Special Scuba

Lagoon 51

Adagio

51ft / 15m 8 Guests 4 Suites

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Starting from $27,000 Per week

Check Availability

Summary

Lagoon - Adagio

Special

Adagio 10% off November and December 2025

Adagio is offering a 10% discount for all charters run in November and December 2025. *valid on 6 and 7 night charters *excluding holidays

Adagio is not just a beautifully-appointed 2024 Lagoon 51, but so much more: She will guide guests to ultimate relaxation, boundless adventure and limitless luxury. Up to eight VIP guests will enjoy the splendor of the Caribbean in superior comfort, whether enjoying meals al fresco in her spacious cockpit or enjoying a sundowner with loved ones on her one-of-a-kind flybridge. The interior is intentionally crafted with decor and amenities reminiscent of the world's finest resorts. Topside you will find all of the toys and gear to be expected on a premium sailing yacht. Her crew are true professionals, both seasoned mariners and gracious hosts, capable of leading experiences all while providing five star service. No detail is overlooked and no expense is spared to ensure guests of Adagio a vacation experience that will leave them feeling rested, renewed and eager to sail with her again.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (3x Queen)
  • Bathrooms 4
  • Manufactured Year 2023
  • Length 51ft / 15m
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for ADAGIO

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2026 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

Special

Adagio 10% off November and December 2025

Adagio is offering a 10% discount for all charters run in November and December 2025. *valid on 6 and 7 night charters *excluding holidays

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

BVI Customs fees and cruising permits are included in the rate.

*Short Charters Available*
24 hr turns available. Please Inquire

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

2025 Holidays
Christmas Flat Rate $35,000 West End pick up and drop off. 7 night minimum.
New Years Flat Rate $40,000 West End pick up and drop off. 7 night minimum.



HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***

***Does not combine with child discounts***



CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD AGE 15 AND UNDER
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***



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:
$2,200 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.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Please
  • Deck Shower Yes
  • Hairdryer No
  • Voltage Enquire

3 dives included per certified diver

Diving group number depends on certified divers experience.

Captain Jos and Chevone are Dive Instructors

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.

    Referral course $400
    DSD $200
  • Resort Course
    $200
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info Highfield
  • HP 30
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Floating Mats
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Sea Scooters
2 stand up paddle boards
1 Subwing
1 floating dock
1 E-foil
bocci

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter yes
  • Generator yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Chef Chevone's Sample Menu

Breakfast

* served with fresh fruit platter, smoothie & individual yogurts Granola and toast

Freshly baked banana bread
Served with grilled tomatoes with mixed herbs,

Scramble eggs, Bacon and overnight oats

Island style French toast
Served with mixed berries syrup, Breakfast Sausages and chia pudding

Buttered English Muffin
Served with Coddled Eggs, breakfast patties, cheeseplate and overnight oats

Cream cheese toasted bagel
Served with Smoked Salmon, bacon, Eggs Benedict (or Scramble)

Pancakes with a touch of berry
Served with honey ,syrup, breakfast quiche and

Caribbean coconut milk oats

Ham & Cheese Croissants
Served with Egg frittata , Caramelized Grapefruit,

Pumpkin Muffins

 

Lunch 

Garlic & Herb Chicken Breast
Served with a Boule Loaf, roasted vegetables,  and farro salad

Lasagna
Served with Focaccia, carpaccio salad and anti pasta plate

Beef & Chicken Fajita
Served with salsa & Guacamole, Black Bean & Corn Salad

Hoisin Glazed Ribs
Served with Stir Fried Vegetables, fried rice and Asian Salad

Rosemary& Thyme Lamp chop
Served on Garlic roasted potatoes and beetroot puree

BBQ meat, Shrimp & Pineapple Skewers
Served with corn on the Cob, Broccoli Salad, pasta salad

 

Hors d'oeuvres

Crab dip with Tortilla Chips 

BBQ chicken wings

Meat & Cheese platter

Salami tomato-Basil Bruschetta

Pita Chips & Hummus 

Queso Dip with Tortilla Chips

 

Dinner

Spice Rubbed Mahi Fillet
Served on bed of yellow Rice topped with BBQ roasted Peppers with Caribbean Slaw on the side

Herb & Garlic Crusted Pork chop
Served on mashed potatoes with Savory Apple Purée alongside an Arugula Salad

Oven Baked Red Snapper
Topped With Lemon, Tomato, & Island Thyme, Roasted Asparagus and risotto

Lemon butter Shrimp
With a balsamic Reduction Dipping Sauce over Roasted Brussel Sprouts with Bacon and Quinoa, Butter Bean Pilaf

Beef Tenderloin Steak
Served with Port & Gorgonzola Sauce, Balsamic Pear Salad with Toasted Walnuts and a twice baked potato

Salmon fillet with Horseradish and crusted smoked salmon

Served with Buerre Blanc Sauce over roasted broccoli & cauliflower and an almond rice pilaf

Dessert

White chocolate cream cake with berry compote

Malva pudding with vanilla ice cream

Banoffee pie

Chocolate Marquise with cream and strawberries

Key Lime Pie with lemon Raspberry Sauce

 Chocolate brownie with cream and almonds

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Please
  • Deck Shower Yes
  • Hairdryer No
  • Voltage Enquire

Activities

3 dives included per certified diver

Diving group number depends on certified divers experience.

Captain Jos and Chevone are Dive Instructors

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.

    Referral course $400
    DSD $200
  • Resort Course
    $200
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info Highfield
  • HP 30
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Floating Mats
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Sea Scooters
2 stand up paddle boards
1 Subwing
1 floating dock
1 E-foil
bocci

Specifications

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter yes
  • Generator yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Menu

Chef Chevone's Sample Menu

Breakfast

* served with fresh fruit platter, smoothie & individual yogurts Granola and toast

Freshly baked banana bread
Served with grilled tomatoes with mixed herbs,

Scramble eggs, Bacon and overnight oats

Island style French toast
Served with mixed berries syrup, Breakfast Sausages and chia pudding

Buttered English Muffin
Served with Coddled Eggs, breakfast patties, cheeseplate and overnight oats

Cream cheese toasted bagel
Served with Smoked Salmon, bacon, Eggs Benedict (or Scramble)

Pancakes with a touch of berry
Served with honey ,syrup, breakfast quiche and

Caribbean coconut milk oats

Ham & Cheese Croissants
Served with Egg frittata , Caramelized Grapefruit,

Pumpkin Muffins

 

Lunch 

Garlic & Herb Chicken Breast
Served with a Boule Loaf, roasted vegetables,  and farro salad

Lasagna
Served with Focaccia, carpaccio salad and anti pasta plate

Beef & Chicken Fajita
Served with salsa & Guacamole, Black Bean & Corn Salad

Hoisin Glazed Ribs
Served with Stir Fried Vegetables, fried rice and Asian Salad

Rosemary& Thyme Lamp chop
Served on Garlic roasted potatoes and beetroot puree

BBQ meat, Shrimp & Pineapple Skewers
Served with corn on the Cob, Broccoli Salad, pasta salad

 

Hors d'oeuvres

Crab dip with Tortilla Chips 

BBQ chicken wings

Meat & Cheese platter

Salami tomato-Basil Bruschetta

Pita Chips & Hummus 

Queso Dip with Tortilla Chips

 

Dinner

Spice Rubbed Mahi Fillet
Served on bed of yellow Rice topped with BBQ roasted Peppers with Caribbean Slaw on the side

Herb & Garlic Crusted Pork chop
Served on mashed potatoes with Savory Apple Purée alongside an Arugula Salad

Oven Baked Red Snapper
Topped With Lemon, Tomato, & Island Thyme, Roasted Asparagus and risotto

Lemon butter Shrimp
With a balsamic Reduction Dipping Sauce over Roasted Brussel Sprouts with Bacon and Quinoa, Butter Bean Pilaf

Beef Tenderloin Steak
Served with Port & Gorgonzola Sauce, Balsamic Pear Salad with Toasted Walnuts and a twice baked potato

Salmon fillet with Horseradish and crusted smoked salmon

Served with Buerre Blanc Sauce over roasted broccoli & cauliflower and an almond rice pilaf

Dessert

White chocolate cream cake with berry compote

Malva pudding with vanilla ice cream

Banoffee pie

Chocolate Marquise with cream and strawberries

Key Lime Pie with lemon Raspberry Sauce

 Chocolate brownie with cream and almonds

Meet the Adagio Crew

2025-26 SEASON CREW

Captain Jos Smulders

Marine Qualifications:
YIT Master of Yachts 200T
SSI Speciality Dive Instructor
PYA Yacht Racing 3000gt
SRC Radio Operator
SYSA Deckhand
RYA Powerboat Level 2
STCW
First Aid Instructor

Chef Chevone Smulders

City Guilds - Culinary Arts and Food Safety
STCW
RYA Powerboat Level 2
SSI Specialty Dive Instructor
First...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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