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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: 2 scuba jets
    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 2024 to 2025 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
Summer 2025 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
Winter 2025 to 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $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: 2024
 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 DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***  Exclusive Water Taxi available! The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36. Enjoy complimentary cocktails while our professional crew handles Customs and Immigration Please inquire for pricing.

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

August 1, 2024-October 31, 2024: Unavailable: Unavailable to Unavailable

November 4, 2024-November 5, 2024: Unavailable: Tortola, TBD to Tortola, TBD

November 10, 2024-November 15, 2024: Boat Show: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 19, 2024-November 27, 2024: Booked: Owner Use to Owner Use

December 7, 2024-December 14, 2024: Booked: Red Hook to Red Hook

December 16, 2024-December 23, 2024: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 27, 2024-January 4, 2025: Booked: Tortola, West End, BVI to Trellis Bay, Tortola

January 14, 2025-January 22, 2025: Booked: Owner Use to Owner Use

January 26, 2025-February 1, 2025: Booked: Red Hook to Red Hook

February 9, 2025-February 15, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 9, 2025-March 14, 2025: Booked: Tortola, West End, BVI to Trellis Bay, Tortola

March 16, 2025-March 22, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 5, 2025-April 13, 2025: Booked: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

April 19, 2025-April 25, 2025: Booked: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

May 1, 2025-May 8, 2025: Booked: Owner Use to Owner Use

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

May 25, 2025-June 1, 2025: Hold: Tortola, West End, BVI to Tortola, West End, BVI

June 7, 2025-June 14, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

the crew

Hazel was born in Medellin Colombia and shortly after his family moved to the coastal Caribbean town of Capurgana, where his love for the ocean and the environment was curated. He spent his days freediving, spearfishing and spending time with the local fishermen.

He was homeschooled by his mother, and after studied statistics at the University. After two years at the University his economical conditions changed and he had to return to his coastal town. This was the point at which he started perusing his maritime career. From this moment he knew he was going to leave Colombia and travel the world.

He started working with local tourism, taking guests on day charters. He did this for three years, saving every penny to be able to apply for his passport and prepare for leaving the country.

He soon found a couple of cruisers who were sailing from his town across to Panama. With no concrete plan he jumped onboard and went to Panama looking for his next opportunity.

In Panama he found his first job, initially helping in the yard. Later moving on to the role of deckhand and chef. During this time he was able to get his 200T Yacht Captain license in Panama.

Covid hit and the industry abruptly closed, forcing Hazel to seek another opportunity. This was when he started working for Sea Shepard conservation society. During his three years there he participated in many campaigns protecting marine life and doing scientific research around the west coast of Mexico. As well as multiple yard periods, strengthening his maintenance skills.

After almost three years at Sea Shepard Hazel decided he needed a change of scenery and travelled to the Caribbean to pursue his career in Chartering. He has spent the last two seasons in the Caribbean as a Captain building experience and fine-tuning his charter skills.

During this time Hazel & Yah Yah met working for the same charter company and bonded over the fact that they are both very thorough and hard workers. Their relationship blossomed and they soon started working on the same vessel. During their first vacation together they travelled to 12 countries in order to complete their Yacht Master Offshore and Dive masters together.

Yah Yah was born and raised on a self sustaining farm in the beautiful region of Cape Town, South Africa. She practically grew up in the kitchen with her nanny by her side giving the much needed supervision.

From making cheeses to processing meat, from pickles to preserves there is nothing that Yah Yah can’t make from scratch. Selling baked goods from the age of 6 at the local farmers market, cooking has been apart of her life since the very start.

Her love for the ocean was certainly sparked by the fact that their family farm bordered the coast. She was able to harvest fresh seafood directly from their property and spend her days on the beach cooking her harvest on the fire.



Captain Hazel Ochoa

MARINE QUALIFICATIONS:
PADI DIVEMASTER
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95 – 2020
ENG1 – EXP JAN 2026

Chef Jacolet (Yah Yah) Van Eeden

QUALIFICATIONS:
STCW 95 – 2022
ENG1 – EXP AUG 2024
RYA Yachtmaster Offshore with Commercial Endorsement
PADI Dive Master
FOOD SAFETY AND HYGIENE II


Crew fully vaccinated
Hazel was born in Medellin Colombia and shortly after his family moved to the coastal Caribbean town of Capurgana, where his love for the ocean and the environment was curated. He spent his days freediving, spearfishing and spending time with the local fishermen.

He was homeschooled by his mother, and after studied statistics at the University. After two years at the University his economical conditions changed and he had to return to his coastal town. This was the point at which he started perusing his maritime career. From this moment he knew he was going to leave Colombia and travel the world.

He started working with local tourism, taking guests on day charters. He did this for three years, saving every penny to be able to apply for his passport and prepare for leaving the country.

He soon found a couple of cruisers who were sailing from his town across to Panama. With no concrete plan he jumped onboard and went to Panama looking for his next opportunity.

In Panama he found his first job, initially helping in the yard. Later moving on to the role of deckhand and chef. During this time he was able to get his 200T Yacht Captain license in Panama.

Covid hit and the industry abruptly closed, forcing Hazel to seek another opportunity. This was when he started working for Sea Shepard conservation society. During his three years there he participated in many campaigns protecting marine life and doing scientific research around the west coast of Mexico. As well as multiple yard periods, strengthening his maintenance skills.

After almost three years at Sea Shepard Hazel decided he needed a change of scenery and travelled to the Caribbean to pursue his career in Chartering. He has spent the last two seasons in the Caribbean as a Captain building experience and fine-tuning his charter skills.

During this time Hazel & Yah Yah met working for the same charter company and bonded over the fact that they are both very thorough and hard workers. Their relationship blossomed and they soon started working on the same vessel. During their first vacation together they travelled to 12 countries in order to complete their Yacht Master Offshore and Dive masters together.

Yah Yah was born and raised on a self sustaining farm in the beautiful region of Cape Town, South Africa. She practically grew up in the kitchen with her nanny by her side giving the much needed supervision.

From making cheeses to processing meat, from pickles to preserves there is nothing that Yah Yah can’t make from scratch. Selling baked goods from the age of 6 at the local farmers market, cooking has been apart of her life since the very start.

Her love for the ocean was certainly sparked by the fact that their family farm bordered the coast. She was able to harvest fresh seafood directly from their property and spend her days on the beach cooking her harvest on the fire.



Captain Hazel Ochoa

MARINE QUALIFICATIONS:
PADI DIVEMASTER
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95 – 2020
ENG1 – EXP JAN 2026

Chef Jacolet (Yah Yah) Van Eeden

QUALIFICATIONS:
STCW 95 – 2022
ENG1 – EXP AUG 2024
RYA Yachtmaster Offshore with Commercial Endorsement
PADI Dive Master
FOOD SAFETY AND HYGIENE II


Crew fully vaccinated

menu

*Inquire about customized or special menus.

SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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




SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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




SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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




SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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




SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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




SAMPLE MENU
Designed by Chef Jacolet

 

BREAKFAST

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

 

LUNCH 

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



SUNSET SNACK

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 

Lemon whipped Ricotta - topped with Paprika roasted Chickpeas



DINNER 

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 & Chimmichuri

Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction

Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze

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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