AKASHA Yacht Description
AKASHA delivers the perfect balance of refined elegance and ocean adventure. This superb 62' Lagoon Essence is a limited edition masterpiece. She offers stylish open living areas and plenty of deck space, but the true crown jewel is the breathtaking Master Stateroom with direct deck access—your private sanctuary with seamless indoor-outdoor flow.
The social heart of the yacht is the stunning open galley, turning every meal into a gourmet theater where your chef prepares fresh delicacies in full view. This connects seamlessly to the salon, finished in a soothing color palette with panoramic windows that flood the space with natural light.
Beyond the magnificent owner's suite, AKASHA accommodates up to 8 guests in three additional elegantly-appointed double cabins. True to her Essence status, every cabin features a private ensuite bathroom, television, and plenty of space for your personal items.
When it’s time to play, AKASHA is fully equipped for every whim: drift weightlessly on the Floating Hammock, carve through the waves on the Wakeboard, or host a party on the Bote Floating Island. Complete with 4 paddleboards, premium snorkeling gear, fishing equipment, and floating mats, she is the most well-equipped charter in the fleet—all served by an experienced and delightful crew.
Captain Only
No Captain OnlyWhat is the cabin arrangement of AKASHA?
- 4 VIP cabins
AKASHA
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Weekly price: $34,000 - $38,000
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Lagoon
- Consumption: 30 Litres/Hr
- Cruising Speed: 8
- 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 | $34,000 | $34,000 | $34,000 | $36,000 | $36,000 | $38,000 | $38,000 | ||||
| Winter 2026 to 2027 | $34,000 | $34,000 | $34,000 | $36,000 | $36,000 | $38,000 | $38,000 |
Price Details
Price from: USD34,000
High season rate: USD38,000
Day Charters Available - 2-8 guests: USD 7,500 per day + 14% Bahamian Tax - All inclusive (lunch and drinks)
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All Rates + 25% APA + 14% Bahamian Tax
Weekly rates:
2-4 guests -USD 34 000 + 14% Bahamian Tax + APA 25% (From Charter Fee)
5- 6 guests - USD 36 000 + 14% Bahamian Tax + APA 25% (From Charter Fee)
7- 8 guests - USD 38 000 + 14% Bahamian Tax + APA 25%(From Charter Fee)
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Holiday Rates — 7-night minimum
Christmas Week: $45,600 flat (2–8 guests). Must end no later than Dec 26. + 14% Bahamian Tax + APA 25%
New Year’s Week: $49,400 flat (2–8 guests). Must begin no sooner than Dec 27. + 14% Bahamian Tax + APA 25%
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Minimum Nights: 5 (inquire for shorter)
Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nightsDay Charters Available - 2-8 guests: USD 7,500 per day + 14% Bahamian Tax - All inclusive (lunch and drinks)
--------------------------------
All Rates + 25% APA + 14% Bahamian Tax
Weekly rates:
2-4 guests -USD 34 000 + 14% Bahamian Tax + APA 25% (From Charter Fee)
5- 6 guests - USD 36 000 + 14% Bahamian Tax + APA 25% (From Charter Fee)
7- 8 guests - USD 38 000 + 14% Bahamian Tax + APA 25%(From Charter Fee)
-------------------------------------
Holiday Rates — 7-night minimum
Christmas Week: $45,600 flat (2–8 guests). Must end no later than Dec 26. + 14% Bahamian Tax + APA 25%
New Year’s Week: $49,400 flat (2–8 guests). Must begin no sooner than Dec 27. + 14% Bahamian Tax + APA 25%
----------------------------------------------------------------------------------------------------------------------------------------------
Minimum Nights: 5 (inquire for shorter)
Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nights
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Captain
Captain: Christian Atal
Captain: Christian Atal
Born and raised in Santiago de Chile, Christian discovered his calling when he left the city behind and found his passion for the ocean. After becoming a dive instructor and captain, he purchased his first sailboat and began leading diving expeditions—a journey that would shape his entire life.
Christian has sailed Chile's dramatic southern coastline, ventured north through Mexico, and explored the Caribbean, where he's spent the past fifteen years. In 2013, he discovered his ultimate paradise: the Bahamas Islands, which he now calls home.
Beyond sailing, Christian is devoted to fitness, yoga, and healthy living. With approximately 45,000 nautical miles under his belt, he brings extensive experience and genuine enthusiasm to every voyage, eager to share the Bahamas' most spectacular islands with his guests.
Chef: Iris Muller
Iris's culinary journey began in Holland, where her chef father instilled in her an appreciation for food prepared with love and creativity. Her adventurous spirit has taken her around the globe—from Thailand and India to South America and across Europe—where she has gathered inspiration and flavors that infuse her cooking with an international flair.
A true Renaissance woman, Iris brings more than just culinary expertise aboard. She's also a singer, cultural anthropologist, and Reiki healer, weaving her diverse passions into a warm and enriching onboard experience.
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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