SCUBA DOO , a 50 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 50FT · WEST END, TORTOLA

SCUBA DOO

Private Crewed Yacht

Discover

50

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

2

CREW

✓

SCUBA ONBOARD

West End

HOME PORT

From

$25,000

Per Week

View Details Explore Pricing Check Availability

105 reviews105 reviews

The Yacht

'SCUBA DOO ' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in West End, Tortola .

SCUBA DOO Description and Charter Summary Information

2024 Runner Up Best in Show up to 53' CYS Charter Show

2024 Runner Up Best in Show up to 53' CYS Charter Show
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Explore the layout and specifications for SCUBA DOO , a 50 ft Sailing Catamaran

Specifications

At a Glance

Length
50 ft
Beam
27 ft
Guests
8
Cabins
4
Heads
4
Queen Beds
4
Year Built
2021

Yacht Information

Additional yacht details including amenities and standard equipment for SCUBA DOO

Step Aboard & Explore SCUBA DOO

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Winter 2025 to 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Summer 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Winter 2026 to 2027 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000
    Summer 2027 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000

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    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

  • TENDER: 12ft, 30hp, with room for 6
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Sea scooter
  • Fishing Gear
  • Underwater camera/video
  • Floating dock

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 8 6
Scuba Overview
Captain Hazel is a PADI Dive Master

3 dives included per certified diver
*Diving group number depends on certified divers experience.

Dive Compressor on board-creates a less restricted itinerary as we don't need to bring tanks to a dive center to fill on shore!
Dive Pricing Details
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.

Captain Hazel Ochoa

Captain

Hazel Ochoa

Chef Jacolet Van Eeden

Chef

Jacolet Van Eeden

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

March 2026 BVI Charter

Yah Yah & Hazel

We all had such an amazing time! The cooking meals were a “10!!”. We hope to have another adventure with you both in the future. Thank you, thank you.

Marleigh

Yah Yah & Hazel,


Thank you so much for everything. Your attention to detail elevated the trip from ordinary to EXTRAORDINARY!!! We really could not have hoped for a better team to guide us on this journey.

We hope this is just the beginning of many trips together and hope to see you very soon. We miss you already!!!

Jackie and Max
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08 / Availability

'SCUBA DOO ' Availability

Yacht Information

Request information about SCUBA DOO .
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Special Offer

10% Discount on Scuba Doo—Nov & Dec 2026.

Get 10% off 6 and 7-night charters aboard Scuba Doo in November and December 2026, excluding Thanksgiving, Christmas, and New Years weeks.

Discount: 10%