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Xandros

2021 Lagoon SIXTY5
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Why we love

Xandros

Sailing Yacht Xandros features accommodation for six adults and two children in a primary cabin, two VIP cabins, and a bunk bed cabin (for an extra fee).

The 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 a full bar, dining area, lounges, and dual helms.

Not only is Sailing Yacht Xandros completely decked out with water toys, but the crew also offers karaoke night, a top-shelf Rum tasting, and beautiful drone footage and photography of your adventures to commemorate your time onboard. This yacht is one of the best featured in our collection.

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INQUIRE

Why we love

Xandros

Sailing Yacht Xandros features accommodation for six adults and two children in a primary cabin, two VIP cabins, and a bunk bed cabin (for an extra fee). The 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.

Not only is sailing yacht Xandros completely decked out with water toys, but the crew also offers karaoke night, a top-shelf Rum tasting, and beautiful drone footage and photography of your adventures to commemorate your time onboard. This yacht is one of the best featured in our collection.

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Suites

03

guests

06

Length

65

feet
Starts at

$54K

living space

3.0k

square feet

Yacht Information

On board Sailing Yacht Xandros, 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 Sixty5’s flybridge is a beautifully appointed deck with two helm stations. One on each side, for clean, unobstructed views.

The Details

More Information about Xandros

The experience onboard Xandros is meant to be the perfect mix of luxury and modern adventure. With the galley down, the open salon on Xandros sets herself apart from her sister ships further optimizing space for lounging and socializing. Xandros sleeps up to 6 guests in 3 deluxe Queen Cabins of which one stunning primary suite with extra-large bathroom facilities in super yacht style.

The interior salon of Xandros features an open plan with two sofas, a coffee table, and a formal dining table. Windows surround the space, and sliding glass doors lead directly to the shaded aft deck cockpit. A forward entrance opens to the fore deck terrace.

Exterior living aboard Xandros spans two decks and includes many options for relaxing and entertaining. The shaded aft deck has an alfresco dining area, sun pads, seating, and a wet bar. Forward of the yacht are two large trampolines where you can sunbathe, read a book, or enjoy the impressive views while underway.

The shaded upper flybridge also offers alfresco dining, comfortable lounge space, sun pads, a wet bar and an impressive 360-degree view. End your day here with sunset cocktails, sumptuous snacks, and great conversation.

SCUBA DIVING INCLUDED

Certified divers can dive up to five times throughout the charter. 

Xandros offers diving education, including PADI Open Water and Advanced courses. All E-Learning must be completed before the charter, and we highly recommend completing the confined water sections with a local shop before your trip. This allows you to finish the course with the open water dives and not consume too much of your week!

Open Water Referral Course: $400
Cost per Dive Per Certified Diver: $75
Additional DSD Dives: $175

Payment for diving is preferable as Venmo or Cash to the Instructor. DAN diver insurance or a comparable policy is recommended. 

Location

Xandros commonly departs from the British Virgin Islands or St. Thomas, Virgin Islands. Please inquire for alternative pick-up locations.

  • Booked (Booked by another client group already)
  • Hold (Held by another client group, not yet booked, and can be challenged)
  • Unavailable (Blocked out by the Owner and unavailable to challenge)

Rate Information

Guests:

2 Guests

3 Guests

4 Guests

5 Guests

6 Guests

7 Guests

8 Guests

Winter Rate 2024/2025:

US $54,000

US $55,000

US $56,000

US $57,000

US $58,000

  US $59,000

US $60,000

Winter Rate 2025/2026:

US $54,000

US $55,000

US $56,000

US $57,000

US $58,000

US $59,000

US $60,000

Christmas:

7 Night Minimum
The Charter must end by December 26th 
Flat Rate $68,000

All-INCLUSIVE RATE INCLUDES:

Professional Captain, Chef, Engineer/Mate, and Stewardess
All Onboard Dining – Breakfast, Lunch, Snacks, Appetizers, Dinner, Dessert
Beverages – Water, Juice, Soda, Coffee, Beer, Wine, and a Fully Stocked Bar
Water Sport activities
WiFi Internet Access
Air Conditioning
BVI Fees: Cruising permits, fishing permits, taxes, Nation Park fees, customs fees
Fuel for yacht and tender

New Years:

7 Night Minimum
The Charter may not begin before December 28th 
Flat Rate: $70,000

PRICE DOES NOT INCLUDE:

Cancellation Insurance and Trip Insurance
On-shore dining, entertainment, and excursions 
Premium beverage requests
Dockage
Personal expenses
Crew Gratuity – suggested 15-20% of the charter rate is customary.

The Layout

3 Deluxe Queen Cabins all with Ensuite bathrooms. The primary cabin has an extra large bathroom. The galley is below deck, allowing for an expansive salon space. 

Meet Your Crew

Captain

CAMERON CHANNING

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.

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)

First Mate

JADA DICKIE

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.

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

Chef

SAM MIDDEKE

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.

Chef’s Menu

Breakfast

DAILY MORNING SPREAD
Cardamom Almond Granola, Yogurt, Fresh Fruit Platter, Steel-cut Oatmeal Freshly baked breakfast Pastry, homemade jam & lemon curd

SOURDOUGH ENGLISH MUFFINS
Poached Eggs,Smoked Salmon, Sautéed Swisschard, Lemon Hollandaise, Strawberry Rhubarb Scones

ROLLED FRENCH OMELETTES
with Cheese & Herbs Piperade, Roasted Potatoes Orange Vanilla Brioche Rolls

HUEVOS RANCHEROS
Eggs poached in Roasted Tomato Salsa Corn Tortilla, Chorizo, Avocado, Sour Cream, Banana Lime Bread

CHEDDAR & THYME SOUFFLÉS
Grilled Mushrooms & Tomatoes, Smoked Sausage Lemon Poppyseed Scones

MULTIGRAIN BREAD
Avocado, Fried Eggs, Bacon, Hazelnut Dukkah Blueberry Muffins

BAGELS
Cream Cheese, Lox, Preserved Lemon, Scrambled Eggs with Chives & Dill, Raspberry & Blackberry Friands (brown butter & almond cakes)

Lunch

LEMONGRASS BLACK COD SKEWERS
Butter Lettuce, Shaved Cucumber, Rice Noodles, Toasted Crushed Peanuts, Cilantro, Vietnamese Nuoc Cham Sauce

DUNGENESS CRAB CAKE
Salt Crusted Potatoes, Green Beans, Apple Fennel Slaw Dill Remoulade Sauce

SALMON BURGERS
Sesame Focaccia Buns, Balsamic Tomatoes, Caramelized Onions Baked Sweet Potato Fries, Ginger Tomato Ketchup

GRILLED HALIBUT TACOS
Corn Tortilla, Shaved Cabbage, Avocado Pico de Gallo, Tomatillo Salsa, Cojita

PORCINI CRUSTED TRI-TIP STEAKS
Parsley Chimichurri Sauce, Roasted Potatoes Grilled Zucchini & Peppers, Fennel & Orange Salad

SAUTÉÉD SHRIMP WITH HARISSA & FETA
Lemon Basil Orecchiette, Saffron Chickpeas Tomato, Cucumber, Olive, Radicchio Salsa

Canapés

PARMESAN CRISPS, CARAMELIZED PEPPERS & ROASTED ARTICHOKES
Oven Baked Tortilla Chips, Guacamole, Ceviche with Radish & Citrus Sourdough Bruschetta, Ricotta, Grilled Peaches, Prosciutto, Basil Honey

SAFFRON RISSOTO ARANCINI
with Mozzarella and Cherry Tomatoes

CARAMELIZED ONION SPREAD
Smoked Tuna with Lemon Oil & Pepper, Toasted Baguette, Sumac Pickled Radish & Carrots

BAKED BRIE
Blueberry Rhubarb Chutney, Rosemary Olive Oil Crackers

Starters

FRESH MOZZARELLA & CAMPARI TOMATO SALAD
Arugula, Balsamic Reduction, Basil Oil

ZUCCHINI BASIL SOUP
with Pesto and Shaved Parmesan

BEET & WHIPPED GOAT CHEESE SALAD
Spring Greens, Citrus Vinaigrette

SHRIMP & SHAVED VEGETABLE SPRING ROLLS
Ginger Lime Dipping Sauce

BUTTERNUT SQUASH SOUP
Creme Fraiche, Candied Pumpkin Seeds, Pomegranate Molasses

ROMAINE HEARTS
Endive, Radicchio, Radish Roasted Garlic Caesar Dressing, Parmesan Crisp

Dinner

CRISP SKIN SOCKEYE SALMON
Saffron Risotto, Roasted Asparagus & Radish Citrus Basil Sauce

PANCETTA WRAPPED HALIBUT
Sweet Corn & Wild Mushrooms, Corn Broth, Chervil, Balsamic Beurre Blanc

SEARED AHI TUNA
Herb Roasted Fingerling Potatoes, Haricot Vert Warm Tomato Olive Vinaigrette

MISO MARINATED BLACK COD SOBA NOODLES
Baby Bok Choi, Tomato Ginger Dashi Broth

SPOT PRAWNS
with Garlic & Smoked Paprika Roasted Cauliflower Steak, White Bean Ragout Salsa Verde

PAN ROASTED DUCK BREAST
Parsnip Purée, Honey Wine Braised Carrot & Turnips Blueberry Demi-Glacé

Desserts

MOLTEN CHOCOLATE CAKE
Brûléed Pineapple, Lemongrass Ice Cream

YOGURT PANNA COTTA
Strawberry Sorbet, Candied Pistachio

PLUM & GINGER GALETTE
Creme Fraiche Ice Cream, Sesame Brittle

CHOCOLATE TRUFFLE TART
Caramel Citrus, Hazelnut Praline, Vanilla Cream

MACAROON
Roasted Pear, Salted Caramel Semifreddo Pine Nut Macaroon

MEYER LEMON MOUSSE
Warm Maple Blueberries, Cardamom Shortbread

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Amenities

Xandros stands for fun and is great for families, thus water toys are an essential part of the yacht’s equipment keeping guests entertained out on the sea and below sea level. A fast tender will provide enough power for riding the tube as well as for towing water-skis (for adults and children), wake and kneeboards.

Less active-minded guests will enjoy exploring the shallow and secluded Caribbean bays with the stand-up paddle-board, whereas diving enthusiasts will appreciate scuba diving and the underwater world shown by the captain being also a diving instructor.

  • AC
  • Watermaker
  • Starlink WiFi
  • Sound System
  • Karaoke
  • Hairdryers
  • Luxury Cabin Linens & Towels
  • Luxury Reef-safe Toiletries & Sunscreen
  • Deck Shower
  • Hydraulic Swim Platform
Scuba Diving
2 E-Foils
2 Sea Bobs
SUP Boards
Water Skis
Wakeboard
Kneeboard
Deep Sea Fishing Gear
Snorkeling
2 Clear Bottom Kayaks

Amenities

Xandros stands for fun and is great for families, thus water toys are an essential part of the yacht’s equipment keeping guests entertained out on the sea and below sea level. A fast tender will provide enough power for riding the tube as well as for towing water-skis (for adults and children), wake and kneeboards. Less active-minded guests will enjoy exploring the shallow and secluded Caribbean bays with the stand-up paddleboard, whereas diving enthusiasts will appreciate scuba diving and the underwater world shown by the captain being also a diving instructor.

  • AC
  • Watermaker
  • Starlink WiFi
  • Sound System
  • Karaoke
  • TV
  • Hairdryers
  • Luxury Cabin Linens & Towels
  • Luxury Reef-safe Toiletries & Sunscreen
  • Deck Shower
  • Hydraulic Swim Platform
Scuba Diving
2 E-Foils
2 Sea Bobs
SUP Boards
Water Skis
Wakeboard
Kneeboard
Deep Sea Fishing Gear
Snorkeling
2 Clear Bottom Kayaks

”With heartfelt gratitude we would like to sincerely thank you for the amazing week we had on Xandros. We feel extremely fortunate to have experienced our time in USVI/BVI on this yacht and with all of you as the incredible crew. The level of service you provided to us and your level of care and concern for our family and your attention to detail with every aspect of the trip was truly exceptional. In my business we always try to train our team members to provide this level of service to build lifetime relationships and lifetime guests – it is never easy to execute on, but you all nailed it.

Doug, Charlene, & Kalenna

”Our days on board were Xandros were like a dream! We loved every second and will never forget our time on board with you all! Thank you for taking such good care of us- you are and exceptional crew. We loved our evening"conch ceremonies" recalling favorite parts of our day. The surprise Xandros video is an amazing keepsake. We will be back.

Liz & Alain, Danielle & Justin, Monica & Adam, Kate & Bruce

”Thank you for making our stay on Xandros nothing short of amazing. We will forever treasure this trip, you all are amazing, You all are a spectacular crew. You will have a special place in our hearts. We hope to cross paths in the future.

Tasha, Hud, Jersey, and Knox

All Inclusive Pricing

Starting At

$54,000

PER 7 NIGHTS
RATE DETAILS
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ADDRESS

6501 Red Hook Plz STE 201-957
St. Thomas, VI 00802

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