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Scuba Doo 55'

sailing catamarans • 2027 • 8 GUESTS • 4 cabins • 55 ft.

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Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2027

Beam: 31 ft.

Draft: 5 ft.

From $43,000 to $46,000

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

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

5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship 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 speciality espresso coffees from on board Scuba Doo!

    Anker Nebula X1 Laser 4k Projector

    Karaoke with 2 Microphones

    Complementary USVI and BVI map to track your charter

    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: No
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom Only

Water Sports

  • Dinghy: Highfield 14'
  • Dinghy Horsepower: 70hp
  • Water Skis: (Adult)(Kids)
  • Wake Board: 1
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(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
    Wake Board
    Code 0 Sail
    BVI Fishing license
    Water Skis *upon request

Diving

  • License: Master
  • 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
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 5

  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Please inquire
  • Turnaround: 48h PREFERRED

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $0 $0 $0 $0
Summer 2027 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $0 $0 $0 $0
PRICE DETAILS

*6 Night Minimum* Boat Prefers 48hr Turns 2026 Holiday Rates: Christmas Week 2026 $50,000 New Years Week 2026 $55,000 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: $2,500 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 $250 FOR EACH CHILD ***must be 15 or under at the time of charter*** 

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

January 1, 2026-December 14, 2026: Unavailable: Unavailable to Unavailable

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

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 55'

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