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Aura

sailing catamarans · 2023 · 8 GUESTS · 4 cabins · 65 ft.

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Specifications

Length: 65 ft.

Builder: Lagoon

Year: 2023

Beam: 35 ft.

Draft: 6 ft.

From $50,500 to $61,000 per week

See Price Details for premium holiday rates

RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Aura offers high-end, luxury crewed yacht charters in the BVI. She features a crew of 3, on-board scuba diving, and accommodations for up to 8 guests in 1 Master King Suite plus 3 Queen cabins.

amenities & features

Max Guests: 8
Total Cabins: 4
King Cabins: 1
Queen Cabins: 3
Showers: 4
Heads: 4
Electric Heads: 4

View Yacht Layout

Amenities

AC: Full
Voltages: 110
Hairdryer: Yes
Water Maker: Yes
Ice Maker: Yes
Deck Shower: Yes
Jacuzzi: No

Entertainment

Internet Access: Onboard WIFI
Salon Stereo: Yes
Salon TV/DVD: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Crew Smokes: No

Water Sports

Dinghy: 15 ft
Dinghy Horsepower: 70P
Water Skis: (Adult)(Kids)
Wake Board: Yes
Tube: Yes
Knee Board: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Kayak: (1 Man)(2 Man)
Stand Up Paddle Boards: 2
Floating Mats: Yes
Beach Games: Yes
Other Toys: Lift Efoil

Diving

License: Master
Number of Dives: 3 Dives pe
Tanks: 10
BCs: 6
Regulators: 6
Scuba: Onboard
Air Compressor: Not Onboard
Dive Lights: 8

Summer Base Port: British Virgin Islands
Summer Operating Area: Caribbean Virgin Islands (BVI)
Winter Base Port: British Virgin Islands
Winter Operating Area: Caribbean Virgin Islands (BVI)
Preferred Pickups: Nanny Cay, Tortola
Other Pickups: Nanny Cay, Tortola
Turnaround: 48 hours

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8	9	10	11	12
Summer 2024	$50,500	$52,000	$53,500	$55,000	$56,500	$58,000	$59,500	$0	$0	$0	$0
Winter 2024 to 2025	$52,000	$53,500	$55,000	$56,500	$58,000	$59,500	$61,000	$0	$0	$0	$0
Summer 2025	$52,000	$53,500	$55,000	$56,500	$58,000	$59,500	$61,000	$0	$0	$0	$0

PRICE DETAILS

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.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

July 21, 2024-November 1, 2024: Unavailable: Tortola, Village Cay, BVI to Tortola, Nanny Cay, BVI

November 2, 2024-November 9, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 11, 2024-November 17, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 24, 2024-December 1, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 20, 2024-December 27, 2024: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 28, 2024-January 4, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

January 12, 2025-January 19, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 22, 2025-January 29, 2025: Hold: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

February 10, 2025-February 17, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

February 19, 2025-February 26, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 20, 2025-March 27, 2025: Hold: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 29, 2025-April 4, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

April 7, 2025-April 14, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 16, 2025-May 22, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 25, 2025-May 31, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 2, 2025-June 9, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 11, 2025-June 18, 2025: Hold: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

July 6, 2025-July 13, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

July 15, 2025-July 22, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 28, 2025-January 3, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 22, 2026-April 5, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

the crew

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 earned 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 TBA

All crew vaccinated for COVID-19.

menu

*Inquire about customized or special menus.

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.

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.

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.

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.

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.

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.

EXCEPTIONAL EXPERIENCES

The boat was fabulous - the extra 3’ was put to good use - especially the fly bridge. That was a special place to hang out, eat lunch, watch the world float by. As expected, Aura was in pristine condition. Beautiful. No “other boat” envy for sure.

Marty C - Colorado

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