Aurora | All-Inclusive BVI Catamaran Charter

About This 2026 Lagoon 65 Sailing Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

• Half-Board Meal Plan: Includes 7 breakfasts, 4 lunches, and 3 dinners aboard; guests cover 3 lunches and 4 dinners ashore. Weekly rate ranges from $35,700 (2 guests) to $38,300 (8 guests).
• Local Fare Meal Plan: Includes 7 breakfasts, 5 lunches, and 6 dinners aboard with a more casual, local-inspired menu; guests cover 2 lunches and 1 dinner ashore. Weekly rate ranges from $35,850 (2 guests) to $38,900 (8 guests).

Both meal plans are alternatives to the standard full-board inclusive rate – choosing one lowers the charter fee slightly in exchange for guests covering a few meals ashore themselves.

Meet the Crew

Captain Pepijn Burgers has been sailing since before he could walk, his first trip spent strapped into a car seat lashed to a fender. He grew up in the Netherlands and was crossing the North Sea in a small boat with his brother by thirteen, skippered the Mediterranean through his university summers, and went full-time into yachting rather than take a desk job. Chef Nicole Aldenkamp runs the galley and Eryn Esterhuizen, South African, looks after the interior.

Pepijn Burgers

Captain

Nationality: Netherlands
Languages: Dutch, English

Nicole Aldenkamp

Chef

Nationality: Netherlands
Languages: Dutch, English

Eryn Esterhuizen

Stewardess

Nationality: South Africa
Languages: English

Sample Menu

A week in Chef Nicole Aldenkamp’s galley

Nicole Aldenkamp, Chef aboard Aurora

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Breakfast

A fruit platter, coffee, tea and juices every morning, then: eggs Benedict on homemade English muffins with bacon and a sweet pastry · waffles with berry compote, Greek yoghurt, turkey bacon and scrambled eggs · avocado toast with boiled eggs, microgreens and banana chocolate muffins · Turkish eggs with fresh bread, chilli oil, chia pudding and smoothies · Dutch pancakes with bacon, cheese, scrambled eggs and toast · French omelette with fresh bread, overnight oats and apple cinnamon pastries

Lunch

Shakshuka with freshly baked focaccia, meatballs and feta · Taco Tuesday with sweet chilli shrimp and teriyaki chicken · poke stacks of sushi rice, avocado, cucumber and tuna tartare · quinoa salad with confit tomato and peppers, shrimp cakes and ají amarillo · black rice bowl with beef tataki, mango, radish, avocado and spring onion · a Mediterranean spread of Greek salad, lamb kofta, hummus, pita, couscous salad and tzatziki

Dinner

White gazpacho with grapes, cucumber, Greek yoghurt and bread · arancini with feta crumble, pomegranate and pea mousse · tuna crudo with melon, ginger, lime zest and radish · oven-baked scallop with potato mash, reblochon and crispy prosciutto · a Dutch borrelplank of charcuterie, cheeses, olives and crackers · Italian sushi of prosciutto, mozzarella, semi-dried tomato and arugula · green risotto with pea cream, asparagus, shrimp and crisp bacon · ratatouille with rack of lamb and béchamel · homemade ravioli filled with lobster in a creamy lobster sauce · surf and turf, tenderloin with Anegada lobster tail, grilled asparagus and carrot-parsnip purée · mahi-mahi with chorizo crumb, spinach, café de Paris mash and tomato ragù · and a pizza night with homemade pizza and Italian salad

Dessert

Lemon ice cream served in the lemon with biscoff crumble and blueberry compote · lava cakes with strawberries · Basque cheesecake with passion fruit coulis and vanilla ice cream · crème brûlée with fresh fruit and whipped cream · limoncello tiramisu with mascarpone, vanilla custard and savoiardi · chocolate brownies with raspberry sauce and fresh raspberries

A taste of what Chef Nicole Aldenkamp cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews