Aurelius 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.

Cruising Area of Aurelius

Pref. Pick-upSouth of France
Other Pick-upAntigua, Leeward Islands
Summer PortMed.
Winter PortSXM, St Barths
Summer OperationsAmalfi Coast / Sicily, Riviera / Corsica / Sardinia, Mallorca / Ibiza / Menorca
Winter OperationsCaribbean Leeward Islands, Caribbean Windward Islands

Accommodations

Guests6
Cabins3
Crew3
Queen1
Twin2
Showers3
Wash Basins3
TP in HeadsYes
Electric Heads3
Accommodation Details
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.

Specification

Previous NameAnnagine
Length111 Feet
Beam23 Feet
Draft14 Feet
Built2011
Refit2023 - 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
A/CFull
A/C NightYes
Sun AwningYes
HammockYes
Bimini TopYes
Sailing InstructionsYes
HairdryerYes
Guest Smokeconditional
Children AllowedYes
Water MakerYes
Water Capacity3400 liters
Internet AccessOnboard WIFI
Generator2x 26 kw
Max Speed12 knots
Turnaround48 hours please
EnginesTwo 26 kw Generators
Communications
cell phone, sat phone

Water Sports

Dinghy (Feet)Novurania 14´
Dinghy Hp50 Yahama
Dinghy Pax8
Adult Waterskis2
Snorkel GearYes
TubeYes
Wake BoardYes
Standup PaddleYes
Swim PlatformsYes
Other Toys
Dykstra modern classic sloop; accepts nudist and gay charters

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard
Diving Info
Rendez-vous diving where available.

Entertainment

Salon Tv/DvdYes
Salon StereoYes
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.

Cuisine

Special DietsInq
KosherInq

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes

Aurelius Crew Profile

Crew Number3
Captain
CaptainDavid Crawford Esterson
NationalityBritish
SpeaksEnglish
Chef
ChefFlora Pickard
NationalityBritish


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.


Aurelius Calendar

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Aurelius Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Nov 12, 2024Dec 01, 2024Transit: Nice, France* to Antigua, Leeward Island*
Dec 18, 2024Jan 05, 2025Hold: Antigua, Leeward Island* to Antigua, Leeward Island*
Feb 01, 2025Feb 09, 2025Hold: Antigua, Leeward Island* to Antigua, Leeward Island*
Mar 16, 2025Mar 30, 2025Booked: Antigua, Leeward Island* to Antigua, Leeward Island*

Aurelius Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Price: $64,000

Season2-6 Pax
2024 Summer€64,000
2024/25 Winter$64,000
2025 Summer€64,000
2025/26 Winter$64,000

Yacht terms: Plus Expenses*
*Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations. Please inquire about rates and customary fees.
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


XMAS / NEW YEAR Rate 2024 - 2025 : $100,000 per week, 2 week minimum

Aurelius Guest Reviews

Previous Yacht NameAnnagine
We currently don't have any reviews for Aurelius.

Aurelius Sample Menu

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

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

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

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.

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.

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

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

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