S/V Aeolus | Lagoon 65’

 

4 Ensuite Cabins

When on board the Lagoon SIXTY 5, you can look straight through fore to aft and out over your surroundings with commanding 360° views. Her elegant interior is by Nauta Design, and demonstrates the new signature “Connect” outfit from Nauta. The main saloon is comfortable and luxurious with open spaces and natural light. The same design concept has been applied to the guest cabins. They enjoy good overhead height and excellent natural light and views. The high level of finishing throughout every cabin reflects the luxury feel of the main saloon.

Lounging Areas

The bright and spacious saloon is located forward. It has a design palette that includes grey oak and beige upholstery for the sofas. A large dining table is positioned on the starboard side, with a u-shaped sofa and lounge area with a low coffee table on the port side. This first hull has a galley-down layout with four cabins. It delivers the massive main deck saloon space for guests to enjoy. From the saloon there is direct access to the foredeck terrace. This area offers features sofas, a coffee table and an optional canopy shade that can be installed on to stainless pillars. This space is also ideal for storing diving gear.

Pricing

Click here for pricing and availability.

Pricing is based on the time of year and how many guests will be on aboard. Contact us for more information regarding price structure and seasonal specials.

 

Crew

Crew Profile: Captain Mayon, First Mate Elizabeth, & Chef Sam

Captain Mayon Hight

Qualifications:

  • 100ton Masters Near Coastal With Sailing Endorsement
  • Naui Dive Instructor
  • Current Stcw & British Red Cross Cpr/First Aid Training
  • Intermediate Saucier Graduate From Ashburton Cookery School
  • Mechanical Engineer Graduate With Good Understanding Of How To Troubleshootmechani
  • Cal And Electrical Systems
  • Fcc Marine Radio Operators Permit
  • Apca Drug Consortium -Licensed Private Pilot
  • Proficient Instructor Of Most Action Sports Including Surf- Ing, Scuba, Sup, Windsurfing, Mountain Biking, Paragliding, Etc.

Mayon was born in Maryland on the east coast of the USA with sailing blood passed down from his grandfather and mother. With access to a small sailboat as a kid he has many memorable “learning” experiences as a young adventurous water man in the making. He then went on to finish his childhood on the Big island of Hawaii where he truly fell in love with the ocean. After completing a bachelors degree in mechanical engineering he switched gears back to the ocean and sailed from Maryland down to the Caribbean where he started his career as a boat captain. With the sails up and underway, Mayon exudes the kind of contagious enthusiasm that will have everyone aboard excited. His calm, collected nature and willingness to share his thoughts, techniques, and plans, bring an inclusive and confident feel to the boat. You are sure to feel empowered to learn, explore, and relax while in the comfort of this kind, relaxed, true sailor.

Chef Sam Middeke

Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.

In his free time, Sam loves to stay active. Whether it’s a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.

First Mate Elizabeth Bork

Qualifications:

  • Ashburton Cookery School Graduate: Devon, Uk
  • Yoga Alliance Certified Yoga Instructor (Ryt 200)
  • Specializing In Vinyassa Flow & Sup Yoga
  • Padi Openwater Diver -Dance/Fitness Instructor
  • 7 Years Experience In The Event & Meeting Planning Industry
  • Social Media Manager -Food & Safety Level 2
  • Current British Red Cross Cpr/First Aid Training
  • Master Organizer -Entertainer Extraordinaire

From a young age, Elizabeth always new she was going to be a dancer. After years of hard work and dedication, she realized her dream at the age of seventeen and began dancing with the Radio City Rockettes. Over the next eight years, she kicked her way as a Rockette throughout the entirety of the US, and joined music video & television productions with the likes of Pitbull and Beyoncé. After her performing career, Elizabeth transitioned to the event planning industry, where she got to show off her natural knack for organizing and creativity. With the “mainland experience” out of her system, it was time she moved to the islands. First up -Maui! Here she worked on day charter boats where she met the love of her life, Captain Mayon. For the past three years, Elizabeth has been the chef, first mate, hostess, and ringmaster of fun for all ages. She receives rave reviews for her culinary delights, cocktails of the day & entertainment tours, all while ensuring Captain Mayon has a reliable deck hand to guarantee a safe passage. But don’t think that her strengths end there. Elizabeth exudes a tranquility to the guests that is based on her lifelong practice of yoga and meditation, allowing everyone the opportunity to absorb the soothing nature of the sea. You can’t go wrong with Elizabeth- from her attention to detail, to her carefully crafted cocktails, the sunsets will be all the sweeter knowing you are in her care.

Mayon and Elizabeth fell in love on the beaches of Maui, Hawaii as two young, adventurous, ocean lovers. Lucky enough for them both, their fist encounter was as unknown roommates who happened to move in under the same roof of a mutual friend. At first sight they knew that keeping the social norm of “don’t date your roommate” was out of the question!

Their kindred spirits attracted them together from the very first night they met, where an impromptu sunset sailing trip on Mayon’s Hobie 18’ took them well into the night. After their “love at first sight”, the duo went on countless more Maui adventures before moving aboard a Cosmos 49’ catamaran in Thailand. After sailing that boat to Sri Lanka they solidified their joint dream of running their own charter boat and started their career together as captain and hostess. Mayon and Elizabeth’s togetherness is the solid core on which their charters are built, putting their guests at ease no matter the challenge. They are passionate for the trip they deliver, cultivating a feeling of adventure and well being, that is sure to last far beyond your time in their care.

Crew fully vaccinated.

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Menu

 

Breakfast

Day 1

  • Homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds

Day 2

  • Mocha bread pudding- brulee cherry syrup

Day 3

  • Homemade granola, coconut creme fraiche

Day 4

  • Shakshuka- eggs tomato, cilantro, bell peppers

Day 5

  • Soft scrambled egg toast, smoked salmon, chives, crema

Day 6

  • Tomato salad- confit and fresh, chilled grains, strawberries

Lunch

Day 1

  • Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs
  • Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers

Day 2

  • Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread
  • Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli

Day 3

  • Lunch: child hand pulled noodles, salsa macha, lime avocado
  • Snack: Oysters- basil granita, fresh roe, chii crisp

Day 4

  • Lunch: fried eggplant, tomato sofrito, fried herbs
  • Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers

Day 5

  • Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds
  • Snack: Grilled whole shrimp,smoked tomato butter, miso, lime

Day 6

  • Lunch: cioppino-, acqua pazza, mussel, crab,
  • Snack: melon balls in port- smoked sea salt, basil

Dinner

Day 1

  • Dinner: handmade tagliatelle with clams, parsley,
  • Dessert: caramel pots de creme- caramelized apple, chantilly

Day 2

  • Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato
  • Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote

Day 3

  • Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon
  • Dessert: Chocolate budino

Day 4

  • Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea
  • Dessert: Black tea flan- candied nuts

Day 5

  • Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus
  • Dessert: seasonal crostada, rosemary ice cream

Day 6

  • Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp
  • Dessert: Lime tart- caramel, chantilly
 
 

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I had a very good experience with Will Miller at TMC. He is very knowledgeable about his business and took care of all aspects of my purchase, and where he couldn’t places me in touch with the people who could. The transaction went very smoothly as far as I was concerned.

— Jeff

“Thank you Conor, for your integrity, continuous input and guidance during this process. The Multihull Company is a class act that I have had the honor of working with twice. I look forward to referring Conor to all I know in need of a broker.”


— Jeff and Julie

Your team delivered on every mark. You’ve got an amazing broker in Mark Wattrus and I’m confident you will have continued success moving forward together. He was available 24/7 whenever I had questions. We had a great initial visit on the boat and his marketing plan and photos were superb

— Jimmy

I couldn’t be more grateful to have had TMC on my side throughout this process. Buying was a new experience for me and I know it wasn’t the easiest deal you’ve ever had, but you were competent and kind throughout.

 

— Chad

Thanks Jaryd, you made this process as smooth as we could have hoped for! We are most certainly going to have some memorable times aboard!

— Cordell and Jennifer

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