Special Scuba

Lagoon 65

Aura
Luxury Crewed Yacht Charter

65 Ft / 19.81 M 8 Guests 4 Suites

Caribbean Virgin Islands (BVI)

Starting from $60,000 Per week

Check Availability

Luxury Crewed Yacht Charters With Aura

Lagoon - Aura

Special

EARLY WINTER SPECIAL - 10% DISCOUNT

10% OFF Valid for all new 6 & 7 night charters operating 1 November – 15 December 2026, excluding Thanksgiving week. Use this exclusive offer your way: * Pass the 10% savings on to the client, or * Retain the 10% as additional broker commission. A fantastic opportunity to secure exceptional value for your clients or rewarding your efforts.

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?

  • Location Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 3
  • Suites 4 (1x King, 3x Queen)
  • Bathrooms 4
  • Manufactured Year 2023
  • Length 65 Ft / 19.81 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for AURA

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2026 to 2027 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000
Summer 2027 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000
Winter 2027 to 2028 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500 $63,000

Special

EARLY WINTER SPECIAL - 10% DISCOUNT

10% OFF Valid for all new 6 & 7 night charters operating 1 November – 15 December 2026, excluding Thanksgiving week. Use this exclusive offer your way: * Pass the 10% savings on to the client, or * Retain the 10% as additional broker commission. A fantastic opportunity to secure exceptional value for your clients or rewarding your efforts.

Caribbean Terms

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.

 

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Enquire
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Sugarscoops Only
  • Deck Shower Yes
  • Hairdryer 1 for each cabin
  • Voltage Enquire
  • Books Yes
  • Board Games Yes

Qualified Divemaster onboard, available for guiding certified divers up to 3 (group) dives per week included.
All other PADI dive courses (including Discover Scuba Diving) can be conducted on board with a certified dive instructor for an additional fee.

 

  • Costs

    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.

  • Resort Course
    $110
  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • BCs
    6
  • Regulators
    6
  • Weight Sets
    8
  • Dive Lights
    8
  • License Info
    Master

Tender

  • size: 15 ft, engine: 70P

Toys

  • Water Skis Adult
  • Water Skis Kids
  • Kneeboard
  • Wakeboards
  • Tube
  • Floating Mats
  • Stand-up Paddle Boards (x2)
  • Kayaks (1 Man)
  • Snorkel Gear
  • Sea Bobs
  • Under Water Camera
  • Under Water Video
  • Swim Platform
  • Boarding Ladder
  • Beach Games
  • Fishing Gear
  • Fishing Permit #

Other Toys

Lift Efoil

  • Bimini Yes
  • Inverter Yes X2
  • Generator Yes X2
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • BBQ Yes

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

 

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Enquire
  • Sound System Yes
  • Gym/Exercise NoEnquire
  • Smoking Sugarscoops Only
  • Deck Shower Yes
  • Hairdryer 1 for each cabin
  • Voltage Enquire
  • Books Yes
  • Board Games Yes

Activities

Qualified Divemaster onboard, available for guiding certified divers up to 3 (group) dives per week included.
All other PADI dive courses (including Discover Scuba Diving) can be conducted on board with a certified dive instructor for an additional fee.

 

  • Costs

    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.

  • Resort Course
    $110
  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • Tanks
    10
  • BCs
    6
  • Regulators
    6
  • Weight Sets
    8
  • Dive Lights
    8
  • License Info
    Master

Tender

  • size: 15 ft, engine: 70P

Toys

  • Water Skis Adult
  • Water Skis Kids
  • Kneeboard
  • Wakeboards
  • Tube
  • Floating Mats
  • Stand-up Paddle Boards (x2)
  • Kayaks (1 Man)
  • Snorkel Gear
  • Sea Bobs
  • Under Water Camera
  • Under Water Video
  • Swim Platform
  • Boarding Ladder
  • Beach Games
  • Fishing Gear
  • Fishing Permit #

Other Toys

Lift Efoil

Specifications

  • Bimini Yes
  • Inverter Yes X2
  • Generator Yes X2
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • BBQ Yes

Menu

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

 

Meet the Aura Crew

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 earnin...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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