AURELIUS

111 ft / 33.9 m J.O.M - Sleeps 6 guests

From: $64,000 To: $100,000

Chartering in the Caribbean and the West Mediterranean

About AURELIUS

Length111 ft / 33.9 m

BuilderJ.O.M

Sleeps6

Cabins3

Built2011

Refit2021

Price From - To$64,000 - $100,000

Operating in the Caribbean and the West Mediterranean

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. 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 seperately accessed forward in two crew cabins, accommodating up to three crew, with separate crew head and shower. AURELIUS is fully air-conditioned throughout.

Specification

Length

111 ft / 33.9 m

Year Built

2011

Sleeping Guests

Cruising Speeds

12 kts / 22.2 km/h

Engines

200 hp Volvo engine

Beam

23 ft / 7.1 m

Builder

J.O.M

Crew

Captain: David Crawford Esterson + 2

VAT Registered

Draft

14 ft 1 in / 4.3 m

Designer

Gerard Dijkstra & Partners, Gina van Hoe

Refit

2021

Flag

Marshall Islands

US Duty Paid

Yes

General

Air Conditioning
Outdoor shower
Indoor audio system
Outdoor audio system
Swim platform
Wi-Fi

Toys

Paddleboard
Tube - towable
Wakeboard
Water skis - adult

Tenders

14ft/4.3m Novurania 50hp

Diving

Snorkeling Gear

Crew Profile

Captain: David Crawford Esterson Esterson

Captain 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: Chef Flora Pickard

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.

Layout

Her length of 33.9 m comfortably accommodates six guests in a master and two twin staterooms plus two Pullman berths, with two crew cabins forward accommodating up to three crew. All guest cabins have ensuite heads with full walk-in showers. Separately accessed crew quarters for 3 with head and shower.

The two guest cabins each have a sliding system to enable the beds to be pushed together to form a double. We have successfully combined the bunks in the port guest cabin on several occasions

Luxury charter yacht layout diagram for AURELIUS

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
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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
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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
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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.
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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.
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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
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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
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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

Company details for AURELIUS

Marlow Worldwide Yacht Charters

High Street

Hampshire

SP6 2AU

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