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AURELIUS Yacht Charter

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Elevator Summary

The 111' sailing yacht, built by the esteemed Dutch shipyard Holland and designed by Dykstra, AURELIUS epitomizes the seamless blend of classic aesthetics and modern performance. Delivered in 2011, her underpinnings are that of a 'modern classic' sloop providing an exhilarating sailing experience while boasting sumptuous amenities and accommodation. Available year-round in the pristine waters of the Western Mediterranean during the summer and the Caribbean during the winter, AURELIUS is prepared to deliver unparalleled sailing adventures.

Accommodation

AURELIUS offers a lavish onboard experience, accommodating up to six guests in three stately staterooms. The configuration includes a master suite with a queen bed adorned with ensuite facilities, and two twin guest staterooms, each boasting a Pullman berth and comprehensive ensuite facilities. Notably, the starboard twin can convert into a queen configuration, providing flexibility based on guest needs. A separate crew area assures complete privacy, accommodating up to three crew members.
The vessel is air-conditioned throughout, ensuring comfort at every turn.

Toys and Amenities

Type Description
Amenities Full AC, Ensuite Facilities, Blender, Microwave, Hammock, Awning, Sun Awning, Swimming Platform, Deck Shower, Cockpit Speakers, Novurania 14' Dinghy.
Water Toys Snorkeling Gear, Wakeboards, SUP, Water Skis for Adults, Towable Tube.

Crew Profile

Captain David Crawford Esterson and Chef Flora Pickard lead the crew of AURELIUS. Captain David, a seasoned sailor with over 100,000 nautical miles, ensures a safe and exhilarating sailing experience. Chef Flora, with two decades of culinary expertise, specializes in a range of cuisines, providing delectable dining experiences that cater to all guest preferences, including special diets.

Sample Menu

Chef Flora Pickard's extensive menu includes a variety of international dishes:

  • Breakfast: Options like Smoked Salmon in Light Puff Pastry or French Toast with Apricot and Cream Cheese.
  • Lunch: Diverse themes such as Mediterranean Tapas, Italian assortments, and a Mexican lunch feast.
  • Dinner: Exquisite preparations such as Fillet Mignon, Thai Fish Cakes, and a variety of gourmet sushi.

Charter Details

Seasonal rates for AURELIUS begin at USD$64,000 per week, with peak holiday rates escalating to USD$100,000 per week, illustrating her high demand during premium periods. Please inquire for specific dates and requirements.

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 Starboard guests cabins has a sliding system to enable the beds can convert from two twin beds to a Queen bed. 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.

What is the cabin arrangement of AURELIUS?

  • 2 VIP cabins
  • 2 Twin cabins
  • 2 Pullman cabins

AURELIUS

  • Weekly price:
    $64,000 - $100,000

    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
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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 2023 to 2024 $64,000 $0 $64,000 $0 $64,000 $0 $0 $0 $0 $0 $0

AURELIUS Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 128,000$ to 200,000$ 25,600$ to 60,000$ 153,600$ to 260,000$ Discounts outside the main season are common.
7 day charter 64,000$ to 100,000$ 12,800$ to 30,000$ 76,800$ to 130,000$ Standard charter rate, base for all calculations.
3 day charter 32,000$ to 50,000$ 6,400$ to 15,000$ 38,400$ to 65,000$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
64,000$ / 6 * 3 days = 32,000$

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: $64,000

High season rate: $100,000

Holiday Rate 2023 - 2024 : $100,000 per week, 2 week minimumHoliday Rate 2023 - 2024 : $100,000 per week, 2 week minimum

Price Terms

Plus Expenses
Twin converted to Double
Twin converted to Double

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Water Maker: Yes
Water Capacity: 3400 liters
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Smoking: conditional
Crew Smokes: Yes
Children Ok: Yes
Generator: 2x 26 kw
Hammock: Yes

Specifications

Tube:
Guests: 6
Maxspeed: 12 knots
Draft: 14
Helipad: No
Ac: Full
Ac Night:
Built: 2011
Cabins: 3
King:
Queen: 2
Double:
Single:
Twin: 2
Pullman: 2
Showers:
Basins: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: 0
AC: Full
Generator: 2x 26 kw
Internet: Onboard WIFI
Max Speed: 12 knots

More Specifications

Flag: Marshall Islands
Homeport: Med.
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance: Pantaenius

Diving Yacht offers Rendezvous Diving only

Dive Info: Rendez-vous diving where available.
Communication: cell phone, sat phone
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:
Twin converted to Double
Twin converted to Double

Water Sports

Dinghy Size: Novurania 14'
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 50 Yahama
Floating Mats:
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 2
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis: No
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob: No
Sea Scooter: No

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

Crew Information

Crew of AURELIUS|Captain Captain

Crew of AURELIUS|Chef Chef

Captain: David Crawford Esterson

David Crawford Esterson
Growing up in the South of England I was bought up being on the water; around motor and sailing boats from a very young age. I started out at our local dinghy club and moved onto being involved in yacht racing and helping build performance yachts. All this experience from my childhood started my extensive career in yachting. Having accumulated over 100,000 nautical miles on both motor and sailing boats, my respect for the ocean is immense. I am at my happiest on the water and providing a service to the clients we have on aboard.

Having been based out of the Caribbean and the USA for the past 4 years, I am very excited to be looking for the next opportunity in either the familiar waters of the Caribbean, Mediterranean or adventures further afield.

Chef Flora Pickard
I am an experienced and high performing Executive Culinary Professional. Throughout my 20 year career with boats I have developed and refined a unique set of skills that will afford me the ability to understand my principles and their preferences. I enjoy creating new dishes and offering a wide variety of culinary styles. I excel in producing memorable events from theme parties to formal dining experiences.

molon23633
  • cyaID: 5372
  • wpcf_mourl:
  • mo_cabins: 3
  • wpcf_power: Sail
  • wpcf_powercat: N
  • wpcf_layout:
  • wpcf_persons: 6
  • wpcf_summerarea: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • wpcf_winterarea: Caribbean Leewards, Caribbean Windwards
  • wpcf_length: 111.00
  • wpcf_beam: 23
  • wpcf_draft: 14
  • wpcf_toys: Dykstra modern classic sloop; accepts nudist and gay charters
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  • wpcf_ac: Full
  • wpcf_bbq: 0
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 2x 26 kw
  • wpcf_engines: Two 26 kw Generators
  • wpcf_year: 2011
  • wpcf_builder: Holland
  • wpcf_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 Starboard guests cabins has a sliding system to enable the beds can convert from two twin beds to a Queen bed. 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.
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 64000
  • mo_price: 64000
  • wpcf_high_price: 100000
  • wpcf_price_details: Holiday Rate 2023 - 2024 : $100,000 per week, 2 week minimum
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  • wpcf_mainimg_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.
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  • wpcf_menu: <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU PLAN</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Breakfast Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Freshly baked mini croissants, pain ua chocolate &amp; Danish pastry served with local Honey and an optional boiled egg and soldiers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Mediterranean Tapas Lunch:&nbsp;&nbsp;</strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Potato &amp; Red Onion Tortilla, Melt in your mouth homemade Porccini Croquettas, High quality Anti Pasto Platter (Acorm fed Jamon, Proscuitto, Olives, Quial eggs and marinated anchovies) a selection of Cheeses and crispy crackers.&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken &amp; Vegetable tortilla Wrap Served with homemade guacamole, sour cream &amp; Roasted Red Pepper and Sweetcorn Rice.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Italian Lunch. Selection of Homemade Thin Crust Pizzas topped with favourite ingredients of Choice or Homemade pasta (lasagne, fettuccini or raviolis made to order) served with Light garlic bread and Caprese Salad (buffalo mozarella, beef tomatoes, fresh basil and avocdo slices decorated with balsamic reduction).&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Foil Baked Whole Fish in Lemon &amp; Capers served with steamed White rice and stir fry seasonal vegetables.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Polynesian &acute;Poisson Cru&acute; (fish ceviche marninated coconut milk and lime squeeze) served with Spicy Cassava Crackers, roasted Coconut Plantain and sided with chilled mango, cucumber and chilli salad.&nbsp;&nbsp;</span></p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Dessert Lunch Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tiare Honey Cheesecake with pistachio crisp&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Pina Colada Sorbet with a shot of Rum cocktail&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Light Layered Tiramisu&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides&nbsp; Cheese, fruit and nut Board Selection &amp; Crackers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Exotic Fruit platters prepared to be eaten in the best way possible&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate &amp; Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey &amp; Almond Flapjacks, Victoria Sponge, Orange &amp; Lemon Drizzle &hellip;&hellip;..there is no limit to&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Dinner Sample Menu</strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette &amp; Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fillet Mignon Griddle Seared to your liking topped with Crunchy Onions Strings, placed on a Creamed Garlic Potato and Pumpkin Puree dressed with baked Asparagus and Roasted Vine Tomatoes served with sauce of your Choice&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Light Fresh Fruit Pavlova </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Chicken Sate Skewerswith a Spicy Peanut Sauce, Coriander Lamb skewered on Lemon Grass sticks with coriander Lime puree served with Nasi Goreng (egg fried rice) steamed vegetables, topped with grilled King Prawn and crackers&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Variety of Makisushi Rolls, Nigiri sushi, Futomaki &amp; Sashimi served with Pickled Ginger, Wasabe and Wakame Salad&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tempura Vegetable &amp; Prawns&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Sticky Chicken Yakitori Skewers w/ Steamed White Rice </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Lychee (or Rambutan if in season) &amp; Stem Ginger Sorbet with crispy Ginger Wafer&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; 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  • wpcf_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
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  • wpcf_fuel:
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Med - Spain/Balearics";s:15:"yachtWinterArea";s:39:"Caribbean Leewards, Caribbean Windwards";s:12:"yachtShowers";s:1:"0";s:15:"yachtWashBasins";s:1:"3";s:10:"yachtHeads";s:1:"3";s:18:"yachtElectricHeads";s:1:"3";s:14:"yachtTpInHeads";s:3:"Yes";s:15:"yachtSampleMenu";s:15294:"<p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU PLAN</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Breakfast Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Freshly baked mini croissants, pain ua chocolate &amp; Danish pastry served with local Honey and an optional boiled egg and soldiers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Mediterranean Tapas Lunch:&nbsp;&nbsp;</strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Potato &amp; Red Onion Tortilla, Melt in your mouth homemade Porccini Croquettas, High quality Anti Pasto Platter (Acorm fed Jamon, Proscuitto, Olives, Quial eggs and marinated anchovies) a selection of Cheeses and crispy crackers.&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken &amp; Vegetable tortilla Wrap Served with homemade guacamole, sour cream &amp; Roasted Red Pepper and Sweetcorn Rice.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Italian Lunch. Selection of Homemade Thin Crust Pizzas topped with favourite ingredients of Choice or Homemade pasta (lasagne, fettuccini or raviolis made to order) served with Light garlic bread and Caprese Salad (buffalo mozarella, beef tomatoes, fresh basil and avocdo slices decorated with balsamic reduction).&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Foil Baked Whole Fish in Lemon &amp; Capers served with steamed White rice and stir fry seasonal vegetables.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Polynesian &acute;Poisson Cru&acute; (fish ceviche marninated coconut milk and lime squeeze) served with Spicy Cassava Crackers, roasted Coconut Plantain and sided with chilled mango, cucumber and chilli salad.&nbsp;&nbsp;</span></p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Dessert Lunch Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tiare Honey Cheesecake with pistachio crisp&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Pina Colada Sorbet with a shot of Rum cocktail&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Light Layered Tiramisu&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides&nbsp; Cheese, fruit and nut Board Selection &amp; Crackers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Exotic Fruit platters prepared to be eaten in the best way possible&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate &amp; Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey &amp; Almond Flapjacks, Victoria Sponge, Orange &amp; Lemon Drizzle &hellip;&hellip;..there is no limit to&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Dinner Sample Menu</strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette &amp; Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fillet Mignon Griddle Seared to your liking topped with Crunchy Onions Strings, placed on a Creamed Garlic Potato and Pumpkin Puree dressed with baked Asparagus and Roasted Vine Tomatoes served with sauce of your Choice&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Light Fresh Fruit Pavlova </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Chicken Sate Skewerswith a Spicy Peanut Sauce, Coriander Lamb skewered on Lemon Grass sticks with coriander Lime puree served with Nasi Goreng (egg fried rice) steamed vegetables, topped with grilled King Prawn and crackers&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Variety of Makisushi Rolls, Nigiri sushi, Futomaki &amp; Sashimi served with Pickled Ginger, Wasabe and Wakame Salad&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tempura Vegetable &amp; Prawns&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Sticky Chicken Yakitori Skewers w/ Steamed White Rice </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Lychee (or Rambutan if in season) &amp; Stem Ginger Sorbet with crispy Ginger Wafer&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip.</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Crispy Pita strips and mini Falafels served with Hummus Jajic (yogurt garlic &amp; cucumber) dips.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Homemade dolmades (Seaton rice wrapped in vine leaves) served with savoury tomato dip o Slow Cooked Lamb &amp; Root Vegetable Tajine, lemon saffron couscous &amp; Garlic Artichoke Chips&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Homemade Baklava (layered sweet filo crisp) topped with pistachio &amp; cardamom ice cream. </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;"> ______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Flora&acute;s Special Scallops Baked in the Half Shell served with Prawn Cracker Scoops&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Line Caught Fish grilled and drizzled with Noepolitan Sauce topped with crispy Calamari rings on a bed of Basmat rice, served with courgette bake and julienne Honey glazed carrots&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Mango Creme Brullee topped w/ Mint Leaf Candy </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;French Onion Soup topped with melted Gruyere Crouton&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; 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around motor and sailing boats from a very young age. I started out at our local dinghy club and moved onto being involved in yacht racing and helping build performance yachts. All this experience from my childhood started my extensive career in yachting. Having accumulated over 100,000 nautical miles on both motor and sailing boats, my respect for the ocean is immense. I am at my happiest on the water and providing a service to the clients we have on aboard. <br /> <br /> Having been based out of the Caribbean and the USA for the past 4 years, I am very excited to be looking for the next opportunity in either the familiar waters of the Caribbean, Mediterranean or adventures further afield.<br /> <br /> Chef Flora Pickard<br /> I am an experienced and high performing Executive Culinary Professional. Throughout my 20 year career with boats I have developed and refined a unique set of skills that will afford me the ability to understand my principles and their preferences. 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Everything is adaptable and Ican also <br /> cater for special dietary requirements such as Diabetic, Celiac, Lactose intolerant, <br /> Kosher etc";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-1.jpg";s:10:"yachtGC1P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-2.jpg";s:10:"yachtGC1P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-3.jpg";s:13:"yachtGC2Title";s:23:"MENU PLAN FLORA PICKARD";s:8:"yachtGC2";s:1:".";s:10:"yachtGC2P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-1.jpg";s:10:"yachtGC2P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-2.jpg";s:10:"yachtGC2P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-3.jpg";s:15:"yachtInsCompany";s:10:"Pantaenius";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:23:"Aurelius Marine Limited";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:16:"Marshall Islands";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:13:"IMO reg 12779";s:14:"yachtConPhone1";s:12:"401-849-0344";s:14:"yachtConPhone2";s:16:"Nicholson Yachts";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:27:"[email protected]";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:21:"Nicholson Yachts - CA";s:16:"yachtManagerName";s:16:"Karen Kelly Shea";s:17:"yachtManagerPhone";s:14:"1-401-849-0344";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:27:"[email protected]";}
  • location_details: During winter 2022-2023 AURELIUS will remain in the Shipyard in Palma Summer 2023 AURELIUS will be in the West Med for owner use only Winter Caribbean 2023-2024 Rates $64,000 Christmas 2023-2024 Rate: $100,000 per week, 2 week minimum
  • helipad: No
  • sailing_instructor: Yes
  • lengthm: 33.00 m
  • consumption:
  • consumption_units: US Gall/Hr
  • yachtRange:
  • price_details: Holiday Rate 2023 - 2024 : $100,000 per week, 2 week minimum
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5372/4
  • special_conditions:
  • contracts:
  • nude: Yes
  • green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:35:"Rendez-vous diving where available.";s:13:"communication";s:21:"cell phone, sat phone";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
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  • flag: Marshall Islands
  • captain_nation: British
  • crew_nationality:
  • jacuzzi:
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1712921671
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  • caemail: [email protected]
  • ca: Nicholson Yachts - CA
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  • cya_content: a:2:{s:4:"time";i:1663112100;s:3:"cya";s:615:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> AURELIUS Yacht Description</h2></div><p>Represented by DMA Yachting, the majestic charter yacht AURELIUS is a 111 ft sailboat. AURELIUS spends the winter season in British Virgin Islands. She was delivered by the well-known ship builder . in 2011. The well-planned yacht layout features 3 generous cabins and comfortably accommodates up to 6 guests. </p><p>AURELIUS is classified primarily as a sailboat.</p><p>The sailboat features Two 26 kw Generators engines and a generator.</p>";}
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  • review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>AURELIUS Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>AURELIUS </span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div align='center'>Previously named Annagine</div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>AURELIUS GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5372/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
  • parsed_layout:
  • parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/aurelius/aurelius-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AURELIUS|Chef/ Stewardess" data-src='/wp-content/uploads/yacht/c/aurelius/aurelius-crew-small-1.jpg' /> </a> Chef/ Stewardess </p> </div> </div> <div class="col-md-12"><h4>Captain: Harry Blazeby </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain Harry Blazeby:<br /> Harry is from the south coast of England and has been sailing from a young age. After graduating from University with a Business degree in 2010 the call of the ocean proved too great. He met Freya at a sailing school in Portugal and he has been sailing professionally as a captain ever since. He holds an MCA 200-ton Master ticket in addition to his Yachtmaster.<br /> During his 11 years at the helm, he has cruised throughout the Mediterranean from Mallorca to Mykonos, every island in the Eastern Caribbean, and up and down the East Coast of the US from Florida to Maine. In addition to 7 charter seasons, he has crossed the Atlantic under sail eight times and completed two crossings of the South Pacific culminating in over 100,000 sea miles. <br /> Highlights from his career include traversing the Panama Canal, diving in the atolls of French Polynesia, swimming with humpback whales in Tonga, superyacht racing in the Caribbean and, of course, summer sunsets in Newport.<br /> Harry and his partner, Freya, look forward to providing a first-class charter experience for their guests aboard AURELIUS.<br /> <br /> <br /> Chef/Stew Freya Sanders<br /> Freya has been working alongside Harry as Chef and Stewardess since their career began back in Portugal in 2010. Freya is from a sailing school family who are based in the sunny Algarve and was trained by her fastidious father. She also holds her 200-ton Yachtmaster’s license.<br /> Since working on various private and charter sailing yachts she has pursued culinary training at the prestigious Ashburton School of Cookery in South England. Her cuisine has diversified through sailing trips through the Med, Caribbean and been influenced by the culture found in the South Pacific. <br /> Freya is also passionate about sailing and helping out on deck and her professional experience has allowed her to become a versatile ‘all-rounder’ who can jump into any task. With exceptional attention to detail and her friendly demeanor, Freya looks forward to hosting you aboard AURELIUS.<br /> <br /> 1st Mate: TBC<br /> <br /> </p></div> </div> </div> </div>
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  • pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>AURELIUS Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$64,000</td> <td>$0</td> <td>$64,000</td> <td>$0</td> <td>$64,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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  • gpt_thread_id: thread_rRzcjxi7z0htw3KZ1q3iKdzO
  • gpt_description: <h3>Elevator Summary</h3> <p>The 111' sailing yacht, built by the esteemed Dutch shipyard Holland and designed by Dykstra, <b>AURELIUS</b> epitomizes the seamless blend of classic aesthetics and modern performance. Delivered in 2011, her underpinnings are that of a 'modern classic' sloop providing an exhilarating sailing experience while boasting sumptuous amenities and accommodation. Available year-round in the pristine waters of the Western Mediterranean during the summer and the Caribbean during the winter, AURELIUS is prepared to deliver unparalleled sailing adventures.</p> <h3>Accommodation</h3> <p>AURELIUS offers a lavish onboard experience, accommodating up to six guests in three stately staterooms. The configuration includes a master suite with a queen bed adorned with ensuite facilities, and two twin guest staterooms, each boasting a Pullman berth and comprehensive ensuite facilities. Notably, the starboard twin can convert into a queen configuration, providing flexibility based on guest needs. A separate crew area assures complete privacy, accommodating up to three crew members.<br>The vessel is air-conditioned throughout, ensuring comfort at every turn.</p> <h3>Toys and Amenities</h3> <table class="table"> <thead> <tr> <th scope="col">Type</th> <th scope="col">Description</th> </tr> </thead> <tbody> <tr> <td><b>Amenities</b></td> <td>Full AC, Ensuite Facilities, Blender, Microwave, Hammock, Awning, Sun Awning, Swimming Platform, Deck Shower, Cockpit Speakers, Novurania 14' Dinghy.</td> </tr> <tr> <td><b>Water Toys</b></td> <td>Snorkeling Gear, Wakeboards, SUP, Water Skis for Adults, Towable Tube.</td> </tr> </tbody> </table> <h3>Crew Profile</h3> <p><b>Captain David Crawford Esterson</b> and <b>Chef Flora Pickard</b> lead the crew of AURELIUS. Captain David, a seasoned sailor with over 100,000 nautical miles, ensures a safe and exhilarating sailing experience. Chef Flora, with two decades of culinary expertise, specializes in a range of cuisines, providing delectable dining experiences that cater to all guest preferences, including special diets.</p> <h3>Sample Menu</h3> <p>Chef Flora Pickard's extensive menu includes a variety of international dishes:</p> <ul> <li><b>Breakfast:</b> Options like Smoked Salmon in Light Puff Pastry or French Toast with Apricot and Cream Cheese.</li> <li><b>Lunch:</b> Diverse themes such as Mediterranean Tapas, Italian assortments, and a Mexican lunch feast.</li> <li><b>Dinner:</b> Exquisite preparations such as Fillet Mignon, Thai Fish Cakes, and a variety of gourmet sushi.</li> </ul> <h3>Charter Details</h3> <p>Seasonal rates for AURELIUS begin at <b>USD$64,000</b> per week, with peak holiday rates escalating to <b>USD$100,000</b> per week, illustrating her high demand during premium periods. Please inquire for specific dates and requirements.</p>
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to include th </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://mybvicharter.com/yacht/crewed-yacht/aurelius-111-ft-holland/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/mybvicharter.com/wp-content/uploads/yacht/c/aurelius/aurelius-main-image-uprayc-1676109002.jpg?ssl=1" data-title = "AURELIUS" data-link = "https://mybvicharter.com/yacht/crewed-yacht/aurelius-111-ft-holland/" data-price = "64000">Inquire</button></p> </div> </div> </div> </div>

  • AURELIUS

    Price Terms: Plus Expenses

    Price from $64,000/week

    High season $100,000/week

    Price excluding Taxes and APA
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    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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