Scuba

Lagoon 50

Wanderlust

50ft / 15m 8 Guests 4 Suites

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

Starting from $18,000 Per week

Check Availability

Summary

Lagoon - Wanderlust

No summary available

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (3x Queen)
  • Bathrooms 4
  • Manufactured Year 2022
  • Length 50ft / 15m
  • Scuba Onboard Scuba

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  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for WANDERLUST

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

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

$18,000 per week

Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain.

Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*Short Charters Available*
24hr 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.

HOLIDAYS:
2025
Christmas Flat Rate $32,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $35,000 inquire about pick up. 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***




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:
$2,000 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 DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***

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

***Max discount - 4 children***

*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 Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v or 12v

3 dives included per certified diver

DSD course $200

Referral Course w/ advanced notice $400

Diving group number depends on certified divers experience.

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

    Additional dives $50 per dive per person.

    DSD course $200

    Referral Course w/ advanced notice $400
  • Number of Divers
    6
  • Dives per Week
    6
  • Air Compressor
    Not Onboard
  • Tanks
    8
  • BCs
    6
  • Regulators
    6
  • License Info
    Instructor

Tender

  • Info 12ft
  • HP 30hp
  • Number of passengers 5

Toys

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

Other Toys

BVI fishing license

4 sea scooters

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Chef Charne's Sample Menu 

 

Breakfast 

all breakfast served with seasonal fresh fruit and homemade granola

Eggs Benedict

                       Poached eggs on an English muffin with smoked ham topped with hollandaise sauce  (spinach option available)

Continental Breakfast

Muffins served with jam, fruit platter, cold meats and cheese platter with toast and bagels

Omelettes

Cheese omelets served with pork sausages and toast

Cinnamon French Toast

Served with syrup or cinnamon sugar

Bagel Board

Toasted bagels with smoked salmon, capers, sliced avocado, tomato, red onion, cheese, boiled eggs and cream cheese

Avocado Toast

Served with your toppings of choice including but not limited to, sliced tomato, red onion, cheese, and fried egg

Shakshuka

Tomato based baked egg breakfast served with toast

 

Lunch

Caribbean Chicken Salad

Grilled chicken salad served with sliced mango, cucumber, tomatoes, carrots, and peppers topped with a mango ranch dressing

Baja Style Fish Tacos

Beer battered deep fried fish tacos with lettue, guacamole, tomato, corriander salsa topped with a chipotle lime aioli

Chicken Caesar Salad

with grilled chicken served with focaccia bread 

Beef Burgers

Cheeseburger with lettuce, tomato, onion, and topped with homemade bacon jam, served with a side green salad

Tuna Poke Bowl

Seared tuna served with coriander lime rice, sliced avocado, cucumber, carrots, cabbage, radish, and cubed mango topped with siracha mayo

Jerk Chicken Wraps

Caribbean style jerk chicken wraps with lettuce, tomato salsa, cabbage, carrots, cheese, sour cream, and guacamole

Beef Gyro Bowls

Greek style beef meatballs served with tomato, chopped peppers, cucumber, red onion dives, spinach leaves, wlanuts an warm pita bread with hummus and tzatziki dip

 

Appetizers 

Coconut crusted shrimp with spicey honey dipping sauce

Caramelized onion and brie tarts with a balsamic glaze

Crab cakes served with sweet chili mayo

Bruschetta

Beef and pepper crostini

Beetroot and goat cheese salad

Saucy chili garlic shrimp, served with toasted ciabatta

 

Dinner 

Bobotie (National South African Dish)

Meat pie (beef topped with egg served with yellow rice, banana salsa and a green salad

Shrimp, White Wine and Green Pea Risotto

Char-grilled shrimp served on top of a creamy green pea risotto with shaved parmesan slices and toasted garlic baguette on the side

Sticky Pineapple Chicken

Chicken breasts cooked in a sticky pineapple soy sauce served with jasmine rice and a cucumber side salad

Grilled Mahi Mahi

Italian herbed mahi mahi served with fried plantain, onion, tomato salsa and a roasted chickpea cous cous salad

Sweet Lemon Salmon

Salmon cooked with a honey lemon garlic sauce served with sauteed vegetables and roasted potatoes 

Fillet Eye Steak

Steak served with a creamy mashed potatoes, roasted green beans and red wine jus

Herb Crusted Lamb

Herb and nut crusted lamp chop, served with creamy mashed potatoes, carrots, and charred greens

 

Dessert

Cherry Cheesecake

Frozen cherry cheesecake served with a lime sauce

Brownie

Orange chocolate brownie served with vanilla ice cream

Crumble

Apple crumble served with cinnamon cream

Flambe Banana

Flambeed banana served with chocolate sauce, crushed nuts, and ice cream

Key Lime Pie

Served with cream and a slice of lime

Tiramisu

Amaretto Poached Pears

Pears poached in amaretto syrup served with an almond crunch and ice cream

 

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v or 12v

Activities

3 dives included per certified diver

DSD course $200

Referral Course w/ advanced notice $400

Diving group number depends on certified divers experience.

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

    Additional dives $50 per dive per person.

    DSD course $200

    Referral Course w/ advanced notice $400
  • Number of Divers
    6
  • Dives per Week
    6
  • Air Compressor
    Not Onboard
  • Tanks
    8
  • BCs
    6
  • Regulators
    6
  • License Info
    Instructor

Tender

  • Info 12ft
  • HP 30hp
  • Number of passengers 5

Toys

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

Other Toys

BVI fishing license

4 sea scooters

Specifications

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter Yes
  • Generator 13.5kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

Chef Charne's Sample Menu 

 

Breakfast 

all breakfast served with seasonal fresh fruit and homemade granola

Eggs Benedict

                       Poached eggs on an English muffin with smoked ham topped with hollandaise sauce  (spinach option available)

Continental Breakfast

Muffins served with jam, fruit platter, cold meats and cheese platter with toast and bagels

Omelettes

Cheese omelets served with pork sausages and toast

Cinnamon French Toast

Served with syrup or cinnamon sugar

Bagel Board

Toasted bagels with smoked salmon, capers, sliced avocado, tomato, red onion, cheese, boiled eggs and cream cheese

Avocado Toast

Served with your toppings of choice including but not limited to, sliced tomato, red onion, cheese, and fried egg

Shakshuka

Tomato based baked egg breakfast served with toast

 

Lunch

Caribbean Chicken Salad

Grilled chicken salad served with sliced mango, cucumber, tomatoes, carrots, and peppers topped with a mango ranch dressing

Baja Style Fish Tacos

Beer battered deep fried fish tacos with lettue, guacamole, tomato, corriander salsa topped with a chipotle lime aioli

Chicken Caesar Salad

with grilled chicken served with focaccia bread 

Beef Burgers

Cheeseburger with lettuce, tomato, onion, and topped with homemade bacon jam, served with a side green salad

Tuna Poke Bowl

Seared tuna served with coriander lime rice, sliced avocado, cucumber, carrots, cabbage, radish, and cubed mango topped with siracha mayo

Jerk Chicken Wraps

Caribbean style jerk chicken wraps with lettuce, tomato salsa, cabbage, carrots, cheese, sour cream, and guacamole

Beef Gyro Bowls

Greek style beef meatballs served with tomato, chopped peppers, cucumber, red onion dives, spinach leaves, wlanuts an warm pita bread with hummus and tzatziki dip

 

Appetizers 

Coconut crusted shrimp with spicey honey dipping sauce

Caramelized onion and brie tarts with a balsamic glaze

Crab cakes served with sweet chili mayo

Bruschetta

Beef and pepper crostini

Beetroot and goat cheese salad

Saucy chili garlic shrimp, served with toasted ciabatta

 

Dinner 

Bobotie (National South African Dish)

Meat pie (beef topped with egg served with yellow rice, banana salsa and a green salad

Shrimp, White Wine and Green Pea Risotto

Char-grilled shrimp served on top of a creamy green pea risotto with shaved parmesan slices and toasted garlic baguette on the side

Sticky Pineapple Chicken

Chicken breasts cooked in a sticky pineapple soy sauce served with jasmine rice and a cucumber side salad

Grilled Mahi Mahi

Italian herbed mahi mahi served with fried plantain, onion, tomato salsa and a roasted chickpea cous cous salad

Sweet Lemon Salmon

Salmon cooked with a honey lemon garlic sauce served with sauteed vegetables and roasted potatoes 

Fillet Eye Steak

Steak served with a creamy mashed potatoes, roasted green beans and red wine jus

Herb Crusted Lamb

Herb and nut crusted lamp chop, served with creamy mashed potatoes, carrots, and charred greens

 

Dessert

Cherry Cheesecake

Frozen cherry cheesecake served with a lime sauce

Brownie

Orange chocolate brownie served with vanilla ice cream

Crumble

Apple crumble served with cinnamon cream

Flambe Banana

Flambeed banana served with chocolate sauce, crushed nuts, and ice cream

Key Lime Pie

Served with cream and a slice of lime

Tiramisu

Amaretto Poached Pears

Pears poached in amaretto syrup served with an almond crunch and ice cream

 

Meet the Wanderlust Crew

Dean's childhood on farms laid the foundation for his enduring love for nature. However, it was at age 12, a passion for diving shared with him by his father, that ignited his love for the ocean. From that moment, the waves became his calling. At 18, Dean earned his Dive Master certification, swiftly progressing to become an instructor. Seeking to venture deeper in the oceans, he ventured to Cape Town, where he not only sailed competitively but also embarked on a remarkable journey from Cape T...

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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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