Do More Description

Introducing Do More, a Lagoon 620. She is the ultimate boat for a relaxing and adventurous getaway with loved ones! In recent years, Do More was enjoyed privately by a family of 9 and has never been chartered before. She has been updated throughout the years ensuring ultimate comfort; including an extensive refit just completed April 2024. Do More received 2 new engines, a new transmission, a new primary and backup generator, new batteries, an updated water maker, among other updates to ensure successful, stress free charters. Made for socializing, she has multiple lounge and dining areas to make memories that will last a lifetime. Enjoy your private cabin with your own ensuite shower and bathroom. Relax and unwind on the deck or jump in the water to try out our extensive selection of water toys. Do More has plenty to offer!

Cruising Area of Do More

Pref. Pick-upVillage Cay, BVI
Other Pick-upVillage Cay, BVI
Summer PortBVI
Winter PortBVI
Summer OperationsCaribbean Virgin Islands, Caribbean Leeward Islands, Caribbean Windward Islands
Winter OperationsCaribbean Virgin Islands

Accommodations

Guests10
Cabins5
Crew2
Queen5
Showers5
Wash Basins5
Heads5
TP in HeadsNo
Electric Heads5
Accommodation Details
5 Luxury Queen Cabins ensuite with center console berths.

Specification

Length62 Feet
Beam33 Feet
Draft5.1 Feet
Built2013
Refit2024
A/CFull
A/C NightYes
DeckshowerYes
Bimini TopYes
HairdryerYes
Children AllowedYes
Min Child Age4 (Babies ok)
Inverter8000W
Voltages110v & 220v (US and EU Plugs)
Water MakerYES
Water Capacity400 gallons
Ice MakerYes
GeneratorCummings Onam 21.5Kw
Cruising Speed10 KNOTS
Fuel Consumption3 - 4 US Gall/Hr US Gall/Hr US Gall/Hr
Turnaround48 hrs
EnginesYanmar 4LV150, Cummings Onan 21.5Kw Mase 14.6Kw Back-up Generator
Communications
Starlink onboard for guest use

Water Sports

Dinghy (Feet)15FT
Dinghy Hp60HP
Adult Waterskis1
Sea ScootersYes
Snorkel GearYes
TubeYes
Wake Board1
1-Man Kayak1
Floating Mats1
Standup Paddle3
Swim PlatformsStern
Beach GamesYes
Fishing GearYes
Gear TypeTROLLING
Fishing PermitTBA
Other Toys
1 Floating Sun Cushions - Lilypad
4x Sea Scooter
1x EFoil
Adult Water Skis

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon StereoYes
Board GamesYes
BooksYES
Other Entertainment
-Smart TV in each room and salon where guests can stream/share from their phone as well
-Each cabin has a fusion system where guests can play their own music in their cabin
-Speakers on all decks
-Hydraulic swim platform
-Underwater lights

-AED and Emergency Oxygen onboard



2024 REFIT UPDATES
Refit Updates
- 2 new engines
- 2 new generators
- 8 new batteries
- new outdoor shower
- rebuilt watermaker
- restored Eplex system
- new hatch cover shades
- new windlass
- new linens/towels, rugs, small decor items
- smaller cosmetic updates such as deep cleaning, minor repairs to cushions, replacing small fixtures, removed carpet in bedrooms to expose wood floors

Cuisine

Din-in10-
Special DietsInq
KosherInq
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes

Do More Crew Profile

Crew Number2
Captain
CaptainAdrian Stanley
NationalityS African
LicenseRYA YM Offfshore
Chef/Mate
Chef/MateEmma George
NationalityS African



Meet Captain Adrian and Chef Emma. Option to add a 3rd crew member for an additional cost.

Captain Adrian
Born in Cape Town, South Africa, Adrian grew up surrounded by the ocean. Whether it was racing Hobbes and wakeboarding on lakes, free diving in the sea, or fly fishing on mountain streams, Adrian spent every opportunity on or in the water. He quickly found his passion for sailing and began honing his craft. It was no surprise when he decided to forgo the traditional route of university and instead pursue his RYA Yacht Master.

After a year in the super yacht industry, Adrian longed for a more purist approach to life on the water and began captaining catamarans in the Mediterranean for large flotilla companies. Adrian quickly worked his way up the ranks, becoming Route Manager where he was responsible for the organization and coordination of up to 80 sailing vessels, over 800 guests and 160 staff per week. Having reached his potential, Adrian was ready for a new challenge and set his sights on the Caribbean. The crystal-clear waters and incredible marine life had Adrian hooked the minute he stepped foot in the Virgin Islands.

With more than 9 years of industry experience and over 30 000 nautical miles under his belt, Adrian is always eager to pass on his knowledge to those on board with him. Whether you want to throw a dollar in at Soggy or sit on the silent beaches of Guana, Adrian prides himself on being able to curate the perfect charter for you and your guests both on and under the sea.

Certifications:
- RYA Yachtmaster Offshore
- Commercial Endorsement
- Short Range VHF
- Watersports Instructor
- STCW
- ENG1

Chef/First Mate Emma
Raised in the Natal Midlands, South Africa, Emma´s upbringing was filled with outdoor adventures. Her mother´s unwavering passion for cooking and hosting paired with her father´s love for the water lay the foundations for Emma´s career at sea. While studying at university, Emma spent much of her free time pursuing her passion for cooking, working under highly trained Chefs, volunteering in soup kitchens and developing small businesses selling ready-made meals. Her passion for nutrition saw her complete a certificate in Sports Nutrition through the Health and Fitness Professionals´ Association which she used in conjunction with her certificate in Personal Training to provide insight to those looking to transform their lives. Following the completion of her tertiary studies in Speech and Language Pathology and a year on the frontline, Emma swapped her hospital crocs for flip flops and hasn’t looked back since (although, you’ll still catch her in her crocs).

Drawing on inspiration from her travels, Emma prides herself in her ability to incorporate local flavors into diverse cuisines, providing you with a unique culinary experience in your home-away-from-home. Beyond her culinary abilities, guests comment on Emma´s warm, welcoming nature and often compare it to stepping into a friend´s home for dinner. No matter your dietary restrictions or personal preferences, Emma is able to design a menu that will leave your camera roll as full as your belly with Instagram-worthy food pics and memories to last a lifetime!

Certifications:
- Sports Nutrition & Personal Training
- Level 2 Food Hygiene and Safety
- BSc Speech Language Pathology
- Culinary training at Capsicum Culinary Studio
- STCW
- ENG1

When not on the water, Adrian and Emma love to travel. Their appreciation for new cultures and adventure has taken them to all corners of the earth: seeing them complete the 800km Camino de Santiago together, step off the world’s highest bungee jump and sail across the Atlantic Ocean. The couple have worked together for 5 years in the industry and have a phenomenal professional relationship. Be it Emma helping at the helm or Adrian firing up the grill, the pair are committed to providing you with an incredible charter you can’t help but write home about.


Do More Calendar

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Do More Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Dec 29, 2024Jan 03, 2025Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI
Jan 05, 2025Jan 11, 2025Hold: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI
Jan 28, 2025Feb 04, 2025Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI
Mar 22, 2025Mar 28, 2025Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI
Apr 05, 2025Apr 12, 2025Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

Do More Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $35,000
(normal rate)
High price: $40,200
(normal rate)

Do More Special Offer!
Discount: $3,000!
Offer: Do More offers a $3,000 discount.
Old price: $35,000 - $40,200 / week
New price: $32,000 - $37,200 / week
Travel before: Dec/15/2024

Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax9 Pax10 Pax
2024/25 Winter$35,000$35,650$36,300$36,950$37,600$38,250$38,900$39,550$40,200

Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

Do More Special Offer 2!
Discount: $3,000!
Offer: Do More offers a $3,000 discount.
Travel between: May/01/2025 - May/31/2025

Do More Special Offer 3!
Xmas Special
Offer: No surcharge for Christmas REGULAR RATES APPLY
Minimum nights: 7
Travel between: Dec/18/2024 - Dec/27/2024

ADDITIONAL RATE DETAILS


MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

HALF BOARD RATES: Requires 3 Lunches and 4 Dinners and associated beverages taken ashore at client expense. Please inquire for less than 7 nights.
2/$34,700 3/$35,200 4/$35,700 5/$36,200 6/$36,700 7/$37,200 8/$37,700 9/$38,200 10/$38,700

HOLIDAYS
Christmas 2024 - 1-10 pax $50,000 No surcharge for Christmas REGULAR RATES APPLY
New Year 2024/25 - 1-10 pax $53,000
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December
7 night minimum.
BVI Ports only

Charters outside the British Virgin Islands:
Regardless of whether or not a vessel may or may not include taxes in the vessel´s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fee.

Do More Guest Reviews

We currently don't have any reviews for Do More.

Do More Sample Menu

Breakfast

All breakfasts will be served continental-style, alongside seasonal fruit, a variable dairy option and freshly baked goods.

Moroccan Shakshuka
Eggs poached in a scrumptious tomato/red pepper marinade, topped with feta cheese, arugula and avocado. Served with boat-made ciabatta, crispy bacon and breakfast sausage.

Eggs Royale
Smoked salmon draped English muffins, loaded with a soft-poached egg, dripping with boat-made Hollandaise, salty capers and a dash of Cayenne pepper.

Avocado “Croast”
Freshly baked croissants, smashed, then topped with avocado crème, crispy bacon, arugula and a perfectly poached egg, finished with boat-pickled red onions.

Huevos Rancheros
Fried egg, sour cream, refried beans, Pico de Gallo, salsa Verde and guacamole served on top a flour tortilla with spicy jalapenos.

Banana Fosters
Flambeed banana and rum brioche French toast served with crispy bacon, and hand-whipped cream.

Turkish Eggs
Poached eggs served atop a delicious garlic/dill yoghurt base, topped with boat-made Aleppo butter and a parsley and jalapeno oil. Served with crispy bacon, spicy chorizo and fresh sourdough bread.

Build your own bagels
Boat-made bagels served family-style with a selection of toppings: smoked salmon, crispy bacon, turkey ham, scrambled eggs, cream cheese, red onion, cucumber and tomato.

All American
Fluffy boat-made pancakes and brioche waffles served with crispy bacon, eggs-to-order and hash browns.

Lunch

Mediterranean Chicken Bowls
Balsamic-marinated chicken skewers, pan fried falafel and crispy roast chickpeas served on a bed of pearl cous cous with shredded carrots, cherry tomatoes and cucumber alongside boat-made flatbreads and finished with a green goddess sauce. Served with natural hummus and tangy tzatziki.

Taco Tuesday
Sesame seed seared Tuna on crispy corn tortillas with mixed cabbage, guacamole, boat-pickled red onion, crispy fried sweet onions and wasabi aioli. Served alongside decadent nachos loaded with sour cream, fresh salsa and baked queso.

Pork Bao Buns
Slow cooked shredded pork in a sticky Chinese 5 spice and ginger-soy dressing in soft bao buns filled with pickled vegetables, cucumber, peanuts and cilantro.

N/Y Strip Steak Sandwiches
Juicy New York strip steaks on fresh ciabatta loaves, filled with chimichurri, Swiss cheese, arugula, crispy onion and tomato.

Maryland Crab Cake Salad
Panko-crusted lump crab meat crafted into tender patties and on tricoloured quinoa wrapped in cucumber ribbons. Served with a garden of baby spinach, julienne carrots, cherry tomatoes, feta cheese and boat-made Remoulade sauce.

Gourmet Beef Burgers
Captain Adrian’s famous boat-made beef patties in a fresh sesame bun, loaded with fresh tomatoes, caramelised onion, melted cheese and the captain’s secret burger sauce. Served with char-grilled corn and truffles fries.

Salmon Poke Bowls
Soy-marinated, diced salmon fillets on white sticky rice, topped with julienne carrots, seasonal tropical fruit, edamame, crispy sweet onions and finished with wasabi aioli.

Captain’s Cocktails and Canapes

Shrimp Cocktail
Juicy shrimp in a creamy cocktail sauce served on top Romain lettuce.
Lime and Da Coconut (Caribbean Favourite)
Light rum, coconut rum, limes and coconut cream blended, strained and served.

Baked Brie Bites
Prosciutto-wrapped Brie cheese baked in phyllo pastry with fig preserve.
Peach Bellini
Peach syrup topped with prosecco and garnished with a charred peach slice.

Caramelised Scallops
with strawberry salsa.
Burnt Orange Espresso Martini
Espresso, vodka, coffee liqueur and orange liqueur garnished with burnt orange.

Moroccan Meatballs
Boat-made Moroccan meatballs served with pomegranate glaze.
Pomegranate Mojito
White rum, agave and lemon muddled over fresh mint and pomegranate seeds, topped with club soda and a splash of pomegranate juice.

Vietnamese Spring Rolls
Shrimp, avocado and julienne vegetables with cashews and cilantro served with a boat-made peanut dipping sauce.
Everbloom
Gin, lemon and agave muddled over cucumber and cilantro, shaken and topped with ginger ale.

Lobster Arancini
Lobster-filled fried risotto balls served with saffron aioli.
Negroni (Captain’s Favourite)
Equal parts gin, Campari and sweet vermouth.

Tuna Crudo
Passionfruit, Leche de Tigre, avocado, red onion, pomegranate seeds and chives with fresh, wild-caught tuna served raw.
Spicy Passionfruit Margarita
Tequilla, Cointreau and lime, shaken with sliced jalapenos, topped with passionfruit foam.

Dinner

Thai Coconut Curry
Wild caught Mahi Mahi, pan seared and then baked, served on jasmine rice with steamed broccolini and a sweet mango salsa.

Fillet Mignon
Beef tenderloin cooked to perfection by Captain Adrian on the grill. Served on a bed of garlic-thyme cauliflower puree with fondant potatoes, cinnamon roast butternut squash, brussel sprouts and asparagus. Finished with Chef Emma’s secret pepper-mushroom sauce.

Herb Crusted Rack of Lamb
Roasted root vegetables, beet puree, charred cipollini, gratin potatoes and finished with red wine jus and mint sauce.

Pan-Seared Norwegian Salmon
with mint and sweet-pea puree and braised baby carrots.

Chicken Roulade
Broccoli and bacon stuffed chicken breast with a creamy vodka sauce served with baby potatoes, blistered cherry tomatoes and fresh garlic bread.

Braised Beef Short Ribs
Slow cooked and served atop a creamy potato puree with garlic-roasted carrots and a red wine reduction.

Pasta Perfect
Langoustine and samphire ravioli with a lobster bisque and shaved bottarga.

Dessert

Key Lime Pie
Chef Emma’s famous key lime pie with Italian merengue.

Pistachio Crème Brule
Creamy, pistachio infused crème brulé with pistachio cream, crushed nuts and fresh berries.

Chocolate Brownie
Almond and dark chocolate brownie with almond crumb and white chocolate ganache.

Mango Pannacotta
Mango and white chocolate pannacotta with fresh mangos, mango mouse and white chocolate pearls.

Caramelised Banana
Rum caramelised banana, chocolate fudge, caramel, roasted pecans and vanilla ice cream.

Limoncello Tiramisu
Limoncello infused ladyfingers with a spiked lemon curd and white chocolate cream.

Tres Leches
Salted Caramel Tres Leches with salted caramel mirror glaze, vanilla ganache, honey tuille and crunchy hazelnuts.

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Vegan, vegetarian, lactose- and gluten-free replacements available upon request.

Please inform your chef of any dietary restrictions/allergies before your arrival.

This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.