Xandros
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. This enormous catamaran features accommodation for 6 adults and 2 children in a Master Cabin, two VIP Cabins, and a Bunk Bed Cabin. 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.
Xandros Sample Menu
Breakfast Plates
Homemade Sourdough
avocado, scallop, dehydrated banana, sunflower seeds
Mocha bread pudding
brulee cherry syrup
Homemade granola
coconut creme fraiche
Shakshuka
eggs tomato, cilantro, bell peppers
Soft scrambled egg toast
smoked salmon, chives, crema
Tomato salad
confit and fresh, chilled grains, strawberries
Speck and veggie frittata
whipped sage ricotta
Lunch Plates
Grilled calamari salad-local greens
sesame aioli, fines herbs
Toasted focaccia terrine
marinated cucumber, smoked fish spread
Child hand pulled noodles
salsa macha, lime avocado
Fried eggplant
tomato sofrito, fried herbs
Seared tuna
white bean salad, mint aioli, sesame seeds
Cioppino
acqua pazza, mussel, crab
Avocado soup
pickled bok choy, lobster
Hors D'oeuvres
Caviar service
caramelized shallot, creme fraiche, sesame crackers
Yellowtail ceviche tostada
pickled chillies, preserved lemon, aioli
Oysters
basil granita, fresh roe, chii crisp
Ceviche
leche de tigre, cilantro, jalapeno, crackers
Grilled whole shrimp
smoked tomato butter, miso, lime
Melon balls in port
smoked sea salt, basil
Confit mushroom toast
sourdough, boquerones, homemade ricotta, cured egg yolk
Dinner Plates
Handmade tagliatelle
with clams, parsley
Seared market fish
mojo de ajo, braised fennel, confit tomato
Grilled ribeye Romesco
charred allium, tallow ‘butter’, lemon
Grilled octopus
mole, radicchio agrodolce, crispy chickpea
Grilled lobster
Creamed yucca root, chili oil. Charred citrus
Rack of lamb
fingerling potatoes, mint chimichurri, chilli crisp
Grilled whole Market fish
rapini puree, grain risotto, uni
Dessert Plates
Caramel pots de creme
caramelized apple, chantilly
Olive oil cake
umeboshi buttercream, berry thyme compote
Chocolate budino
Black tea flan
candied nuts
Seasonal crostada
rosemary ice cream
Lime tart
caramel, chantilly
Grilled pineapple upsidedown cake
Pricing
All Inclusive
$54,000
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
$56,000
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
$58,000
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
$60,000
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: $68,000
New Year week: $70,000
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
3 Queen cabins
1 Twin cabin
En suite heads: 4
Air conditioning and fans
Hairdryers
Amenities
Model: Lagoon 65
Year Built: 2021
Air conditioning and fans
Heated deck showers
Watermaker and generators
WiFi internet access
TV in salon
Full surround sound system
i/Device docking station
Cockpit icemaker
Barbecue
Water Fun
16’ RIB with 60 Hp engine
Waterskis for adults
Foiling surfboards
2 SeaBobs
Snorkel gear
Floating mats
Towable tube
2 Standup paddleboards
2 Person kayaks
Beach games
Fishing gear
Underwater camera/video
SCUBA diving & courses onboard
Kiteboarding instruction (gear to be rented)
Contact us for more details about the yacht!
Captain Cameron Channing
Cameron grew up between the coast and the farm lands in South Africa. Having access to both of these elements ensured he grew up with a passion for both the sea and the soil. His younger years were spent with his two brothers on a family-run safari game lodge in the bush. As you might imagine being on a safari outside of a city forces you to become resourceful and teaches many life lessons from a young age.
Having grown up sailing and fishing, Cameron has always loved the water and therefore decided to pursue a career in this space. Shortly after he finished school, Cameron began working as a deck hand on Super Yachts in The South of France where he learned the true meaning of “ship shape”. Although this was a great entry to the industry, Cameron saw brighter things in his future than the stainless steel on a Super Yacht. His desire to be behind the helm landed him a seasonal Captain’s position working for a large flotilla company in Croatia and Montenegro. Cameron continued to chase the summer by working as a sailing instructor and a safari guide back in South Africa once the Mediterranean season finished.
It was during one of these summers in the Mediterranean where Cameron met his now fiancé, Jada. Since the initial introduction, Cameron and Jada have been inseparable and have spent the last 4 years working full time as a dynamic Captain and Chef / First Mate duo in the Caribbean.
Chef Sam Middeke
Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to.
Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene.
After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.
In his free time, Sam loves to stay active. Whether it's a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.
First mate Jada Dickie
Jada was born and raised in Toronto, Canada. Jada’s first introduction to the world of hospitality was at the age of 14 where she landed a job as a cashier who sang orders at a popular burger joint. Since then, Jada has, proudly, never been unemployed and has had a variety of positions that have ultimately brought her to where she is today. Jada has worked in restaurants, retail, supermarkets, a retirement home, daycare, sports bars and most importantly, yachting.
Jada has a Business Degree in Hospitality and Tourism Management and she always imagined that she would be running a hotel someday. What she didn’t realise was that the hotel would be in boat form and that she would be working in destinations all around the world and experience a life she could have never imagined. Jada first entered the yachting industry working as a hostess for a large flotilla company in Croatia. Since the Mediterranean season runs in the summer months, Jada thought she had found the best summer job in the world while she was completing her degree back in Canada.
Upon graduating, this fun summer job would become a full-time career alongside her fiancé Cameron.