Luxury catamaran DO MORE

Availability

Luxury catamaran DO MORE, built in 2013 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Leewards. It has 5 cabins, can accommodate 10 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Cruising Areas Caribbean Virgin Islands (BVI)

Marina BVI

W Base Port BVI

Prefered Pickup Nanny Cay

Boat Type Luxury catamaran

Flag Cayman

Shipyard Lagoon

Boat name DO MORE

Year 2013

Refit 2024

Length 18.00 m (62.00 Ft)

Width 33 m

Draft 5.1 m

Engine Yanmar 4LV150, Cummings Onan 21.5Kw Mase 14.6Kw Back-up Generator

Crusing speed 10 KNOTS

Boat ID 9263

Cabins 5

Queen(s) 5

Showers 5

Wash Basins 5

Electric Heads 5

DETAILED PRICING VIEW- CLOSE

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.

CREW INFO VIEW- CLOSE

Adrian Stanley

Captain

Nation: S African

Emma Stanley

Chef/Mate

Nation: S African

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 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 Stanley
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.

Deckhand/Scuba Instructor Georgina
Born and raised in sunny South Africa, Georgina’s love for the ocean began at a young age. After qualifying as a professional Scuba Instructor, she spent her early career exploring the underwater world and sharing it with others—an experience that sparked a deep passion not only for the sea, but for exceptional guest experiences.

Now in her yachting era, Georgina brings her adventurous spirit and dedication to service to every charter. Whether she’s guiding guests on unforgettable dives, keeping the exterior looking its best, or entertaining the little ones onboard, she does it all with a smile and a can-do attitude. Her warm, approachable nature makes her a favorite among guests, and her background in diving brings an exciting edge to your time onboard.

Georgina is all about making memories—both above and below the surface—and prides herself on creating a welcoming environment where everyone feels cared for and catered to.

Certifications:
• PADI Scuba Instructor
• STCW
• ENG1
• Certified Deckhand
• CPR & First Emergency Responder

https://www.bebluesailing.com/Main salon

MENU INFO VIEW- CLOSE

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.

DETAILS VIEW- CLOSE

Location Details: For the 2024/25 season Do More will be BVI based using BVI ports only.

Accommodation: 5 Luxury Queen Cabins ensuite with center console berths.

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

2025 UPDATES

• Complete set of new cushions

• Lithium batteries

2024 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

All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.

Other Toys: 1 Floating Sun Cushions - Lilypad

4x Sea Scooter

2x SUPS

1x EFoil

Adult Water Skis

2 single person kayaks.

Communicate: Starlink onboard for guest use 🛜

Dive Info: Dive Instructor: Georgina (PADI Dive Instructor)

▷ 3 Dives included for Certified Divers per 7 night charter.

Additional dives would be $75 per person per dive. No diving first or last day.

▷ Discover Scuba Diving $175 PP

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

Dive Costs: Diver to pay for gear rental.

Generator: Cummings Onam 21.5Kw

Inverter: 8000W

Water Maker: YES

Ice Maker: Yes

Bimini: Yes

Dinghy: 15FT

Dinghy HP: 60HP

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Min Child Age: 6 years (Young Babies ok)

Adult Water Skis: 1

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: Yes

Wake Board: 1

1 Man Kayak: 2

Sea Bob: No

Sea Scooter: Yes

Fish Permit: YES - #750282 10 March 2025

Fishing Gear: Yes

Fishing Gear Type: TROLLING

Float Mats: 1

Swim Platform: Stern

Scuba Onboard: Onboard

Games Beach: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Compressor: Not Onboard

Num Dive Tanks: 10

Num Divers: 5

Num Dives: 7

Num Night Dives: 1

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY CATAMARAN | DO MORE