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starting at
$25,000/week
SPECIAL OFFER
10% OFF new charters booked for November & December 2024. Minimum 6 nights. BVI ports only. Holiday weeks not included.
SCUBA DOO is a Lagoon 50 offering 3 queen guest cabins and one double cabin.
SCUBA DOO has fantastic natural lighting and ventilation throughout, plus full air-conditioning. Guest accommodation comprises of 3 queen cabins and one double cabin. (**Forward queen will share a bathroom with the double cabin).
Alfresco dining in the cockpit will comfortably accommodate 8 guests at the table. The salon will also seat up to 8 guests for dining or just relaxing in the air conditioning. There is plenty of options for sunbathing and lots of places to kick back in the shade. The foredeck offers a sunken seating area, ideal for sitting while under sail or for enjoying a cocktail in an anchorage.
Whether you are looking for a fun family adventure, a Scuba diving week, or a Caribbean getaway with friends, SCUBA DOO is ready to welcome you on an EPIC sailing trip of a lifetime!
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Walkthrough this catamaran with the crew!
Galleries
Your Crew
CAPTAIN HAZEL & CHEF/MATE YAH YAH
Hazel was born in Medellin Colombia and shortly after his family moved to the coastal Caribbean town of Capurgana, where his love for the ocean and the environment was curated. He spent his days freediving, spearfishing, and spending time with the local fishermen. He was homeschooled by his mother and studied statistics at the University. After two years at the University, his economic conditions changed and he had to return to his coastal town. This was the point at which he started pursuing his maritime career. From this moment he knew he was going to leave Colombia and travel the world.
He started working with local tourism, taking guests on day charters. He did this for three years, saving every penny to be able to apply for his passport and prepare for leaving the country. He soon found a couple of cruisers who were sailing from his town across to Panama. With no concrete plan, he jumped on board and went to Panama looking for his next opportunity. In Panama he found his first job, initially helping in the yard. Later moving on to the role of deckhand and chef. During this time he was able to get his 200T Yacht Captain license in Panama.
Covid hit and the industry abruptly closed, forcing Hazel to seek another opportunity. This was when he started working for the Sea Shepard Conservation Society. During his three years there he participated in many campaigns protecting marine life and doing scientific research around the west coast of Mexico. As well as multiple yard periods, strengthening his maintenance skills. After almost three years at Sea Shepard Hazel decided he needed a change of scenery and travelled to the Caribbean to pursue his career in Chartering. He has spent the last two seasons in the Caribbean as a Captain building experience and fine-tuning his charter skills.
During this time Hazel & Yah Yah met working for the same charter company and bonded over the fact that they are both very thorough and hard workers. Their relationship blossomed and they soon started working on the same vessel. During their first vacation together they traveled to 12 countries to complete their Yacht Master Offshore and Divemasters.
Yah Yah was born and raised on a self-sustaining farm in the beautiful region of Cape Town, South Africa. She practically grew up in the kitchen with her nanny by her side giving her much-needed supervision. From making cheeses to processing meat, from pickles to preserves there is nothing that Yah Yah can’t make from scratch. Selling baked goods from the age of 6 at the local farmers market, cooking has been a part of her life since the very start.
Her love for the ocean was certainly sparked by the fact that their family farm bordered the coast. She was able to harvest fresh seafood directly from their property and spend her days on the beach cooking her harvest on the fire.
Cuisine
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BREAKFAST
- Blueberry Pancakes / Scrambled Eggs / Bacon
- Shakshuka (Middle Eastern Specialty- Eggs Baked in Tomato Sauce & Spices) / Pita Bread / Sausage Link
- Waffles with a Berry Compote / Fried Eggs / Ham
- French Toast / Scrambled Eggs / Sausage link
- Eggs Benedict
- Mushroom, Tomato, Onion, Pepper Omelet
- Avocado Toast- Poached Eggs, Everything Seasoning
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LUNCH
- Greek Style Grilled Chicken Gyros with tzatziki
- Fish & Shrimp Tacos / Guacamole / Pico de Gallo / Sour Cream / Cheese / Salsa & Chips
- Stuffed Portobello Mushrooms with Pesto Grilled Chicken
- Cheeseburgers in Paradise – bacon, mushrooms, onions Roasted Potato Salad Pickles, and Fries
- Mango Pulled Pork Sliders
- Shrimp Rolls / Cole Slaw / Chips
- Thai Style Basil Chicken Stir Fry
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DINNER
- Baby Spinach Salad w/ Bacon & Berries Seared / Salmon with Dill Beurre Blanc / Roasted Tomato Cous Cous / Grilled Asparagus
- Baby Arugula Salad w/Goat Cheese & Walnuts / Jerk Snapper w/ Mango Salsa / Rice n Peas / Sauteed Spinach
- Greek Salad / Duck Confit / Baked Sweet Potatoes / Apples & Collard Greens
- Caprese Salad – fresh mozzarella, cherry tomatoes, basil / Garlic Caper Prawns / Roasted Zucchini / Pesto Rice
- Roasted Cauliflower Soup with Truffle Oil / Rack of Lamb with Garlic-Mint Chimichurri / Smashed Fingerling Potatoes / Swiss Char
- Caesar Salad / Grilled Blackened Tuna with a Wasabi Aioli / Roasted Brussel Sprouts / Wild Rice
- Tuna Coconut Ceviche / Pan Seared NY Strip Steak- Horseradish Mustard Sauce / Garlic Mashed Potatoes Roasted Broccolini
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DESSERT
- Ice Cream Sundae
- Apple Crisp with Salted Caramel & Vanilla Ice Cream
- Tiramisu
- Guava Cheesecake
- Caramel & Walnut Brownies
- Rum Cake drizzles with Bananas Foster
- Chocolate & Coconut Mousse