Scuba

Lagoon 62

Do More

62ft / 18m 10 Guests 5 Suites

Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Starting from $35,000 Per week

Check Availability

Summary

Lagoon - Do More

Introducing Do More, a Lagoon 620. She is the ultimate boat for a relaxing and adventurous getaway with loved ones! She has been updated recently ensuring ultimate comfort and successful, stress free charters.

Made for large, adventurous groups, Do More and her 3 person crew has plenty to offer! Relax and unwind on the deck or jump in the water for scuba diving or a ride on our extensive selection of water toys. Socialize in the multiple lounge and dining areas to make memories that will last a lifetime. Enjoy your private cabin with your own ensuite shower and bathroom. See you soon!

  • Location Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 3
  • Suites 5 (5x Queen)
  • Bathrooms 5
  • Manufactured Year 2013
  • Length 62ft / 18m
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for DO MORE

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2025 $35,000 $35,650 $36,300 $36,950 $37,600 $38,250 $38,900
Winter 2025 to 2026 $38,000 $38,000 $38,000 $40,000 $41,000 $42,000 $43,000
Summer 2026 $38,000 $38,000 $38,000 $40,000 $41,000 $42,000 $43,000
Winter 2026 to 2027 $38,000 $38,000 $38,000 $40,000 $41,000 $42,000 $43,000

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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.
Deduct $150 per person

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.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes (Min Age: 6 years (Young Babies ok))
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v & 220v (US and EU Plugs)

Dive Instructor: Georgina (PADI Dive Instructor)
1-2 dives per day, except no diving on pick-up or drop day.
Diving is Supervised
Guest Certification Required: No, but a discover scuba session in a pool will be needed with Georgina first

All certified and non-certified divers must be medically and physically fit for diving.
A Doctor’s release may be required depending on health conditions or concerns.
All divers are required to fill out waivers and provide proof of certification to their highest level of training before diving on board Do More.
The crew reserve the right to bench a diver who is not practicing safe behavior.
Divers are encouraged to purchase dive insurance, we recommend Diver’s Alert Network: https://dan.org


  • Costs
    Diver to pay for gear rental.
    Advanced notice is required for courses.
    Basic Open Water Cost: $250
    Advanced Open Water Cost: $200
  • Number of Divers
    5
  • Dives per Week
    7
  • Number of Night Dives
    1
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • Regulators
    5
  • License Info
    Master/Instructor

Tender

  • Info 15FT
  • HP 60HP

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

1 Floating Sun Cushions - Lilypad
4x Sea Scooter
2x SUPS
1x EFoil
Adult Water Skis
2 single person kayaks.

  • Refit 2024
  • Cruising Speed 10 KNOTS
  • Pref Pick-Up Nanny Cay
  • Bimini Yes
  • Inverter 8000W
  • Generator Cummings Onam 21.5Kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

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.

Amenities

  • Children Yes (Min Age: 6 years (Young Babies ok))
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110v & 220v (US and EU Plugs)

Activities

Dive Instructor: Georgina (PADI Dive Instructor)
1-2 dives per day, except no diving on pick-up or drop day.
Diving is Supervised
Guest Certification Required: No, but a discover scuba session in a pool will be needed with Georgina first

All certified and non-certified divers must be medically and physically fit for diving.
A Doctor’s release may be required depending on health conditions or concerns.
All divers are required to fill out waivers and provide proof of certification to their highest level of training before diving on board Do More.
The crew reserve the right to bench a diver who is not practicing safe behavior.
Divers are encouraged to purchase dive insurance, we recommend Diver’s Alert Network: https://dan.org


  • Costs
    Diver to pay for gear rental.
    Advanced notice is required for courses.
    Basic Open Water Cost: $250
    Advanced Open Water Cost: $200
  • Number of Divers
    5
  • Dives per Week
    7
  • Number of Night Dives
    1
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • Regulators
    5
  • License Info
    Master/Instructor

Tender

  • Info 15FT
  • HP 60HP

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

1 Floating Sun Cushions - Lilypad
4x Sea Scooter
2x SUPS
1x EFoil
Adult Water Skis
2 single person kayaks.

Specifications

  • Refit 2024
  • Cruising Speed 10 KNOTS
  • Pref Pick-Up Nanny Cay
  • Bimini Yes
  • Inverter 8000W
  • Generator Cummings Onam 21.5Kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

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.

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.

Meet the Do More Crew

Meet our newlyweds Adrian & Emma and deckhand/scuba instructor Georgina

Captain Adrian Stanley
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 ...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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