AURELIUS Yacht Description
AURELIUS is a stunning beauty. Dutch-built and delivered in 2011. She is recognized for her unique mixture between style and performance. Sailing her is cruising in the tradition of the 'Grand Classics' with the performance of a modern super-yacht.
With her open-plan accommodation, AURELIUS becomes a real home away from home. Offering an overall theme of subtle Honduras mahogany and cream paneling with chestnut flooring, she evokes elegance and style whilst allowing an informal atmosphere.
Built at JOM (Jacht Ontwikkelings Maatschappij) in 2011 & designed by Dykstra as “modern classic” sloop she is truly a masterpiece of Dutch naval architecture & yacht construction.
Presented by DMA Yachting, the impressive charter yacht AURELIUS is a 111 ft sailboat. The most appealing features of AURELIUS are her most appealing features and inviting socializing areas. AURELIUS spends the season in British Virgin Islands. She was constructed by the ship builder Holland in 2011. A well-done refit was finalized in 2023 - to include the following for Aurelius to be in the best condition for guest enjoyment and safety: - New Air Conditioning Chillers for increased reliability - Recaulking of teak decks - Topsides repainted - Full rod rigging refit, mast and boom repainted - New mainsail and furling staysail - Interior revarnish/refresh of floorboards etc. The expansive yacht layout features 3 cozy cabins and easily accommodates a maximum of 6 guests.
AURELIUS is classified primarily as a sailboat.
The sailboat features Two 26 kw Generators engines and a generator.
Accommodation
Designed by Dijkstra & built at JOM (Jacht Ontwikkelings Maatschappij) in the Netherlands as a “modern classic” sloop she is truly a masterpiece of Dutch naval architecture & yacht construction. Maintained in top condition AURELIUS has an overall length of 33.9 meters / 111 feet. AURELIUS comfortably accommodates six guests in a master cabin with Queen bed & ensuite bath. The two guest staterooms each have twin beds plus a Pullman berth & ensuite bath (head & walk-in shower). The Port and Starboard guest cabins both have a sliding system to enable the beds to be converted from two twin beds to a Queen bed (port) and Double (starboard). Crew quarters are separately accessed forward in two crew cabins, accommodating up to three crew, with separate crew head and shower. AURELIUS is fully air-conditioned throughout.We have successfully combined the bunks in the port guest cabin on several occasions, so please inquire for further details.
What is the cabin arrangement of AURELIUS?
- 2 VIP cabins
- 1 Double cabin
AURELIUS
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Weekly price: $64,000 - $64,000
Low Season | High Season
- Length: 111'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: Holland
- Max. Speed: 12 knots
- Built Year: 2011
- Refit: 2023 - to include the following for Aurelius to be in the best condition for guest enjoyment and safety: - New Air Conditioning Chillers for increased reliability - Recaulking of teak decks - Topsides repainted - Full rod rigging refit, mast and boom repainted - New mainsail and furling staysail - Interior revarnish/refresh of floorboards etc
- Turnaround: 48 hours please
AURELIUS Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2025 to 2026 | $64,000 | $0 | $64,000 | $0 | $64,000 | ||||||
| Summer 2026 | €64,000 | €0 | €64,000 | €0 | €64,000 |
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailboat like AURELIUS, the expected APA is 15% to 30% of the charter price ($9,600 - $19,200), making the charter cost $73,600 to $83,200. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
AURELIUS Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 128,000USD to 128,000USD | 25,600USD to 38,400USD | 153,600USD to 166,400USD | Discounts outside the main season are common. | |
| 7 day charter | 64,000USD to 64,000USD | 12,800USD to 19,200USD | 76,800USD to 83,200USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,000USD to 32,000USD | 6,400USD to 9,600USD | 38,400USD to 41,600USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 64,000USD / 6 * 3 days = 32,000USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD64,000
High season rate: USD64,000
XMAS / NEW YEAR Rate 2025 - 2026 : $100,000 per week, 2 week minimumXMAS / NEW YEAR Rate 2025 - 2026 : $100,000 per week, 2 week minimum
AURELIUS Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Full AC, ensuite electric heads for each cabin, blender, microwave, hammock,awning, swim platform, deck shower, CD player; DVD player, cockpit speakers, TV, Novurania dinghy, snorkeling equipment, wakeboards, SUP, rendezvous diving.
Crew
Captain
Chef
Captain: David Crawford Esterson
Raised on fast boats and race courses, David runs AURELIUS with the calm of a man who’s logged over 100,000 nautical miles and still wants more. Guests feel it the moment they step aboard: he reads the sea, the yacht, and the mood on deck, then lines all three up for smooth, confident sailing and clean, no-drama decision-making.
- Over 100,000 nautical miles on both motor and sailing yachts.
- British captain with lifelong background in dinghies, yacht racing, and performance yacht construction.
- Professional experience across Caribbean, USA, and Mediterranean waters.
Flora builds menus the way a good sailor trims sails: tight, precise, tuned to the moment, drawing on two decades at sea to turn each meal into a sharp, memorable hit instead of background noise. Guests don’t just get food; they get a run of themed experiences, from Mediterranean tapas to high-precision Asian plates, locked onto their preferences.
- 20+ years’ culinary career on yachts and private boats.
- Executive-level chef experienced in formal dining and themed events.
- Wide repertoire spanning Mediterranean, Latin American, Asian, and classic European cuisines.
Menu
- Smoked salmon in light puff pastry layers, scrambled egg whites, truffle oil drizzle
- American blueberry hotcakes with maple syrup and whipped cream
- Griddled breakfast sausages, homemade potato and onion hash browns, poached egg
- Freshly baked mini croissants, pain au chocolat and Danish pastries with local honey, optional boiled egg and soldiers
- French toast stuffed with apricot and cream cheese, crispy smoked bacon
- Omelettes to order (suggestions: porcini and cheese, jamón and fresh tomatoes)
- Sautéed Portobello mushroom, grilled vine tomatoes, sunny-side-up egg on crispy potato cubes
Mediterranean Tapas Lunch
- Potato and red onion tortilla
- Homemade porcini croquetas
- Antipasto platter (acorn-fed jamón, prosciutto, olives, quail eggs, marinated anchovies)
- Selection of cheeses and crispy crackers
Mexican Lunch
- Chilli con carne taco cups
- Tuna-filled taco shells
- Griddled Cajun chicken and vegetable tortilla wraps
- Homemade guacamole, sour cream
- Roasted red pepper and sweetcorn rice
Italian Lunch
- Homemade thin-crust pizzas with choice of toppings
- Homemade pasta (lasagne, fettuccine or ravioli made to order)
- Light garlic bread
- Caprese salad (buffalo mozzarella, beef tomatoes, basil, avocado, balsamic reduction)
Other Lunch Dishes
- Foil-baked whole fish with lemon and capers, steamed white rice, stir-fried seasonal vegetables
- Warm beef teriyaki strips on spinach and mixed mushroom salad, crispy sesame noodles
- Grilled king prawns Mozambique style with garlic butter jus, four-season salad, sweet potato fritters
- French Polynesian poisson cru (ceviche in coconut milk and lime), cassava crackers, roasted coconut plantain, mango–cucumber–chilli salad
Sample Menus & Dishes
- Layered aubergine, Portobello, red pepper, courgette and goats’ cheese timbale, strawberry balsamic
- Fillet mignon, crunchy onion strings, creamed garlic potato and pumpkin purée, baked asparagus, roasted vine tomatoes, choice of sauce
- Thai fish cakes with sweet chilli, beansprout and red onion salad
- Chicken satay skewers with spicy peanut sauce
- Coriander lamb on lemongrass sticks, coriander–lime purée, nasi goreng, steamed vegetables, grilled king prawn, crackers
- Mini miso soup, sea-salted warm edamame, steamed dumplings with soy dip
- Assorted maki rolls, nigiri, futomaki and sashimi with pickled ginger, wasabi and wakame salad
- Tempura vegetables and prawns
- Sticky chicken yakitori skewers with steamed white rice
- Fresh mussels in white wine with parsley and warm rolls
- Corn-fed chicken breast rolls in prosciutto, pesto and puff pastry, dauphinoise potatoes, roasted tri-colour peppers, sweetcorn fritter
- Crispy pita strips and mini falafels with hummus and tzatziki-style yogurt–garlic–cucumber dip
- Homemade dolmades with savoury tomato dip
- Slow-cooked lamb and root vegetable tagine, lemon saffron couscous, garlic artichoke chips
- Flora’s special scallops baked in the half shell with prawn cracker scoops
- Fresh line-caught fish with Neapolitan sauce, crispy calamari, basmati rice, courgette bake, honey-glazed carrot julienne
- French onion soup with melted Gruyère crouton
- Pan-seared duck breast in raspberry demi-glace, potatoes, crispy leeks, garlic sweet potato balls, cumin broccoli florets
Dinner Desserts
- Light fresh fruit pavlova
- Kataifi crisp-wrapped bananas with cinnamon, palm sugar, macadamia brittle ice cream
- Lychee or rambutan and stem-ginger sorbet, crispy ginger wafer
- Homemade baklava with pistachio and cardamom ice cream
- Mango crème brûlée with mint leaf candy
- Brandy snap baskets filled with Atholl cream and marinated mandarins
- Sticky warm fudge brownie with toffee chips and marshmallow cream whip
Dessert Lunch Options
- Tiare honey cheesecake with pistachio crisp
- Pina colada sorbet with a shot of rum
- Light layered tiramisu
- Seasonal fruit with jelly cubes and sponge crumble, custard and cream sides
- Cheese, fruit and nut selection with crackers
- Exotic fruit platters prepared for easy sharing
- Dark chocolate mousse cup with raspberry coulis
Cakes & Bakes (Afternoon or Any Time)
- Banana loaf
- White chocolate and macadamia nut cookies
- Rum butter cake
- “Death by Chocolate” cake
- Honey and almond flapjacks
- Victoria sponge
- Orange and lemon drizzle cake
- Other homemade cakes and biscuits on request
- Freshly baked mini pastries and croissants
- Crispy pita strips with hummus and yogurt–garlic–cucumber dip
- Mini falafels
- Prawn crackers and assorted crackers
- Warm edamame with sea salt
- Cheese, fruit and nut boards
- Daily homemade cakes, cookies and biscuits
Reviews
global, flexible fusion and no request is impossible. Everything is adaptable and Ican also
cater for special dietary requirements such as Diabetic, Celiac, Lactose intolerant,
Kosher etc
