Luxury sailing yacht AURELIUS

Availability

Luxury sailing yacht AURELIUS , built in 2011 is anchored in the Croatia. It has 3 cabins, can accommodate 6 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Croatia

Winter Cruising Areas Caribbean Leewards, Caribbean Windwards

Marina Med.

W Base Port SXM, St Barths

Prefered Pickup South of France Antigua

Boat Type Luxury sailing yacht

Flag Marshall Islands

Shipyard Holland

Boat name AURELIUS

Year 2011

Refit 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

Length 33.00 m (111.00 Ft)

Width 23 m

Draft 14 m

Engine Two 26 kw Generators

Max speed 12 knots

Boat ID 5372

Cabins 3

Queen(s) 2

Showers 3

Wash Basins 3

Electric Heads 3

DETAILED PRICING VIEW- CLOSE

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

CREW INFO VIEW- CLOSE

David Crawford Esterson

Captain

Nation: British
Speaking Languages: English

Flora Pickard

Chef

Nation: British

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 INFO VIEW- CLOSE

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
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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

DETAILS VIEW- CLOSE

Location Details: Summer 2026 AURELIUS will be in the Med in Croatia -Rates E64,000 EUROS

Winter Caribbean 2025 / 2026 Rates $64,000 USD

Christmas / New Year 2025-2026 Rate: $100,000 USD per week, 2-week minimum

Aurelius will be available for charters in the Caribbean from 15th Jan - 1st March 2026

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 Port and Starboard guest cabins both have a sliding system to enable the beds to be converted from two twin beds to a Queen bed (port) and Double (starboard). 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.

We have successfully combined the bunks in the port guest cabin on several occasions, so please inquire for further details.

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.

Other Toys: Dykstra modern classic sloop; accepts nudist and gay charters

Communicate: cell phone, sat phone

Dive Info: Rendez-vous diving where available.

Generator: 2x 26 kw

Water Maker: Yes

Bimini: Yes

Dinghy: Novurania 14'

Dinghy Pax: 8

Dinghy HP: 50 Yahama

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Smoke: conditional

Children Allowed: Yes

Adult Water Skis: 2

Jet Skis: No

Stand Up Paddle: Yes

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

Sea Bob: No

Sea Scooter: No

Swim Platform: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Green Make Water: Yes

Green Reuse Bottle: Yes

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY SAILING YACHT | AURELIUS