Ed Hamilton & Co. Yacht Charter Agents

AURELIUS

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

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 Starboard guests cabins has a sliding system to enable the beds can convert from two twin beds to a Queen bed. 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.

Sample Menu

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
______

 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
______ 

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
______

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.
______ 

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.
______

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
______

 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
______

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 

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

$64,000 per week plus all expenses

XMAS / NEW YEAR Rate 2024 – 2025 : $100,000 per week, 2 week minimum

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med – Spain/Balearics

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Summer 2024 AURELIUS will be in the West Med Rates $64,000

Winter Caribbean 2024 / 2025 Rates $64,000

Christmas / New Year 2024-2025 Rate: $100,000 per week, 2-week minimum

Charter Rates Per Week

Rate Period Terms 2 Guests
Summer 2024 Plus Expenses $64,000/week
Winter 2024 to 2025 Plus Expenses $64,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

$64,000 per week plus all expenses

XMAS / NEW YEAR Rate 2024 – 2025 : $100,000 per week, 2 week minimum

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med – Spain/Balearics

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Summer 2024 AURELIUS will be in the West Med Rates $64,000

Winter Caribbean 2024 / 2025 Rates $64,000

Christmas / New Year 2024-2025 Rate: $100,000 per week, 2-week minimum

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.

Title Name Nation Born Languages
Captain David Crawford Esterson British 0 English
Crew Flora Pickard British

Captain

David Crawford Esterson

Chef

Flora Pickard

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 2x 26 kw
Water Maker Yes
Internet Onboard WIFI

General

Length 111 ft
Pax 6
Cabins 3
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
Year Built 2011
Guest Smoke conditional
Children Allowed Yes

Leisure

Dinghy Novurania 14'
Dinghy Hp 50 Yahama
Adult W Skis 2
Jet Skis No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Dive Info Rendez-vous diving where available.

Other Specs

size Feet 111.00 Ft
Beam 23
Draft 14
Units Feet
Queen 1
Twin Cabins 2
Pref Pickup South of France
Other Pickup SXM
Builder Holland
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Hammock Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Yes
Nude Charters Yes
Engines Two 26 kw Generators
Water Capacity 897.6 gallons
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Swim Platform Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 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.
Communicate cell phone, sat phone
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes
Other Toys Dykstra modern classic sloop; accepts nudist and gay charters

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 Starboard guests cabins has a sliding system to enable the beds can convert from two twin beds to a Queen bed. 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.

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
______

 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
______ 

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
______

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.
______ 

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.
______

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
______

 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
______

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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Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.