Aeolus 77, un Sailing Catamaran de 77 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 77FT

Aeolus 77

Yate privado con tripulación

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Plano y distribución de Aeolus 77 Plano · Aeolus 77

From

$84,000

Per Week

36 reseñas36 reseñas

The Yacht

'Aeolus 77' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.

Aeolus 77 Description and Charter Summary Information

Aeolus...The Keeper of the Winds.

This Lagoon SEVENTY7 is the pinnacle of Luxury Catamarans floating on our seas... Every detail has been designed to maximize your experience and your pleasure while you and your guests are onboard.

The SEVENTY 7 is exemplary of Lagoon’s savoir-faire and technical competence, representing the excellence of the brand. Naval architects and designers have conceived a catamaran where harmony unites interior and exterior spaces.

2024 Show Awards

2nd Place Culinary Competition - Casey Strickland Antigua Yacht Show

2n Place Tablescape Competition - Chene Nel Antigua Yacht Show

Runner Up Best in Show 61' and Over- USVI VIPCA Show

Runner Up Cocktail Mixologist Competition - Chene Nel USVI VIPCA Show

2025 Show Awards

Best in Show 60' and Over- CYS Show

2nd Place- Designer Water

Special Offer

10% Off Aeolus 77 Nov and Dec 2026.

Aeolus 77 is offering 10% off charters in November and December 2026 for 6- and 7-night bookings, excluding Thanksgiving, Christmas, and New Year's weeks.

Descuento: 10%

Especificaciones

At a Glance

Longitud
77 ft
Manga
36 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas king
1
Camas queen
3
Año de construcción
2024

Información del yate

From the Logbook

Our take: Aeolus 77

Aeolus 77 offers an unmatched blend of luxury and adventure. The master suite is a standout, featuring its own private sundeck—a unique space to unwind in total privacy. For water enthusiasts, the yacht is a dream come true, offering scuba diving directly from the boat, cutting-edge e-foils, a large floating dock, and even dinghy sailing.

With a crew of four delivering award-winning service, Aeolus 77 impresses at every turn, as reflected in its accolades from the 2024 USVI Yacht Show, including runner-up for Best in Show. This is a yacht designed to deliver an extraordinary experience, whether you’re exploring underwater worlds or relaxing in the ultimate comfort.

Aeolus 77 en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Aeolus 77

Explorá Aeolus 77

Nov 1, 2025 – Apr 30, 2026

Winter 2025 to 2026

$84,000–$90,000 / week

Inclusive
2 guests
$84,000
3 guests
$85,000
4 guests
$86,000
5 guests
$87,000
6 guests
$88,000
7 guests
$89,000
8 guests
$90,000

May 1, 2026 – Oct 31, 2026

Summer 2026

$84,000–$90,000 / week

Inclusive
2 guests
$84,000
3 guests
$85,000
4 guests
$86,000
5 guests
$87,000
6 guests
$88,000
7 guests
$89,000
8 guests
$90,000

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$84,000–$90,000 / week

Inclusive
2 guests
$84,000
3 guests
$85,000
4 guests
$86,000
5 guests
$87,000
6 guests
$88,000
7 guests
$89,000
8 guests
$90,000

May 1, 2027 – Oct 31, 2027

Summer 2027

$84,000–$90,000 / week

Inclusive
2 guests
$84,000
3 guests
$85,000
4 guests
$86,000
5 guests
$87,000
6 guests
$88,000
7 guests
$89,000
8 guests
$90,000
Aeolus 77 will be based Virgin Islands. We are willing to relocate to other Caribbean Locations for specific requests on Cruising Grounds. Please inquire for any relocation fees.
Rate Notes & Conditions

BVI Customs fees and cruising permits are included in the rate. 

***BOAT Prefers 72 HOUR TURNS*** Please inquire for shorter turn-arounds.


HOLIDAYS 2026
Christmas Week 2025 $100,000
New Years Week 2025 $100,000


CHILD DISCOUNTS: Discount Applied First
$250 FOR EACH CHILD 
***must be 15 or under at the time of charter*** 

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: 
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

 

    Sample Menu by Jamison

    Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.

    Breakfast

    All breakfast accompanied by fresh fruit, homemade pastries, and eggs to order

    Gochujang Egg Benedict

    Potato latke, crispy bacon, poached egg, gochujang and triffle hollandaise

    Avocado Toast

    Homemade sourdough bread, avocado, fried halloumi, fried egg, chili oil

    Breakfast Sandwiches

    Fresh baked english muffins, homemade maple and sage pork sausage patties, cheddar chees slice, egg

    Baileys French Toast

    Homemade challah bread, dulce de leech, Bailey's chantilly, powered sugar, fresh berries

    Macro-Friendly Breakfast Bowl

    Jammy hard-boiled egg, ground chicken, sweet potato, savory greek yogurt sauce, kmichi, greens

    Full American Breakfast

    Eggs any style, bacon, avocado, grilled tomato, homemade biscuits

    Golden Milk Chica Pudding

    Tumeric, ginger, cinnamon, vanilla protein powder, coconut milk, topped with dehydrated berries, greek yogurt and cacao nibs

    Foccacia Turkish Eggs

    pan-seared focaccia topped with garlic labneh, poached eggs, paprika butter, pickled onions, topped with lemon herb salad

    Lunch

    all lunches followed with a sweet treat

    Ahi Tuna

    Sashimi tuna paired with crispy chipirones, aji amarillo tiger's milk, avocado mouse, chili oil, served with homemade crispy wonton chips

    Fish Tacos

    Blackened locla mahi, grilled pineapple and mago salsa, island slaw, salsa verde, chili lime Mexican street corn

    Crispy Skinned Salmon

    Roasted beetroot puree, fennel, arugula peppercorn salad, herby lemon couscous, citrus, pistachios, cucumber ribbons

    Crispy Chicken Caesar Stack

    Crispy Chicken, stacked with kale salad in a house made caper caesar dressing

    House Speciality Sushi Platter

    Selection of ahi tuna, atlantic salmon, king prawns or wahoo, served with steamed edamame, pickled ginger, and wasabi

    Artisan Sandwiches

    fresh made ciabatta, grilled chicken, burrata, pesto, augula, local tomatoes, served with housemade salt and vinegar chips

    Green Goddess Sea Bass

    Basil green goddess emulsion, broccoflower, green beans, torched asparagus, zuchini pearls, pan seared sea bass

    Pizza

    Fresh made pizza dough with a variety of toppings baked infront of you in our wood fire oven while you dine

    Canapes

    Tuna Tartlets

    Seaweed saladm spicy aioli, citrus, trout roe

    Mini Lobster Corndogs

    lobster, cornmeal batter, cajun remoulade

    Oysters

    Served with the choice of classic mignonette sauce, bloody mary dressing or peach hot sauce

    Sushi Cones

    Spicy hamachi, mini sesame waffle cones, sweet soy

    Charcuterie

    Selection of cheeses and cured meats, fresh fruit, crackers, jam

    Sticky Pork Belly Skewers

    Pickled cucumber, grilled pineapple, carmalized plum and hoisin sauce

    Foccacia Bites

    Whipped feta and goat cheese, hot honey, toasted walnuts

    Duck Confit Beignets

    Black garlic sauce

    Starter

    Scallops

    Pan seared scallops, pea puree, key lime butter, parmesan foam, white truffle breadcrumbs, black salt

    Local Squash Dumplings

    Curried kabocha squash filling, steamed dumpling, coconut cilantro cream

    Beef Tartare

    Horseradish aioli, chives, toasted brioche

    Heirloom Tomato

    Local heirloom tomatoes, baby tomatoes, ricotta whip, herb oil, sourdough crisps, cucumber ribbons, pickled red onion

    Roasted Beetroot

    Torched blood orange, radicchio, burrata, truffle oil

    Yellowtail Crudo

    Yuzu pnozu dressing, garlic crisps, pickled shallots, serrano peppers, cilantro

    Spinach & Ricotta Ravioli

    Spinach and ricotta filling, egg yolk, toasted hazelnuts, brown butter sage

    Main Course

    dinners accompanied by fresh made bread & infused butter of the day

    Pistachio Crusted Rack of Lamb

    Pistachio crusted lamb, cauliflower puree, sous vide garlic asparagus, red wine reduction, shallots

    Miso Marinated Sea Bass

    Miso-marinated sea bass, torched broccolini, yuzu beurre blanc, green onion

    Filet Mignon

    Flank steak cooked to your preference, mashed potatoes, roasted rainbow carrots, pickled mustard seeds, demiglace

    Duck

    Pan-seared duck breast, duck fat potato pave, blackberry cognac jus

    Snapper

    Pan-seared snapper, parsnip & carrot puree, dill coconut broth

    Braised Short Rib with Homemade Pappardelle

    Red wine braised short rib, pappardelle pasta, topped with toasted sage, breadcrumbs, and a dollop of creme fraiche

    Lobster

    Local Caribbean lobster poached in kimchi brown butter, carrot puree, crispy chervil, pickled carrot ribbons, blood orange gel

    7 Course Tasting Menu

    Chef's tasting menu that is seasonally inspired and planned according to your preference sheet

    Dessert

    Yuzu White Chocolate Tart

    Yuzu white chocolate dome, lemon curd, citrus tart

    Creme Brulee

    Espresso infused marscapone, fresh berries, local caribbean flavors

    Black Sesame Ice Cream

    Homemade black sesame ice cream, sea salted chocolate chip cookie skillet

    Passionfruit Mousse

    Coconut lime crumble, mango ganache

    Earl Grey Citrus Ice Cream

    Homemade waffle cone crumbles, vanilla sponge cake

    Classic Cheesecake

    Biscoff crumb, biscoff infused whipped cream

    Olive Oil Ice Cream Sandwich

    Olive Oil ice cream, halva, pistachio, honey, phyllo pastry

Seabobs ×2

E-foil ×2

Tender

16.5 ft · seats 10 · 100 HP

Beach Games Beanbags Boarding Ladder— Stern Dock Loungers Fishing Gear— type: Trolling & Casting, rods: 2, permit: In P... Fishing Permit— In Progress Floating Dock ×2 Floating Mats Inflatable HobieCat Kneeboard Premium Noodles Sailing Dinghy Snorkel Gear Stand-up Paddleboards ×4 Swim Platform Tube Underwater Camera Underwater Video Wakeboards Water Skis (Adult) Water Skis (Kids)

Air Conditioning Water Maker BBQ Bimini Board Games Books DVDs Deck Shower Dining Generator— Yes 2x Hair Dryer Hammock Ice Maker Internet/WiFi— Onboard WIFI Inverter Sailing Instruction Salon Stereo Satellite TV Smoking Allowed— Stern steps only Sun Awning VCR/DVD Video iPod/MP3

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
Yes Yes Yes 12 N/A
Resumen de buceo
Instructor
Detalles de precios de buceo

Captain  Keith Allen

Captain

Keith Allen

American · English

Chef Jamison Laxton

Chef

Jamison Laxton

First Mate Christo Theron

First Mate

Christo Theron

Stewardess Chene Nel

Stewardess

Chene Nel

Captain Keith

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 Jamison

Jamison is the creative force behind Aeolus’ vibrant culinary experience, bringing a dynamic blend of fine dining expertise, warm hospitality, and global yachting experience to luxury charter life in the Caribbean. Raised in Canada with deep roots in the hospitality industry, she developed her passion for food and guest service through hands-on experience across restaurant service, bar, and kitchen roles before launching her yachting career in 2021. Since then, Jamison has cooked aboard yachts throughout Croatia, Greece, Turkey, Sardinia, and the British Virgin Islands, while also serving as Sous Chef aboard a prestigious 55m Feadship in the Mediterranean, where she refined her high-end culinary techniques and luxury charter service standards.

Most recently, Jamison worked on Moskito Island creating elevated dining experiences, lavish sushi spreads, and beautifully plated menus. Her background also includes serving as the Head Baker for an artisanal bakery and coffee shop in Banff, where she cultivated a strong passion for pastry and baking. She continues to expand her culinary expertise and plans to further her pastry training at the International Pastry Academy in Barcelona this summer. Known for her fun, personable energy and creative approach to cuisine, Jamison combines refined luxury dining with a relaxed, engaging atmosphere that perfectly complements life aboard Aeolus.

First Mate Christo

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

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.

Crew Qualifications

Captain Keith Allen

RYA YACHTMASTER OFFSHORE (SAIL)

PADI OPEN WATER SCUBA INSTRUCTOR
PADI LEVEL 2 FREEDIVER (24M / 80FT)
MCA APPROVED ENGINE COURSE 1 & 2
MCA EFFICIENT DECKHAND
RYA POWERBOAT II
EMERGENCY FIRST RESPONSE CPR/AED
RYA VHF SRC
STCW BST 2010
FOOD HYGIENE AND SAFETY LEVEL 2

Chef Jamison Laxton

STCW95
ENG1
Level 2 Food Safety & Handling
Canadian G2 drivers license
Le Cordon Bleu - Gastronomy & Nutrition Certification, 2025
Le Cordon Bleu - Content Marketing for food, wine & tourism business certification
Sourdough Masterclass - Cookery School, London, 2025
Le Dolci, Toronto, 2023 - Baking Masterclass
Asian Cookery Masterclass, London UK, 2024

First Mate Christo Theron

-RYA Yacht Master Offshore

-PADI Dive Instructor
-STCW 10
-ENG1
-GMDS Short range certificate
-Powerboat Level 2 certificate of competence
-Personal watercraft certificate of proficiency
-Approved engine course 1 & 2

Stewardess Chene Nel

-RYA Powerboat Level 2 – 2022

-RYA Personal Watercraft – 2022
-STCW A-VI/1-4 @ STC SouthernAfrica 2022
-ENG1
-PADI Open Water
-Shaker Bar School 2021 – Cocktail Masterclass
-WSET level 1 Wines
-WSET level 1 Spirits
-Introduction to Barista

July 2026 BVI Charter

What a fantastic week. All of our expectations of having an incredible week have been met. So much love, laughter & crazy activity every day – always with a smile, joke or conversation. The food!!! Incredible & Jamison outdid herself. This has been a great way to celebrate our 30th anniversary with all of our kids. We appreciate it more than you know.

Thank you, thank you, thank you – we are so blessed to have had this experience.

Until we see you again,

– Denise 

Fantastic week. Thank you very much for taking such great care of us! Exceeded expectations! Can’t wait to do it again someday!!!

Thank you,

Greg

Amazing week with an amazing crew!!!

Anna

We couldn’t have asked for a better week & a better crew! Every single one of you helped make this trip unforgettable! We couldn’t be more thankful for all the hard work you all put into this trip. We wish you all the best & hope to be back on the Aeolus with you guys again in the future!

Thank you!!

– Lindsay

– Connor & Alex


 

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Disponibilidad de 'Aeolus 77'

Cruising Grounds

Where Aeolus 77 voyages

Sample Itineraries

Sample crewed charter itineraries

A Week Around Antigua

ANTIGUA AND BARBUDA

A Week Around Antigua

A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.

Antigua & Barbuda

ANTIGUA AND BARBUDA

Antigua & Barbuda

A 7-day crewed Antigua & Barbuda yacht charter itinerary — the open-water crossing to Barbuda's empty pink sand and the Codrington frigate bird sanctuary.