Aeolus 77 - Sailing Catamaran - 2024 - Photo 1
Aeolus 77 - Sailing Catamaran - 2024 - Salon Couch & Dining
Aeolus 77 - Sailing Catamaran - 2024 - Cockpit Dining Area
Aeolus 77 - Sailing Catamaran - 2024 - Primary Bedroom Sundeck
Aeolus 77 - Sailing Catamaran - 2024 - Primary Cabin & Walk In Closet
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Aeolus 77

sailing catamaran • 2024 • 8 GUESTS • 4 cabins • 77 ft.

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Specifications

Length: 77 ft.

Builder: Lagoon

Year: 2024

Beam: 36 ft.

Draft: 6.3 ft.

From $84,000 to $90,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Aeolus 77 is a magnificent, 2024-built 77-foot Lagoon sailing catamaran offering a premier luxury charter experience in the British and US Virgin Islands. Ideally suited for adventure-minded groups and families, she accommodates up to eight guests across four spacious ensuite cabins including a primary king stateroom. Supported by an attentive crew of four with an onboard dive instructor, guests enjoy tailored gourmet menus alongside complimentary scuba diving, twin e-foils, dual Seabobs, and an array of water toys.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Accommodates 8 guests in 3 spacious ensuite queen "plus" size cabins including an amazing primary stateroom with king bed.
Plus, the port aft cabin can be either two single beds or converted to a queen "plus" berth.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 425
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Stern steps only

Water Sports

  • Dinghy: 16.5 ft
  • Dinghy Horsepower: 100
  • Dinghy Pax: 10
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Seabob x2
    E-foil x2
    Paddleboard x4
    Inflatable HobieCat
    Tube
    Wakeboard
    Kneeboard

    Floating Dock x2
    Dock Loungers
    Beanbags
    Premium Noodles

Diving

  • License: Instructor
  • Costs: All the necessary dive gear is complimentary onboard Aeolus. If you have preferred gear that works for you, we recommend bringing it along! Our vessel uses Scuba Pro Gear including everything necessary for PADI courses as well.

    Open Water Referral Course: $400pp
    Advanced Open Water Course: $300pp
    Additional DSD Dives: $100pp

    Payment for diving is preferable as Venmo or Cash to the Instructor.

    We recommend getting DAN diver insurance or a comparable policy for your trip.
  • Number of Dives: 3
  • Tanks: 12
  • BCs: 8
  • Regulators: 8
  • Resort Course: Yes
  • Full Course: Yes
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 8

  • Location Details:

    Aeolus 77 will be based Virgin Islands. We are willing to relocate to other Caribbean Locations for specific requests on Cruising Grounds. Please inquire for any relocation fees.

  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Turnaround: 72 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $84,000 $85,000 $86,000 $87,000 $88,000 $89,000 $90,000
Summer 2027 $84,000 $85,000 $86,000 $87,000 $88,000 $89,000 $90,000

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

August 2, 2026-October 31, 2026: Unavailable: Unavailable to Unavailable

November 3, 2026-November 10, 2026: Booked: St. Thomas, Compass Point to St. Thomas, Compass Point

November 12, 2026-November 17, 2026: Boat Show: Yacht Haven Grand to Yacht Haven Grand

November 22, 2026-November 29, 2026: Booked: St. Thomas, Compass Point to St. Thomas, Compass Point

December 6, 2026-December 12, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 17, 2026-December 27, 2026: Booked: Tortola, Trellis Bay, BVI to Tortola - Nanny Cay

December 28, 2026-January 4, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 7, 2027-January 14, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 18, 2027-January 24, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 28, 2027-February 4, 2027: Booked: Yacht Haven Grand to Virgin Gorda, BVI

February 8, 2027-February 15, 2027: Booked: St. Thomas, Compass Point to Tortola, Nanny Cay, BVI

February 20, 2027-February 27, 2027: Unavailable: St. Thomas, Compass Point to St. Thomas, Compass Point

March 3, 2027-March 10, 2027: Booked: St. Thomas, Compass Point to St. Thomas, Compass Point

March 14, 2027-March 21, 2027: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 28, 2027-April 4, 2027: Booked: St. Thomas, Compass Point to St. Thomas, Compass Point

April 17, 2027-April 27, 2027: Hold: Yacht Haven Grand to Yacht Haven Grand

May 1, 2027-May 9, 2027: Booked: Yacht Haven Grand to Yacht Haven Grand

May 13, 2027-May 20, 2027: Hold: St. Thomas, Compass Point to St. Thomas, Compass Point

May 29, 2027-June 5, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

June 20, 2027-June 26, 2027: Hold: St. Thomas, Compass Point to St. Thomas, Compass Point

August 9, 2027-October 31, 2027: Unavailable

Keith Allen, Captain
Keith Allen Captain
Jamison Laxton, Chef
Jamison Laxton Chef
Christo Theron, First Mate
Christo Theron First Mate
Chene Nel, Stewardess
Chene Nel Stewardess

the crew

Captain Keith

Keith was first introduced to the global maritime world at 18 when he worked as a young ship broker in his hometown of Melbourne. Later, after finishing a degree in Sustainable Development Keith worked as a construction project manager until 23 when he discovered the yachting industry whilst sailing the Caribbean on a 40ft sloop. The hook was set, and Keith went all-in on his growing passion for the ocean and sailing. An avid diver and scuba instructor, he loves showing guests the underwater world and is eager to teach all, regardless of experience.



A purveyor of high quality stories, with 7 years in the yachting industry Keith has a few to share. From racing Schooner’s across the French channel, to sailing a famous Perini around the Balearics, boat building in Melbourne or cruising the eastern seaboard from Savannah to Martha’s Vineyard. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel.

----------------------------

Chef Jamison

Jamison is the creative force behind Aeolus’ vibrant culinary experience, bringing a dynamic blend of fine dining expertise, warm hospitality, and global yachting experience to luxury charter life in the Caribbean. Raised in Canada with deep roots in the hospitality industry, she developed her passion for food and guest service through hands-on experience across restaurant service, bar, and kitchen roles before launching her yachting career in 2021. Since then, Jamison has cooked aboard yachts throughout Croatia, Greece, Turkey, Sardinia, and the British Virgin Islands, while also serving as Sous Chef aboard a prestigious 55m Feadship in the Mediterranean, where she refined her high-end culinary techniques and luxury charter service standards.



Most recently, Jamison worked on Moskito Island creating elevated dining experiences, lavish sushi spreads, and beautifully plated menus. Her background also includes serving as the Head Baker for an artisanal bakery and coffee shop in Banff, where she cultivated a strong passion for pastry and baking. She continues to expand her culinary expertise and plans to further her pastry training at the International Pastry Academy in Barcelona this summer. Known for her fun, personable energy and creative approach to cuisine, Jamison combines refined luxury dining with a relaxed, engaging atmosphere that perfectly complements life aboard Aeolus.



----------------------------

First Mate Christo

Christo grew up on the coast of Hermanus, South Africa, where we are surrounded by nature. Mountains and forest on the one side and a rough and cold ocean on the other. From a young age he has been a lover for the ocean and its thrills. Whether it is surfing, free diving or spearfishing he always enjoyed being in the water.



After he completed school, He received the opportunity to start a 1-year internship at Neptune’s Divers and cruises, After the year was over, He received a permanent position as sole deckhand and divemaster for 4 years. The fact that my office is on top and underneath the ocean makes me extremely happy. This is what drew me towards yachting, I just love being around or in the big blue sea.

----------------------------

Stewardess Chene

She was born in Gauteng, but grew up in the vibrant Western Cape, South Africa. She has a passion for mother nature as she has always been in/on or around mountains and the ocean. Her father always dreamt that she would work in the yachting industry as he was a huge lover of sailing. They would go out sailing with his friends at any opportunity.



After completing school, She moved from Cape Town to Onrus/ Hermanus and started

working in the hospitality industry. After a few years she met my life partner, who shares the same passions as she does. Her and Christo then decided to start our journey together in yachting. They continue to stay dedicated and determined to learn and grow within this industry and run successful charters.

----------------------------

Crew Qualifications

Captain Keith Allen



RYA YACHTMASTER OFFSHORE (SAIL)

PADI OPEN WATER SCUBA INSTRUCTOR

PADI LEVEL 2 FREEDIVER (24M / 80FT)

MCA APPROVED ENGINE COURSE 1 & 2

MCA EFFICIENT DECKHAND

RYA POWERBOAT II

EMERGENCY FIRST RESPONSE CPR/AED

RYA VHF SRC

STCW BST 2010

FOOD HYGIENE AND SAFETY LEVEL 2



Chef Jamison Laxton

STCW95

ENG1

Level 2 Food Safety & Handling

Canadian G2 drivers license

Le Cordon Bleu - Gastronomy & Nutrition Certification, 2025

Le Cordon Bleu - Content Marketing for food, wine & tourism business certification

Sourdough Masterclass - Cookery School, London, 2025

Le Dolci, Toronto, 2023 - Baking Masterclass

Asian Cookery Masterclass, London UK, 2024



First Mate Christo Theron



-RYA Yacht Master Offshore

-PADI Dive Instructor

-STCW 10

-ENG1

-GMDS Short range certificate

-Powerboat Level 2 certificate of competence

-Personal watercraft certificate of proficiency

-Approved engine course 1 & 2



Stewardess Chene Nel



-RYA Powerboat Level 2 – 2022

-RYA Personal Watercraft – 2022

-STCW A-VI/1-4 @ STC SouthernAfrica 2022

-ENG1

-PADI Open Water

-Shaker Bar School 2021 – Cocktail Masterclass

-WSET level 1 Wines

-WSET level 1 Spirits

-Introduction to Barista

menu

*Inquire about customized or special menus.

Sample Menu by Jamison

Menu is subject to change based on each charter's individual preferences, dietary requirements and availability.

Breakfast

All breakfast accompanied by fresh fruit, homemade pastries, and eggs to order

Gochujang Egg Benedict
Potato latke, crispy bacon, poached egg, gochujang and triffle hollandaise

Avocado Toast
Homemade sourdough bread, avocado, fried halloumi, fried egg, chili oil

Breakfast Sandwiches
Fresh baked english muffins, homemade maple and sage pork sausage patties, cheddar chees slice, egg

Baileys French Toast
Homemade challah bread, dulce de leech, Bailey's chantilly, powered sugar, fresh berries

Macro-Friendly Breakfast Bowl
Jammy hard-boiled egg, ground chicken, sweet potato, savory greek yogurt sauce, kmichi, greens

Full American Breakfast
Eggs any style, bacon, avocado, grilled tomato, homemade biscuits

Golden Milk Chica Pudding
Tumeric, ginger, cinnamon, vanilla protein powder, coconut milk, topped with dehydrated berries, greek yogurt and cacao nibs

Foccacia Turkish Eggs
pan-seared focaccia topped with garlic labneh, poached eggs, paprika butter, pickled onions, topped with lemon herb salad

Lunch

all lunches followed with a sweet treat

Ahi Tuna
Sashimi tuna paired with crispy chipirones, aji amarillo tiger's milk, avocado mouse, chili oil, served with homemade crispy wonton chips

Fish Tacos
Blackened locla mahi, grilled pineapple and mago salsa, island slaw, salsa verde, chili lime Mexican street corn

Crispy Skinned Salmon
Roasted beetroot puree, fennel, arugula peppercorn salad, herby lemon couscous, citrus, pistachios, cucumber ribbons

Crispy Chicken Caesar Stack
Crispy Chicken, stacked with kale salad in a house made caper caesar dressing

House Speciality Sushi Platter
Selection of ahi tuna, atlantic salmon, king prawns or wahoo, served with steamed edamame, pickled ginger, and wasabi

Artisan Sandwiches
fresh made ciabatta, grilled chicken, burrata, pesto, augula, local tomatoes, served with housemade salt and vinegar chips

Green Goddess Sea Bass
Basil green goddess emulsion, broccoflower, green beans, torched asparagus, zuchini pearls, pan seared sea bass

Pizza
Fresh made pizza dough with a variety of toppings baked infront of you in our wood fire oven while you dine

 

Canapes

Tuna Tartlets
Seaweed saladm spicy aioli, citrus, trout roe

Mini Lobster Corndogs
lobster, cornmeal batter, cajun remoulade

Oysters
Served with the choice of classic mignonette sauce, bloody mary dressing or peach hot sauce

Sushi Cones
Spicy hamachi, mini sesame waffle cones, sweet soy

Charcuterie
Selection of cheeses and cured meats, fresh fruit, crackers, jam

Sticky Pork Belly Skewers
Pickled cucumber, grilled pineapple, carmalized plum and hoisin sauce

Foccacia Bites
Whipped feta and goat cheese, hot honey, toasted walnuts

Duck Confit Beignets
Black garlic sauce

 

Starter

Scallops
Pan seared scallops, pea puree, key lime butter, parmesan foam, white truffle breadcrumbs, black salt

Local Squash Dumplings
Curried kabocha squash filling, steamed dumpling, coconut cilantro cream

Beef Tartare
Horseradish aioli, chives, toasted brioche

Heirloom Tomato
Local heirloom tomatoes, baby tomatoes, ricotta whip, herb oil, sourdough crisps, cucumber ribbons, pickled red onion

Roasted Beetroot
Torched blood orange, radicchio, burrata, truffle oil

Yellowtail Crudo
Yuzu pnozu dressing, garlic crisps, pickled shallots, serrano peppers, cilantro

Spinach & Ricotta Ravioli
Spinach and ricotta filling, egg yolk, toasted hazelnuts, brown butter sage

 

Main Course

dinners accompanied by fresh made bread & infused butter of the day

Pistachio Crusted Rack of Lamb
Pistachio crusted lamb, cauliflower puree, sous vide garlic asparagus, red wine reduction, shallots

Miso Marinated Sea Bass
Miso-marinated sea bass, torched broccolini, yuzu beurre blanc, green onion

Filet Mignon
Flank steak cooked to your preference, mashed potatoes, roasted rainbow carrots, pickled mustard seeds, demiglace

Duck
Pan-seared duck breast, duck fat potato pave, blackberry cognac jus

Snapper
Pan-seared snapper, parsnip & carrot puree, dill coconut broth

Braised Short Rib with Homemade Pappardelle
Red wine braised short rib, pappardelle pasta, topped with toasted sage, breadcrumbs, and a dollop of creme fraiche

Lobster
Local Caribbean lobster poached in kimchi brown butter, carrot puree, crispy chervil, pickled carrot ribbons, blood orange gel

7 Course Tasting Menu
Chef's tasting menu that is seasonally inspired and planned according to your preference sheet

 

Dessert

Yuzu White Chocolate Tart
Yuzu white chocolate dome, lemon curd, citrus tart

Creme Brulee
Espresso infused marscapone, fresh berries, local caribbean flavors

Black Sesame Ice Cream
Homemade black sesame ice cream, sea salted chocolate chip cookie skillet

Passionfruit Mousse
Coconut lime crumble, mango ganache

Earl Grey Citrus Ice Cream
Homemade waffle cone crumbles, vanilla sponge cake

Classic Cheesecake
Biscoff crumb, biscoff infused whipped cream

Olive Oil Ice Cream Sandwich
Olive Oil ice cream, halva, pistachio, honey, phyllo pastry

 

EXCEPTIONAL EXPERIENCES

"As far as the crew goes I can’t say enough about how wonderful they are….​ Keith was a fantastic captain. Christo never sat down. Chene is the kindest person. Casey’s food was nothing short of amazing. I sincerely hope we can use this crew again in the future. The attention to detail was outstanding.​"​

Kathy W - Florida

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