Length: | 65 ft |
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Builder: | Lagoon |
Year Built: | 2021 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 13 kts |
Cruising: | 8-10 kts |
Beam: | 33 ft |
Draft: | 5 ft |
Base Port: | Virgin Islands |
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. |
3 ensuite queen cabins are available for guest use. If a 4th guests cabin is needed please inquire and note the following: The bunk room cabin twin beds are 6ft in length. (Slightly shorter than 7ft length queen beds) and 2ft 8in wide -A few of the cabinets will be used for boat storage -The bunk room cabin is wall to wall with the galley and has a door to the galley in the cabin, which will be locked | |
Queens: | 3 |
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Twin Cabins: | 1 |
Scuba: | Onboard |
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License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 8 |
BCs: | 8 |
Regs: | 8 |
Divers: | 8 |
Dives: | 5 per Week |
Dive Info: | |
Captain Tyler is PADI Dive Master | |
Dive Costs: | |
Cost per dive per certified diver: $75 |
Dinghy: | 16ft Highfield |
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Dinghy HP: | Yamaha 60hp |
Dinghy Pax: | 10 pax |
Adult Skis: | Yes |
Kids Skis: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | Yes |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 2 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
Diving 2 efoils Dive Compressor 2 Seabobs Floating Islands 2 SUP boards 2 seabobs Kids water skis are upon request only you name it!!! |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Num CDs: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Portable bluetooth speaker with connection to the flybridge 3 hairdryers 110v Toiletries provided Sunscreen Body Wash Shampoo Conditioner Detangler Toothpaste Tooth brushes | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Yes |
Nude Charters: | Yes |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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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 Cole Lackey
Cole is a Passionate and hardworking chef from Texas with 7+ years of experience working in luxury kitchens. He successfully lead a BOH team for 2 years at a high-end restaurant in Vail, CO resulting in being awarded into the Michelin guide. Over the past three years, Cole has successfully completed over 40 charters across the Med and Caribbean in addition to completing an Atlantic crossing aboard an 80ft S/Y.
His most recent endeavor includes working aboard a private 100ft M/Y in the Alaskan frontier.
Qualifications
Vail Culinary Arts program
STCW / ENG1
Quarterdeck Academy Charter Course
Frist Mate Rachel McArdle
After growing up in California and graduating from SDSU with a Bachelors in Education, Rachel worked at one of San Diego’s most popular bayfront restaurants while also substitute teaching. She began traveling full-time in the Summer of 2022 after accepting an Au Pair position in Italy and later transitioned into yachting in the Spring of 2023. Since then, she has accrued a variety of experience across the Mediterranean and Caribbean including day charters, super yachts, and most notably 2 successful seasons aboard Mare Blu in the BVI .
Qualifications
USGC 100 Ton Master
Powerboat level II
Food Safety Hygiene II
STCW 10 / ENG 1
Certified Bartender
Cole's Sample menu
Breakfast
Miso Avocado Toast
Sourdough bread topped with miso-infused avocado, a soft poached egg, and black sesame seeds
Matcha Yogurt Parfait
Layers of matcha-infused Greek yogurt, house-made granola, and fresh mixed berries
Chilaquiles Verde
Crispy tortilla chips topped with salsa verde, crumbled queso fresco, crema, and a fried egg
Fresh Mango with Chili-Lime Salt
Juicy mango slices lightly dusted with Tajín seasoning for a tangy kick.
Spanakopita Rolls
Phyllo pastry filled with spinach, feta, and fresh herbs, baked to golden perfection
Tortilla Española
A thick Spanish omelette with layers of potato and onion, served warm
Pan con Tomate
Grilled bread topped with freshly grated tomato, olive oil, and sea salt
Poached eggs
simmered in a rich, spiced tomato and pepper sauce served with crusty bread
Sweet Potato Hash
Crispy sweet potato cubes with caramelized onions and fresh herbs
Lunch
Shrimp Ceviche Tostadas
Crispy tostadas topped with citrus-marinated shrimp, avocado, and cilantro
Elote
Grilled corn brushed with lime crema, cotija cheese, and chili powder
Gazpacho
Chilled tomato and cucumber soup, garnished with olive oil and crispy croutons
Gambas al Ajillo
Sizzling garlic shrimp served with crusty bread for dipping
Harissa Chicken Skewers
Grilled chicken marinated in smoky harissa, served with a tangy yogurt sauce
Couscous Salad
Fluffy couscous mixed with roasted vegetables, dried apricots, and toasted almonds
Smoked Brisket Sliders
Tender smoked brisket on brioche buns with tangy barbecue sauce and coleslaw and cornbread with whipped honey butter
Soba Noodle Salad
Chilled soba noodles tossed in sesame dressing with julienned vegetables and fresh cilantro.
Seared Tuna Tataki
Lightly seared tuna, thinly sliced
Niçoise Salad
With seared tuna, quail eggs, and lemon vinaigrette
Dinner & Dessert
Asian Fusion
Steamed pork dumplings: with soy-ginger dipping sauce
Miso-glazed black cod: with bok choy and steamed jasmine rice
Matcha panna cotta: topped with a yuzu glaze
Mexican
Tuna tartare tostadas: with avocado mousse and microgreens
Mole poblano: with slow-roasted duck breast and caramelized plantains
Churros: served with spiced dark chocolate ganache
Greek
Dolmades: stuffed grape leaves with tzatziki
Grilled lamb chops: w/ lemon-oregano roasted potatoes & sautéed green beans
Frozen whipped Greek yogurt: with olive oil and infused honey
Spanish
Jamón Ibérico: with manchego cheese and quince paste
Traditional seafood paella: with saffron-infused rice and fresh shellfish
Crema catalana: with caramelized sugar and orange zest
African
Spiced lentil soup: with hints of cumin and coconut milk
Moroccan lamb tagine: with apricots, almonds, and couscous
Malva pudding: with warm caramel sauce
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2025 to 2026 | $54,000 | $56,000 | $58,000 | $60,000 |
Summer 2026 | $54,000 | $56,000 | $58,000 | $60,000 |