Caribbean
Western Mediterranean
Eastern Mediterranean
South Pacific
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...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
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%
Specifications
From the Logbook
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.
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 |
Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.
All breakfast accompanied by fresh fruit, homemade pastries, and eggs to order
Potato latke, crispy bacon, poached egg, gochujang and triffle hollandaise
Homemade sourdough bread, avocado, fried halloumi, fried egg, chili oil
Fresh baked english muffins, homemade maple and sage pork sausage patties, cheddar chees slice, egg
Homemade challah bread, dulce de leech, Bailey's chantilly, powered sugar, fresh berries
Jammy hard-boiled egg, ground chicken, sweet potato, savory greek yogurt sauce, kmichi, greens
Eggs any style, bacon, avocado, grilled tomato, homemade biscuits
Tumeric, ginger, cinnamon, vanilla protein powder, coconut milk, topped with dehydrated berries, greek yogurt and cacao nibs
pan-seared focaccia topped with garlic labneh, poached eggs, paprika butter, pickled onions, topped with lemon herb salad
all lunches followed with a sweet treat
Sashimi tuna paired with crispy chipirones, aji amarillo tiger's milk, avocado mouse, chili oil, served with homemade crispy wonton chips
Blackened locla mahi, grilled pineapple and mago salsa, island slaw, salsa verde, chili lime Mexican street corn
Roasted beetroot puree, fennel, arugula peppercorn salad, herby lemon couscous, citrus, pistachios, cucumber ribbons
Crispy Chicken, stacked with kale salad in a house made caper caesar dressing
Selection of ahi tuna, atlantic salmon, king prawns or wahoo, served with steamed edamame, pickled ginger, and wasabi
fresh made ciabatta, grilled chicken, burrata, pesto, augula, local tomatoes, served with housemade salt and vinegar chips
Basil green goddess emulsion, broccoflower, green beans, torched asparagus, zuchini pearls, pan seared sea bass
Fresh made pizza dough with a variety of toppings baked infront of you in our wood fire oven while you dine
Seaweed saladm spicy aioli, citrus, trout roe
lobster, cornmeal batter, cajun remoulade
Served with the choice of classic mignonette sauce, bloody mary dressing or peach hot sauce
Spicy hamachi, mini sesame waffle cones, sweet soy
Selection of cheeses and cured meats, fresh fruit, crackers, jam
Pickled cucumber, grilled pineapple, carmalized plum and hoisin sauce
Whipped feta and goat cheese, hot honey, toasted walnuts
Black garlic sauce
Pan seared scallops, pea puree, key lime butter, parmesan foam, white truffle breadcrumbs, black salt
Curried kabocha squash filling, steamed dumpling, coconut cilantro cream
Horseradish aioli, chives, toasted brioche
Local heirloom tomatoes, baby tomatoes, ricotta whip, herb oil, sourdough crisps, cucumber ribbons, pickled red onion
Torched blood orange, radicchio, burrata, truffle oil
Yuzu pnozu dressing, garlic crisps, pickled shallots, serrano peppers, cilantro
Spinach and ricotta filling, egg yolk, toasted hazelnuts, brown butter sage
dinners accompanied by fresh made bread & infused butter of the day
Pistachio crusted lamb, cauliflower puree, sous vide garlic asparagus, red wine reduction, shallots
Miso-marinated sea bass, torched broccolini, yuzu beurre blanc, green onion
Flank steak cooked to your preference, mashed potatoes, roasted rainbow carrots, pickled mustard seeds, demiglace
Pan-seared duck breast, duck fat potato pave, blackberry cognac jus
Pan-seared snapper, parsnip & carrot puree, dill coconut broth
Red wine braised short rib, pappardelle pasta, topped with toasted sage, breadcrumbs, and a dollop of creme fraiche
Local Caribbean lobster poached in kimchi brown butter, carrot puree, crispy chervil, pickled carrot ribbons, blood orange gel
Chef's tasting menu that is seasonally inspired and planned according to your preference sheet
Yuzu white chocolate dome, lemon curd, citrus tart
Espresso infused marscapone, fresh berries, local caribbean flavors
Homemade black sesame ice cream, sea salted chocolate chip cookie skillet
Coconut lime crumble, mango ganache
Homemade waffle cone crumbles, vanilla sponge cake
Biscoff crumb, biscoff infused whipped cream
Olive Oil ice cream, halva, pistachio, honey, phyllo pastry
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| Yes | Yes | Yes | 12 | 8 |
Captain
Keith Allen
First Mate
Christo Theron
Stewardess
Chene Nel
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.
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.
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.
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.
Captain Keith Allen
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
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
-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
-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
07 / Open Weeks
Cruising Grounds
Sample Itineraries
ST. MARTIN, ANGUILLA & ST. BARTS · 7 DAYS
St. Martin sailing itinerary with a St. Barts swing — Gustavia, Colombier Beach, Tintamarre, Anguilla, and Grand Case at golden hour. Crewed week, day by day.
ST. VINCENT AND THE GRENADINES · 7 DAYS
A Grenadines sailing itinerary, day by day — Bequia, Mustique, Mayreau, the Tobago Cays, Union, Petit St. Vincent, Canouan. Trade-wind sailing, beach BBQs.
SPANISH VIRGIN ISLANDS · 7 DAYS
Vieques and Culebra by yacht — Bahía de la Chiva, Esperanza, Green Beach, Flamenco, Culebrita. A passport-free, downwind 7-day Spanish Virgin Islands week.
US VIRGIN ISLANDS · 4 DAYS
A 4-day US Virgin Islands itinerary — Maho Bay turtles, Lime Out tacos, Magens Bay, Salt Pond. Crewed charter from St. Thomas with private captain and chef.
BRITISH VIRGIN ISLANDS · 7 DAYS
BVI itinerary that starts at Trellis Bay (the Tortola airport, no ferry) — White Bay, The Baths, North Sound, Haulover Bay. A perfect 7-day week, crewed.
BRITISH VIRGIN ISLANDS · 7 DAYS
USVI sailing itinerary that picks up in St. Thomas and crosses into the BVI — Buck Island, North Sound, Jost Van Dyke, Peter Island. Crewed week, day by day.
BRITISH VIRGIN ISLANDS · 4 DAYS
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
US VIRGIN ISLANDS
Crewed 7-day USVI yacht charter itinerary — St. Thomas to St. John National Park, Lime Out, Salt Pond, Hans Lollik, Magens Bay, Christmas Cove (Pizza Pi).
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BRITISH VIRGIN ISLANDS · 5 DAYS
Five days, BVI sailing itinerary — Norman Island, The Baths, North Sound, Jost Van Dyke. The crewed week minus two days, private captain and chef aboard.
Other crewed yachts cruising the same waters — comparable in size and style.
