AEOLUS 77

Guests 8
Cabins 4
Model Cat
Year Built 2024

Special Offer

The Crewed Lagoon Seventy 7 Catamaran ‘Aeolus’ is offering 10% off charters sailing in November & December 2026. Minimum of 6 nights. Excludes Thanksgiving, Christmas, and New Years

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2026 to 2027	Inclusive	Full Crew, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$84,000/week	$85,000/week	$86,000/week	$87,000/week	$88,000/week	$89,000/week	$90,000/week
Summer 2027	Inclusive	Full Crew, All Meals, Ship's Bar, Fuel, and BVI Taxes are included.	$84,000/week	$85,000/week	$86,000/week	$87,000/week	$88,000/week	$89,000/week	$90,000/week

Title	Name	Nation	Languages
Captain	Keith Allen	American	English
Chef	Jamison Laxton

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.
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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.

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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.
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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.
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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

Captain

Keith Allen

Chef

Jamison Laxton

First Mate

Christo Theron

Stewardess

Chene Nel

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

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2026 to 2027	Inclusive	$84,000/week	$85,000/week	$86,000/week	$87,000/week	$88,000/week	$89,000/week	$90,000/week
Summer 2027	Inclusive	$84,000/week	$85,000/week	$86,000/week	$87,000/week	$88,000/week	$89,000/week	$90,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the norm for good service is 15%-20% of the charter fee.

Christmas Week $100,000
New Years Week $100,000

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $250 discount
***must be 15 or under at the time of charter***

Location Details

Operating Areas: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards

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.

First Mate Christo Theron

Stewardess Chene Nel

Title	Name	Nation	Languages
Captain	Keith Allen	American	English
Chef	Jamison Laxton