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SCUBA DOO

Rates from $18,000 per week

length.png 50.00 Ft - Sleeps 8 Guests
yacht-type.png Catamaran
scuba.png Scuba Diving On Board
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BUILT/REFIT
YEAR
2021
YACHT
Builder
Lagoon
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
Yacht Insight

FAMILY FRIENDLY YACHT

SCUBA DOO catamaran stands out as a premier family-friendly vessel, ideally designed to host up to eight guests across its three stylish exterior cabins and an additional mid-ship cabin, making it perfect for family outings or intimate gatherings. Offering more than just a sailing experience, SCUBA diving adventures are seamlessly integrated into the stay, with all necessary equipment and access included in the cost. Beyond diving, guests are encouraged to make the most of their time on the water with various water toys available for enjoyment. This feature-rich catamaran ensures a memorable experience under the sea and atop its tranquil waters.

  • Note that two of the cabins will share one washroom.
  • Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.
  • Crew will take port aft cabin

 

 

Featured highlights

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SCUBA diving available
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Sipping Champagne on the foredeck
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All the toys you could want
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How about a hanging chair to relax in?
highlight image
SCUBA diving available
highlight image
Sipping Champagne on the foredeck
highlight image
All the toys you could want
highlight image
How about a hanging chair to relax in?

Yacht Details

Layout Image
Details
Beam:
27 Feet
Length:
50.00 Ft
Builder:
Lagoon
Year:
2021
Rates:
$18,000 - $28,000
Guests:
8
Cabins:
4
Queen Cabins:
4
Locations
Winter Area:
Caribbean Virgin Islands (US/BVI)
Summer Area:
Caribbean Virgin Islands (US/BVI)
Other Amenities
  • State-of-the-art Jura Coffee Maker
  • Enjoy your favorite specialty specialty espresso coffees from onboard Scuba Doo!
  • Complementary USVI and BVI map to track your charter
  • Stream2Sea Products Include:
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen/li>
Dinghy hp:
30 HP
Water Skis Kids:
On request only
SU Paddle Boards:
2
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Kayaks:
Yes
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
Yes
Sea Scooter:
Yes
Other Toys
  • 2 scuba jets
  • 1 zup board
  • Sub Wings
  • Hammock
  • Floating Dock
Scuba Diving
Divers:
8
Tanks:
8
BCs:
8
Regulators:
8
Air Compressor:
Onboard
Dives/wk:
3 per week
License:
Divemaster
General Diving Info
  • Three dives per week are included for certified divers – charters six nights or more.
  • Additional dives are $50 per dive per person.
  • The number of divers depends on their level of experience at one time

Gallery

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Yacht Images
How about a hanging chair to relax in?
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Menu Crew Rates Availability

SCUBA DOO CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is seven.

2 Guests $25,000

3 Guests $25,500

4 Guests $26,000

5 Guests $26,500

6 Guests $27,000

7 Guests $27,500

8 Guests $28,000

XMAS WEEK $30,000

NEW YEARS WEEK $35,000

Half-board Rates: A discount of $150 per person includes seven breakfasts, four lunches, and three dinners. Three lunches and four dinners ashore at your expense.

Local Fare Rates: A discount of $75 per person includes seven breakfasts, five lunches, and six dinners. Two lunches and one dinner ashore are at your expense.

SLEEP ABOARD: This option is plus $2000. It includes boarding after 4 p.m., snacks, welcome cocktails, and continental breakfast. Dinner ashore is at your expense.

Children Discount: $500.00 discount for each child 15 years of age and under

Captain only Rate available at $18,000 includes the Vessel, all linens/towels/Kitchenware/Dining ware, water toys and the Captain.

Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc…

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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SCUBA DOO CATAMARAN SAMPLE MENU BY JACOLET

DAYBREAK

Served with a selection of Tropical Fruit, Yoghurt, freshly baked Bread & Homemade Granola

  • Selection of mini Homemade Pastries (Pain au chocolate, Croissant, Apple turnover) / French Omelette with filling of your choice / Sausages
  • Soufflé Pancakes served with a Nutella sauce / Crispy Bacon / Cheese & Chive Scrambled eggs
  • Eggs Benedict served with Smoked salmon & Avocado.
  • Spanish Omelette served with Salsa de Tomate / Pepper Sausages / Pan De Kastila.
  • Painkiller French Toast served with Caramelized Pineapple & a Rum Caramel / Crispy Bacon / Scrambled Eggs
  • Crepes served with a Blueberry compote / Cheese & Meat board / Soft boiled eggs
  • Fried egg served on an English muffin / Hash browns / Breakfast Sausages.

MIDDAY

  • Tuna poke bowls – Sushi rice, Nori, Edamame beans, Radish, Cucumber, Purple Cabbage, Carrot & Mango served with pickled Ginger, Wasabi, spicy Mayo & Wakame
  • Taco bar – slow cooked Pulled Pork, Cajun Shrimp, Salsa Tatemala, Pico de gallo, Caramelized Corn, Shredded Cabbage, Sour cream, Guacamole, Cheese, Jalapeños, Olives, Corn & Flour tortillas
  • Grilled Peach and Burrata salad served with grilled Chicken & a Yuzu dressing.
  • Build a burger to your liking – homemade bun, 200g pure Beef patty served with the toppings of your choice/side of Fries & Coleslaw
  • Malaysian style Shrimp Pad Thai topped with crushed Peanuts & a wedge of Lime
  • Greek-inspired lunch – grilled Chicken Souvlaki, Balsamic grilled veggies, freshly baked Pita served with Hummus, Basil pesto, Tzatziki & a Greek salad
  • Quiche Lorraine served with a French Bistro salad.

APPETIZERS

  • Mezze – Rosemary roasted Flatbread, Marinated olives, Babaganoush & Hummus
  • Sushi – wide selection of raw & tempura Sushi rolls
  • Cheesy Loaded Nachos – served with Sour Cream, Jalapeños & stuffed Spanish olives
  • Mediterranean Crostini Platter
  • Surf & Turf – slow braised Pork Ribs served with sweet, spicy BBQ sauce & Coconut shrimp served with lime oil.
  • Charcuterie Board
  • Lemon-whipped Ricotta – topped with paprika-roasted Chickpeas

MAIN

  • Orange & Coconut Marinated Grouper served with sweet Coconut Rice, Mango Salsa, Avocado Mousse, crispy Plantain & Cilantro oil
  • Freshly made Linguine Pasta served with butter-poached Lobster & topped with a Parmesan crisp.
  • Rack of Lamb served with creamy Mashed potato & Chimichurri.
  • Pepper-crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction.
  • Pan-seared Duck breast served on a Moroccan-style Cous Cous & an Orange Hoisin Glaze bed.
  • Dry Rubbed Pork Loin served with pepper-stuffed Butternut Squash, Grilled mushrooms & a Honey Garlic sauce.
  • Caribbean styled Jerk chicken served with Rice & Peas and a side of Peanut Slaw.

DESSERT

  • Chocolate Soufflé
  • Key Lime pie
  • Tiramisu
  • Pussers Rum cake served with a Rum caramel & Ice cream
  • 5 Layer Death by Chocolate Cake
  • Crème Brûlée
  • Homemade Mango Sorbet
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CAPTAIN HAZEL

Hazel, from Medellin, Colombia, grew up in the coastal town of Capurgana, where his passion for the ocean deepened. He spent childhood days freediving, spearfishing, and mingling with fishermen. After being homeschooled and briefly attending university, economic challenges brought him back to Capurgana, setting his maritime career in motion. He saved diligently while working in local tourism, eventually setting sail to Panama without a solid plan. There, Hazel landed his first gig in the industry, eventually becoming a deckhand and chef, and earning his 200T Yacht Captain license.

His journey took a turn during COVID-19, leading him to join the Sea Shepard conservation society. For three years, he engaged in campaigns to protect marine life and conducted scientific research. Seeking new adventures, he moved to the Caribbean to advance his chartering career, where he met Yah Yah. Both recognized for their hard work, they quickly became a team, working on the same vessel and together, traveling to 12 countries to achieve their Yacht Master Offshore and Dive Master certifications.

#OceanLife #MaritimeJourney #ConservationEfforts

CHEF YAH YAH

Yah Yah, raised on a self-sustaining farm in Cape Town, South Africa, learned the art of cooking beside her nanny. Her skills range from cheese-making to meat processing, and pickling to preserving. From selling baked goods at a local farmers market at 6, cooking has always been her passion. Growing up near the ocean, she also mastered preparing fresh seafood, often cooking her catch on the beach.

#CapeTownCuisine #FarmToTable #SeafoodChef



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