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Catamaran Aura

Where Luxury meets adventure!

Welcome aboard this first class 2023 Lagoon 65!

Available for charter in the British Virgin Islands, we provide luxury accommodation for up to 8 guests in 4 spacious VIP cabins (1 King, 3 Queens). We are the only model with a custom-enlarged Owner’s cabin King bed, and double-sized shower for your comfort. Featuring spacious cabins, dining areas both in the cockpit and enormous flybridge, boasting 2 bars, numerous sunning spots (or shade!) and dual helm stations, this really is a masterpiece yacht. On board, you’ll indulge in exquisite culinary creations crafted by our chef, paired with expertly crafted cocktails prepared by our skilled stewardess.

Three experienced crew members will cater to your every whim, both onboard and on the water! We will set sail and discover perfect bays, secret coves, swim with turtles, and explore the islands that have inspired stories of pirates and treasure for centuries.

Made for both relaxation and adventure, there will be no shortage of activities on offer; snorkeling, diving, sailing, tubing, paddle-boarding, kayaking, hiking, sea-bobs, and wakeboarding, this winning combination of crew and yacht will help provide the vacation of a lifetime for your group.

What are you waiting for?

7-Night Charter Rates
From
$53,000 (2 passengers 7 nights)
To
$63,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
65
Cabin Layout
1 King & 3 Queens en-suite
Designer
Lagoon
Launched
2023
Home Port
Virgin Gorda Yacht Harbour, BVI
Scuba
SCUBA available on board Available onboard (see Specs tab)

Meet 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!






 

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Aug 202712345678910111213141516171819202122232425262728293031
Sep 2027123456789101112131415161718192021222324252627282930 

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Winter
2026 to 2027
$60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000
Summer
2027
$60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000
Winter
2027 to 2028
$60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
65
Beam
35
Draft
6
Designer
Lagoon
Air Conditioning
Yes
Flag
BVI
Guests
8
Wash basins
4
Heads
4
Engines
Yanmar X2 150 HP21 KW Onan & 16 KW Onan
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Location
Home Port
Virgin Gorda Yacht Harbour, BVI
Winter Cruising Area

Caribbean Virgin Islands (BVI)

Summer Cruising Area

Caribbean Virgin Islands (BVI)

Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
No
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Stereo System
Yes
iPod Hookup
No
DVD Player
Yes
Board Games
Yes
Satellite tv
No
Bimini
Yes
Kosher
Inq
Nude
Inq
Guests smokes
Yes
Gym exercise
No
Wheelchair access
No
Inverter
Yes
Water capacity (gallons)
264
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Kids Waterskis
Yes
Stand Up Paddle Board
Yes
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
Yes
1-Person Kayak
Yes
2-Person Kayak
No
Float Mats
Yes
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
Trolling & Casting
Other Water Toys

Lift Efoil

Sea scooters
No
Kneeboard
Yes
Windsurfer
No
Swim platform
Yes
Boarding ladder
Yes
Sea bobs
Yes
Kite boarding
No
Scuba & Crew
Scuba Info
Onboard
Resort Course
$110
Personal BCs
6
Regulators
6
Weights
8
Dives per Week
3
Dive Lights
8
Air Compressor
Not Onboard
Crew Smokes
No
Caters to Special Diets
Inq
Menu

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

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