Xandros

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	65 Ft / 19.9 m
Beam	33.0 Ft / 10.08 m
Draft	5.0 Ft / 1.53 m
Built - Refit:	2021 - No Refit Date Set
Cruising Speed	8-10 kts

ACCOMMODATION INFORMATION

Rates are for the 3 queen cabins
By inquiry only guests can have access to the bunk cabin for an additional cost of $3,000. This applies to all charters including holidays. Please inquire before presenting to clients.

WATERSPORTS

Dinghy	16ft Highfield
Dinghy HP	Yamaha 60hp
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
Diving
2 efoils
Dive Compressor
2 Seabobs
Floating Islands
2 SUP boards
2 seabobs

Kids water skis are upon request only

you name it!!!

CREW PROFILE

Cameron Channing

Sam Middeke

Jada Dickie

Cameron, Sam, and Jada

Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.

In his free time, Sam loves to stay active. Whether it's a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.

Captain Cameron Channing

Qualifications
RYA YACHT MASTER 200TON SAIL & POWER
PADI DIVE INSTRUCTOR
STCW’95
GMDSS MARINE RADIO OPERATOR LICENSE
SAS SAILING INSTRUCTOR
DIESEL ENGINE MAINTENANCE COURSE
PERSONAL WATERCRAFT LICENSE (JET SKI)

Cameron grew up between the coast and the farm lands in South Africa. Having access to both of these elements ensured he grew up with a passion for both the sea and the soil. His younger years were spent with his two brothers on a family-run safari game lodge in the bush. As you might imagine being on a safari outside of a city forces you to become resourceful and teaches many life lessons from a young age. Having grown up sailing and fishing, Cameron has always loved the water and therefore decided to pursue a career in this space. Shortly after he finished school, Cameron began working as a deck hand on Super Yachts in The South of France where he learned the true meaning of “ship shape”. Although this was a great entry to the industry, Cameron saw brighter things in his future than the stainless steel on a Super Yacht. His desire to be behind the helm landed him a seasonal Captain’s position working for a large flotilla company in Croatia and Montenegro. Cameron continued to chase the summer by working as a sailing instructor and a safari guide back in South Africa once the Mediterranean season finished. It was during one of these summers in the Mediterranean where Cameron met his now fiancé, Jada. Since the initial introduction, Cameron and Jada have been inseparable and have spent the last 4 years working full time as a dynamic Captain and Chef / First Mate duo in the Caribbean.

Frist Mate Jada Dickie

Qualifications
HOSPITALITY & TOURISM MANAGEMENT DEGREE
STCW’95
QUARTERDECK HOSTESS ACADEMY
FOOD SAFETY & HYGIENE LEVEL 2
WINE & COCKTAIL TRAINING
IYT SUPER YACHT CHEF COURSE
WSET WINE CERTIFICATE LEVEL 1

Jada was born and raised in Toronto, Canada. Jada’s first introduction to the world of hospitality was at the age of 14 where she landed a job as a cashier who sang orders at a popular burger joint. Since then, Jada has, proudly, never been unemployed and has had a variety of positions that have ultimately brought her to where she is today. Jada has worked in restaurants, retail, supermarkets, a retirement home, daycare, sports bars and most importantly, yachting. Jada has a Business Degree in Hospitality and Tourism Management and she always imagined that she would be running a hotel someday. What she didn’t realise was that the hotel would be in boat form and that she would be working in destinations all around the world and experience a life she could have never imagined. Jada first entered the yachting industry working as a hostess for a large flotilla company in Croatia. Since the Mediterranean season runs in the summer months, Jada thought she had found the best summer job in the world while she was completing her degree back in Canada. Upon graduating, this fun summer job would become a full-time career alongside her fiancé Cameron.

Cameron and Jada met in Croatia in 2017 when they got paired up to work on a tandem charter. Jada tried to win Cam over with her cooking and Cam quickly won her over with his South African accent. Since the time they met they have travelled to countless destinations around the world together and have worked as a full-time charter team in The Caribbean for the last four years. Cameron and Jada have a natural ability to make their guests feel relaxed and at home while simultaneously delivering exceptional service and creating a light-hearted environment. Cameron’s knowledge of the islands is a seemingly endless vault of fun facts. He keeps everyone on board safe while still making sure everybody has fun. Jada has a knack for noticing the unnoticeable alongside her strong hospitality background ensures the ultimate guest experience. She prides herself on knowing what her guests need before they do. She has a kind and gentle temperament making her guests feel comfortable and welcome. Jada loves to curate the perfect cocktails for her guests and makes sure nobody ever goes thirsty. She is an integral part of ensuring the boat runs as a well-oiled machine. Cameron and Jada are thrilled to be your crew on Xandros and can’t wait to help create memories with each person who steps on board.

<b>Crew fully vaccinated<b/>

YACHT 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.

ADDITIONAL INFORMATION

SAMPLE MENU

Sam's Sample menu

Day 1:

Breakfast :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds

Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs

Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers

Dinner: handmade tagliatelle with clams, parsley,

Dessert: caramel pots de creme- caramelized apple, chantilly

Day 2:

Breakfast: mocha bread pudding- brulee cherry syrup

Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread

Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli

Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato

Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote

Day 3:

Breakfast: Homemade granola, coconut creme fraiche

Lunch: child hand pulled noodles, salsa macha, lime avocado

Snack: Oysters- basil granita, fresh roe, chii crisp

Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon

Dessert: Chocolate budino

Day 4:

Breakfast: Shakshuka- eggs tomato, cilantro, bell peppers

Lunch: fried eggplant, tomato sofrito, fried herbs

Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers

Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea

Dessert: Black tea flan- candied nuts

Day 5:

Breakfast: soft scrambled egg toast, smoked salmon, chives, crema

Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds

Snack: Grilled whole shrimp,smoked tomato butter, miso, lime

Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus

Dessert: seasonal crostada, rosemary ice cream

Day 6:

Breakfast: Tomato salad- confit and fresh, chilled grains, strawberries

Lunch: cioppino-, acqua pazza, mussel, crab,

Snack: melon balls in port- smoked sea salt, basil

Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp

Dessert: Lime tart- caramel, chantilly

Day 7:

Breakfast: Speck and veggie frittata, whipped sage ricotta

Lunch: Avocado soup- pickled bok choy, lobster

Snack: Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk

Dinner: Grilled whole Market fish- rapini puree, grain risotto, uni

Dessert: grilled pineapple upsidedown cake

PRICING DETAILS
Xandros INQUIRE

Special

10% off charters for May, June and July 2025. 6 night minimum. Please inquire for details and availability.

Pricing

From: 48,600
To: 70,000
Winter 2024 to 2025

2 Guests	54,000
3 Guests	55,000
4 Guests	56,000
5 Guests	57,000
6 Guests	58,000
7 Guests	59,000
8 Guests	60,000

Summer 2025

2 Guests	54,000
3 Guests	55,000
4 Guests	56,000
5 Guests	57,000
6 Guests	58,000
7 Guests	59,000
8 Guests	60,000

Winter 2025 to 2026

2 Guests	54,000
3 Guests	55,000
4 Guests	56,000
5 Guests	57,000
6 Guests	58,000
7 Guests	59,000
8 Guests	60,000

Pricing Details

BVI Customs fees and cruising permits are included in the rate.

Boat Prefers 48hr Turns

*Short Charters Available*

HOLIDAYS:

2025
Christmas Rate for 1-6 guests $68,000. 7 night minimum
New Years Rate for 1-6 Guests $70,000. 7 night minimum.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Xandros

Special

Pricing

Pricing Details

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