- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2023 to 2024||Inclusive||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
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.
Christmas – No Premium.
New Years Flat Rate $35,000 St Thomas 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***
$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 DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
2022-2023 Season Crew
Captain Kristofor Olbrich
USCG 100 Ton Masters Near Coastal
FCC Marine Radio Operator’s Permit
STCW Basic Training
PADI & SSI Open Water Scuba Instructor
Emergency First Response Instructor
Kris was born and raised in Brooklyn, New York. He grew up fishing off the local piers and beaches and had a summer job as a teenager, working as a mate on a fishing boat.
At 19, he began working as a line cook and a couple years later enrolled in the French Culinary Institute. He went on to work as the head chef for restaurants around the world, opening 6 restaurants from NYC to the USVI, Bangkok, and Hong Kong. One of his favorite cuisines is from Thailand, where he spent 5 years as a chef in Bangkok and where he taught scuba diving in Southern Thailand.
While living in St. John, Kris first learned to scuba dive and was hooked instantly. During his final open water training dive, a large dolphin swam up and did circles around him. Kris decided he wanted to spend as much time in the water as possible. He figured the best way to do so would be to become a Scuba Instructor. He worked for several years teaching and guiding dives on liveaboard boats in Thailand, Hawaii, and the Cayman Islands, and eventually worked his way up to becoming a Captain.
In New York City, he operated a private charter boat, running tours around Manhattan and to the Statue of Liberty.
Chef Aneta Siwiec
Originally from Brooklyn, NY Aneta was raised by parents who prioritized travel – she had her first passport at two months old! Growing up in NYC she was surrounded by all the different types of cuisines available to her right down the block. This and her travels have inspired her cooking and love for food. She likes to take inspiration from the surrounding culture and environment. Onboard you will find combinations of Caribbean, Southeast Asian and European flavors. Her dream has been to one day open a restaurant (already having a full menu created for her concept since in college).
Aneta has a marketing degree with a minor in fine arts from Pace University. She has studied abroad in Australia, lived and backpacked throughout New Zealand and has worked in Denali National Park in Alaska. She has circumnavigated Manhattan by kayak, guided kayak trips on the East River, and ran the NYC marathon twice. She is also on track to become a Divemaster before the 2022/23 season. Her most exciting diving experience so far was swimming with Tiger Sharks and schools of Hammerheads in Cocos Islands.
Before joining the charter industry, she had worked in NYC for 5 years as an event and hospitality coordinator where she curated luxury travel experiences and events that went into auction throughout the US. She loves the tourism industry and being involved in creating a memorable vacation for her guests.
PADI Dive Master
STCW Basic Training
ASA 101 Keelboat Sailing
In early 2020 Kris & Aneta teamed up to open their own food stand at Smorgasburg, the largest open-air food festival in the US originating in Brooklyn. They specialized in serving Thai style Green Papaya Salads. In 2021, they expanded to a second location on Governors Island. Throughout the pandemic, they partnered with a charity organization in New York and worked to provide over 200 meals per week to feed those in need.
In November 2021, they became the Captain and Chef team onboard Great Adventure, a 450 Lagoon, and ran charters exploring the Virgin Islands. The 2021-2022 season was an absolute blast. Sailing, hiking, snorkeling, diving, snaring lobsters, spearing lionfish – and of course mixing specialty cocktails and serving delicious meals along the way!
Kris and Aneta are now very excited to be continuing the adventure as the crew on board Scuba Doo 50! Both crew members have cooking experience and are avid divers with years of hospitality and restaurant experience. By being able to take turns to lead dives and both being able to create delicious meals they create a fun charter environment and memorable experience for charter guests!
Crew fully vaccinated
|Captain||Kristofor Olbrich||US||0||English, Polish|
2022-23 Season Captain
2022-23 Season Chef
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!
Additional dives $50 per dive per person.
Discover Scuba Dive (DSD) $175 and $75 per additional dive
Referral Course $400
Advanced Course $400
Refresher Course $50
(recommended for divers who have not been diving in 2 years or more)
*Please inquire and arrange courses prior to the charter.
**Online completed course required before charter commences
Enjoy your favorite specialty speciality espresso coffees from on board Scuba Doo!
Complementary USVI and BVI map to track your charter
Stream2Sea Products Including-
Reef Safe 30SPF Sunscreen
Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Designed by Chef Aneta Siwiec
(Always served with fresh fruit)
Blueberry, Banana & Chocolate Chip Pancakes / Scrambled Eggs / Bacon
Classic French Quiche Lorraine
Belgium Waffles with a Fresh Berry Compote / Fried Eggs / Maple Glazed Sausage
Stuffed French Toast with fresh fruit / Scrambled Eggs / Sausage links
Eggs Benedict served with Smoked Salmon and Avocado
Mushroom, Tomato, Onion, Pepper & Goat Cheese Mini Frittatas served with fresh croissants
Avocado Toast- Poached Eggs, Radishes, Peppers, Spring Onions, Cherry Tomatoes & Everything Seasoning
NY-Greek Style Grilled Chicken Gyros with boat made tzatziki, Farmers Salad, Hummus & Feta
Caribbean Fish & Shrimp Tacos – Guacamole / Pico de Gallo / Lime Crema / Cheese / Salsa & Chips
Tuscan Lunch -Stuffed Portobello Mushrooms with Pesto Grilled Chicken
Cheeseburgers in Paradise – bacon, mushrooms, onions / Roasted Potato Salad / Pickles / Fries
Mango Pulled Pork Sliders served with Cole Slaw & Corn on the Cob
Tuna Poke Bowls – Sushi Rice, Edamame, Fresh Mango, Wakame Salad, Avocado, Cucumber, Spicy Mayo, Ginger & Wasabi
Thai Style Basil Chicken Stir Fry served with Jasmine Rice
HAPPY HOUR APPETIZERS
(served with captain’s cocktail of the day)
Thai-Inspired Meatballs with sweet chili dipping sauce
Baked Pear & Brie Phyllo Tarts
Coconut Ceviche served with Crisps
Chef’s Charcuterie Smorgasbord
Seasonal Crudité Platter
Tuscan Caprese Bites
Seared Halibut with Dill Beurre Blanc served with Roasted Tomato Cous Cous, Grilled Asparagus
Grilled Snapper w/ Mango Chutney served with Basmati Rice, Micro Greens & Herb Oil
Duck Confit served with Baked Sweet Potatoes, Apples & Collard Greens
Caribbean Jerk BBQ Chicken served with Coconut Rice n Peas, Sweet Plantains, Roasted Zucchini & Squash
Rack of Lamb with Garlic-Mint Chimichurri served with Smashed Garlic Fingerling Potatoes
Grilled Blackened Sesame Tuna with a Butternut Squash Puree served with Sugar Snap Peas & Wild Rice
Pan Seared NY Strip Steak served with Red Wine Jus, Truffle Garlic Mashed Potatoes & Roasted Brussel Sprouts
Dark Chocolate & Coconut Mousse
Boat-made Waterlemon Sorbet
Freshly Baked Apple Crumble with Vanilla Ice Cream
Guava Swirl Cheesecake
Caramel Walnut Brownies served with Fresh Crème
Caribbean Rum Cake drizzled with Bananas Foster
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.