- 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 2022 to 2023||Inclusive||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
Additional Rate Information
*6 Night Minimum*
Boat Requires 48hr Turns
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 Flat Rate $30,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
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 off 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***
$1,200 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.
Summer Area: Caribbean Leewards, Caribbean Virgin Islands (US)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (US)
Location Details: Scuba Doo 500 is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.
Capt. Charlie Perry’s Certifications:
• USCG 100T Master License
• PADI Dive Master
• STCW 2010
• FCC MROP
Captain Charlie grew up in Newport, Rhode Island and his love for the local beaches cultivated his affinity for the ocean at a young age. Charlie was a keen member of his high school sailing team and brought his experience to Roger Williams University before transferring into his yachting career. After working his way up to mate on various sailboats in New England and the Caribbean, Charlie earned his Divemaster and USCG captain’s license and took a full-time position with Cammi on a large classic sailing yacht. Their transition onto term charter catamarans was an excellent fit for Charlie’s natural sense of adventure, eagerness to learn about his environment, love for all things beneath the water, and calm attentiveness as a captain.
Chef and Mate Cammi Burgess’ Certifications:
• USCG 100T Master License
• PADI Open Water Diver
• STCW 2010
• ENG 1
While Mate/Chef Cammi also hails from Newport, she grew up on various different sailboats, most notably crossing the Pacific with her family as a pre-teen. With 30,000 nautical miles under her belt before the age of 14, her career in yachting didn’t begin until after high school, when she began working as a deckhand on a local day sailing schooner with Charlie. Over the next few years, she worked as a deckhand or stewardess on various sailboats in New England and the Caribbean before joining a large classic sailing yacht with Charlie as a deckhand. Their transition into charter catamarans saw Cammi transfer to the interior and explore her taste for fresh, flavorful, nourishing food. She is proud of the confidence and success she’s found in the galley over the past 2 seasons and is excited to attend culinary classes in September of 2021 to further solidify her skills.
As a team, Charlie and Cammi are professionals at bringing together the perfect mix of excitement, creativity, and relaxation. With their natural love for all things sailing and an eagerness to share the passion and knowledge they have for their work and environment, Cammi and Charlie are the ideal guides for a Virgin Islands adventure!
Crew fully vaccinated
|Captain||Charlie Perry||US||0||English, French|
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
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 Cammi Burgess
(Always served with fresh fruit and pastries)
Strawberry, coconut, and açaí smoothie bowls with boat-made granola, fresh cut fruit, honey, and chia seeds
Eggs scramble with hash-browns, caramelized onion, spinach, and a side of toast and bacon
Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more
Mushroom quiche with sautéed peppers a sausage gravy
Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce
Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli
Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats
Blackened Mahi Mahi on a brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries
Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad
Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli
Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread
Garlic butter and cinnamon sautéed shrimp over lemon cous cous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm pita
Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips
Crab cakes stacked over micro greens with a garlic and lemon aioli and a side of cornbread
Charcuterie plate with assorted cheeses, nuts, fruits, and jams
Fresh baked bread with olive oil, pesto, and hummus
Baked brie with a blackberry compote and candied chili pecans
Spinach and artichoke dip with pita chips and crudités
Sliced baguette with vegan green pea and coconut spread, topped with strawberries
Avocado fries with a chipotle lime sauce, sriracha mayo, and ketchup for dipping
Pan-fried lemon and feta with peppered thyme honey, cherry tomatoes, and crackers
Bourbon and paprika glazed short ribs with baked Mac and cheese and steamed broccoli
Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze
Chicken Marsala over homemade pasta and fresh baked bread
Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash
Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce
Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice
Honey and ginger seared pork tenderloin over mashed potatoes with grilled green beans and a soy ginger sticky glaze
Bananas foster over a slice of coconut cake topped with toasted coconut and almonds
Baileys chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream
Crème brûlée with fresh berries
Whiskey caramel filled Fireball cupcakes with cinnamon frosting
Pear and berry crisp with a gluten free crumble topping and a dollop of sweet cream
Saffron and cardamom cake with a saffron and white chocolate ganache
Blueberry puff pastry tarts stuffed with lemon curd and vanilla cream
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.