BRITISH VIRGIN ISLANDS · 4 DAYS
4-Day BVI Itinerary: A Crewed Long-Weekend Charter
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
65
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
✓
SCUBA ONBOARD
British Virgin Islands
HOME PORT
Summer Cruising
Winter Cruising
From
$53,000
Per Week
30 reseñas30 reseñas
The Yacht
'Aura' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en British Virgin Islands.
Aura Description and Charter Summary Information
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?
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Especificaciones
At a Glance
- Longitud
- 65 ft
- Manga
- 35 ft
- Huéspedes
- 8
- Cabinas
- 4
- Baños
- 4
- Camas king
- 1
- Camas queen
- 3
- Año de construcción
- 2023
Información del yate
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Aura
Explorá Aura
Nov 1, 2025 – Apr 30, 2026
Winter 2025 to 2026
$53,000–$62,000 / week
Inclusive
- 2 guests
- $53,000
- 3 guests
- $54,500
- 4 guests
- $56,000
- 5 guests
- $57,500
- 6 guests
- $59,000
- 7 guests
- $60,500
- 8 guests
- $62,000
Base: British Virgin Islands
May 1, 2026 – Oct 31, 2026
Summer 2026
$53,000–$62,000 / week
Inclusive
- 2 guests
- $53,000
- 3 guests
- $54,500
- 4 guests
- $56,000
- 5 guests
- $57,500
- 6 guests
- $59,000
- 7 guests
- $60,500
- 8 guests
- $62,000
Base: British Virgin Islands
Nov 1, 2026 – Apr 30, 2027
Winter 2026 to 2027
$54,000–$63,000 / week
Inclusive
- 2 guests
- $54,000
- 3 guests
- $55,500
- 4 guests
- $57,000
- 5 guests
- $58,500
- 6 guests
- $60,000
- 7 guests
- $61,500
- 8 guests
- $63,000
Base: British Virgin Islands
Rate Notes & Conditions
CHRISTMAS / NEW YEARS 2026/27: 1-8 guests $71,000.00 - 7 night minimum.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
MAIA’S SAMPLE MENU
Breakfast
All breakfasts will be served with a freshly baked pastry, fresh fruit, coffee, tea, and juice
Avocado Toast
Smashed avocado served on freshly toasted bread topped with a fried egg, sumac pickled red onions, feta, local micro-greens and a hot honey swirl
Eggs Benedict
Perfectly poached eggs sat atop a buttery biscuit with garlic sautéed spinach and crispy bacon, topped with a brown butter hollandaise
Açaí Bowls
Blended açaí topped with homemade granola, mixed berries, and nut butter
Croque Madame
A classic French breakfast sandwich - toasted brioche filled with béchamel, gruyere cheese, and thinly sliced ham, broiled until melty and topped with a fried egg
Blueberry Lemon Ricotta Pancakes
Fluffy American pancakes accompanied by soft scrambled eggs and crispy bacon
Huevos Rancheros
Warm corn tortillas topped with refried black beans, pico de gallo, avocado, and pickled red onions, finished with a fried egg and cotija cheese
Sweet Potato Hash
A mix of roasted potatoes and sweet potatoes with sautéed kale and breakfast sausage, topped with a poached egg and an herby aioli
Lunch
Maryland-style Crab Cakes
Accompanied by a cilantro vinaigrette salad of crisp baby greens, celery and cucumber, topped with juicy strawberries and crumbled feta
Tuna Poke Bowls
Soy marinated tuna served atop sushi rice with pickled purple cabbage, edamame beans, shredded carrots, mango, and seaweed salad, topped with a drizzle of sriracha mayo and sesame seeds
Crispy Chicken Milanese
Served with a marinated tomato and arugula salad, lemon beurre blanc, and crispy capers
Marinated Steak Vermicelli Salad
Thai “crying tiger” marinated steak with fresh vegetables and vermicelli noodles, served with a sweet and tangy dressing
Pistachio Pesto Orchette
Tossed with fresh snap peas and arugula and topped with pistachio crusted grouper
Mediterranean Salmon Bowls
Garlic-dill salmon served atop a quinoa tabbouleh with z’atar roast sweet potatoes and homemade tzatziki
Pork Carnitas Tacos
Mexican-style slow cooked pork shoulder with homemade tomatillo salsa verde, grilled pineapple, pickled red onions, and cotija cheese, served with Mexican street corn ribs
Appetizers
Spicy tuna on crispy rice paper with avocado cream and sesame seeds
Cream cheese stuffed jalapeño peppers, wrapped in bacon and baked until crispy
Grazing board of imported meats and cheeses accompanied by an assortment of jams, fruits, and crackers
Crispy fried coconut shrimp with sweet chili mayo
Fresh fish aguachile served on a crispy corn tostada with avocado, cucumber, and pickled red onions
Crostinis topped with thinly sliced steak, caramelized onions and boursin cheese
Homemade beet hummus and whipped feta served with an assortment of fresh vegetables and pita chips
Dinner
Steak au Poivre
Seared center cut beef fillet served with a creamy peppercorn sauce, crispy rosemary potatoes, and roasted rainbow carrots
Brown Butter Scallops
Served over a mint pea puree with crispy pancetta and toasted hazelnuts
Tropical Halibut
Coconut and macadamia nut crusted halibut served over coconut rice with a mango-lime beurre blanc and seared bok choy
Red Wine Braised Short Ribs
Served with creamy parmesan polenta and a raw courgette and fennel salad
Brazilian Moqueca
A Brazilian coconut and bell pepper seafood stew filled with fresh seafood, served over rice and accompanied by pao de queijo (Brazilian cheese bread)
Ratatouille
Traditional ratatouille served with seared cod and fondant potatoes
Snapper Picatta
Crispy skin red snapper with a lemon, white wine and caper sauce, served over pearl couscous with preserved lemon and asparagus
Dessert
Chocolate Mousse
Topped with freshly whipped cream and cacao nib tuille
Lemon Almond Cake
With mascarpone whipped cream and pistachios
Key Lime Pie
An island classic! Creamy key lime filling in a graham cracker crust, topped with toasted meringue
Oreo Cheesecake
A decadent treat, topped with chocolate ganache and whipped cream
Tres Leches Cake
Topped with whipped cream and cinnamon
Brown Butter Chocolate Chip Cookie
Served warm with a scoop of vanilla ice cream
Dark Chocolate Olive Oil Cake
Served with a raspberry lime coulis
Seabobs
Lift Efoil
Tender
15 ft · 70P
Beach Games
Boarding Ladder— 2X Sugar scoops
Fishing Gear— type: Trolling & Casting
Fishing Permit— BVI # 752890
Floating Mats
Kayak (1-person)
Kneeboard
Snorkel Gear
Stand-up Paddleboards ×2
Swim Platform— Yes - Hydraulic platform
Tube
Underwater Camera
Underwater Video
Wakeboards
Water Skis (Adult)
Water Skis (Kids)
Air Conditioning
Water Maker
BBQ
Bimini
Board Games
Books
Deck Shower
Generator— Yes X2
Hair Dryer ×4— 1 for each cabin
Ice Maker
Internet/WiFi— Onboard WIFI
Inverter— Yes X2
Salon Stereo
Smoking Allowed— Sugarscoops Only
VCR/DVD
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| Yes | No | No | 10 | 0 |
Resumen de buceo
Master
Detalles de precios de buceo
The cost of a Discover Scuba Diving course is $110 which includes equipment and the online theory, which can be completed prior to arrival.
During this course divers will be guided through a skills based session in shallow water where they’ll get comfortable wearing the equipment and learn basic safety skills. Once completed, divers can enjoy the famous reefs and wrecks in the BVI by doing up to 3 dives at a maximum depth of 40ft, under the close supervision of an instructor.
The minimum age for a Discover Scuba course is 10yrs old.
Captain
Per Pertoft
Swedish · English
Chef
Maia Gifford
American · English
Deck/Stew
Kristin Routledge
South African · English
MEET YOUR CREW
CAPTAIN: Per Pertoft
CHEF: Maia Gifford
STEWARDESS: Kristin Routledge
From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer turned into four years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Kristin, a hardworking, energetic, and adaptable deck/stew from South Africa’s Garden Route, has a lifelong passion for the ocean, travel, and exceptional guest service. Her diverse experience spans luxury villa concierge services, hospitality, lifesaving, surf coaching, administration, private tutoring, and marine conservation. A certified PADI Divemaster with training in underwater photography, she is confident in and around the water and regularly participates in reef clean-ups and marine research initiatives. She also serves as a director of the Earth Legacy Foundation, supporting conservation projects and sustainable coastal development. Friendly, professional, and eager to learn, she brings independence, resilience, strong organisational skills, and a positive attitude to her role. In her spare time, she enjoys diving, surfing, travelling, cooking, rock climbing, and creative crafts.
This dynamic crew is excited to be on Aura and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
Feb 2026
Thank you so much for making this trip so memorable and special, our last vacation before baby! We had such a nice time relaxing and enjoying each others and your company. We appreciate all the things you did to take care of us, big and small. We truly appreciate your attention to detail and thoughtfulness in making our experience so fulfilling (again!). It’s also been so fun to hang out and I’m so glad we got to play games, fish, foil, have dinner together, and just catch up all together. We’d love to see you guys if you’re ever in DC. Wagner
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08 / Semanas disponibles
Disponibilidad de 'Aura'
Cruising Grounds
Where Aura voyages
Sample Itineraries
Sample crewed charter itineraries
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