77
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
4
CREW
✓
SCUBA ONBOARD
Virgin Islands
HOME PORT
From
$84,000
Per Week
33 reviews33 reviews
The Yacht
'AEOLUS 77' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in Virgin Islands.
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
Specifications
At a Glance
- Length
- 77 ft
- Beam
- 36 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- Queen Beds
- 4
- Year Built
- 2024
Yacht Information
Additional yacht details including amenities and standard equipment for AEOLUS 77
Step Aboard & Explore AEOLUS 77
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Summer 2026 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Winter 2026 to 2027 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
| Summer 2027 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
Sample Menu by Casey and Maria
Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.
Breakfast
Served with local fruit and fresh baked pastries
Caribbean Benedict
English muffin, crab cake, poached eggs, creole hollandaise
Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens
Plantain Rosti
Mushroom & herb selection, wilted spinach, poached egg, paprika hollandaise, chive
Smoked Salmon Avocado Crudo
Capers, rocket, citrus yoghurt dressing
Turkish Eggs
Garlic labneh yogurt, Aleppo butter, poached eggs, charred sourdough, mint
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, homemade granola, almond butter, coconut, bee pollen, mint
Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream
Overnight Oat Pots
Chia, flax, berries
Lunch
Fried Chicken Sandwich
Fried chicken thigh, challah bun, slaw, garlic aioli, bread & butter pickles, hot honey glaze with a fennel & apple salad
Saffron & Lobster Linguini
Fresh linguini, julienne leek, lobster, saffron stock, mascarpone cream, chive
Grilled Calamari Salad
Shio Koji calamari, radicchio, pickled red onion, cucumber, radish, orange, Yuzu koso ponzu dressing
Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette
Boat Made Sourdough 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
Caribbean Jerk Chicken
Rice and peas, pico de gallo
Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing
Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro
Mahi Mahi
Citrus & barley salad
Miso Cauliflower & Lobster Salad
Sous vide lobster medallions, miso cauliflower dressing, pickled roast cauliflower, micro coriander, lemon balm
Charred Ume Octopus
White bean, jalapeno & cucumber salad
Hour D’oeuvres
Beef Tataki
Sliced beef tenderloin, seared rare, cherry tomato, radish, snow pea sprouts, ginger soy, crispy garlic
Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame
Croquettes
Slow cooked Oxtail and potato croquettes, parmesan panko, roast capsicum and plantain coulis
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
Tuna Tartare
Sundried tomato tapenade, crème fraiche, caviar, lavash
Karaage Chicken Bites
Wasabi yogurt
Tostones
Guacamole, pico de gallo
Sushi Selection
Starters
Mahi Mahi Tataki
Fried potato strands, Japanese tartare
Crab & Sweet Pea Risotto
Spanner crab meat, lobster bisque, mascarpone, samphire, lemon, chive
Langostinos
Champagne beurre blanc, herb oil, nasturtium
Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame
Lobster Carpaccio
Mango, coriander
Scallop Tiradito
scallop sashimi, cucumber, chilli, garlic, lemon dressing, microgreens
Lamb & Feta Meatballs
Mango chutney
Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette
Balsamic Strawberry Salad
Arugula, whipped goat cheese, walnuts, fig pearls
Corn Velouté
Roasted tomatoes, zucchini, crème fraiche
French Onion Soup
Flaky buttery pastry
Dinner
Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge
Wagyu Sirloin
White asparagus, ginger teriyaki, tofu tomato salad
Duck
Mushroom puree, caramelized carrots, pan sauce
Branzino
Braised saffron fennel, citrus beurre monte
Scallops
Risotto, smoked goat 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
Poached Caribbean spiny lobster, spicy miso sauce, pineapple and plantain salsa
Chicken
Chicken roulade, prosciutto green beans, bayberry jus
Short Rib
Slow cooked beef short rib, polenta, broccolini, red wine jus
Dessert
Brazilian Tiramisu
Chocolate and peanut tiramisu
Citrus and Mango Cheesecake
Cold set orange cheesecake, Biscoff base, mango, mint lemon balm
Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries
Elderflower Pannacotta
Jasmine tea jelly, yuzu granita
Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust
Coconut and Apricot Tart
Short crust, coconut frangipane, baked apricot, vanilla sorbet
Caramelized White Chocolate Mousse
Peach gel, miso caramel, brown butter crumble
Key Lime Pie
Blackberry coulis, torched meringue
Pistachio Baklava
Pistachio cream, dark chocolate sorbet
Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate
Cherry Yoghurt Souffle
Short crust, yoghurt souffle, cherry compote
- TENDER: 16.5 ft, 100 HP engine, with room for 10
- Water skis for adults
- Water skis for kids
- Kneeboard
- 4 standup paddleboards
- Snorkeling gear
- Inflatable tube
- Wakeboard
- Seabob
- Fishing Gear
- Underwater camera/video
- Dinghy sailing
- Seabob x2
- E-foil x2
- Floating dock
- Premium noodles
- Dock loungers
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| Yes | Yes | Yes | 12 | 8 |
Scuba Overview
Guests interested in diving are required to fill out a medical questionnaire/liability waiver and potentially obtain doctor's clearance prior to coming down to the Virgin Islands. Additionally, certified divers must send a copy of their diver certification card prior to the trip.
Aeolus offers a complimentary Discover Scuba Dive (Resort Course) to guests that are not certified divers (10 year old minimum age). This includes a ~1 hour safety and theory course along with a ~30 minute shallow water dive.
Certified divers can dive up to three times throughout the charter. Additional dives will be up to the discretion of the Captain based on the itinerary and weather conditions.
Aeolus offers diving education including PADI Open Water and Advanced courses. All E-Learning will need to be completed prior to the charter and we highly recommend completing the confined water sections with a local shop prior to the trip. This allows you to finish out the course with the open water dives and not consume too much of the trip!
Dive Pricing Details
Open Water Referral Course: $400pp
Advanced Open Water Course: $300pp
Additional DSD Dives: $100pp
Payment for diving is preferable as Venmo or Cash to the Instructor.
We recommend getting DAN diver insurance or a comparable policy for your trip.
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.
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Chef Casey Nov. 1st 2025-Jan 10th 2026 & March 10th to May 10th 2026
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.
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Chef Maria January 10th to March 10th & May 10th to August 15th
Maria grew up in Sydney, Australia and started her professional cooking career in 2010. She has had the privilege of working in some of Australia’s best hatted Japanese restaurants for many years before setting sail in the world of yachting in 2023, giving her an amazing foundation to provide bespoke dining experiences at sea. Her passion lies in others enjoying her work and bringing people together over good food, atmosphere and shared memories. She has an extensive knowledge of international cuisines and is happy to accommodate all of your preferences.
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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.
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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.
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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 Casey Strickland
-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10
Chef Maria Sheslow
-Culinary Diploma, Sydney Institute of Tafe, Ultimo Campus, Sydney, Australia, 2012
-Ships Cooks Certificate, SQLearn, Greece, 2023
-Food Safety Level 2, Axtell Food Safety, Highfield Qualifications, 2024
-Padi Advanced & nitrox Diver, 2020
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
April 2026 BVI Charter
Words cannot express how wonderful our week on Aeolus has been. Barry has dreamed of a sailing trip like this for a long time, and celebrating our 40th anniversary this way made it truly special. This has been, without question, the best charter experience we’ve ever had.
Aeolus looked beautiful online, but the real experience far exceeded anything we imagined. The yacht is incredibly well-decorated, comfortable, and luxurious. The crew is simply outstanding.
Every meal was exceptional—creative, delicious, and full of flavor—paired with unique drinks and beautiful table settings. Truly the best food we’ve ever had.
We were 100% pampered. Every request was met with enthusiasm, and the crew was both professional and genuinely fun.
The water toys were fantastic, and we really appreciated the effort you all put into helping us learn and enjoy them. It’s clear you work incredibly well together as a team.
This is an absolutely beautiful place to experience with such a talented crew. You made us feel safe, cared for, and completely looked after. We would love to join you again.
Hugs to all,
Pam & Barry
What a fantastic journey—Aeolus was AMAZING! Every detail was considered and personalized. We felt incredibly special and cared for throughout.
There were so many thoughtful touches that made each experience unique—custom cocktails, beautifully prepared meals, and seamless service. Casey’s creativity shone through in every dish, and Christo’s attention to detail—especially with the water toys—was impressive. Everything ran effortlessly.
Keith—what can we say—an incredible captain. Each day was perfectly planned, and every location felt like the best one yet.
Saturday was especially memorable—so much fun, and every stop was perfection.
Thank you to the entire crew!
Aeolus Crew—
Thank you for taking such great care of us. The yacht was beautifully maintained and perfectly equipped for us to enjoy the trip.
We loved the balance of sailing and cruising through such stunning islands. The attention to detail in every aspect of the experience was clear.
The food and drinks were outstanding and consistently excellent throughout. We felt safe, relaxed, and thoroughly pampered.
The crew worked seamlessly together—it truly shows.
We hope to see you again soon.
Everything exceeded our highest expectations—truly a trip of a lifetime and the perfect way to celebrate a major milestone.
The experience struck the perfect balance of adventure and relaxation. From snorkeling and e-foiling to simply enjoying the surroundings, every moment was memorable.
The food, drinks, and overall service were exceptional. The crew made the entire experience effortless and enjoyable.
We were treated like royalty. Without a doubt, the best crew anyone could ask for.
We will absolutely be back.
08 / Availability
'AEOLUS 77' Availability
Yacht Information
Special Offer
Aeolus 77: 10% Off November & December 2026.
Aeolus 77 offers a 10% discount on 6 and 7 night charters in November and December 2026, excluding Thanksgiving, Christmas, and New Years weeks.
Discount: 10%