Scuba Doo, un Sailing Catamaran de 50 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 50FT

Scuba Doo

Yate privado con tripulación

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Plano y distribución de Scuba Doo Plano · Scuba Doo

From

$25,000

Per Week

107 reseñas107 reseñas

The Yacht

'Scuba Doo' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.

Scuba Doo Description and Charter Summary Information

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

Special Offer

10% Discount Scuba Doo 50' July 6th-20th.

Scuba Doo 50 offers 10% off 6 and 7-night charters from July 6-20.

Descuento: 10%

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.

Descuento: 10%

Especificaciones

At a Glance

Longitud
50 ft
Manga
27 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
4
Año de construcción
2021

Información del yate

From the Logbook

Our take: Scuba Doo

Scuba Doo is thoughtfully designed for groups of up to eight guests, making it an ideal choice for families or close-knit groups. With three queen cabins and one full-sized interior cabin, this layout offers comfort and functionality. However, the interior cabin lacks windows and shares a head with one of the queen cabins, making it better suited for families than couples seeking privacy. The spacious, covered flybridge provides a fantastic vantage point for taking in the Caribbean scenery, while onboard scuba diving equipment enhances the adventure.

Scuba Doo en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Scuba Doo

Explorá Scuba Doo

    Temporada 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

    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

    SAMPLE MENU

    CURATED BY CHEF SYDNEY

    Breakfast

    Lemonade Scones served with homemade jams

    American Omelettes served with crispy bacon and sausages

    Fluffy rosemary pancakes served with a honey-lavender syrup

    Portholes served with homemade English muffins and freshly pressed juice

    Banana Bread served with a Chantily cream and caramelized bananas

    Eggs Benedict with a homemade hollandaise sauce and a fruit platter

    Bakery style Cinnamon rolls

    Lunch

    Beer battered Fish Tacos with cilantro lime slaw and a Chipotle honey mayo

    Tuna Nicoise Salad and Beer bread

    Caribbean Chicken salad with a braided bread

    Sticky ribs with potato salad and coleslaw

    Roasted lamb shawarma gyros, homemade tzatziki, hummas and a classic Greek salad

    BBQ Chicken served on a bed of pearl couscous, mediterranean veg and a herbed garlic yogurt sauce

    Afternoon Snack

    Loaded hummus dip

    Mexican corn dip

    Garlic Parmesan wings

    Charcuterie board

    Prosciutto, balsamic, mozzarella skewers

    Starters

    Coconut curry butternut squash soup

    Rice paper rolls served with homemade pickled vegetables and thin strips of Sirloin

    Tomato & Basil bruschetta and a balsamic glaze

    Watermelon feta salad

    Spicy Grilled calamari

    Caramelized onion and brie tarts

    Garlic herbed Focaccia

    Dinner

    Dijon grilled pork tenderloin, honey-glazed carrots, Rosemary & garlic potato mash, topped with crispy shallots and a Summers salad

    Red or Green chicken and shrimp Thai curry served with Vermicelli noodles

    Crispy seared salmon, served on with baby potatoes, asparagus and a buttery sauce

    Beef fillet served on sweet potato wedges, topped with baby rocket, basil pesto, a citrus infused tomato salsa, avocado and cashew nuts

    Lemon garlic Grilled mahi mahi, served with a lemon caper sauce and pineapple salsa couscous

    Chicken and mushroom risotto, served with toasted hazelnuts and parmesan crisps

    Caribbean Lobster mac and cheese

    Asian inspired Snapper with coconut rice and stir fried greens

    Dessert

    Pavlova with a mango twist

    Pannacotta served with a berry coulis

    Passionfruit delight

    Salted caramel cheesecake

    Key lime pie

    Apple crumble Pie

    Homemade vanilla & toasted coconut

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

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 6 6
Resumen de buceo
Jason and Sydney are PADI Dive Masters

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!
Detalles de precios de buceo
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.

Captain Jason Olivier

Captain

Jason Olivier

Captain   Hazel Ochoa

Captain

Hazel Ochoa

Chef Jacolet Van Eeden

Chef

Jacolet Van Eeden

Chef 2026-27 Season Sydney Scott

Chef 2026-27 Season

Sydney Scott

2026 -2027 Season Crew

Captain Jason Olivier is a South African sailor, surfer, and ocean lover with a deep-rooted passion for life on the water. Growing up on a farm in South Africa taught him the value of hard work, patience, and hands-on problem solving qualities that continue to shape his approach as a captain.
Jason’s connection to sailing is deeply personal. Together with his parents, he spent 20 years building a 42ft Wharram catamaran, a project that taught him dedication, craftsmanship, and a true understanding of boats from the inside out. Once completed, Jason and his family sailed the yacht around East Africa, creating unforgettable experiences and strengthening his love for adventure, seamanship, and exploring remote coastlines.
A passionate surfer and PADI Divemaster, Jason is happiest in or on the ocean. He loves sharing that lifestyle with guests, whether it’s finding the perfect anchorage, exploring hidden snorkel spots, chasing a beautiful sunset, or creating a relaxed and memorable day on the water.
As a captain in the British Virgin Islands, Jason brings together strong seamanship, a calm and capable nature, and genuine hospitality. His goal is to make every charter safe, comfortable, adventurous, and unforgettable.

Growing up in South Africa, Sydney’s passion for cooking began early. From a young age, she found joy in the kitchen, drawn to the way food brings people together and creates moments that are remembered long after the meal is over. For her, cooking has never been just about what’s on the plate, it’s about connection, hospitality, and making people feel at home wherever they may be.
With an incredibly deep love for nature and the ocean, Sydney has always been drawn to a life of adventure. Her passion for diving, exploring new places, meeting new people, and experiencing different cultures continually inspires both her life and her cooking. Every destination offers something new to discover, whether it’s a local ingredient, a family recipe, or a story shared around a table.
Warm, creative, and attentive, Sydney approaches every meal with genuine care. Whether it’s a leisurely lunch after a day on the water, a sunset dinner with loved ones, or a celebration shared among friends, she takes pride in creating meals that become part of the memory itself.
For Sydney, everybody should get to experience the island lifestyle and the magic of life at sea. She hopes that each meal becomes more than just something to eat. it becomes part of the journey itself, woven into the stories, laughter, and unforgettable moments that make a trip so special.
Aboard Scuba Doo, she looks forward to sharing her passion for food, adventure, and the ocean, helping create unforgettable experiences both on and off the table.

Captain Jason Olivier

MARINE QUALIFICATIONS:

STCW
ENG 1
RYA YachtMaster Offshore
Commercially Endorsed
PADI Divemaster
VHF Radio License

Chef Sydney Scott

QUALIFICATIONS:

STCW
ENG 1
Food health and Safety level 2
PADI Divemaster
RYA Powerboat Level 2
RYA PWC Jet-ski
SRC SAMSA Radio
INTERESTS
Superyacht Stewardess
Superyacht Deckhand

Past Reviews Jason and Sydney

We just returned from an incredible week aboard Breathe with Captain Jason and Sydney in the BVI, and I felt it was important to share just how exceptional these two are. We’ve been on many cruises with different crew, but Jason and Sydney stand far above the rest; they are simply second to none.
Their professionalism, maturity, and attention to every detail were unmatched. They consistently went above and beyond to ensure everyone on board had an amazing time. Even with some unpredictable weather, they navigated perfectly and found the ideal balance between adventure, comfort, and relaxation. Every stop was incredible, and every day felt effortless under their care.
Jason and Sydney represent the very best of what the industry offers, and they made this our most enjoyable charter yet. We’re already booked to return to the BVI and assume they will be our crew again.

Thanks,

Christian


Jason & Sydney
Wow. I am so very grateful that we met. Thankful for your hospitality and to the chance to learn from you. Thank you for all you both did for us all. It was an honour to be part of the journey. Sydney, I will take with me your stories from south Africa, dogs and beer bread! Jason, I will take with me your ability to show me the freedom behind sailing and the power behind a pitcher of frozen cocktails.
With love and gratitude
Nicole


Jason & Sydney
You’re marvelous!
It took 10 of these sails to find a captain and 1st mate that were as great as you two! You guys smashed expectations and I honestly don’t think I’ve ever had a better holiday. Thank you both so much for a wonderful week in the BVIs.
Best
Kairen

Jason & Sydney
Thank you both for an amazing week! I have waited 9 years to get back to the BVIs and it did NOT disappoint. Every meal was exceptional and everyday was perfect. I meant it when I said you guys have been my favourite Captain and 1st Mate! Thank you again for everything, and I hope I get to sail with you guys in the future again!
Wishing you both all the best!
Jenny

Jason & Sydney
You have our gratitude, and appreciation for all you did for us this week. You two are truly the best at what you do. Until we meet again.
Smooth seas and following winds!
Chrissy and Jeff

Dear Jason and Sydney
You both have been amazing this week! Ive enjoyed your company, your friendship, my sailing lessons, and many great conversations and wonderful meals! I wish you both the very best and hope we can cross paths again in the near future!
Thank you for everything.

Jason & Sydney
Thank you for an amazing week. Sydney the food was delicious and SO beautifully prepared. Jason you are just fantastic, wonderful navigation and excellent cocktails!
I so appreciate you two
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07 / Semanas disponibles

Disponibilidad de 'Scuba Doo'

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