Home Port | Tortola, BVI



Home Port | Tortola, BVI


Crewed Charter Yacht, XANDROS is meant to be the perfect mix of Luxury and Modern Adventure. Three Crew are onboard to provide seamless service and guide the best BVI vacation of your life. All of today’s top technology accompanies the vessel including Dive equipment, Dive Compressor, Seabob’s, E-foil, Subwing, watersports equipment, floating lounge, huge tender and more.

5 -7 Night, All Inclusive BVI Charters available. Inquire below for specific dates. We respond quickly!
Model: Lagoon
Year: 2021
LOA: 65.0 ft
Beam: 33.0 ft
Draft: 5.0 ft
Flag: US




Scuba Diving available onboard at an additional expense. Captain Mayon is a NAUI Dive Instructor.


•Cost per dive / per diver : $75
•Open Water Certification Dives: $400 – Dive Instructor Required
•Discover Scuba Diving Course: $175 – Dive Instructor Required

Maximum 5 dives per week.


C A P T A I N | Cameron Channing
RYA Yacht Master 200 ton Sail & Power
Padi Dive Instructor

F I R S T M A T E | Jada Dickie
Degree in Hospitality & Tourism Management
Wine & Cocktail Training

C H E F | Sam Middeke
Executive Chef


Captain Cameron grew up between the coast and the farm lands in South Africa. Having access to both of these elements ensured he grew up with a passion for both the sea and the soil. His younger years were spent with his two brothers on a family-run safari game lodge in the bush. As you might imagine being on a safari outside of a city forces you to become resourceful and teaches many life lessons from a young age. Having grown up sailing and fishing, Cameron has always loved the water and therefore decided to pursue a career in this space. Shortly after he finished school, Cameron began working as a deck hand on Super Yachts in The South of France where he learned the true meaning of “ship shape”. Although this was a great entry to the industry, Cameron saw brighter things in his future than the stainless steel on a Super Yacht. His desire to be behind the helm landed him a seasonal Captain’s position working for a large flotilla company in Croatia and Montenegro. Cameron continued to chase the summer by working as a sailing instructor and a safari guide back in South Africa once the Mediterranean season finished. It was during one of these summers in the Mediterranean where Cameron met his now fiancé, Jada. Since the initial introduction, Cameron and Jada have been inseparable and have spent the last 4 years working full time as a dynamic Captain and Chef / First Mate duo in the Caribbean.

F I R S T M A T E | Jada
Jada was born and raised in Toronto, Canada. Jada’s first introduction to the world of hospitality was at the age of 14 where she landed a job as a cashier who sang orders at a popular burger joint. Since then, Jada has, proudly, never been unemployed and has had a variety of positions that have ultimately brought her to where she is today. Jada has worked in restaurants, retail, supermarkets, a retirement home, daycare, sports bars and most importantly, yachting. Jada has a Business Degree in Hospitality and Tourism Management and she always imagined that she would be running a hotel someday. What she didn’t realise was that the hotel would be in boat form and that she would be working in destinations all around the world and experience a life she could have never imagined. Jada first entered the yachting industry working as a hostess for a large flotilla company in Croatia. Since the Mediterranean season runs in the summer months, Jada thought she had found the best summer job in the world while she was completing her degree back in Canada. Upon graduating, this fun summer job would become a full-time career alongside her fiancé Cameron.

Cameron and Jada met in Croatia in 2017 when they got paired up to work on a tandem charter. Jada tried to win Cam over with her cooking and Cam quickly won her over with his South African accent. Since the time they met they have travelled to countless destinations around the world together and have worked as a full-time charter team in The Caribbean for the last four years. Cameron and Jada have a natural ability to make their guests feel relaxed and at home while simultaneously delivering exceptional service and creating a light-hearted environment. Cameron’s knowledge of the islands is a seemingly endless vault of fun facts. He keeps everyone on board safe while still making sure everybody has fun. Jada has a knack for noticing the unnoticeable alongside her strong hospitality background ensures the ultimate guest experience. She prides herself on knowing what her guests need before they do. She has a kind and gentle temperament making her guests feel comfortable and welcome. Jada loves to curate the perfect cocktails for her guests and makes sure nobody ever goes thirsty. She is an integral part of ensuring the boat runs as a well-oiled machine. Cameron and Jada are thrilled to be your crew on Xandros and can’t wait to help create memories with each person who steps on board.

C H E F | 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.


Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.

Daily Morning Spread:
Cardamom Almond Granola, Yogurt, Fresh Fruit Platter, Steel-cut Oatmeal Freshly baked breakfast Pastry, homemade jam & lemon curd

• Sourdough English Muffins, Poached Eggs,
Smoked Salmon, Sautéed Swisschard, Lemon Hollandaise Strawberry Rhubarb Scones
• Rolled French Omelettes with Cheese & Herbs Piperade, Roasted Potatoes
Orange Vanilla Brioche Rolls
• Huevos Rancheros; Eggs poached in Roasted Tomato Salsa Corn Tortilla, Chorizo,
Avocado, Sour Cream
• Banana Lime Bread
• Cheddar & Thyme Soufflés
Grilled Mushrooms & Tomatoes, Smoked Sausage Lemon Poppyseed Scones
• Multigrain bread, Avocado
Fried Eggs, Bacon, Hazelnut Dukkah Blueberry Muffins
• Bagels, Cream Cheese, Lox, Preserved Lemon
• Scrambled Eggs with Chives & Dill
• Raspberry & Blackberry Friands (brown butter & almond cakes)
• Lemongrass Black Cod Skewers
Butter Lettuce, Shaved Cucumber, Rice Noodles
Toasted Crushed Peanuts, Cilantro, Vietnamese Nouc Cham Sauce
• Dungeness Crab Cakes
Salt Crusted Potatoes, Green Beans, Apple Fennel Slaw Dill Remulade Sauce
• Salmon Burgers
Sesame Focaccia Buns, Balsamic Tomatoes, Caramelized Onions Baked Sweet Potato Fries,
Ginger Tomato Ketchup
• Grilled Halibut Tacos
Corn Tortilla, Shaved Cabbage, Avocado Pico de Gallo, Tomatillo Salsa, Cojita
• Porcini Crusted Tri-Tip Steaks
Parsley Chimichuri Sauce, Roasted Potatoes Grilled Zucchini & Peppers, Fennel & Orange
• Sautéed Shrimp with Harissa & Feta
Lemon Basil Orecchiette, Saffron Chickpeas Tomato, Cucumber, Olive, Raddichio Salsa

• Parmesan Crisps, Caramelized Peppers, Roasted Artichokes
• Oven Baked Tortilla Chips, Guacamole, Ceviche with Radish & Citrus Sourdough Brushetta,
Ricotta, Grilled Peaches, Prosciutto, Basil Honey
• Saffron Rissoto Arancini with Mozzerella and Cherry Tomatoes
• Caramelized Onion Spread, Smoked Tuna with Lemon Oil & Pepper, Toasted Baguette,
Sumac Pickled Radish & Carrots
• Baked Brie, Blueberry Rhubarb Chutney, Rosemary Olive Oil Crackers


• Fresh Mozzarella & Campari Tomato Salad Arugula, Balsamic Reduction, Basil Oil
• Zucchini Basil Soup Pesto, Shaved Parmesan
• Beet & Whipped Goat Cheese Salad, Spring Greens, Citrus Vinaigrette
• Shrimp & Shaved Vegetable Spring Rolls Ginger Lime Dipping Sauce
• Butternut Squash Soup
Creme Fraiche, Candied Pumpkinseeds, Pomegranate Molasses
• Romaine Hearts, Endive, Radicchio, Radish Roasted Garlic Caesar Dressing, Parmesan Crisp
• Crisp Skin Sockeye Salmon
Saffron Risotto, Roasted Asparagus & Radish Citrus Basil Sauce
• Panchetta wrapped Halibut
Sweet Corn & Wild Mushrooms
Corn Broth, Chervil, Balsamic Buerre Blanc
• Seared Ahi Tuna
Herb Roasted Fingerling Potatoes, Haricot Vert Warm Tomato Olive Vinaigrette
• Miso Marinated Black Cod Soba Noodles, Baby Bok Choi, Tomato Ginger Dashi Broth
• Spot Prawns with Garlic & Smoked Paprika Roasted Cauliflower Steak, White Bean Ragout
Salsa Verde
• Pan Roasted Duck Breast,
Parsnip Purée, Honey Wine Braised Carrot & Turnips Blueberry Demi-Glacésan Crisp
• Molten Chocolate Cake
Brûléed Pineapple, Lemongrass Ice Cream
• Yogurt Panna Cotta
Strawberry Sorbet, Candied Pistachio
• Plum & Ginger Galette
Creme Fraiche Ice Cream, Sesame Brittle
• Chocolate Truffle Tart
Caramel Citrus, Hazelnut Praline, Vanilla Cream
• Roasted Pear, Salted Caramel Semifreddo Pine Nut Macaroon
• Meyer Lemon Mousse
Warm Maple Blueberries, Cardamom Shortbread


7 Nights, All Inclusive:

2 GUESTS $59,000
3 GUESTS $60,000
4 GUESTS $61,000
5 GUESTS $62,000
6 GUESTS $63,000
7 GUESTS $64,000
8 GUESTS $65,000

Christmas Rate for 1-6 Guests $70,000
New Years Rate for 1-6 Guests $70,000

Additional Rate Details:
5 nights minimum.
All Inclusive rates include yacht, crew, provisions, full ships bar, cruising permits and fuel. Rate does not include crew gratuity. Gratuity is typically 15-20% of the cost of the charter.
5 night charter rates available upon request. Please contact Sheer Yachting at the bottom of this page or email michelle@sheeryachting.com

All meals, alcohol, crew, fuel, cruising fees included. Crew gratuity is additional at the charterer’s discretion (industry standard is 15-20% of the charter rate.)


Mayon, Elizabeth, Sam (previous crew)
Thank you for this amazing adventure of a lifetime, sailing, gourmet drinks by Elizabeth, amazing meals from Sam. Awesome service from the entire crew, we were spoiled and delighted every day. We will miss our easy going days on Aeolus!!
Most importantly you created such a warm and inviting environment that enabled us to relax and enjoy every single moment. We will cherish our time on the boat.
British Virgin Islands
Dec 2023

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