XANDROS, un Sailing Catamaran de 65 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 65FT · VIRGIN ISLANDS

XANDROS

Yate privado con tripulación

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65

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

3

CREW

✓

SCUBA ONBOARD

Virgin Islands

HOME PORT

From

$54,000

Per Week

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The Yacht

'XANDROS' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en Virgin Islands.

XANDROS Description and Charter Summary Information

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.

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.
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Explore the layout and specifications for XANDROS, a 65 ft Sailing Catamaran

Especificaciones

At a Glance

Longitud
65 ft
Manga
33 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
3
Cabinas twin
1
Año de construcción
2021

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para XANDROS

Embárcate y explorá XANDROS

    Temporada 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Winter 2025 to 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
    Summer 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
    Winter 2026 to 2027 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
    Summer 2027 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000

    Ryan's  Sample menu

    Day 1

    Breakfast

       

    House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast

    Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill Crème Fraiche

    Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

    Lunch

    Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette

    Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables

    Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates

    Canape

    Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil

    Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce

    Dinner

    Spinach & Artichoke Incrusted Salmon

    72-Hour Sherry Braised Beef Short Ribs

    Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette

    Frozen Amaretto And Vanilla Soufflé

     

    Day 2

    Breakfast

    Baked Crème Brulee French Toast With A Fresh Mixed Berry Compote

    Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre

    Lunch

    Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread

    Mussels Sautéed In Casino Butter And Chef’s Salad

    Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top

     Canape

    Marbled Avocado Tiles With Mango Ceviche

    Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops

     

    Dinner & Dessert

        Blackened Mahi Mahi and Roated Red Pepper Rouille   Grilled Hanger Steak with Black Fig Demi-Glace   Lemon Grass Infused Rice Pilaf, Broccoli Milanese   Tarte Tatin with Pecan Creme Fraiche  

    Day 3

    Breakfast

    Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

    Poached Eggs Florentine On An English Muffin With Sautéed Spinach, Mushrooms, Onions, And Hollandaise Sauce

    Lunch

    Kansas City Style Barbeque Ribs With Watermelon Mint Salad

    Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf

    Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting

    Canape

    Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités

    Escargot With Beurre De Bourgogne

    Dinner & Dessert

    Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc

    Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette

    Peppermint Tartlets

     

    Day 4

    Breakfast

    Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

    Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream

      Lunch Porchetta   Red Quinoa Salad with Grilled Halloumi and a Swee and Smokey Vinaigrette   Green Tea Sorbet and Fresh Strawberries   Dinner & Dessert Herb Incrusted Calamari Steaks Topped with Sauteed Lobster Knuckle, Lump Crab and Bay Scallops in a Sweet Corn Veloute   Duck Leg Confit with Vanilla Demi-Glace   Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts with Maple Cured Bacon, Thyme Roasted Apples and Stout Mustard Sauce   Lavender Creme Brulee with a Shot of Chilled Limoncello  

    Day 5

    Breakfast

    Buttermilk Or Whole Grain Flap Jacks With Maple Syrup

    Classic Eggs Benedict

    Lunch

    Red And Golden Beet Gazpacho With A Crab Salad Quenelle

    Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus

    Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream

    Canape

    Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce

    Cucumber Slices With Dill Cream Cheese And Smoked Salmon

      Dinner & Dessert Pan Seared Sea Scallops and Pork Belly with a Cherry Gastrique   Free Range Chicken Breast Baked with a Shrimp and Crabmeat Stuffing, Topped with Lobster Saffron Cream   Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad    Passion Fruit Mousse with Bittersweet Chocolate, Poached Strawberries and Candy Dust  

    Day 6

    Breakfast

    French Toast Topped With Flambéed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream

    Scrambled Egg And Pancetta Breakfast Wraps

    Lunch

      Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche   Caesar Salad with Grilled Salmon or Chicken   Profiteroles   Canapes Spinach and Artichoke Bruchetta Served Warm on a Toasted Crostini   Pate Maison

    Dinner & Dessert

    Beef Fillet Entrecote Bordelaise

    Green Shawarma Marinated Chargrilled Salmon

    Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt

    Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream

     

    Day 7

    Breakfast

    Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce

    Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant

    Lunch

    Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs

    Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra

    Deep Fried Cookie Dough with Brandy Caramel Ice Cream

    Canape

    Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese

    Steak Tartare With House Made Chips

    Dinner & Dessert

    Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing

    Crown Roast Of Lamb Filled With Harvest Vegetable Couscous

    Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème

    Classic Chocolate Fondant

  • TENDER: 16ft Highfield, Yamaha 60hp, with room for 10 pax
  • Water skis for adults
  • Water skis for kids
  • Standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • 2-person kayak
  • Seabob
  • Fishing Gear
  • Underwater camera/video
  • Seabob

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 8 8
Resumen de buceo
Captain Tyler is PADI Dive Master
Detalles de precios de buceo
Cost per dive per certified diver: $75

    Captain Tyler Armstrong

    Tyler was raised on the lakes of Texas and holds three engineering degrees with focuses on design, controls, and systems management. He transitioned to yachting in 2017 during the Mediterranean summer season then became a full-time charter captain in the Virgin Islands
    from 2018 to 2020. During the pandemic, he returned to engineering, leading a rocket control actuation system design team. Since then, he has continued to work as a freelance captain on short-term charters across the globe. In 2024, he returned to BVI!

    Qualifications

    RYA Yachtmaster Offshore w/ Commercial Endorsement
    USCG MMC, Master 100GRT
    Adult and Pediatric First Aid / CPR / AED –American Red Cross Association
    STCW 95/ENG 1
    Quarterdeck Academy Graduate
    April 2017 PADI Adv. Open Water Diver
    [Upgrading to Dive Master end of 2025]


    Chef Ryan Katona
    Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.

    While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.

    He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.

    Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.

    Outside of work, Ryan is a ping pong champion and never travels without his paddles.

    Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.

    Qualifications
    STCW, Bluewater
    Eng Medical 1
    Serve Safe Certification, Food Safety Guys, Minnesota 2015
    AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
    Voted ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
    Voted ‘Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
    2017 Won the Chef Super Yacht Scholarship with Dockwalk


    Frist Mate Ellen Kay-Shuttleworth
    Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.

    Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.

    She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.

    In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.


    Qualifications

    STCW 10 (incl. PDSD)
    Level 2 Food and Hygiene
    Eng Medical 1
    RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
    RYA Personal Watercraft Certificate
    RYA VHF Radio



April 2026 BVI Charter

Dear Tyler, Rachel and Cole,
Thank you for the most MAGICAL trip! We had a fabulous time. Everything was absolutely perfect in this slice of paradise. The food was incredible and the service was stellar. Thank you for making our first charter special. We hope it is the first of many and that we will be with you on the open seas again!
-The Daniel Family
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Disponibilidad de 'XANDROS'

Información del yate

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Special Offer

Xandros 10% off through July 31st 2026

Xndros is offering a 10% discount for all charters run through July 2026! *valid on 6 and 7 night charters

Descuento: 10%