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2021 65ft Catamaran Sleeps 8 Guests In 4 Cabins, Space, luxury and performance


From $56,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 65ft

Cabins: 4

Built: 2021

Crew: 3

Builder: Lagoon

AEOLUS - "The Keeper of the Winds..." Aeolus is first Lagoon SIXTY5 available for luxury charter vacation and the first of its kind to be present in and around North America. This enormous catamaran features accommodation for 6 to 8 guests in a Master Cabin, two VIP Cabins, and a Bunk Bed Cabin. 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 Experie...



8 Guests

3 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

Rates are for the 3 queen cabins.




WiFi internet access


Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans


Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: 100 gal pe

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun

16ft Highfield Yamaha 60hp Dinghy


Floating Mats

Beach Games

Adult Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera

Kids Water Skis

2 Man Kayak

Fishing Gear

We are still building out the Toys list for this vessel, but the expectation is for any and all options to be aboard...
Dive Compressor
Floating Islands
you name it!!!


Captain Mayon Hight

Mayon was born in Maryland on the east coast of the USA with sailing blood passed down from his grandfather and mother. With access to a small sailboat as a kid he has many memorable “learning” experiences as a young adventurous water man in the making. He then went on to finish his childhood on the Big island of Hawaii where he truly fell in love with the ocean. After completing a bachelors degree in mechanical engineering he switched gears back to the ocean and sailed from Maryland down to the Caribbean where he started his career as a boat captain. With the sails up and underway, Mayon exudes the kind of contagious ent...




<p style="text-align:center">Sample menu</p><p style="text-align:center">Day 1:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast</span> :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>grilled calamari salad-local greens, sesame aioli, fines herbs</p><p style="text-align:center"><span style="font-weight:bold">Snack: </span>Caviar service- caramelized shallot, creme fraiche, sesame crackers</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>handmade tagliatelle with clams, parsley, </p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>caramel pots de creme- caramelized apple, chantilly</p><p style="text-align:center"> </p><p style="text-align:center">Day 2:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>mocha bread pudding- brulee cherry syrup</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>toasted focaccia terrine- marinated cucumber, smoked fish spread</p><p style="text-align:center"><span style="font-weight:bold">Snack: </span>yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>seared market fish- mojo de ajo, braised fennel, confit tomato</p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>Olive oil cake- umeboshi buttercream, berry thyme compote</p><p style="text-align:center"> </p><p style="text-align:center">Day 3:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>Homemade granola, coconut creme fraiche</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>hand pulled noodles, salsa macha, lime avocado</p><p style="text-align:center"><span style="font-weight:bold">Snack:  </span>Oysters-  basil granita, fresh roe, chii crisp</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon</p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>Chocolate budino</p><p style="text-align:center"> </p><p style="text-align:center">Day 4:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>Shakshuka- eggs tomato, cilantro, bell peppers</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>fried eggplant, tomato sofrito, fried herbs</p><p style="text-align:center"><span style="font-weight:bold">Snack: </span>Ceviche- leche de tigre, cilantro, jalapeno, crackers</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>Grilled octopus- mole, radicchio agrodolce, crispy chickpea</p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>Black tea flan- candied nuts</p><p style="text-align:center"> </p><p style="text-align:center">Day 5:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>soft scrambled egg toast, smoked salmon, chives, crema</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>Seared tuna- white bean salad, mint aioli, sesame seeds </p><p style="text-align:center"><span style="font-weight:bold">Snack: </span> Grilled whole shrimp,smoked  tomato butter, miso,  lime</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>Grilled lobster- Creamed yucca root, chili oil. Charred citrus</p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>seasonal crostada, rosemary ice cream</p><p style="text-align:center"> </p><p style="text-align:center">Day 6:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>Tomato salad- confit and fresh, chilled grains, strawberries</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>cioppino-, acqua pazza, mussel, crab,</p><p style="text-align:center"><span style="font-weight:bold">Snack: </span>melon balls in port- smoked sea salt, basil</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp</p><p style="text-align:center"><span style="font-weight:bold">Dessert:</span> Lime tart- caramel, chantilly</p><p style="text-align:center"> </p><p style="text-align:center">Day 7:</p><p style="text-align:center"><span style="font-weight:bold">Breakfast: </span>Speck and veggie frittata, whipped sage ricotta</p><p style="text-align:center"><span style="font-weight:bold">Lunch: </span>Avocado soup- pickled bok choy, lobster</p><p style="text-align:center"><span style="font-weight:bold">Snack: </span>Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk</p><p style="text-align:center"><span style="font-weight:bold">Dinner: </span>Grilled whole Market fish- rapini puree, grain risotto, uni</p><p style="text-align:center"><span style="font-weight:bold">Dessert: </span>grilled pineapple upsidedown cake</p>