Aeolus
Latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea.
The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht.
There is a massive flybridge affording an uncompromising 360* view.
Pricing
All Inclusive
$84,000
2 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Scuba diving onboard
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
Private transportation to and from the yacht
All Inclusive
$86,000
4 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Scuba diving onboard
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
Private transportation to and from the yacht
All Inclusive
$88,000
6 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Scuba diving onboard
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
Private transportation to and from the yacht
All Inclusive
$90,000
8 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Scuba diving onboard
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
Private transportation to and from the yacht
Not included
Crew gratuity: the industry standard is 20% or more of the charter fee.
Shore activities: Meals taken onshore, shopping, off-yacht excursions,
Premium Beverages: any beverages not normally stocked and excessive alcohol consumption
Holidays Offer
Christmas week: $100,000
New Year week: $100,000
The price is the same for 2, 4, 6 or 8 people and the rates are subject to change.
SPECIFICATIONS
Accommodation details
Capacity: 8 guests
4 Queen cabins
En suite heads: 4
Air conditioning and fans
Hairdryers
Voltage: 120V
Amenities
Model: Lagoon 77
Year Built: 2024
Air conditioning and fans
Ice Maker
Air conditioning and fans
Heated deck showers
Watermaker and generators
WiFi internet access
Full surround sound system
Sat TV in the salon
Device docking station
Cockpit icemaker
Barbecue
Wine cooler
Sailing instructions available
Water Fun
16.5’ RIB with 100hp engine
Water skis for adults and kids
Snorkel gear
Kneeboard, wakeboard & tube
2 Person kayak
2 Seabobs
2 E-Foil boards
4 Standup paddleboards
Fishing gear
Floating mats
Beach games
Inflatable HobieCat
Underwater camera/video
SCUBA gear onboard
Aeolus Sample Menu
Breakfast Plates
Served with local fruit and fresh baked pastries
Brisket Benedict
English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise
Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens
Huevos Rancheros
Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg
Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill
Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream
Quiche & Greens
Quiche lorraine, lemon dressed ovation greens
Acai Bowls
Berries, granola, almond butter, coconut, bee pollen, mint
Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream
Lunch Plates
Chicken Caprese Sandwich
Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
with sweet potato parmesan fries
Mahi Salad
Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing
Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette
Boat Made Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt
Crab & Shrimp Boil
Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce
Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing
Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro
Seafood Paella
Jumbo shrimp, jumbo lump crab, mussels, clams
Hors D'oeuvres
Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame
Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens
Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime
Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan
Baked Camembert
Puff pastry, fig jam, honey, thyme
Smoked Salmon Tartare
Chives, crème fraiche, dill gel
Starters
Panzanella Salad
Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing
Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette
Crab Cake
Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade
Octopus Carpaccio
Lemon chimichurri, charred red pepper romesco, microgreens
Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame
French Onion Soup
Flaky buttery pastry
Creamy Tomato Soup
Sourdough grilled cheese croutons
Dinner Plates
Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge
Filet Mignon
Fondant potato, asparagus tips, pancetta, Maderia jus
Duck
Pomme puree, peppercorn sauce, haricot verts
Scallops
Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette
Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano
Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita
Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion
Lobster
Caribbean spiny lobster, garlic yuca mash, mango chutney
Dessert Plates
Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries
Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust
White Chocolate and Cardamon Tart
White chocolate snow, passionfruit spheres, raspberry
Key Lime Pie
Torched meringue, coconut, glass lime
Pistachio Baklava
Pistachio cream, dark chocolate sorbet
Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate
Rum Cake
Butter pecan ice cream
Contact us for more details about the yacht!
Captain Keith Allen
Keith was first introduced to the global maritime world at 18 when he worked as a young ship broker in his hometown of Melbourne.
Later, after finishing a degree in Sustainable Development Keith worked as a construction project manager until 23 when he discovered the yachting industry whilst sailing the Caribbean on a 40ft sloop. The hook was set, and Keith went all-in on his growing passion for the ocean and sailing. An avid diver and scuba instructor, he loves showing guests the underwater world and is eager to teach all, regardless of experience.
A purveyor of high quality stories, with 7 years in the yachting industry Keith has a few to share. From racing Schooner’s across the French channel, to sailing a famous Perini around the Balearics, boat building in Melbourne or cruising the eastern seaboard from Savannah to Martha’s Vineyard. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel.
Chef Casey Strickland
Casey, born and raised in Florida, has always been happiest when on the water.
After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate.
After years of the work grind, she decided adventure was waiting for her. She left behind the "norm " and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen.
She loves incorporating all different cuisines and has a passion for how food can bring people together.
She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
First Mate Christo Theron
Christo grew up on the coast of Hermanus, South Africa, where we are surrounded by nature. Mountains and forest on the one side and a rough and cold ocean on the other.
From a young age he has been a lover for the ocean and its thrills. Whether it is surfing, free diving or spearfishing he always enjoyed being in the water.
After he completed school, He received the opportunity to start a 1-year internship at Neptune’s Divers and cruises, After the year was over, He received a permanent position as sole deckhand and divemaster for 4 years.
The fact that my office is on top and underneath the ocean makes me extremely happy. This is what drew me towards yachting, I just love being around or in the big blue sea.
Stewardess Chene Nel
She was born in Gauteng, but grew up in the vibrant Western Cape, South Africa. She has a passion for mother nature as she has always been in/on or around mountains and the ocean.
Her father always dreamt that she would work in the yachting industry as he was a huge lover of sailing. They would go out sailing with his friends at any opportunity.
After completing school, She moved from Cape Town to Onrus/ Hermanus and started working in the hospitality industry.
After a few years she met my life partner, who shares the same passions as she does. Her and Christo then decided to start our journey together in yachting.
They continue to stay dedicated and determined to learn and grow within this industry and run successful charters.
