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  • 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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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.


  • 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
  • Foiling
  • Dive Compressor
  • 2 Seabobs
  • Floating Islands
  • Kids water skis are upon request only
  • you name it!!!
  • WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.


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.

Sam's  Sample menu

Day 1:

Breakfast :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds

Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs

Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers

Dinner: handmade tagliatelle with clams, parsley, 

Dessert: caramel pots de creme- caramelized apple, chantilly


Day 2:

Breakfast: mocha bread pudding- brulee cherry syrup

Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread

Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli

Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato

Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote


Day 3:

Breakfast: Homemade granola, coconut creme fraiche

Lunch: child hand pulled noodles, salsa macha, lime avocado

Snack:  Oysters-  basil granita, fresh roe, chii crisp

Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon

Dessert: Chocolate budino


Day 4:

Breakfast: Shakshuka- eggs tomato, cilantro, bell peppers

Lunch: fried eggplant, tomato sofrito, fried herbs

Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers

Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea

Dessert: Black tea flan- candied nuts


Day 5:

Breakfast: soft scrambled egg toast, smoked salmon, chives, crema

Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds 

Snack:  Grilled whole shrimp,smoked  tomato butter, miso,  lime

Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus

Dessert: seasonal crostada, rosemary ice cream


Day 6:

Breakfast: Tomato salad- confit and fresh, chilled grains, strawberries

Lunch: cioppino-, acqua pazza, mussel, crab,

Snack: melon balls in port- smoked sea salt, basil

Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp

Dessert: Lime tart- caramel, chantilly


Day 7:

Breakfast: Speck and veggie frittata, whipped sage ricotta

Lunch: Avocado soup- pickled bok choy, lobster

Snack: Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk

Dinner: Grilled whole Market fish- rapini puree, grain risotto, uni

Dessert: grilled pineapple upsidedown cake

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