Ed Hamilton & Co.

SCUBA DOO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Sample Menu

SAMPLE MENU
Designed by Chef Aneta Siwiec

BREAKFAST  

(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

LUNCH

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 

DINNER

 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 

DESSERT

Dark Chocolate & Coconut Mousse

Boat-made Waterlemon Sorbet 

Freshly Baked Apple Crumble with Vanilla Ice Cream

Tiramisu

Guava Swirl Cheesecake

Caramel Walnut Brownies served with Fresh Crème 

Caribbean Rum Cake drizzled with Bananas Foster

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.

HOLIDAYS:

2024
Christmas Flat Rate $30,000. 7 night minimum.
New Years Flat Rate $35,000. 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***

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 DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Additional Rate Information

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)

Location Details: Scuba Doo is located in West End, Tortola

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2024 to 2025 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2025 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.

HOLIDAYS:

2024
Christmas Flat Rate $30,000. 7 night minimum.
New Years Flat Rate $35,000. 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***

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 DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Location Details

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)

Location Details: Scuba Doo is located in West End, Tortola

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.

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.

Captain Kristofor Olbrich

MARINE QUALIFICATIONS:
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

Chef Aneta Siwiec

QUALIFICATIONS:
PADI Dive Master
STCW Basic Training
ASA 101 Keelboat Sailing

Crew fully vaccinated

Title Name Nation Born Languages
Captain Kristofor Olbrich US 1985 English, Polish
Crew Aneta Siwiec US

2022-23 Season Captain

Kristofer Olbrich

2022-23 Season Chef

Aneta Siwiec

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator 13.5kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8 knots
Guest Smoke Tramsom Please
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 12ft
Dinghy Hp 30hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Captain Kris is a PADI Dive Instructor (has been a dive instructor since 2016)

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

Other Specs

size Feet 50.00 Ft
Beam 27
Draft 5
Queen 4
Pref Pickup West End, Tortola
Other Pickup Tortola, BVI
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Many
Engines 2 x Yanmar 4JH80
Inverter Yes
Water Capacity 250 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info -
Compressor Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Divers 6
Num Dives 6
Num Dive Lights 5
Other Entertain State of the art Jura Coffee Maker
Enjoy your favorite specialty speciality espresso coffees from on board Scuba Doo!



Complementary USVI and BVI map to track your charter

Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Starlink WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes
Other Toys 2 scuba jets
1 zup board
Sub Wings
Hammock
Floating Dock
1 water tube for towing behind dinghy
Wake Board
Code 0 Sail
Sunrise Safety Nets
BVI Fishing license
Water Skis *upon request

Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

SAMPLE MENU
Designed by Chef Aneta Siwiec

BREAKFAST  

(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

LUNCH

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 

DINNER

 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 

DESSERT

Dark Chocolate & Coconut Mousse

Boat-made Waterlemon Sorbet 

Freshly Baked Apple Crumble with Vanilla Ice Cream

Tiramisu

Guava Swirl Cheesecake

Caramel Walnut Brownies served with Fresh Crème 

Caribbean Rum Cake drizzled with Bananas Foster

Request Info

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.