1-954-271-3005

AURA

BUILT/REFIT YEAR 2023
YACHT LENGTH 65.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 8
TOTAL CREW 3
RATES FROM $50,500
Crew Profile Specifications Sample Menu Rates Calendar

Jos and Julia hail from England and have been traveling together for over 11 years. After meeting whilst teaching watersports in Greece, they subsequently ran luxury ski chalets and villas in Europe before transitioning to yachting. They have been chartering in the Caribbean together for over 8 years.

Jos earnt his commercial Yachtmaster qualification from the Royal Yachting Association and holds all the necessary credentials to safely captain AURA throughout your charter. He will also be your Divemaster onboard, showing certified divers the magic of the underwater world. We’ve lost count, but he has over 400 dives with guests here in the BVI. An avid fisherman, he will also spend hours with those wanting to fish!

Julia enjoys looking after the guests onboard and ensuring they are happy, having fun and never with an empty glass in hand! Originally from an education background, she especially enjoys families and kids onboard. For active guests, she will happily take those looking for an adventure hiking on the trails around the BVI. Both love what they do and are committed to creating vacations you will remember for a lifetime.

Chef Dominic Horl
Dominic, born and raised in the German ore Mountains, has always been close to nature and the elements.
After a long career in Michelin star restaurants as a Chef all over Europe, adventure was calling and in 2018 he started working as a Chef on charter boats in the US and British Virgin Islands.
Also holding a sommelier degree, he skillfully pairs dishes with fine wine to enhance your dining experience.
Dominic`s passion for creativity shines through in his melding of global flavors and techniques to craft dishes that surprise and impress both the palate and the eye.

Beyond the kitchen, Dominic`s love for the sea, expressed through freediving and scuba diving, inspires his menus, featuring sustainable seafood and ocean inspired cuisine.

All crew vaccinated for COVID-19.




Specifications
Type:
Catamaran
Builder:
Lagoon
Year Built:
2023
Size:
65.00 Ft
Beam:
35 Feet
Draft:
6 Feet
Guests:
8
Boat Details
Cabins:
4
Queen:
4
Details
A/C:
Full
Engine Details

Yanmar X2 150 HP
21 KW Onan & 16 KW Onan

Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
BBQ:
Yes
Generator:
Yes X2
Voltages:
110
Internet Access:
Onboard WIFI
Other Toys:

Lift Efoil

Scuba Diving Details
Crew License Master
Air Compressor Not Onboard Dives/wk 3 Dives pe
General Diving Info

Qualified Divemaster onboard, available for guiding certified divers up to 3 dives per week included.
CHEF DOMINIC
 
BREAKFAST
~Soufflé Pancakes, marinated berries, pecan brittle and nutmeg – miso caramel
~Caribbean Benedict – butter poached lobster, tamarind hollandaise, poached egg, wilted chard, mango raisin chutney on cassava crumpet.
~PBJ French Toast – brioche french toast filled with pecan butter and raspberry jam, caramelized pecans, whipped ricotta, candied orange skin and maple syrup.
~Caccio e peppe Rösti, tomato marmalade, artisanal brekkie sausages, easy over eggs and pesto
~Buffet of different homemade granolas, Bircher muesli, Caribbean fruit salad and yogurt
~Smoked salmon and gravlax spread, whipped cream cheese with chives and radishes, pickled shallots, capers and a variety of bagels.
~Huevos Rancheros with coffee beans, roasted red pepper chutney, cotija cheese and crispy tortillas.
 
LUNCH
~Coconut passion fruit Ceviche with local Mutton Snapper, Iced onions and boat made tostadas.
~Salad Niçoise with Swordfish, Onsen egg, la ratte potatoes and freshly baked olive focaccia.
~Shaved fennel salad with saffron, orange and taciasca olives, served with shrimp toast and ginger pickled carrots.
~Vietnamese BBQ spread with different grilled meat and fish skewers, dips, vinaigrettes and salads.
~Stracciatella with red endive, roasted beets, fig vinaigrette, walnuts, seared scallops and parma ham chips.
~Build your own taco buffet with caramelized pork belly, grilled Mahi, salsas, green mango slaw, local hot sauces and tortillas.
 
APPETIZERS
~Bao buns with confit duck legs, crispy duck skin, pickled carrots, ginger and sesame emulsion.
~Thai pomelo salad with cilantro, shrimp and roasted peanuts.
~Vitello Tonnato with capers, salsa verde and focaccia chips.
~Strawberry Gazpacho with labneh, falafel and basil.
~Tuna Tataki, Ponzu vinaigrette and Japanese cucumber salad with shiso.
~Charcuterie board with the best cheeses and cold cuts Europe has to offer with homemade chutneys and pickles.

MAINS
~Halibut supreme with Scallop Mousseline, green bean cassoulet with tomato confit, pineapple and sauerkraut Velouté.
~German “Zwiebelrostbraten” Beef tenderloin, onion marmalade, crunchy shallots, sauce périgourdine, pomme fondant and green asparagus and black garlic aioli.
~Seared local grouper, mussel – saffron sabayon, braised leek, fennel marmalade and barley risotto with guanciale.
~Sakura Pork loin “Saltimbocca” stuffed with shrimp, creamy buttermilk polenta, radicchio, haricot verde and truffled celery salad.
~Anegada lobster poached in a curry butter, sweetpotato mousseline, fava beans, Yuzu beurre blanc and papadums with cumin.
~Seared duck breast with butternut squash hasselback, parmesan crème, braised shallots and duck jus with raspberry vinegar.
~Lamb shanks braised with oriental spices and dried fruits, goat yogurt with mint, honey braised carrots and tabouleh salad with pomegranate seeds.
~Boat made Agnolotti, filled with goats cheese and nigella seeds, smoked tomato butter, roasted corn, Szechuan chili oil and marinated watercress.
 
DESSERT
~Guanaja chocolate mousse, mango-passionfruit salad and brownie crumble.
~“Banana snickers” Banana-peanut ice cream with miso caramel, milk chocolate mousse and peanut brittle and caramelized bananas.
~Apricot frangipane tarte with thyme, tonka bean ice cream and crème chantilly.
~Chocolate ganache tarte with ginger, hazelnuts and a cherry sorbet with honey and sesame.
 
~Macerated strawberries, caramelized white chocolate mousse, toasted sesame ice cream and shortbread crumble.
~Matcha tea ganache, kiwi marinated in ginger-vanilla syrup, yogurt sorbet and crunchy filo dough.
~Mascarpone-coffee mousse, berries marinated with extra virgin olive oil and rosemary, salted caramel ice cream and honey tuile.
 

 
 
 
 
 
 
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2023 to 2024 $50,500 $52,000 $53,500 $55,000 $56,500 $58,000 $59,500
Summer 2024 $50,500 $52,000 $53,500 $55,000 $56,500 $58,000 $59,500
Winter 2024 to 2025 $50,500 $52,000 $53,500 $55,000 $56,500 $58,000 $59,500
CHRISTMAS / NEW YEARS: 1-8 guests $70,000.00 - 7 night minimum.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (BVI)


Available:
Hold/Option:
Booked:
Unavailable:

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