Scuba

Lagoon 55

Scuba Doo 55'
Luxury Crewed Yacht Charter

55 Ft / 16.76 M 8 Guests 4 Suites

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

Starting from $43,000 Per week

Check Availability

Luxury Crewed Yacht Charters With Scuba Doo 55'

Lagoon - Scuba Doo 55'

5 Cabin Version
4 Queen en suite staterooms 
Crew takes starboard midship cabin

Accommodation Details

5 Cabin Version
4 Queen en suite staterooms 
Crew takes starboard midship cabin

  • Location Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2027
  • Length 55 Ft / 16.76 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for SCUBA DOO 55'

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2026 to 2027 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000
Summer 2027 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000

Caribbean Terms

No Captain Only Charters

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*** 
 

*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 Enquire
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • CDs Streaming
  • iPod/MP3 Yes
  • Board Games Yes
  • Camcorder Yes
  • Sailing Instruction Yes

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!

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.
    Additional dives $50 per dive per person.
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • Dive Lights
    5
  • License Info
    Master

Tender

  • size: Highfield 14', engine: 70hp

Toys

  • Beach Games
  • Boarding Ladder
  • Fishing Gear
  • Floating Mats
  • Sea Scooters
  • Snorkel Gear
  • Stand-up Paddle Boards (x2)
  • Swim Platform
  • Tube
  • Under Water Camera
  • Under Water Video
  • Wakeboards
  • Water Skis Adult
  • Water Skis Kids

Other Toys

Waydoo EFOIL EVO MAX PLUS
3x SUBLUE Navbow+
Sunchill Float 
Sub Wings
Hammock
Floating Dock
1 water tube 
Wake Board
Code 0 Sail 
BVI Fishing license
Water Skis *upon request

  • Pref Pick-Up Tortola, Nanny Cay, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No
  • BBQ Yes
  • Sun Awning Yes
  • Hammock Yes
  • Hatches Yes

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

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi Enquire
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • CDs Streaming
  • iPod/MP3 Yes
  • Board Games Yes
  • Camcorder Yes
  • Sailing Instruction Yes

Activities

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!

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.
    Additional dives $50 per dive per person.
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • Dive Lights
    5
  • License Info
    Master

Tender

  • size: Highfield 14', engine: 70hp

Toys

  • Beach Games
  • Boarding Ladder
  • Fishing Gear
  • Floating Mats
  • Sea Scooters
  • Snorkel Gear
  • Stand-up Paddle Boards (x2)
  • Swim Platform
  • Tube
  • Under Water Camera
  • Under Water Video
  • Wakeboards
  • Water Skis Adult
  • Water Skis Kids

Other Toys

Waydoo EFOIL EVO MAX PLUS
3x SUBLUE Navbow+
Sunchill Float 
Sub Wings
Hammock
Floating Dock
1 water tube 
Wake Board
Code 0 Sail 
BVI Fishing license
Water Skis *upon request

Specifications

  • Pref Pick-Up Tortola, Nanny Cay, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No
  • BBQ Yes
  • Sun Awning Yes
  • Hammock Yes
  • Hatches Yes

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

Meet the Scuba Doo 55' Crew

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 ...

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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