing, grilled chicken, seasonal greens and house made torn croutons
Gourmet Burgers
Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto, and arugula
Shrimp Tacos
Shrimp cooked in a spicy chipotle adobo, mexican slaw
Served with mexican street corn on the cob
Lobster Roll
Hawaiian hoagie rolls, Anegada Lobster, white slaw and house made old Bay Crisps
Chicken Kofta Wraps
Hummus, carrots, sprouts, yogurt and cucumber, charred onion and mint salad
Grilled Cheese and Gazpacho
Swiss and proscuitto. Served with a spanish gazpachio
Appetizers
Papaya and Prosciutto Salad
Candied hazelnuts, basil, feta, tamarind dressing
Baked Pears
Gorgonzola, Honey, alomonds, herbs
Ceviche
Coconut leche de tigre, grilled citrus, cilantro,cucumber, raddish
Veg: oyster mushrooms
Beetroot “Tartar”
Roasted beets with whipped feta, pistachios and truffle honey
Crab and Mango Salad
Roasted poblano peppers, cucumber, celery and dill
Sweet Pea and Pork wontons
Pea puree, sticky asian pulled pork and coconut sambal
Chicken Salad
chicken breast with a tahini and parsly dressing, cous cous, orange, fennel seasonal greens
Mains
Beef Fillet
Truffle parsnip purre, root crisps, charred broccoli, demi glace
Pesto Carbonara
Pancetta and shrimp, pecorino romano, pepper and a drizzle of sundried tomato pesto
Tahini Chicken Salad
Bone in chicken thigh, citrus turmeric and mint w/ tunisian spinach and butterbean
Five Spice Chicken
Roasted chicken breast, vietnamese cucumber salad, steamed jasman rice
Scallop and Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oill
Herb Crusted Lamb Rack
Zataar crusted New zealand lamb served with house made gnocchi and mint yogurt
Whole Baked Snapper
Snapper baked “al Pastor” served with mexican green rice, grilled limes and seasonal roast veg
Guava Glazed Pork Ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, seasonal sides
Dessert
Poached Pears
Served with home ice cream
Lemon Polenta Cake
Mandarin mascarpone and candied mandarins
Cherry and Black Pepper Crumble
Fresh cherries, brandy, black pepper, almond granola crumble with maraschino chantilly cream
Churros
Cinnamon and sugar w/ salted chocolate ganache
Raw Passionfruit Key lime
Almond and date crust
Tiramisu
Dark chocolate, cherry, cognac, coffee and macarpone cream
Date Spice Cake
Warm date cake with caribbean spices served with a coconut butterscotch sauce
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.