$35,000 - $40,200 / per Week
Summer Base Port: | BVI |
Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Winter Base Port: | BVI |
Winter Operating Area: | Caribbean Virgin Islands (BVI) |
Price: $35,000 - $40,200 / Per Week
Length: 62.00 Ft
Guests: 10
Speed: N/A Knots
Cabins: 5
Build year: 2013
Refit year: 2024
Crew: 2
King Cabin: N/A
Queen Cabin: 5
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
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.
See Specials board for any that may apply.
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
Christmas 2025 - 1-10 pax- $50,000
New Year 2025/26 - 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.
For the 2024/25 season Do More will be BVI based using BVI ports only.
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Captain
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Chef/Mate
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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.
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.
5 Luxury Queen Cabins ensuite with center console berths.
#Pax:10
Draft:5.1
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:No
A/C:Full
Cruising Speed:10 KNOTS
Length:62 Feet
Make:Lagoon
Showers:5
Heads:5
Helipad:No
Max Speed:
Beam:33
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2013
Dinghy hp:60HP
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:1
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:TROLLING
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:1
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:2
Floating Mats:1
Beach Games:Yes
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Stern
Fishing Gear:Yes
Fishing Permit :YES - #750282 10 March 2025
Sea Bobs:No
1 Floating Sun Cushions - Lilypad
4x Sea Scooter
2x SUPS
1x EFoil
Adult Water Skis
2 single person kayaks.