AEOLUS
2021 65ft Catamaran Sleeps 8 Guests In 4 Cabins, Space, luxury and performance
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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...
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Accommodations
8 Guests
3 Queen Beds
4 Wash Basins
4 Cabins
4 Showers
4 Electric Heads
Rates are for the 3 queen cabins.
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Amenities
WiFi internet access
Generator:
Sun Awning
Ice maker
Ipod/device docking station
Air conditioning and fans
Inverter
Bimini Top
BBQ
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
Tube
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...
Diving
Foiling
Dive Compressor
Seabob's
Floating Islands
you name it!!!
Crew
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...
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Cuisine
<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>