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SCUBA DOO 55′

  • Guests: 8
  • Cabins: 4
  • Price Range: $43,000 - $46,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

SCUBA DOO 55′ yacht is a 55.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2027. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.


Accommodation

5 Cabin Version

4 Queen en suite staterooms

Crew takes starboard midship cabin

Captain Only

No Captain Only Charters
Tube: Yes
Guests: 8
Draft: 5
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2027
Turnaround: 48h PREFERRED
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: BVI
Homeport: West End, Tortola
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: yes
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: No
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Water Maker: yes
Water Capacity: 250 Gallons
Ice Maker: Yes
Number Of Cds: Streaming
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Transom Only
Crew Smokes: No
Children Ok: Yes
Generator: yes
Inverter: Yes
Hammock: Yes

Price Details

Price from: $43,000

High season rate: $46,000

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*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*** 


Layout

Water Sports

Dinghy Size: Highfield 14'
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 70hp
Floating Mats: Yes
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: 1
Paddleboard: 2

Other Entertainment

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


Crew

Crew Information

Captain

Chef/First Mate

Captain: Hazel Ochoa

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





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






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