AEOLUS

YACHT TYPE: CATAMARANS

AEOLUS

  • 59,000 / Week
  • 70,000 (High Weekly Price)
  • 59,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 13 kts Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 3 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

XANDROS – “The Defender of Mankind…” Xandros is first Lagoon SIXTY5 available for luxury charter vacation and the first of its kind to be present in and around North America. The beautiful down-galley allows for masterful culinary creations to appear out of thin air, while preserving various selections of seating and dining areas around the vessel. The completely redesigned Flybridge area highlights the future of yachting and sailing onboard catamarans with full bar, dining area, lounges and dual helms. The Experience onboard Xandros is meant to be the perfect mix of Luxury and Modern Adventure. Three Crew are onboard to provide seamless service and guide the best vacation of your life. All of today’s top technology accompanies the vessel including Dive equipment, Dive Compressor, Seabob’s, E-foil, watersports equipment, floating lounge, huge tender and more. Come change your perspective with us on aboard Xandros… We’re looking forward to your arrival. With its slender hulls and sculptural curves, the Lagoon SIXTY 5 has rightly earned its place in the world of luxury sailing yachts. The secret of its beauty lies in the sensual lines. They are an alliance of both tradition and modernity that orchestrate its generous proportions. On board the SIXTY 5, the flybridge is a key space that is accessed via wide, safe stairs. Electric sliding doors give the option of this space being fully enclosed as required. The SIXTY 5’s flybridge is a beautifully appointed deck with two helm stations. One on each side, for clean, unobstructed views. The rigid bimini is fitted with see-through glass. It allows the skipper to keep an eye on the sails when they are hoisted up. The flybridge is home to a huge, comfortable and sleek looking sofa. You will also find spacious storage lockers underneath the sofa and a reclining backrest. A large dining table and another wet bar with a plancha grill, fridge and cutlery lockers, complete the picture. When on board the Lagoon SIXTY 5, you can look straight through fore to aft and out over your surroundings with commanding 360° views. Her elegant interior is by Nauta Design, and demonstrates the new signature “Connect” outfit from Nauta. The main saloon is comfortable and luxurious with open spaces and natural light. The same design concept has been applied to the guest cabins. They enjoy good overhead height and excellent natural light and views. The high level of finishing throughout every cabin reflects the luxury feel of the main saloon. The bright and spacious saloon is located forward. It has a design palette that includes grey oak and beige upholstery for the sofas. A large dining table is positioned on the starboard side, with a u-shaped sofa and lounge area with a low coffee table on the port side. This first hull has a galley-down layout with four cabins. It delivers the massive main deck saloon space for guests to enjoy. From the saloon there is direct access to the foredeck terrace. This area offers features sofas, a coffee table and an optional canopy shade that can be installed on to stainless pillars. This space is also ideal for storing diving gear.

Specifications

  • Size: 65.00 Ft
  • Beam: 33
  • Draft: 5
  • Engine: Volvo D4's as Main Engines. Two separate Onan Gensets
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Diving
  • 1 efoil
  • Dive Compressor
  • 2 Seabobs
  • Floating Islands
  • 2 SUP boards
  • 2 seabobs
  • Kids water skis are upon request only
  • you name it!!!
  • Portable bluetooth speaker with connection to the flybridge
  • 3 hairdryers
  • 110v
  • Toiletries provided
  • Sunscreen
  • Body Wash
  • Shampoo Conditioner
  • Detangler
  • Toothpaste
  • Tooth brushes
  • WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.

Accommodations

3 ensuite queen cabins are available for guest use.

If a 4th guests cabin is needed please inquire and note the following:
The bunk room cabin twin beds are 6ft in length. (Slightly shorter than 7ft length queen beds) and 2ft 8in wide

-A few of the cabinets will be used for boat storage

-The bunk room cabin is wall to wall with the galley and has a door to the galley in the cabin, which will be locked

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AEOLUS Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Ryan's  Sample menu

Day 1

Breakfast

 
 

House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill Crème Fraiche

Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

Lunch

Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette

Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates

Canape

Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil

Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce

Dinner

Spinach & Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs

Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette

Frozen Amaretto And Vanilla Soufflé

 

Day 2

Breakfast

Baked Crème Brulee French Toast With A Fresh Mixed Berry Compote

Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre

Lunch

Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread

Mussels Sautéed In Casino Butter And Chef’s Salad

Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top

 Canape

Marbled Avocado Tiles With Mango Ceviche

Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops

 

Dinner & Dessert

 
 
Blackened Mahi Mahi and Roated Red Pepper Rouille
 
Grilled Hanger Steak with Black Fig Demi-Glace
 
Lemon Grass Infused Rice Pilaf, Broccoli Milanese
 
Tarte Tatin with Pecan Creme Fraiche
 

Day 3

Breakfast

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Poached Eggs Florentine On An English Muffin With Sautéed Spinach, Mushrooms, Onions, And Hollandaise Sauce

Lunch

Kansas City Style Barbeque Ribs With Watermelon Mint Salad

Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf

Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting

Canape

Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités

Escargot With Beurre De Bourgogne

Dinner & Dessert

Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc

Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette

Peppermint Tartlets

 

Day 4

Breakfast

Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream

 
Lunch
Porchetta
 
Red Quinoa Salad with Grilled Halloumi and a Swee and Smokey Vinaigrette
 
Green Tea Sorbet and Fresh Strawberries
 
Dinner & Dessert
Herb Incrusted Calamari Steaks Topped with Sauteed Lobster Knuckle, Lump Crab and Bay Scallops in a Sweet Corn Veloute
 
Duck Leg Confit with Vanilla Demi-Glace
 
Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts with Maple Cured Bacon, Thyme Roasted Apples and Stout Mustard Sauce
 
Lavender Creme Brulee with a Shot of Chilled Limoncello
 

Day 5

Breakfast

Buttermilk Or Whole Grain Flap Jacks With Maple Syrup

Classic Eggs Benedict

Lunch

Red And Golden Beet Gazpacho With A Crab Salad Quenelle

Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus

Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream

Canape

Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce

Cucumber Slices With Dill Cream Cheese And Smoked Salmon

 
Dinner & Dessert
Pan Seared Sea Scallops and Pork Belly with a Cherry Gastrique
 
Free Range Chicken Breast Baked with a Shrimp and Crabmeat Stuffing, Topped with Lobster Saffron Cream
 
Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad 
 
Passion Fruit Mousse with Bittersweet Chocolate, Poached Strawberries and Candy Dust
 

Day 6

Breakfast

French Toast Topped With Flambéed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream

Scrambled Egg And Pancetta Breakfast Wraps

Lunch

 
Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
 
Caesar Salad with Grilled Salmon or Chicken
 
Profiteroles
 
Canapes
Spinach and Artichoke Bruchetta Served Warm on a Toasted Crostini
 
Pate Maison

Dinner & Dessert

Beef Fillet Entrecote Bordelaise

Green Shawarma Marinated Chargrilled Salmon

Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt

Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream

 

Day 7

Breakfast

Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce

Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant

Lunch

Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs

Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra

Deep Fried Cookie Dough with Brandy Caramel Ice Cream

Canape

Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese

Steak Tartare With House Made Chips

Dinner & Dessert

Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing

Crown Roast Of Lamb Filled With Harvest Vegetable Couscous

Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème

Classic Chocolate Fondant

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