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AEOLUS CATAMARAN

Rates from $84,000 per week

length.png 77.00 Ft - Sleeps 8 Guests
yacht-type.png Catamaran
scuba.png Scuba Diving On Board
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BUILT/REFIT
YEAR
2024
YACHT
Builder
Lagoon
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
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SPECIAL OFFER
10% discount for charters in January and February *minimum six nights *BVI ports
Yacht Insight

AEOLUS: “The Keeper of the Winds”

Embark on a journey of unparalleled luxury aboard AEOLUS, a vessel celebrated for excellence and innovation. Heading into its first complete Caribbean season, AEOLUS brings award-winning expertise and a commitment to delivering extraordinary charter experiences. Recently recognized at prestigious yacht shows, AEOLUS proudly secured top honors, including 1st Place in the Water Competition at the 2024 Antigua Yacht Show, 2nd Place in Culinary and Tablescape Competitions, and multiple accolades from the 2024 USVI Charter Yacht Show, such as Winner of Yacht Hop and Runner-Up for Best in Show (61′ and Over). With a stellar crew dedicated to redefining yachting luxury, AEOLUS is ready to make your next voyage unforgettable.

Aeolus Lagoon 77 Catamaran. Water Competition First Place Antigua 2024

Aeolus Catamaran, the expansive Lagoon 77, accommodates eight guests in style. The jewel is its main stateroom’s side balcony: think pristine views with your morning brew. It features three extra cabins, each exceeding the comfort of standard queen beds and offering adaptable twin bed setups. From gliding on two e-foils and balancing on four paddleboards to exploring underwater with SCUBA gear, boredom is off the table. And with a four-member crew at your service, expect nothing less than exceptional.

Aeolus Catamaran Primary Cabin Balcony
Drinks on the Balcony

Featured highlights

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E-Foil at Sunset on Aeolus
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Dining on the Flybridge Balcony
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Relaxing on the Dolphin Seat watching the sunset
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Drinks on the Balcony
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E-Foil at Sunset on Aeolus
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Dining on the Flybridge Balcony
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Relaxing on the Dolphin Seat watching the sunset
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Drinks on the Balcony

Yacht Details

Layout Image
Details
Beam:
36 Feet
Length:
77.00 Ft
Builder:
Lagoon
Year:
2024
Rates:
$84,000 - $90,000
Guests:
8
Cabins:
4
Queen Cabins:
3 ( One can be a twin)
King Cabins:
1
Locations
Winter Area:
Caribbean Virgin Islands (US/BVI)
Summer Area:
Caribbean Virgin Islands (US/BVI), Caribbean Leewards
Other Amenities
  • Accommodates eight guests in 4 spacious ensuite queen “plus” size cabins, including an impressive primary stateroom.
  • The port aft cabin can be either two single beds or converted to a queen “plus” berth.
Dinghy hp:
100
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Kneeboard:
Yes
SU Paddle Boards:
4
Tube:
Yes
Wake Board:
Yes
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
Yes
Sea Bob:
2
E-Foil:
2
Other Toys
  • Inflatable HobieCat
  • Floating Dock x2
  • Dock Loungers
  • Beanbags
  • Premium Noodles
Scuba Diving
Resort Course:
Yes
Full Course:
Yes
Divers:
8
Tanks:
12
BCs:
8
Regulators:
8
Air Compressor:
Onboard
Dives/wk:
3
License:
SCUBA Instructor and Divemaster
General Diving Info

Michael, a PADI Dive Instructor, and Christo, a PADI Divemaster, guide your diving adventures underwater with utmost safety and expertise.

Before your dive in the Virgin Islands, complete a medical form and, if you’re a certified diver, share your certification card. Unlicensed? Try a free Discover Scuba Dive: a brief safety course and a shallow dive. It’s open to guests over 10 years old.

Certified divers can enjoy up to three dives during their charter, with more available based on the captain’s discretion, itinerary, and weather.

Interested in advancing your skills? Aeolus catamaran offers PADI Open Water and Advanced courses. Finish any E-learning before arrival, and we suggest doing practical water exercises with a local dive shop, so you’re open-water ready for your charter dive!

AEOLUS CATAMARAN EXTRA SCUBA DIVING COSTS

Scuba Diving Gear Included
Enjoy complimentary diving gear on the Aeolus. For divers with personal gear preferences, feel free to bring your own. We provide all Scuba Pro Gear needed for PADI courses too.

Price List:
– Open Water Referral Course: $400 per person
– Advanced Open Water Course: $300 per person
– Extra Discover Scuba Diving Dives: $100 per person

#ScubaDiving #PADI #VirginIslands

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Menu Crew Rates Availability

AEOLUS CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $84,000

3 Guests $85,000

4 Guests $86,000

5 Guests $87,000

6 Guests $88,0007 Guests $89,000

8 Guests $90,000

XMAS WEEK $100,000

NEW YEARS WEEK $100,000

Children’s Discount: Less $500 for each child 15 and under up to three children per charter

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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AEOLUS CATAMARAN CHEF CASEY’S SAMPLE MENU

The menu is subject to change based on each charter’s individual preferences, dietary requirements, and availability.

DAYBREAK
Served with local fruit and fresh baked pastries

  • Brisket Benedict- English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise
  • Avocado Toast- Sourdough, feta, poached egg, pomegranate, cilantro, microgreens
  • Huevos Rancheros- Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg
  • Bagels & Lox- Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill
  • Lemon Ricotta Pancakes- Blueberries, butter, hot maple syrup, fresh cream
  • Quiche & Greens- Quiche Lorraine, lemon dressed ovation greens
  • Acai Bowls- Berries, granola, almond butter, coconut, bee pollen, mint
  • Banana Fosters French Toast- Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream

MIDDAY

  • Chicken Caprese Sandwich- Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
    with sweet potato parmesan fries
  • Mahi Salad- Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing
  • Duck Confit Salad- Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette

Boat Made Pizzas:
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt

  • Crab & Shrimp Boil- Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce
  • Thai Noodle Salad- Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing
  • Coconut Red Snapper- Turmeric quinoa, blistered tomatoes, cilantro
  • Seafood Paella- Jumbo shrimp, jumbo lump crab, mussels, clams

APPETIZERS

    • Char Sui Pork Bao Buns- BBQ pork belly, chili, cilantro, spring onion, sesame
    • Crab Beignets- Jumbo lump crab, remoulade, lemon, microgreens
    • Peruvian Mahi Ceviche Tostadas- Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime
    • Arancini- Mozzarella arancini, Calabrian chili dipping sauce, parmesan
    • Baked Camembert- Puff pastry, fig jam, honey, thyme
    • Smoked Salmon Tartare- Chives, crème fraiche, dill gel

STARTERS

  • Panzanella Salad- Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing
  • Fennel Salad- Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette
  • Crab Cake- Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade
  • Octopus Carpaccio- Lemon chimichurri, charred red pepper romesco, microgreens
  • Tuna- Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame
  • French Onion Soup- Flaky buttery pastry
  • Creamy Tomato Soup- Sourdough grilled cheese croutons

MAIN

  • Tuna- Seared ahi tuna, braised fennel, red pepper coulis, sauce verge
  • Filet Mignon- Fondant potato, asparagus tips, pancetta, Madeira jus
  • Duck- Pomme puree, peppercorn sauce, haricot verts
  • Scallops- Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette
  • Ravioli- Lobster ravioli, brown butter sage sauce, parmesan Reggiano
  • Lamb- Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita
  • Seabass- Miso-glazed, smashed fingerling potatoes, sesame spinach, Shitake mushrooms, spring onion
  • Lobster- Caribbean spiny lobster, garlic yuca mash, mango chutney

DESSERT

  • Salted Dark Chocolate Tart- Carmel sauce, spun sugar, berries
  • Pavlova Nests- Fresh berries, elderflower whipped cream, raspberry dust
  • White Chocolate and Cardamon Tart- White chocolate snow, passionfruit spheres, raspberry
  • Key Lime Pie- Torched meringue, coconut, glass lime
  • Pistachio Baklava- Pistachio cream, dark chocolate sorbet
  • Brownie- Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate
  • Rum Cake- Butter pecan ice cream
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CAPTAIN MICHAEL

Michael, a Texas native, fell in love with the great outdoors thanks to his father’s passion for hiking, canoeing, and camping. After spending five years in the corporate grind post-university, he shifted gears to pursue a career that let him embrace his love for adventure – sailing. Starting his new journey in the Mediterranean, Michael now treasures the Caribbean as his home. His fascination with marine life led him to become a Cozumel Divemaster and later a Roatan Instructor. Watch him get excited whenever he spots his favorite, the porcupine fish, during diving excursions! When not sailing, Michael seeks new adventures, connects with people, and indulges in different cuisines.
–Interests: Hiking, Diving, Cooking, Reading, Board Sports.

CHEF CASEY

Casey, a Floridian at heart, found her happiest moments on the water. After studying hospitality and event management at the University of Florida and gaining experience at elite private golf resorts, she transitioned to residential real estate. Yet, the urge for adventure was undeniable. Leaving the conventional path, she embraced a life of travel, cherished the generosity of new friends around the world, indulged in diverse cultures, and explored global cuisines.

Her love for food, rooted in childhood cooking sessions with her mom, evolved into a culinary journey. She believes in the power of food to unite people. Since 2019, she has been a dedicated yacht chef, blending various global flavors in her dishes across the Mediterranean and Caribbean. Further refining her culinary prowess, she trained at Ashburton Culinary Academy in England and the Superyacht Culinary Academy in South Africa.

FIRST MATE CHRISTO

Christo, hailing from Hermanus, South Africa, has been deeply connected with the ocean since childhood. With a natural playground of mountains, forest, and sea, his passion for water sports like surfing, free diving, and spearfishing flourished early on. Following his schooling, Christo pursued a year-long internship with Neptune’s Divers and Cruises, which transitioned into a rewarding four-year tenure as deckhand and divemaster. His love for the ocean, both above and beneath the waves, fueled his path into yachting. For Christo, the sea is not just a setting, it’s his office and his passion.

STEWARDESS CHENE

Raised in Gauteng before making the scenic Western Cape her home, her life has always been intertwined with the beauty of nature, mountains, and the sea. Inspired by her father’s love for sailing, their frequent adventures ignited a lifelong dream. Pursuing a career in the yachting industry became a mutual goal after meeting her partner, Christo, in Hermanus where her journey in hospitality began. Together, they embarked on a shared mission to master the industry, committed to excellence in every charter they undertake.







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