Akasha Yacht Description
Modern Lagoon, proper space. AKASHA is a 62-foot Lagoon sailing catamaran built in 2018, set up to sleep 8 guests in 4 double suites. Big beam, big payoff.
Four equal cabins. The layout is simple and group-friendly: a primary suite plus three more queen-bed cabins, all with private bathrooms. No one draws the short straw.
Water time is easy. A standup jet ski, wakeboard, kayaks, paddleboards, floating mats, and snorkeling gear keep the day moving from swim to tow to drift. Minimal planning required.
Comfort stays switched on. Full air conditioning, a BBQ for casual deck meals, and a salon TV with indoor audio (plus a surround system) cover the heat and the downtime.
Accommodation
Cabin configuration: not specifiedBeds: 4 QueenCaptain Only
No Captain OnlyWhat is the cabin arrangement of Akasha?
- 4 VIP cabins
Akasha
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Weekly price: $44,625 - $44,625
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- Builder: Lagoon
- Consumption: 30 Litres/Hr
- Cruising Speed: 7.99
- Max. Speed: 12
- Built Year: 2018
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AKASHA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2026 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | ||||
| Winter 2026 to 2027 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | ||||
| Summer 2027 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 | $44,625 |
Price Details
Price from: USD44,625
High season rate: USD44,625
ONLY Day Charters Available -
2-8 guests: 5 hours - USD 7,500 per day + 14% Bahamian Tax - All inclusive (lunch and drinks)
$600 every extra hour
--------------------------------
Week charters for November - December 2026 on request
Amenities
No accommodation features, Watermakers, Air conditioning, WiFi connection, Bluetooth speakers/sound system connection
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Jet Skis (standup) | Jet Skis (standup) for riding on the water. |
| Tube - towable | Towable tube for being towed behind the tender. |
| Wakeboard | Wakeboard for riding behind the tender. |
| Paddleboards | 4 paddleboards. |
| Kayak | Kayak for paddling. |
| Floating mats | Floating mats for relaxing on the water. |
| Bote floating island | Bote floating island for lounging on the water. |
| Snorkeling equipment | Snorkeling gear for guests. |
| Fishing gear | Fishing gear for guests. |
Other Entertainment
TV and Surround system
Crew
Christian runs Bahamas-focused itineraries with local knowledge from years based in the islands. He is also a dive instructor and uses his sailing background to keep days well-paced between anchorages and activities.
- Chilean nationality
- Born and raised in Santiago de Chile
- Dive instructor and captain
- Around 45,000 sea miles
Iris cooks with a travel-driven range of flavors, drawing on time tasting and learning across Thailand, India, South America, and Europe. Her background helps her keep menus varied across the week while staying consistent meal to meal.
- Dutch nationality
- Grew up in Holland with a father who was a chef
- Influences include Thailand, India, South America, and Europe
- Cultural anthropologist
Menu
Day 1
Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise
Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice
Dessert: homemade lemon pie
Day 2
Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing
Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese.
Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side
Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs.
Day 3
Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.
Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad
Dessert: Nutella crepe with ice cream
Day 4
Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad
Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad
Dessert: homemade mango yoghurt mint sorbet
Day 5
Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo
Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini
Dessert: coconut ice cream with cookie crumbles
Day 6
Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing.
Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad.
Dessert: tiramisu
Day 7
Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander.
Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad.
Dessert: grand dessert
Day 8
Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips.
Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad
Dessert: Oven-baked pears with cinnamon and vanilla ice cream
Reviews
Christine
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