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

3 ensuite queen cabins are available for guest use.

If a 4th guests cabin is needed please inquire and note the following:
The bunk room cabin twin beds are 6ft in length. (Slightly shorter than 7ft length queen beds) and 2ft 8in wide

-A few of the cabinets will be used for boat storage

-The bunk room cabin is wall to wall with the galley and has a door to the galley in the cabin, which will be locked

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

Kids water skis are upon request only

you name it!!!

CREW PROFILE

Richard Vincent

Ryan Katona

Ellen Kay-Shuttleworth

Captain Richard Vincent

Richard is a friendly, experienced, and dedicated yachting professional who has spent the past six years working as a Captain in the British Virgin Islands. During this time, he has developed an extensive knowledge of the local cruising grounds, charter operations, vessel management, and guest services. His years in the Caribbean have not only strengthened his leadership abilities but have also reinforced his commitment to safety, professionalism, and creating unforgettable experiences for every guest who steps aboard.
As a qualified Divemaster, Richard has guided countless dives throughout the British Virgin Islands and is passionate about sharing the region’s spectacular underwater world with guests. He takes great pleasure in creating memorable adventures both above and below the water.

Known for his calm and approachable nature, Richard thrives in dynamic environments and is comfortable handling the challenges that come with life at sea. His attention to detail, strong organizational skills, and proactive approach ensure that daily operations run smoothly and that guests feel relaxed, cared for, and confident in his leadership.

Richard is highly adaptable and his experience has taught him the importance of anticipating needs, solving problems efficiently, and always going the extra mile to ensure an exceptional charter experience. Guests and colleagues alike appreciate his genuine, down-to-earth personality and his ability to make everyone feel welcome and at ease.

When he is not on the water, Richard enjoys staying active through running and has a passion for travelling, exploring new places, and embracing new experiences, qualities that perfectly complement his adventurous spirit and career in yachting.

With a passion for the sea, a wealth of local knowledge, and a warm, personable approach, Richard is dedicated to creating seamless, enjoyable, and memorable experiences on board. His goal is simple: to ensure every guest feels welcomed, relaxed, and leaves with lasting memories of an incredible time on the water

Qualifications

RYA/MCA Yachtmaster Ocean
HELM
Efficient Deckhad
AEC!
PADI Dive Master

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 ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted ‘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

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

Ryan's Sample menu

Day 1

Breakfast

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 Crème 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

Day 2

Breakfast

Baked Crème 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

Canape

Marbled Avocado Tiles With Mango Ceviche

Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops

Dinner & Dessert

Blackened Mahi Mahi and Roated Red Pepper Rouille

Grilled Hanger Steak with Black Fig Demi-Glace

Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Tarte Tatin with Pecan Creme Fraiche

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

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

Lunch

Porchetta

Red Quinoa Salad with Grilled Halloumi and a Swee and Smokey Vinaigrette

Green Tea Sorbet and Fresh Strawberries

Dinner & Dessert

Herb Incrusted Calamari Steaks Topped with Sauteed Lobster Knuckle, Lump Crab and Bay Scallops in a Sweet Corn Veloute

Duck Leg Confit with Vanilla Demi-Glace

Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts with Maple Cured Bacon, Thyme Roasted Apples and Stout Mustard Sauce

Lavender Creme Brulee with a Shot of Chilled Limoncello

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

Dinner & Dessert

Pan Seared Sea Scallops and Pork Belly with a Cherry Gastrique

Free Range Chicken Breast Baked with a Shrimp and Crabmeat Stuffing, Topped with Lobster Saffron Cream

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Passion Fruit Mousse with Bittersweet Chocolate, Poached Strawberries and Candy Dust

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

Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Profiteroles

Canapes

Spinach and Artichoke Bruchetta Served Warm on a Toasted Crostini

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, Crème Anglaise, And Cinnamon Ice Cream

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, Chèvre, 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 Crème

Classic Chocolate Fondant

PRICING DETAILS
Xandros INQUIRE

Pricing

From: 54,000 per week
To: 70,000 per week
Winter 2026 to 2027

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 2027

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:

2026
Christmas Rate for guests $68,000. 7 night minimum
New Years Rate for 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

Pricing

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