Length: | 65 ft |
---|---|
Builder: | Lagoon |
Year Built: | 2023 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Beam: | 35 ft |
Draft: | 6 ft |
Base Port: | British Virgin Islands |
Welcome aboard this 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. On board, you'll indulge in exquisite culinary creations crafted by our chef, paired with expertly crafted cocktails prepared by our skilled stewardess. 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? |
Scuba: | Onboard |
---|---|
License Info: | Master |
Compressor: | Not Onboard |
Dive Tanks: | 10 |
BCs: | 6 |
Regs: | 6 |
Dives: | 3 Dives pe |
Dive Lights: | 8 |
Dive Info: | |
Qualified Divemaster onboard, available for guiding certified divers up to 3 dives per week included. |
Dinghy: | 15 ft |
---|---|
Dinghy HP: | 70P |
Adult Skis: | Yes |
Kids Skis: | Yes |
Knee Board: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
1 Man Kayak: | 1 |
Float Mats: | Yes |
Swim Platform: | Yes - Hydraulic platform |
Boarding Ladder: | 2X Sugar scoops |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling & Casting |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
Lift Efoil |
Internet: | Onboard WIFI |
---|---|
BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Amenities | |
Voltages: | 110 |
AC: | Full |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | No |
S | M | T | W | T | F | S |
|
2 | |||||
3 | 4 | 5 | 6 | 7 | 8 | 9 |
|
11 | 12 | 13 | 14 | 15 | 16 |
17 |
|
|
|
|
|
|
24 | 25 | 26 | 27 | 28 | 29 | 30 |
S | M | T | W | T | F | S |
1 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | ||||
S | M | T | W | T | F | S |
1 | 2 | 3 | 4 | |||
|
|
|
|
|
|
|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 |
|
|
22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 |
|
|
|
S | M | T | W | T | F | S |
|
||||||
|
|
|
|
|
|
|
|
10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 |
|
19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 |
|
|
|
S | M | T | W | T | F | S |
1 | ||||||
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 |
|
|
|
20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 |
|
29 |
30 | 31 | |||||
S | M | T | W | T | F | S |
1 | 2 | 3 | 4 |
|
||
|
7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
S | M | T | W | T | F | S |
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
16 | 17 |
18 | 19 | 20 | 21 | 22 |
|
|
25 | 26 | 27 | 28 | 29 | 30 | 31 |
S | M | T | W | T | F | S |
|
2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 |
|
11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 |
|
|
|
|
|
|
|
|
|
|
|
|
|||||
S | M | T | W | T | F | S |
|
|
|
|
|
||
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 |
|
15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 |
|
|
|
|
|
|
|
|
|
||
S | M | T | W | T | F | S |
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||
S | M | T | W | T | F | S |
|
|
|
|
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Jos and Julia hail from England and have been traveling together for over 11 years. After meeting whilst teaching watersports in Greece, they subsequently ran luxury ski chalets and villas in Europe before transitioning to yachting. They have been chartering in the Caribbean together for over 8 years.
Jos earned his commercial Yachtmaster qualification from the Royal Yachting Association and holds all the necessary credentials to safely captain AURA throughout your charter. He will also be your Divemaster onboard, showing certified divers the magic of the underwater world. We've lost count, but he has over 400 dives with guests here in the BVI. An avid fisherman, he will also spend hours with those wanting to fish!
Julia enjoys looking after the guests onboard and ensuring they are happy, having fun, and never with an empty glass in hand! Originally from an education background, she especially enjoys families and kids onboard. For active guests, she will happily take those looking for an adventure hiking on the trails around the BVI. Both love what they do and are committed to creating vacations you will remember for a lifetime.
Chef Kim Stoklasa joins AURA once again.
All crew vaccinated for COVID-19.
Chef Kim Stoklasa
Sample Menu
Good Morning!
(All served with Granola, Fresh Fruit, Yoghurt and Honey, Toast, Tea and Coffee)
Open Face Bagels with Whipped Cream Cheese, Smoked Salmon and Capers.
Blueberry Pancakes with Fresh Cream and Maple Syrup.
Eggs Benedict/Eggs Florentine with Wilted Spinach, Fresh Hollandaise and Muffins.
Coconut, Banana and Blueberry Smoothie with Local Honey.
Spiced French Toast with Bacon, Banana Compote and Warm Syrup.
Traditional Spanish Frittata with Chorizo and Local Heirloom Tomatoes.
Good Day!
Grilled Thai Chicken Satay with Home-made Peanut Sauce and Local Salad Greens.
Quinoa Nicoise Salad with Seared Ahi Tuna and Seaweed Salad.
Sweet and Sticky BBQ Chicken, Baby Pork Ribs with a French Bean Salad.
Spicy Chunky Beef Carpaccio with Citrusy Thai Herb Salad.
Grilled Eggplant with Tahini, Lemon, Roasted Pine Kernels and Mint.
Grilled Fish Street Tacos with Red Snapper, Guacamole and Pico de Gallo.
Mahi Mahi Ceviche with Watercress, Papaya, Mango and Almond Salad.
Good Afternoon!
Bruschetta with Locally-grown Tomatoes and crushed Black Olives and Locally grown Basil.
Slow-cooked Pulled Pork in Bao Bun Sliders.
Crudités Platter with Lemon Hummus and Tangy Tzatziki.
Fresh Tortilla Chips and Chunky Guacamole with Lime, Chilli and Cilantro.
Home-made Maryland Crab Cakes with Tartare Sauce.
Mixed Charcuterie with European Cheeses and chutneys.
Grilled Lemon Garlic Shrimp Skewers with Home-made Garlic Breads.
Good Evening!
Grilled Fillet of Beef with Dijon Kale on Loaded Crushed Potatoes and Creamed Portobello Mushrooms.
Rosemary and Garlic Marinated French Trimmed Rack of Lamb with Grilled Aubergines, Vegetable Confetti, Roasted Butternut Squash Puree and a Blackberry Red Wine Reduction.
Seafood Tagliatelle with Scallops, Shrimp, Mussels and Clams in a Light Saffron and Cream Sauce.
Pan Seared Fillet of Sea Bass on Pommes Puree, Spring Vegetables and Browned Caper Butter.
Caribbean Coconut Curry with Local Free Range Chicken, Mango, Papaya and Coconut Rice.
Wild Mushroom and Parmesan Risotto.
Herb Encrusted Pork Tenderloin with Roasted Lemon Fennel and Sweet Potato and Sage Gratin.
Good Night!
Chocolate Stuffed Grilled Bananas with Vanilla Bean Ice Cream and fresh Caramel.
Spiced Glazed Pineapple with fresh Cinnamon Fromage Frais.
Tangy Lemon Custard Cheesecake and macerated berries.
Coconut Pannacotta with Passionfruit Puree.
Traditional Italian Creme Brûlée with home-made Shortbread.
Roasted Cinnamon Plums with Whipped Mascarpone and Yoghurt Cream.
Decadent Orange Chocolate Brownies with Chantilly Quinelle.
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
---|---|---|---|---|
Summer 2024 | $50,500 | $53,500 | $56,500 | $59,500 |
Winter 2024 to 2025 | $52,000 | $55,000 | $58,000 | $61,000 |
Summer 2025 | $52,000 | $55,000 | $58,000 | $61,000 |