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Catamaran Aura

Where Luxury meets adventure!

Welcome aboard this brand new, 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. Onboard you will experience the luxury service of full board and an open bar.

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
$52,000 (2 passengers 7 nights)
To
$62,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
59
Cabin Layout
1 King & 3 Queens en-suite
Designer
Lagoon
Launched
2023
Home Port
Nanny Cay, Tortola, 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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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
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 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

Specifications

Length
59
Designer
Lagoon
Flag
BVI
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Nanny Cay, Tortola, BVI
Menu
SAMPLE MENU
 
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.

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