AURA

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YACHT TYPE: CATAMARANS

AURA

  • 50,500 / Week
  • 59,500 (High Weekly Price)
  • 50,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Air Conditioning

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Description

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?

Specifications

  • Size: 65.00 Ft
  • Beam: 35
  • Draft: 6
  • Engine: Yanmar X2 150 HP 21 KW Onan & 16 KW Onan
  • AC: Full
  • Year Built: 2023
  • Builder: Lagoon
  • Lift Efoil
  • Yacht has Starlink

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AURA Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

CHEF DOMINIC
 
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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