Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| Summer 2026 | Inclusive | $54,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Vessel has flexible pick up locations, all based on inquiry.
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
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyler Armstrong | American | 1998 | English |
| Crew | Cole Lackey | American |
Captain
Tyler Armstrong
Che
Cole Lackey
First Mater/Stew
Rachel McArdle
Amenities
Electronics
General
Leisure
Other Specs
2 efoils
Dive Compressor
2 Seabobs
Floating Islands
2 SUP boards
2 seabobs
Kids water skis are upon request only
you name it!!!
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
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
The Lagoon Sixty 5 Xandros is a magnificent yacht, having been awarded Best Yacht in Show at the St. Thomas Charter Yacht Show in 2021. Xandros' chef also was the runner up in the dessert category at the same 2021 show. Best for 6 guests, inquire for 8.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.