Aeolus 77
Luxury Model
Catamaran
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I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$84,000/week
British Virgin Islands
77 ft sailing catamaran
Accommodates up to 8
4 Queen "Plus" ensuite cabins *1 queen converts to 2 twins
SCUBA diving onboard
SPECIAL OFFER
20% OFF new charters that run through July 31st 2024. *min 6 nights.
AEOLUS 77 is a luxurious 2023 Lagoon Seventy 7 catamaran.
AEOLUS 77 accommodates 8 guests in 4 spacious ensuite queens “Plus” size cabins including an amazing master stateroom. The port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3-inch memory foam toppers. Aeolus 77 has a large upstairs shaded flybridge which provides added space with 360° views while sailing or chilling in the breeze at anchor.
AEOLUS for charter sleeps up to 8 guests in 4 queen beds of which one stunning premier suite with extra-large bathroom facilities in superyacht style. The fourth guest cabin is a bunk bed cabin and ideal for children only ensuring a high level of comfort for all guests on board. Plenty of headroom paired with ample hatches create an airy feel throughout the sleeping areas, whilst it is needless to mention that all cabins have their ensuite bathrooms and individually controlled air condition units.
The interior has a layout optimized for space and comfort. The salon is bright, comfortable, and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. The salon sliding glass doors aboard AEOLUS 77 open to a full outdoor seating area where you can enjoy your cuisine alfresco. Your crew is licensed and experienced.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Layout
Your Crew
CAPTAIN MICHAEL
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Master’s in Accounting and a Bachelor’s in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
Michael has his RYA 200-hour Yoga Certification and is happy to add Yoga and Meditation to the charter experience.
CHEF/MATE CASEY
Born and raised in Florida, Casey has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided an adventure awaited her. She left behind the “norm ” and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean. Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!
While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgin Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.
STEWARDESS NICOLE
Born and raised in Miami, Nicole is one of the many natives who will tell you that South Florida is more Caribbean than American. She has loved the water since birth, and she would never forgive herself for passing up any water sports opportunity. After finishing up two degrees, she took herself to Europe and finished her Master’s, discovered a love of mountains, and a complete devotion to the outdoors. In the last decade, Nicole’s independent adventures have led her around the world, across six continents, in a wide variety of service-oriented jobs. She has returned to the Caribbean bright-eyed, bushy-tailed, and full of nostalgia. She is confident that her exposure to multiple cultures, etiquettes, and cocktails has equipped her with the skills required to help facilitate the warmest hospitality experience possible.
DECKHAND/MATE JOSH
Growing up in rural Ireland, Josh’s love for the outdoors was ingrained in him throughout his childhood. His first time sailing was when his father surprised him and his siblings with a sailing holiday, instead of a theme park, much to their disappointment. With five people crammed onto a 28ft yacht, Josh, who was 7 and the youngest, slept on the floor, over a step. He’s loved sailing ever since. At 18, he began to work on sail yachts which has taken him all around the globe, from Europe to New Zealand and almost everywhere in between. With his RYA Yachtmaster, Padi Divemaster, and a love for anything outdoors – from the highest mountains to the deepest oceans – you can be sure Josh will make your sailing holiday as adventurous as you please.
Cuisine
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BREAKFAST
- Served with local fruit and freshly baked pastries
- Brisket Benedict – English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise
- Avocado Toast – Sourdough, feta, poached egg, pomegranate, cilantro, microgreens
- Huevos Rancheros – Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg
- Bagels & Lox – Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill
- Lemon Ricotta Pancakes – Blueberries, butter, hot maple syrup, fresh cream
- Quiche & Greens – Quiche lorraine, lemon dressed ovation greens
- Acai Bowls – Berries, granola, almond butter, coconut, bee pollen, mint
- Banana Fosters French Toast – Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream
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LUNCH
- Chicken Caprese Sandwich – Herb-rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll with sweet potato parmesan fries
- Mahi Salad – Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing
- Duck Confit Salad – Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette
- Boat Made Pizzas:
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt - Crab & Shrimp Boil – Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce
- Thai Noodle Salad – Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing
- Coconut Red Snapper – Turmeric quinoa, blistered tomatoes, cilantro
- Seafood Paella – Jumbo shrimp, jumbo lump crab, mussels, clams
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APPETIZERS
- Char Sui Pork Bao Buns – BBQ pork belly, chili, cilantro, spring onion, sesame
- Crab Beignets – Jumbo lump crab, remoulade, lemon, microgreens
- Peruvian Mahi Ceviche Tostadas – Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime
- Arancini – Mozzarella arancini, Calabrian chili dipping sauce, parmesan
- Baked Camembert – Puff pastry, fig jam, honey, thyme
- Smoked Salmon Tartare – Chives, crème fraiche, dill gel
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STARTERS
- Panzanella Salad – Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, Italian herb dressing
- Fennel Salad – Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette
- Crab Cake – Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade
- Octopus Carpaccio – Lemon chimichurri, charred red pepper romesco, microgreens
- Tuna – Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame
- French Onion Soup – Flaky buttery pastry
- Creamy Tomato Soup – Sourdough grilled cheese croutons
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DINNER
- Tuna – Seared ahi tuna, braised fennel, red pepper coulis, sauce verge
- Filet Mignon – Fondant potato, asparagus tips, pancetta, Maderia jus
- Duck – Pomme puree, peppercorn sauce, haricot verts
- Scallops – Risotto, smoked goat cheese, peas, walnut XO, carrot crunch, beurre noisette
- Ravioli – Lobster ravioli, brown butter sage sauce, parmesan Reggiano
- Lamb – Herb-crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita
- Seabass – Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion
- Lobster – Caribbean spiny lobster, garlic yuca mash, mango chutney
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DESSERT
- Salted Dark Chocolate Tart – Carmel sauce, spun sugar, berries
- Pavlova Nests – Fresh berries, elderflower whipped cream, raspberry dust
- White Chocolate and Cardamon Tart – White chocolate snow, passionfruit spheres, raspberry
- Key Lime Pie – Torched meringue, coconut, glass lime
- Pistachio Baklava – Pistachio cream, dark chocolate sorbet
- Brownie – Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate
- Rum Cake – Butter pecan ice cream
