Aura - Sailing Catamaran - 2023 - Photo 1
Aura - Sailing Catamaran - 2023 - Photo 2
Aura - Sailing Catamaran - 2023 - Photo 3
Aura - Sailing Catamaran - 2023 - Photo 4

Aura

sailing catamaran • 2023 • 8 GUESTS • 4 cabins • 65 ft.

Inquire

Specifications

Length: 65 ft.

Builder: Lagoon

Year: 2023

Beam: 35 ft.

Draft: 6 ft.

From $53,000 to $63,000 per week

See Price Details for premium holiday rates

description

Aura is a magnificent, 2023-built 65-foot Lagoon sailing catamaran delivering a high-end charter experience across the British Virgin Islands. Well suited for families or adult couples seeking luxury and underwater exploration, she accommodates up to eight guests across four ensuite cabins featuring a primary Master King suite. Supported by a professional crew of three, guests enjoy gourmet culinary offerings alongside a robust adventure setup including onboard scuba diving and a Lift e-foil.

amenities & features

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

Amenities

  • AC: Full
  • Hairdryer: 1 for each cabin
  • Water Capacity: 264
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: No
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: No
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Sugarscoops Only

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
  • Jetskis: No
  • Other Toys: Lift Efoil

Diving

  • License: Master
  • Costs:

    The cost of a Discover Scuba Diving course is $110 which includes equipment and the online theory, which can be completed prior to arrival. 
    During this course divers will be guided through a skills based session in shallow water where they’ll get comfortable wearing the equipment and learn basic safety skills. Once completed, divers can enjoy the famous reefs and wrecks in the BVI by doing up to 3 dives at a maximum depth of 40ft, under the close supervision of an instructor. 
    The minimum age for a Discover Scuba course is 10yrs old.

  • Number of Dives: 3
  • Tanks: 10
  • BCs: 6
  • Regulators: 6
  • Resort Course: $110
  • 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)
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $53,000 $54,500 $56,000 $57,500 $59,000 $60,500 $62,000
Summer 2026 $53,000 $54,500 $56,000 $57,500 $59,000 $60,500 $62,000
Winter 2026 to 2027 $54,000 $55,500 $57,000 $58,500 $60,000 $61,500 $63,000
Winter 2027 to 2028 $54,000 $55,500 $57,000 $58,500 $60,000 $61,500 $63,000
Summer 2027 $53,000 $54,500 $56,000 $57,500 $59,000 $60,500 $62,000

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

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

August 13, 2026-November 6, 2026: Unavailable: Grenada, St Georges to TBA

November 7, 2026-November 14, 2026: Boat Show: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

December 27, 2026-January 3, 2027: Booked: Peter Island, BVI to Peter Island, BVI

January 5, 2027-January 12, 2027: Hold: Trellis Bay, Tortola to Trellis Bay, Tortola

January 14, 2027-February 4, 2027: Booked: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

March 13, 2027-March 20, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 17, 2027-April 24, 2027: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 19, 2027-December 26, 2027: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

December 28, 2027-January 4, 2028: Booked: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

the crew

MEET YOUR CREW
CAPTAIN: Per Pertoft
CHEF: Maia Gifford

STEWARDESS: Kristin Routledge

From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.

Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.

After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer turned into four years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.

 

Kristin, a hardworking, energetic, and adaptable deck/stew from South Africa’s Garden Route,  has a lifelong passion for the ocean, travel, and exceptional guest service. Her diverse experience spans luxury villa concierge services, hospitality, lifesaving, surf coaching, administration, private tutoring, and marine conservation. A certified PADI Divemaster with training in underwater photography, she is confident in and around the water and regularly participates in reef clean-ups and marine research initiatives. She also serves as a director of the Earth Legacy Foundation, supporting conservation projects and sustainable coastal development. Friendly, professional, and eager to learn, she brings independence, resilience, strong organisational skills, and a positive attitude to her role. In her spare time, she enjoys diving, surfing, travelling, cooking, rock climbing, and creative crafts.

This dynamic crew is excited to be on Aura and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!






 

menu

*Inquire about customized or special menus.

MAIA’S SAMPLE MENU

Breakfast

All breakfasts will be served with a freshly baked pastry, fresh fruit, coffee, tea, and juice

 

 Avocado Toast

Smashed avocado served on freshly toasted bread topped with a fried egg, sumac pickled red onions, feta, local micro-greens and a hot honey swirl

 

Eggs Benedict

Perfectly poached eggs sat atop a buttery biscuit with garlic sautéed spinach and crispy bacon, topped with a brown butter hollandaise

 

Açaí Bowls

Blended açaí topped with homemade granola, mixed berries, and nut butter

 

Croque Madame

A classic French breakfast sandwich - toasted brioche filled with béchamel, gruyere cheese, and thinly sliced ham, broiled until melty and topped with a fried egg

 

Blueberry Lemon Ricotta Pancakes

Fluffy American pancakes accompanied by soft scrambled eggs and crispy bacon

 

Huevos Rancheros

Warm corn tortillas topped with refried black beans, pico de gallo, avocado, and pickled red onions, finished with a fried egg and cotija cheese

 

Sweet Potato Hash

A mix of roasted potatoes and sweet potatoes with sautéed kale and breakfast sausage, topped with a poached egg and an herby aioli

 

Lunch

Maryland-style Crab Cakes

Accompanied by a cilantro vinaigrette salad of crisp baby greens, celery and cucumber, topped with juicy strawberries and crumbled feta

 

Tuna Poke Bowls

Soy marinated tuna served atop sushi rice with pickled purple cabbage, edamame beans, shredded carrots, mango, and seaweed salad, topped with a drizzle of sriracha mayo and sesame seeds

 

Crispy Chicken Milanese

Served with a marinated tomato and arugula salad, lemon beurre blanc, and crispy capers

 

Marinated Steak Vermicelli Salad

Thai “crying tiger” marinated steak with fresh vegetables and vermicelli noodles, served with a sweet and tangy dressing

 

Pistachio Pesto Orchette

Tossed with fresh snap peas and arugula and topped with pistachio crusted grouper

 

Mediterranean Salmon Bowls

Garlic-dill salmon served atop a quinoa tabbouleh with z’atar roast sweet potatoes and homemade tzatziki

 

Pork Carnitas Tacos

Mexican-style slow cooked pork shoulder with homemade tomatillo salsa verde, grilled pineapple, pickled red onions, and cotija cheese, served with Mexican street corn ribs

 

Appetizers

Spicy tuna on crispy rice paper with avocado cream and sesame seeds

 

Cream cheese stuffed jalapeño peppers, wrapped in bacon and baked until crispy

 

Grazing board of imported meats and cheeses accompanied by an assortment of jams, fruits, and crackers

 

Crispy fried coconut shrimp with sweet chili mayo

 

Fresh fish aguachile served on a crispy corn tostada with avocado, cucumber, and pickled red onions

 

Crostinis topped with thinly sliced steak, caramelized onions and boursin cheese

 

Homemade beet hummus and whipped feta served with an assortment of fresh vegetables and pita chips

 

 

Dinner

Steak au Poivre

Seared center cut beef fillet served with a creamy peppercorn sauce, crispy rosemary potatoes, and roasted rainbow carrots

 

Brown Butter Scallops

Served over a mint pea puree with crispy pancetta and toasted hazelnuts 

 

Tropical Halibut

Coconut and macadamia nut crusted halibut served over coconut rice with a mango-lime beurre blanc and seared bok choy

 

Red Wine Braised Short Ribs

Served with creamy parmesan polenta and a raw courgette and fennel salad

 

Brazilian Moqueca

A Brazilian coconut and bell pepper seafood stew filled with fresh seafood, served over rice and accompanied by pao de queijo (Brazilian cheese bread)

 

Ratatouille

Traditional ratatouille served with seared cod and fondant potatoes

 

Snapper Picatta

Crispy skin red snapper with a lemon, white wine and caper sauce, served over pearl couscous with preserved lemon and asparagus

 

Dessert

Chocolate Mousse

Topped with freshly whipped cream and cacao nib tuille

 

Lemon Almond Cake

With mascarpone whipped cream and pistachios

 

Key Lime Pie

An island classic! Creamy key lime filling in a graham cracker crust, topped with toasted meringue

 

Oreo Cheesecake

A decadent treat, topped with chocolate ganache and whipped cream

 

Tres Leches Cake

Topped with whipped cream and cinnamon

 

Brown Butter Chocolate Chip Cookie

Served warm with a scoop of vanilla ice cream

 

Dark Chocolate Olive Oil Cake

Served with a raspberry lime coulis

 

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.