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Xandros

sailing catamarans • 2021 • 8 GUESTS • 4 cabins • 65 ft.

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Specifications

Length: 65 ft.

Builder: Lagoon

Year: 2021

Beam: 33 ft.

Draft: 5 ft.

From $54,000 to $60,000 per week

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

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Call us (954) 980 9281

description

Catamaran Xandros offers high-end, luxury crewed yacht charters in the BVI, and other Caribbean destinations upon inquiry. She features a crew of 3, on-board scuba diving and instruction, and accommodations for up to 8 guests in 1 Master Queen Suite, 2 Queen cabins, plus an available Twin bunk cabin on request.

amenities & features

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

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

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 400 gallons
  • Water Maker: 100 gal pe
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Portable bluetooth speaker with connection to the flybridge

    3 hairdryers
    110v

    Toiletries provided
    Sunscreen
    Body Wash
    Shampoo Conditioner
    Detangler
    Toothpaste
    Tooth brushes

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: 16ft Highfield
  • Dinghy Horsepower: Yamaha 60hp
  • Dinghy Pax: 10 pax
  • Water Skis: (Adult)(Kids)
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • 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!!!

Diving

  • License: Master
  • Costs: Cost per dive per certified diver: $75
  • Number of Dives: 5 per Week
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Location Details: Vessel has flexible pick up locations, all based on inquiry.
  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay, Tortola
  • Other Pickups: inquire
  • Turnaround: 48hr preferred

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000 $0 $0 $0 $0
Summer 2026 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000 $0 $0 $0 $0
PRICE DETAILS

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***

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 6, 2025-October 31, 2025: Unavailable: Unavailable to Unavailable

November 8, 2025-November 15, 2025: Boat Show: Tortola - Nanny Cay to Tortola - Nanny Cay

December 20, 2025-December 27, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 28, 2025-January 4, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 17, 2026-January 25, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

March 7, 2026-March 14, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 21, 2026-March 28, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 30, 2026-June 6, 2026: Booked: Tortola, TBD to Tortola, TBD

the crew

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



menu

*Inquire about customized or special menus.

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

EXCEPTIONAL EXPERIENCES

The experience was outstanding, everything was, phenomenal; the catamaran, the team, service, food and of course the places we visited. We are all very happy and thankful as this trip was way above our expectations. We are already talking about our next trip!!!!"

Jaime R - Florida

Inquire about Xandros

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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