Twin converted to Double Bathroom Details

AURELIUS

  • Guests: 6
  • Cabins: 3
  • Price Range: €64,000 - €64,000

Base

This yacht is based in Croatia.

Yacht Description

AURELIUS yacht is a 111.00 ft long sailboat monohull and spends the summer and winter season in Croatia. It was built by Holland in 2011. A refit was done in 2023 - 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. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 queen cabin, 2 twin cabins.

The sailboat features Two 26 kw Generators engines and a generator.

Accommodation

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.
Tube: Yes
Guests: 6
Maxspeed: 12 knots
Draft: 14
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2011
Turnaround: 48 hours please
Cabins: 3
Queen: 1
Twin: 2
Showers: 3
Basins: 3
Electric Heads: 3
Jacuzzi: No
Flag: Marshall Islands
Homeport: Med.
Yacht Permit: 2
Yacht License: 2
Yacht Insurance: Pantaenius

Features

BBQ: 0
AC: Full
Generator: 2x 26 kw
Internet: Onboard WIFI
Max Speed: 12 knots

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Water Maker: Yes
Water Capacity: 3400 liters
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Smoking: conditional
Crew Smokes: Inq
Children Ok: Yes
Generator: 2x 26 kw
Hammock: Yes

Price Details

Price from: €64,000

High season rate: €64,000

XMAS / NEW YEAR Rate 2025 - 2026 : $100,000 per week, 2 week minimum

Layout

Water Sports

Dinghy Size: Novurania 14'
Dinghy Hp: 50 Yahama
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 2
Jet Skis: No
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

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.

Crew

Crew Information

Captain

Chef

Captain: David Crawford Esterson

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.

Menu

MENU PLAN


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 

  • Inquire about AURELIUS

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  • cyaID: 5372
  • wpcf_mourl: http://www.centralyachtagent.com/snapins/json-ebrochure.php?idin=5372&uid=2395&user=2395
  • mo_cabins: 3
  • wpcf_power: Sail
  • wpcf_powercat: N
  • wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372brochure88.jpg
  • wpcf_persons: 6
  • wpcf_summerarea: Croatia
  • wpcf_winterarea: Caribbean Leewards, Caribbean Windwards
  • wpcf_length: 111.00
  • wpcf_beam: 23
  • wpcf_draft: 14
  • wpcf_toys: Dykstra modern classic sloop; accepts nudist and gay charters
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  • wpcf_ac: Full
  • wpcf_bbq: 0
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 2x 26 kw
  • wpcf_engines: Two 26 kw Generators
  • wpcf_year: 2011
  • wpcf_builder: Holland
  • wpcf_accommodation: 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.
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 64000
  • mo_price: 64000
  • wpcf_high_price: 64000
  • wpcf_price_details: XMAS / NEW YEAR Rate 2025 - 2026 : $100,000 per week, 2 week minimum
  • wpcf_crew: a:16:{s:4:"info";s:1271:"David Crawford Esterson<br /> 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. <br /> <br /> 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.<br /> <br /> Chef Flora Pickard<br /> 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.<br /> <br /> ";s:5:"photo";s:0:"";s:4:"size";s:1:"3";s:12:"captain_name";s:23:"David Crawford Esterson";s:14:"captain_nation";s:8:"British ";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:7:"English";s:9:"crew_name";s:13:"Flora Pickard";s:16:"crew_nationality";s:7:"British";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:2:{i:1;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372crew2.jpg";s:4:"desc";s:4:"Chef";}}}
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  • wpcf_mainimg_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.
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  • wpcf_menu: <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU PLAN</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Breakfast Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Freshly baked mini croissants, pain ua chocolate &amp; Danish pastry served with local Honey and an optional boiled egg and soldiers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Mediterranean Tapas Lunch:&nbsp;&nbsp;</strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Potato &amp; 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.&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken &amp; Vegetable tortilla Wrap Served with homemade guacamole, sour cream &amp; Roasted Red Pepper and Sweetcorn Rice.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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).&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Foil Baked Whole Fish in Lemon &amp; Capers served with steamed White rice and stir fry seasonal vegetables.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Polynesian &acute;Poisson Cru&acute; (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.&nbsp;&nbsp;</span></p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Dessert Lunch Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tiare Honey Cheesecake with pistachio crisp&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Pina Colada Sorbet with a shot of Rum cocktail&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Light Layered Tiramisu&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides&nbsp; Cheese, fruit and nut Board Selection &amp; Crackers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Exotic Fruit platters prepared to be eaten in the best way possible&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate &amp; Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey &amp; Almond Flapjacks, Victoria Sponge, Orange &amp; Lemon Drizzle &hellip;&hellip;..there is no limit to&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Dinner Sample Menu</strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette &amp; Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Light Fresh Fruit Pavlova </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; 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font-size: 14pt;">American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Freshly baked mini croissants, pain ua chocolate &amp; Danish pastry served with local Honey and an optional boiled egg and soldiers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Mediterranean Tapas Lunch:&nbsp;&nbsp;</strong></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Potato &amp; 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.&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken &amp; Vegetable tortilla Wrap Served with homemade guacamole, sour cream &amp; Roasted Red Pepper and Sweetcorn Rice.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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).&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Foil Baked Whole Fish in Lemon &amp; Capers served with steamed White rice and stir fry seasonal vegetables.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">French Polynesian &acute;Poisson Cru&acute; (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.&nbsp;&nbsp;</span></p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Dessert Lunch Options </strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tiare Honey Cheesecake with pistachio crisp&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Pina Colada Sorbet with a shot of Rum cocktail&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Light Layered Tiramisu&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides&nbsp; Cheese, fruit and nut Board Selection &amp; Crackers&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Exotic Fruit platters prepared to be eaten in the best way possible&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate &amp; Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey &amp; Almond Flapjacks, Victoria Sponge, Orange &amp; Lemon Drizzle &hellip;&hellip;..there is no limit to&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">&nbsp;</span><strong>Dinner Sample Menu</strong><span style="font-weight: 400;">&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette &amp; Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Light Fresh Fruit Pavlova </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Variety of Makisushi Rolls, Nigiri sushi, Futomaki &amp; Sashimi served with Pickled Ginger, Wasabe and Wakame Salad&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Tempura Vegetable &amp; Prawns&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Sticky Chicken Yakitori Skewers w/ Steamed White Rice </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Lychee (or Rambutan if in season) &amp; Stem Ginger Sorbet with crispy Ginger Wafer&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip.</span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______&nbsp;</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Crispy Pita strips and mini Falafels served with Hummus Jajic (yogurt garlic &amp; cucumber) dips.&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Homemade dolmades (Seaton rice wrapped in vine leaves) served with savoury tomato dip o Slow Cooked Lamb &amp; Root Vegetable Tajine, lemon saffron couscous &amp; Garlic Artichoke Chips&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Homemade Baklava (layered sweet filo crisp) topped with pistachio &amp; cardamom ice cream. </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;"> ______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">Flora&acute;s Special Scallops Baked in the Half Shell served with Prawn Cracker Scoops&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">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&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><span style="font-weight: 400;">Mango Creme Brullee topped w/ Mint Leaf Candy </span><span style="font-weight: 400;"><br /></span><span style="font-weight: 400;">______</span></span></p> <p style="text-align: center;"><span style="font-weight: 400; font-size: 14pt;">&nbsp;French Onion Soup topped with melted Gruyere Crouton&nbsp;&nbsp;</span></p> <p style="text-align: center;"><span style="font-weight: 400; 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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. <br /> <br /> 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.<br /> <br /> Chef Flora Pickard<br /> 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. 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Everything is adaptable and Ican also <br /> cater for special dietary requirements such as Diabetic, Celiac, Lactose intolerant, <br /> Kosher etc";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-1.jpg";s:10:"yachtGC1P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-2.jpg";s:10:"yachtGC1P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-3.jpg";s:13:"yachtGC2Title";s:23:"MENU PLAN FLORA PICKARD";s:8:"yachtGC2";s:1:".";s:10:"yachtGC2P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-1.jpg";s:10:"yachtGC2P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-2.jpg";s:10:"yachtGC2P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-3.jpg";s:15:"yachtInsCompany";s:10:"Pantaenius";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:23:"Aurelius Marine Limited";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:16:"Marshall Islands";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:13:"IMO reg 12779";s:14:"yachtConPhone1";s:12:"401-849-0344";s:14:"yachtConPhone2";s:16:"Nicholson Yachts";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:27:"[email protected]";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:21:"Nicholson Yachts - CA";s:16:"yachtManagerName";s:16:"Karen Kelly Shea";s:17:"yachtManagerPhone";s:14:"1-401-849-0344";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:27:"[email protected]";}
  • location_details: Winter Caribbean 2024 / 2025 Rates $64,000 USD Christmas / New Year 2025-2026 Rate: $100,000 USD per week, 2-week minimum Summer 2025 AURELIUS will be in the Med in Croatia -Rates E64,000 EUROS
  • helipad: No
  • sailing_instructor: Yes
  • lengthm: 33.00 m
  • consumption:
  • consumption_units: US Gall/Hr
  • yachtRange:
  • price_details: XMAS / NEW YEAR Rate 2025 - 2026 : $100,000 per week, 2 week minimum
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • caemail: [email protected]
  • ca: Nicholson Yachts - CA
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5372/4
  • special_conditions:
  • contracts:
  • nude: Yes
  • green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:35:"Rendez-vous diving where available.";s:13:"communication";s:21:"cell phone, sat phone";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
  • fishing: a:4:{s:12:"fishing_gear";s:1:"0";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
  • flag: Marshall Islands
  • captain_nation: British
  • crew_nationality: British
  • jacuzzi:
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1742460517
  • reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> MENU PLAN FLORA PICKARD</div><div class='clr'></div><div style='text-align:left;'>These menu suggestions are just a guideline of what I can do as my cullinary skills are <br /> global, flexible fusion and no request is impossible. Everything is adaptable and Ican also <br /> cater for special dietary requirements such as Diabetic, Celiac, Lactose intolerant, <br /> Kosher etc</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-1.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-1.jpg?101450374"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-2.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-2.jpg?101450374"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-3.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 3' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25030-3.jpg?101450374"></a></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> MENU PLAN FLORA PICKARD</div><div class='clr'></div><div style='text-align:left;'>.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-1.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 4' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-1.jpg?101450374"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-2.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 5' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-2.jpg?101450374"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[5372]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-3.jpg?101450374' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 6' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5372/5372guests25032-3.jpg?101450374"></a></div></div><div class='clr'></div> </div>
  • reviewscount: 4
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