Scuba Doo 55' - Sailing Catamaran - 2027 - Photo 1
Scuba Doo 55' - Sailing Catamaran - 2027 - Photo 2
Scuba Doo 55' - Sailing Catamaran - 2027 - Photo 3
Scuba Doo 55' - Sailing Catamaran - 2027 - Photo 4
Scuba Doo 55' - Sailing Catamaran - 2027 - Photo 6
View All Photos

Scuba Doo 55'

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

Inquire

Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2027

Beam: 31 ft.

Draft: 5 ft.

From $43,000 to $46,000 per week

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

Need help?

Call us (954) 980 9281

description

Scuba Doo 55' is a stylish, 2027-built 55-foot Lagoon sailing catamaran delivering a high-energy charter experience across the British Virgin Islands. Superbly appointed for families or groups of friends, she accommodates up to eight guests across four ensuite Queen staterooms highlighting an onboard 4K laser projector and karaoke system. Supported by a dedicated crew of two, guests enjoy custom chef-curated dining alongside an exceptional water toy setup including onboard scuba diving, an e-foil, and underwater sea scooters.

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: 250.0
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities:

    State of the art Jura 8 twin super automatic coffee machine!


    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
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom Only

Water Sports

  • Dinghy: Highfield 14'
  • Dinghy Horsepower: 70hp
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • 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:

    Waydoo EFOIL EVO MAX PLUS
    3x SUBLUE Navbow+
    Sunchill Float 
    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: Tortola, Nanny Cay, BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: Tortola, Nanny Cay, BVI
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola, Nanny Cay, BVI
  • Turnaround: 48 hours

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
Summer 2027 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000

PRICE DETAILS

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 2, 2026-September 15, 2026: Transit: Bordeaux to La Rochelle, France

September 16, 2026-September 30, 2026: Transit: La Rochelle, France to Canary Islands, West Africa

October 1, 2026-October 30, 2026: Transit: Canary Islands, West Africa to St Thomas USVI

November 1, 2026-November 14, 2026: Boat Show: British Virgin Islands to British Virgin Islands

November 20, 2026-November 30, 2026: Booked: Owner - St. MAarten to Owner - St. MAarten

December 1, 2026-December 2, 2026: Transit: Owner - St. MAarten to Owner Use - St. Thomas

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

December 20, 2026-December 27, 2026: Booked: St. Thomas, Compass Point to Tortola, West End, BVI

December 28, 2026-January 4, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

January 21, 2027-January 28, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

February 14, 2027-February 20, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

March 4, 2027-March 10, 2027: Booked: Tortola, TBD to Tortola, TBD

March 13, 2027-March 20, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 27, 2027-April 3, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 4, 2027-April 11, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 23, 2027-April 30, 2027: Hold: Tortola, West End, BVI to Tortola, West End, BVI

May 5, 2027-May 12, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 14, 2027-May 21, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 23, 2027-May 29, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

August 9, 2027-October 31, 2027: Unavailable

December 19, 2027-December 26, 2027: Booked: Compass Point, St Thomas to Tortola, West End, BVI

December 27, 2027-January 3, 2028: Hold: 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

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'

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.

    Tell Us More