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Scuba Doo

sailing catamarans • 2021 • 8 GUESTS • 4 cabins • 50 ft.

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Specifications

Length: 50 ft.

Builder: Lagoon

Year: 2021

Beam: 27 ft.

Draft: 5 ft.

From $18,000 to $35,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Catamaran Scuba Doo offers crewed yacht charters in the BVI, and the Grenadines upon inquiry. She features a crew of 2, on-board scuba diving, and accommodations for up to 8 guests in 3 Queen cabins plus 1 available Double cabin (Double suitable for 1 single adult or 2 younger children).

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 250 gallons
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: State of the art Jura Coffee Maker
    Enjoy your favorite specialty speciality espresso coffees from on board Scuba Doo!



    Complementary USVI and BVI map to track your charter

    Stream2Sea Products Including-
    Shampoo
    Body Wash
    Leave-In Conditioner
    Body Lotion
    Reef Safe 30SPF Sunscreen

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Tramsom Please

Water Sports

  • Dinghy: 12ft
  • Dinghy Horsepower: 30hp
  • Dinghy Pax: 6
  • Water Skis: (Adult)(Kids)
  • Wake Board: 1
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 2x SUBLUE Navbow+
    1 zup board
    Sub Wings
    Hammock
    Floating Dock
    1 water tube for towing behind dinghy
    Wake Board
    Code 0 Sail
    Sunrise Safety Nets
    BVI Fishing license
    Water Skis *upon request

Diving

  • License: -
  • Costs: 3 dives per week included for certified divers - charters 6 nights or more.
    Additional dives $50 per dive per person.

  • Number of Dives: 6
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Resort Course: Yes see below
  • Full Course: Yes see below
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 5

  • Location Details: Scuba Doo is located in West End, Tortola
  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Tortola, BVI
  • Turnaround: 48hr preferred

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $0 $0 $0 $0
Summer 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $0 $0 $0 $0
PRICE DETAILS

Scuba Doo is BVI legal *Short Charters Available* 24hr turns available. Please Inquire. 3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin. HOLIDAYS: 2025 Christmas Flat Rate $30,000. 7 night minimum. New Years Flat Rate $35,000. 7 night minimum. 
HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
 ***3 lunches and 4 dinners ashore at client expense*** 

 

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
 ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. 

SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNT: Discount Applied First $250 FOR EACH CHILD ***Does not combine with half board options*** 
***Age is based on the charter date NOT the date of booking***
 ***Max discount - 4 children***

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

July 31, 2025-October 31, 2025: Unavailable: Unavailable to Unavailable

November 10, 2025-November 17, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

November 20, 2025-December 1, 2025: Booked: Owner Use to Owner Use

December 3, 2025-December 10, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 13, 2025-December 19, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 20, 2025-December 27, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 28, 2025-January 4, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

January 10, 2026-January 17, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

January 26, 2026-February 2, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

February 4, 2026-February 11, 2026: Booked: Owner Use to Owner Use

February 14, 2026-February 20, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

February 25, 2026-March 2, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 12, 2026-March 18, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 20, 2026-March 26, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 2, 2026-April 11, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 20, 2026-April 27, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 9, 2026-May 16, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 27, 2026-June 5, 2026: Booked: Tortola - Nanny Cay to Red Hook

June 13, 2026-June 20, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

the crew

Born in the vibrant city of Medellin, Colombia, Hazel’s life took a tropical twist when his family moved to the serene coastal town of Capurgana. With the Caribbean waves lapping at his doorstep, Hazel’s love for the ocean grew as he freedived, spearfished, and hung out with local fishermen like it was his job—which, eventually, it became!

Hazel dabbled in statistics at university, but when life threw a curveball, he returned to his seaside roots, ready to chart a new course—this time on the ocean itself. Local day charters became his launchpad, and after saving every penny he made, he jumped aboard a passing sailboat, leaving Colombia behind for Panama and the wide, wide world.

Panama offered Hazel his first taste of professional yachting, from boatyard grunt work to deckhand and chef duties. Soon enough, he earned his 200T Captain’s license in Panama—right before COVID hit. When the world paused, Hazel didn’t: instead, he joined Sea Shepherd, where he protected marine life, did scientific research, and learned to fix anything that needed fixing on a boat.

After three action-packed years of eco-adventures, Hazel returned to the Caribbean, diving into the charter world and fine-tuning his skills as a captain. And then, destiny called—he met Chef Yah Yah. The two bonded over their meticulous nature and passion for hard work. Soon, they were not only crewmates but travel buddies, visiting 12 countries in pursuit of their Yacht Master and Dive Master certifications. Now, they’re a dynamic duo on the high seas, living their ocean dream!


Hailing from a self-sustaining farm in the breathtaking Cape Town region of South Africa, Chef Yah Yah didn’t just learn how to cook—she was practically born with a wooden spoon in her hand! Under the watchful eye of her nanny, Yah Yah mastered the kitchen, making everything from cheese to preserves, pickles to baked goods. By age six, she was selling her creations at the local farmers market like a pro.

With a family farm bordering the ocean, Yah Yah’s culinary passions expanded beyond the kitchen. Days were spent foraging for seafood along the coast and cooking her fresh catch over a beachside fire—a true farm-to-table experience! Her natural talent and love for crafting meals from scratch make her a force in the kitchen, while her adventurous spirit matches the thrill of life on the water.

From her humble beginnings to traveling the world with Captain Hazel, Yah Yah is always up for a challenge. Together, they’ve set sail on new horizons, ready to welcome guests aboard with mouthwatering dishes and unforgettable stories. Whether it’s a perfectly seared catch of the day or homemade pastries, Chef Yah Yah ensures every meal is an adventure of its own!

Captain Hazel Ochoa

MARINE QUALIFICATIONS:
PADI DIVEMASTER
RYA YACHT MASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95
ENG1

Chef Jacolet (Yah Yah) Van Eeden

QUALIFICATIONS:
CERTIFICATE IN ADVANCED COOKERY
MOLECULAR GASTRONOMY
LEVEL II WINE APPRECIATION
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
PADI DIVEMASTER
FOOD SAFETY AND HYGIENE II
STCW 95
ENG1

Crew fully vaccinated

menu

*Inquire about customized or special menus.

SAMPLE MENU

CURATED BY CHEF YAH YAH

Breakfast


*Granola & yogurt pot with coffee for early risers*

*All breakfasts served with a tropical fruit platter*

 

Eggs Benedict served on a homemade English muffin

Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough

Painkiller French toast served with rum caramelized pineapple and crispy bacon

French pastries accompanied by a French omelette and an array of meats & cheeses

Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns

Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats

 

Lunch

Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)

Grilled peach, burrata, and prosciutto salad with a yuzu dressing

Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings

Build-your-own burger served with fries and a garden salad

Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette

Taco spread - traditional Mexican tacos served with an array of traditional salsas

Hot honey chicken salad served with freshly baked ciabatta

 

Appetizer

Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers

Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette

Various gyoza & bao buns served with a variety of dipping sauces

Crab cakes topped with garlic aioli & ceviche served with crackers

Crostini platter - an array of carefully curated crostini

Parmesan arancini served on a bed of basil pesto

Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade

 

Dinner

Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad

Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette

Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing

Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw

Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing

Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing

Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette

 

Dessert

Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb

Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards

Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers

Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile

Crème brûlée with sugar-coated berries and berry gel

Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel

Traditional tiramisu topped with finely chopped dark chocolate

Inquire about Scuba Doo

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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