Mahasattva

• Dining Seating for 8
• Special Diets Accommodated
• Kosher Diets Accommodated

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

MEET YOUR CREW:
CAPTAIN: RILEY MORRISON 
CHEF: GLEN MASSEY - SuperYacht Culinary Certification, Ecole DuCasse Paris Culinary Certification
STEWARDESS: LOVISA GUSTAFSSON - PADI Dive Master


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 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.
 

Lovisa grew up in Sweden and before entering the maritime industry she worked internationally as a destination and service manager across Cyprus, Mallorca, Gran Canaria and Thailand. This experience developed her ability to coordinate logistics and provide consistently high levels of guest service. Her background also includes hospitality management, barista and cocktail service, event logistics and leading activities for children and teenagers.

A former elite-level footballer, Lovisa brings discipline, resilience, energy and a strong team ethic. She has natural ability to create positive relationships with anyone she meets.  She is a qualified PADI Divemaster with a genuine passion for the ocean and extensive experience working in and around the water.