XANDROS

2021 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 65.00 Ft

Builder: Lagoon

Year: 2021

Terms: Inclusive

Beam: 33 Feet

Draft: 5 Feet

From $54,000 to $60,000 per week

See Price Details for premium holiday rates

Description

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.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: 100 gal pe
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: 16ft Highfield
  • Dinghy Horsepower: Yamaha 60hp
  • Dinghy Pax: 10 pax
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Diving
    1 efoil
    Dive Compressor
    2 Seabobs
    Floating Islands
    2 SUP boards
    2 seabobs

    Kids water skis are upon request only

    you name it!!!

  • Water Skis: Kids (1)

Diving

  • License: Captain Tyler is PADI Dive Master
  • Costs: Cost per dive per certified diver: $75
  • Number of Dives: 5 per Week
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Vessel has flexible pick up locations, all based on inquiry.
  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay, Tortola
  • Other Pickups: inquire
  • Turnaround: 48hr preferred Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
Summer 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
Winter 2026 to 2027 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
Summer 2027 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

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 Ryan Katona
Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.

While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.

He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.

Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.

Outside of work, Ryan is a ping pong champion and never travels without his paddles.

Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.

Qualifications
STCW, Bluewater
Eng Medical 1
Serve Safe Certification, Food Safety Guys, Minnesota 2015
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Voted β€˜Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted β€˜Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
2017 Won the Chef Super Yacht Scholarship with Dockwalk

Frist Mate Ellen Kay-Shuttleworth
Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.

Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.

She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.

In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.

Qualifications

STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio

Sample Menu

Ryan’sΒ  Sample menu
Day 1
Breakfast
Β 
Β 
House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill CreΜ€me Fraiche
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Lunch
Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates
Canape
Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil
Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce
Dinner
Spinach & Artichoke Incrusted Salmon
72-Hour Sherry Braised Beef Short Ribs
Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette
Frozen Amaretto And Vanilla Soufflé
Β 
Day 2
Breakfast
Baked CreΜ€me Brulee French Toast With A Fresh Mixed Berry Compote
Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre
Lunch
Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread
Mussels Sautéed In Casino Butter And Chef’s Salad
Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top
Β Canape
Marbled Avocado Tiles With Mango Ceviche
Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops
Β 
Dinner & Dessert
Β 
Β 
Blackened Mahi Mahi and Roated Red Pepper Rouille
Β 
Grilled Hanger Steak with Black Fig Demi-Glace
Β 
Lemon Grass Infused Rice Pilaf, Broccoli Milanese
Β 
Tarte Tatin with Pecan Creme Fraiche
Β 
Day 3
Breakfast
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Poached Eggs Florentine On An English Muffin With Sautéed Spinach, Mushrooms, Onions, And Hollandaise Sauce
Lunch
Kansas City Style Barbeque Ribs With Watermelon Mint Salad
Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf
Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting
Canape
Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités
Escargot With Beurre De Bourgogne
Dinner & Dessert
Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc
Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette
Peppermint Tartlets
Β 
Day 4
Breakfast
Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream
Β 
Lunch
Porchetta
Β 
Red Quinoa Salad with Grilled Halloumi and a Swee and Smokey Vinaigrette
Β 
Green Tea Sorbet and Fresh Strawberries
Β 
Dinner & Dessert
Herb Incrusted Calamari Steaks Topped with Sauteed Lobster Knuckle, Lump Crab and Bay Scallops in a Sweet Corn Veloute
Β 
Duck Leg Confit with Vanilla Demi-Glace
Β 
Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts with Maple Cured Bacon, Thyme Roasted Apples and Stout Mustard Sauce
Β 
Lavender Creme Brulee with a Shot of Chilled Limoncello
Β 
Day 5
Breakfast
Buttermilk Or Whole Grain Flap Jacks With Maple Syrup
Classic Eggs Benedict
Lunch
Red And Golden Beet Gazpacho With A Crab Salad Quenelle
Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus
Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream
Canape
Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce
Cucumber Slices With Dill Cream Cheese And Smoked Salmon
Β 
Dinner & Dessert
Pan Seared Sea Scallops and Pork Belly with a Cherry Gastrique
Β 
Free Range Chicken Breast Baked with a Shrimp and Crabmeat Stuffing, Topped with Lobster Saffron Cream
Β 
Wild Mushroom Risotto, Grean Bean Almondine, Leaf SaladΒ 
Β 
Passion Fruit Mousse with Bittersweet Chocolate, Poached Strawberries and Candy Dust
Β 
Day 6
Breakfast
French Toast Topped With Flambéed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream
Scrambled Egg And Pancetta Breakfast Wraps
Lunch
Β 
Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
Β 
Caesar Salad with Grilled Salmon or Chicken
Β 
Profiteroles
Β 
Canapes
Spinach and Artichoke Bruchetta Served Warm on a Toasted Crostini
Β 
Pate Maison
Dinner & Dessert
Beef Fillet Entrecote Bordelaise
Green Shawarma Marinated Chargrilled Salmon
Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt
Spiced Rum Bread Pudding With Dried Cherries, CreΜ€me Anglaise, And Cinnamon Ice Cream
Β 
Day 7
Breakfast
Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce
Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant
Lunch
Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs
Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra
Deep Fried Cookie Dough with Brandy Caramel Ice Cream
Canape
Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese
Steak Tartare With House Made Chips
Dinner & Dessert
Shredded Cucumber Salad With Tomato Confit, CheΜ€vre, Powered Bacon And Yogurt Dill Dressing
Crown Roast Of Lamb Filled With Harvest Vegetable Couscous
Squid Ink And Truffle Fettuccini Lobster And Shrimp A La CreΜ€me
Classic Chocolate Fondant

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Adults
Age 13 or above
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Children
Ages 2–12
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YACHT INQUIRY

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Children
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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696