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

Book now
The ultimate luxury experience.

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

Book now
The ultimate luxury experience.

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

Book now
The ultimate luxury experience.

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

Book now
The ultimate luxury experience.

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.

Cameron Channing Captain

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.

Chef Sam Middeke

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.

Jada Dickie first mate
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