AURELIUS Yacht Description
Represented by DMA Yachting, the breathtaking charter yacht AURELIUS is a 111 ft sailboat. The most valuable elements of AURELIUS are her elegant profile and culinary experience. AURELIUS spends the season in France. She was completed by the famous yacht builder . in 2011. The ingenious yacht layout features 3 cozy cabins and easily accommodates a group 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 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?
- 1 VIP cabin
- 2 Twin cabins
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
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 2024 to 2025 | $64,000 | $0 | $64,000 | $0 | $64,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2025 | €64,000 | €0 | €64,000 | €0 | €64,000 | €0 | €0 | €0 | €0 | €0 | €0 |
| Winter 2025 to 2026 | $64,000 | $0 | $64,000 | $0 | $64,000 | $0 | $0 | $0 | $0 | $0 | $0 |
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) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 128,000USD to 128,000USD | 25,600USD to 38,400USD | 25,600USD to 25,600USD | 179,200USD to 192,000USD | Discounts outside the main season are common. | |
| 7 day charter | 64,000USD to 64,000USD | 12,800USD to 19,200USD | 12,800USD to 12,800USD | 89,600USD to 96,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,000USD to 32,000USD | 6,400USD to 9,600USD | 6,400USD to 6,400USD | 44,800USD to 48,000USD | 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 2024 - 2025 : $100,000 per week, 2 week minimumXMAS / NEW YEAR Rate 2024 - 2025 : $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 Information
Captain
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.
Menu
MENU PLAN
Breakfast Options
Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle
American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing
Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping
Freshly baked mini croissants, pain ua chocolate & Danish pastry served with local Honey and an optional boiled egg and soldiers
French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon
Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes
Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes
Mediterranean Tapas Lunch:
Potato & 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.
Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken & Vegetable tortilla Wrap Served with homemade guacamole, sour cream & Roasted Red Pepper and Sweetcorn Rice.
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).
Foil Baked Whole Fish in Lemon & Capers served with steamed White rice and stir fry seasonal vegetables.
Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.
Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.
French Polynesian ´Poisson Cru´ (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.
Dessert Lunch Options
Tiare Honey Cheesecake with pistachio crisp
Pina Colada Sorbet with a shot of Rum cocktail
Light Layered Tiramisu
Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides Cheese, fruit and nut Board Selection & Crackers
Exotic Fruit platters prepared to be eaten in the best way possible
Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle
And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate & Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey & Almond Flapjacks, Victoria Sponge, Orange & Lemon Drizzle ……..there is no limit to
Dinner Sample Menu
Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette & Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic
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
Light Fresh Fruit Pavlova
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Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed
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
Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream
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Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip
Variety of Makisushi Rolls, Nigiri sushi, Futomaki & Sashimi served with Pickled Ginger, Wasabe and Wakame Salad
Tempura Vegetable & Prawns
Sticky Chicken Yakitori Skewers w/ Steamed White Rice
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Lychee (or Rambutan if in season) & Stem Ginger Sorbet with crispy Ginger Wafer
Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls
Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.
Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip.
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Crispy Pita strips and mini Falafels served with Hummus Jajic (yogurt garlic & cucumber) dips.
Homemade dolmades (Seaton rice wrapped in vine leaves) served with savoury tomato dip o Slow Cooked Lamb & Root Vegetable Tajine, lemon saffron couscous & Garlic Artichoke Chips
Homemade Baklava (layered sweet filo crisp) topped with pistachio & cardamom ice cream.
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Flora´s Special Scallops Baked in the Half Shell served with Prawn Cracker Scoops
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
Mango Creme Brullee topped w/ Mint Leaf Candy
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French Onion Soup topped with melted Gruyere Crouton
Pan Seared Duck Breast in a Raspberry demiglace served with potato slices, crispy leek Springs, garlic Sweet Potato Balls & Broccoli Cumin florets
Brandy Snap Baskets fillet with Atholl Cream and Marinated Mandarins
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Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls
Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.
Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip
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
