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
Builder	Lagoon
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

Tyler Armstrong

Cole Lackey

Rachel McArdle

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 Cole Lackey
Was born and raised in Texas and spent 7+ years all over the United States working in high end fine dining kitchens learning from chefs from all over the world. His last “land” job gave him the opportunity to lead and work alongside some of the best in the game getting themselves onto the recommended Michelin guide. After that Cole made the jump onto boats where he has been for over three years now and hasn't looked back since. This jump took him to Croatia, Alaska, and just about everywhere in between.

As the chef on Xandros Cole aims to cater to all your culinary needs starting by provisioning the freshest in season ingredients from islands all around.

“From scratch” is a motto he likes to use when describing his cooking type. Starting with the best ingredients and applying the best techniques.
Throughout your time on Xandros Cole will dial in and really pinpoint your likes and cater to those in as many ways as possible.

This starts with the group preference sheet. The More details and more specific you are the better.
Have an idea for a dinner party? Perfect! Want an extra heavy breakfast with all the options? Perfect! Any specific dietary needs / wants? Perfect! Just let him know! There’s no request too big or too small. YOUR chef on Xandros will make it an unforgettable experience.

Cooking and sharing food together is something Cole finds unparalleled.. even more so when sailing in paradise! Let’s dive into this unforgettable experience together and create memories that will last forever. :)

Qualifications

Vail Culinary Arts program
STCW / ENG1
Quarterdeck Academy Charter Course

Frist Mate Rachel McArdle
After growing up in California and graduating from SDSU with a Bachelors in Education, Rachel worked at one of San Diego’s most popular bayfront restaurants while also substitute teaching. She began traveling full-time in the Summer of 2022 after accepting an Au Pair position in Italy and later transitioned into yachting in the Spring of 2023. Since then, she has accrued a variety of experience across the Mediterranean and Caribbean including day charters, super yachts, and most notably 2 successful seasons aboard Mare Blu in the BVI .

Qualifications

USGC 100 Ton Master
Powerboat level II
Food Safety Hygiene II
STCW 10 / ENG 1
Certified Bartender

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

Cole's Sample menu

Breakfast

Miso Avocado Toast

Sourdough bread topped with miso-infused avocado, a soft poached egg, and black sesame seeds

Matcha Yogurt Parfait

Layers of matcha-infused Greek yogurt, house-made granola, and fresh mixed berries

Chilaquiles Verde

Crispy tortilla chips topped with salsa verde, crumbled queso fresco, crema, and a fried egg

Fresh Mango with Chili-Lime Salt

Juicy mango slices lightly dusted with Tajín seasoning for a tangy kick.

Spanakopita Rolls

Phyllo pastry filled with spinach, feta, and fresh herbs, baked to golden perfection

Tortilla Española

A thick Spanish omelette with layers of potato and onion, served warm

Pan con Tomate

Grilled bread topped with freshly grated tomato, olive oil, and sea salt

Poached eggs

simmered in a rich, spiced tomato and pepper sauce served with crusty bread

Sweet Potato Hash

Crispy sweet potato cubes with caramelized onions and fresh herbs

Lunch

Shrimp Ceviche Tostadas

Crispy tostadas topped with citrus-marinated shrimp, avocado, and cilantro

Elote

Grilled corn brushed with lime crema, cotija cheese, and chili powder

Gazpacho

Chilled tomato and cucumber soup, garnished with olive oil and crispy croutons

Gambas al Ajillo

Sizzling garlic shrimp served with crusty bread for dipping

Harissa Chicken Skewers

Grilled chicken marinated in smoky harissa, served with a tangy yogurt sauce

Couscous Salad

Fluffy couscous mixed with roasted vegetables, dried apricots, and toasted almonds

Smoked Brisket Sliders

Tender smoked brisket on brioche buns with tangy barbecue sauce and coleslaw and cornbread with whipped honey butter

Soba Noodle Salad

Chilled soba noodles tossed in sesame dressing with julienned vegetables and fresh cilantro.

Seared Tuna Tataki

Lightly seared tuna, thinly sliced

Niçoise Salad

With seared tuna, quail eggs, and lemon vinaigrette

Dinner & Dessert

Asian Fusion

Steamed pork dumplings: with soy-ginger dipping sauce

Miso-glazed black cod: with bok choy and steamed jasmine rice

Matcha panna cotta: topped with a yuzu glaze

Mexican

Tuna tartare tostadas: with avocado mousse and microgreens

Mole poblano: with slow-roasted duck breast and caramelized plantains

Churros: served with spiced dark chocolate ganache

Greek

Dolmades: stuffed grape leaves with tzatziki

Grilled lamb chops: w/ lemon-oregano roasted potatoes & sautéed green beans

Frozen whipped Greek yogurt: with olive oil and infused honey

Spanish

Jamón Ibérico: with manchego cheese and quince paste

Traditional seafood paella: with saffron-infused rice and fresh shellfish

Crema catalana: with caramelized sugar and orange zest

African

Spiced lentil soup: with hints of cumin and coconut milk

Moroccan lamb tagine: with apricots, almonds, and couscous

Malva pudding: with warm caramel sauce

PRICING DETAILS
Xandros INQUIRE

Special

Special: 10% off December 2025, 6 nights minimum, excluding holidays.

Pricing

From: 48,600 per week
To: 70,000 per week
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

Summer 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 DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***
 ***Age is based on the charter date NOT the date of booking*** 
***Max discount - 4 children***

Xandros

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Pricing

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