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

Shakshuka (Middle Eastern Specialty- Eggs Baked in Tomato Sauce & Spices) / Pita Bread / Sausage Links

 Belgium Waffles with a Fresh Berry Compote / Fried Eggs / Ham 

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 tzatziki, Farmers Salad, Hummus & Feta

Fish & Shrimp Tacos / Guacamole / Pico de Gallo / Lime Crema / Cheese / Salsa & Chips

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

New England Style Shrimp Rolls / Corn on the Cob / Chips

Thai Style Basil Chicken Stir Fry served with Jasmine Rice

 
 
DINNER

Baby Spinach Salad / Bacon & Berries / Seared Salmon with Dill Beurre Blanc / Roasted Tomato Cous Cous / Grilled

Asparagus

Baby Arugula Salad / Goat Cheese & Walnuts / Jerk Snapper/ Mango Salsa / Rice n Peas / Sauteed Spinach

Greek Salad / Duck Confit / Baked Sweet Potatoes / Apples & Collard Greens

Caprese Salad – fresh mozzarella, cherry tomatoes, basil with Balsamic Glaze / Garlic Caper Prawns / Roasted Zucchini/ Pesto Rice

Roasted Cauliflower Soup with Truffle Oil / Rack of Lamb with Garlic-Mint Chimichurri / Smashed Fingerling Potatoes/ Swiss Char

Caesar Salad / Grilled Blackened Tuna with a Wasabi Aioli / Roasted Brussel Sprouts / Wild Rice 

Tuna Coconut Ceviche / Pan Seared NY Strip Steak- Horseradish Mustard Sauce / Garlic Mashed Potatoes Roasted

Broccolini 
 

DESSERT
Boat-made Waterlemon Sorbet

Freshly Baked Apple Crumble with Vanilla Ice Cream

Tiramisu

Guava Swirl Cheesecake

Caramel & Walnut Brownies served with Fresh Crème

Rum Cake drizzles with Bananas Foster

Chocolate & Coconut Mousse

Additional Rate Information

Scuba Doo’s BVI permits have been pre-approved

*6 Night Minimum*

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:

2022
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

Please Inquire for 2023 Holiday Rates

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.

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 at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

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
Summer 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2023 to 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

Additional Rate Information

Scuba Doo’s BVI permits have been pre-approved

*6 Night Minimum*

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:

2022
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

Please Inquire for 2023 Holiday Rates

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.

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 at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

Scuba Doo Lagoon 50 Crewed Charters Captain and Chef in the Virgin Islands

2022-2023 Season Crew
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

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.

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

Crew fully vaccinated

Title Name Nation Born Languages
Captain Kristofor Olbrich US 0 English, French
Crew Aneta Siwiec US
Scuba Doo Lagoon 50 Crewed Catamaran Charter Captain Kristofor Olbrich

2022-23 Season Captain

Kristofer Olbrich
Scuba Doo Lagoon 50 Crewed Catamaran Charter Chef Aneta Siwiec

2022-23 Season Chef

Aneta Siwiec

Accomodation

Electric Heads 4

Ammenities

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 Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear No
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.

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

Additional dives $50 per dive per person.

Other Specs

size Feet 50.00 Ft
Beam 27
Draft 5
Queen 4
Pref Pickup American Yacht Harbour, St. Th
Other Pickup Yacht Haven Grande, St. Thomas
Turn Around 48 hr requested. Inquire for 2
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 No
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 Master
Compressor Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Divers 6
Num Dives 6
Other Entertain State of the art Jura Coffee Maker
Enjoy your favorite specialty 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 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 Sub Wing
Code 0 Sail

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

Shakshuka (Middle Eastern Specialty- Eggs Baked in Tomato Sauce & Spices) / Pita Bread / Sausage Links

 Belgium Waffles with a Fresh Berry Compote / Fried Eggs / Ham 

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 tzatziki, Farmers Salad, Hummus & Feta

Fish & Shrimp Tacos / Guacamole / Pico de Gallo / Lime Crema / Cheese / Salsa & Chips

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

New England Style Shrimp Rolls / Corn on the Cob / Chips

Thai Style Basil Chicken Stir Fry served with Jasmine Rice

 
 
DINNER

Baby Spinach Salad / Bacon & Berries / Seared Salmon with Dill Beurre Blanc / Roasted Tomato Cous Cous / Grilled

Asparagus

Baby Arugula Salad / Goat Cheese & Walnuts / Jerk Snapper/ Mango Salsa / Rice n Peas / Sauteed Spinach

Greek Salad / Duck Confit / Baked Sweet Potatoes / Apples & Collard Greens

Caprese Salad – fresh mozzarella, cherry tomatoes, basil with Balsamic Glaze / Garlic Caper Prawns / Roasted Zucchini/ Pesto Rice

Roasted Cauliflower Soup with Truffle Oil / Rack of Lamb with Garlic-Mint Chimichurri / Smashed Fingerling Potatoes/ Swiss Char

Caesar Salad / Grilled Blackened Tuna with a Wasabi Aioli / Roasted Brussel Sprouts / Wild Rice 

Tuna Coconut Ceviche / Pan Seared NY Strip Steak- Horseradish Mustard Sauce / Garlic Mashed Potatoes Roasted

Broccolini 
 

DESSERT
Boat-made Waterlemon Sorbet

Freshly Baked Apple Crumble with Vanilla Ice Cream

Tiramisu

Guava Swirl Cheesecake

Caramel & Walnut Brownies served with Fresh Crème

Rum Cake drizzles with Bananas Foster

Chocolate & Coconut Mousse

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.