AEOLUS

$59,000 - $65,000 / WEEK

BUILT/REFITYEAR 2021
YachtLength 65.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 3
CHARGESFROM $59,000




Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Virgin Islands
Other Pick-up: inquire

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Volvo D4's as Main Engines. Two separate Onan Gensets
Fuel Consumption: -
Cruising Speed: 8-10 kts
Max Speed: 13 ktsUS Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 100 gal pe
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: 100 gal pe
Water Cap: 400 gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Many
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 16ft Highfield
Dinghy hp: Yamaha 60hp
Dinghy # pax: 10 pax
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 2

Scuba Diving Details

Crew License Resort Course Full Course
Instructor $175.00 $400.00
Divers 8 Tanks 8 BCs 8 Regulators 8 Dive Lights -
Air Compressor Not Onboard Wet Suits - Weight Sets 8 Dives/wk 5 per Week Night Dives -
General Diving Info
Captain Mayon is a NAUI Dive Instructor
Diving Costs information
Cost per dive per certified diver: $75
Open Water Certification Dives. $400 - Dive Instructor Required
Discover Scuba Diving: $175 - Dive Instructor Required
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.


<b>Crew fully vaccinated<b/>






Sample menu

Day 1:

Breakfast :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds

Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs

Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers

Dinner: handmade tagliatelle with clams, parsley, 

Dessert: caramel pots de creme- caramelized apple, chantilly

 

Day 2:

Breakfast: mocha bread pudding- brulee cherry syrup

Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread

Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli

Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato

Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote

 

Day 3:

Breakfast: Homemade granola, coconut creme fraiche

Lunch: child hand pulled noodles, salsa macha, lime avocado

Snack:  Oysters-  basil granita, fresh roe, chii crisp

Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon

Dessert: Chocolate budino

 

Day 4:

Breakfast: Shakshuka- eggs tomato, cilantro, bell peppers

Lunch: fried eggplant, tomato sofrito, fried herbs

Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers

Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea

Dessert: Black tea flan- candied nuts

 

Day 5:

Breakfast: soft scrambled egg toast, smoked salmon, chives, crema

Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds 

Snack:  Grilled whole shrimp,smoked  tomato butter, miso,  lime

Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus

Dessert: seasonal crostada, rosemary ice cream

 

Day 6:

Breakfast: Tomato salad- confit and fresh, chilled grains, strawberries

Lunch: cioppino-, acqua pazza, mussel, crab,

Snack: melon balls in port- smoked sea salt, basil

Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp

Dessert: Lime tart- caramel, chantilly

 

Day 7:

Breakfast: Speck and veggie frittata, whipped sage ricotta

Lunch: Avocado soup- pickled bok choy, lobster

Snack: Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk

Dinner: Grilled whole Market fish- rapini puree, grain risotto, uni

Dessert: grilled pineapple upsidedown cake