
| Length: | 77 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2024 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 4 |
| Beam: | 36 ft |
| Draft: | 6.3 ft |
| Base Port: | Virgin Islands |
| 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 |
| Accommodates 8 guests in 4 spacious ensuite queen "plus" size cabins including an amazing primary stateroom. plus, the port aft cabin can be either two single beds or converted to a queen "plus" berth. | |
| Queens: | 4 |
|---|---|
| Scuba: | Onboard |
|---|---|
| Resort Course: | Yes |
| Full Course: | Yes |
| License Info: | Instructor |
| Compressor: | Onboard |
| Dive Tanks: | 12 |
| BCs: | 8 |
| Regs: | 8 |
| Divers: | 8 |
| Dives: | 3 |
| Dive Lights: | 8 |
| Dive Info: | |
| Keith and Christo are PADI Dive Instructors. Between the two of them you are in safe hands exploring the underwater world! 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 Costs: | |
| All the necessary dive gear is complimentary onboard Aeolus. If you have preferred gear that works for you, we recommend bringing it along! Our vessel uses Scuba Pro Gear including everything necessary for PADI courses as well. 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. | |
| Dinghy: | 16.5 ft |
|---|---|
| Dinghy HP: | 100 |
| Dinghy Pax: | 10 |
| Adult Skis: | Yes |
| Kids Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 4 |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Stern |
| Sailing Dinghy: | Yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| # Fish Rods: | 2 |
| UnderWater Cam: | Yes |
| UnderWater Video: | Yes |
| Sail Instruct.: | Yes |
| Other Toys: | |
| Seabob x2 E-foil x2 Paddleboard x4 Inflatable HobieCat Tube Wakeboard Kneeboard Floating Dock x2 Dock Loungers Beanbags Premium Noodles | |
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Sat TV: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 120V |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Stern steps only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
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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
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
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $84,000 | $86,000 | $88,000 | $90,000 |
| Summer 2026 | $84,000 | $86,000 | $88,000 | $90,000 |
| Winter 2026 to 2027 | $84,000 | $86,000 | $88,000 | $90,000 |
| Summer 2027 | $84,000 | $86,000 | $88,000 | $90,000 |