Crew Profile Menu Features & AmenitiesLayout Photo Slide Show

AURELIUS, a Bestevaer 76S sloop, is a swift and elegant classical cruiser. Her fine hull design is the ideal merge between speed and pleasant motion under way. Her shallow draft gives her access to many anchorages and small ports which are normally not accessible to yachts of her size.

AURELIUS sports a bimini that stays on whilst sailing and fully covers the cockpit with side extensions that provide shade form late afternoon sun & protection from rain showers. She also has a large sun awning that can be rigged to shade the midship area. Her spacious clean deck with four sun mattresses, plus several deck cushions, are ideal for lounging or bathing in the sun.

AURELIUS` elegant interior joinery, upholstery and fittings are of a very high standard. She accommodates 4 adults and 2 children. The master queen stateroom is located forward and has ensuite facilities.  Two guest cabins are aft of the saloon.  The port queen stateroom has direct access into the day head with shower. The twin lower singles cabin to starboard has an ensuite washbasin and shares the day head with the port cabin.

AURELIUS Specifications

AURELIUS Accommodations

Sleeps 6 In 3 Cabins

AURELIUS can accommodate 6 guests in 3 cabins.
She accommodates for 4 adults and 2 children. The master walk around King Stateroom is located up forward and has ensuite facilities. The second queen Stateroom and the twin Cabin are located aft, both cabins share facilities but have en suite washbasins.

AURELIUS is fully air conditioned through out. Crew has a separate companionway and facilities.

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Cockpit

Salon

Salon

Guest Stateroom

Guest Stateroom

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Lounge on deck

Salon

Master Stateroom

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Hall way view of starooms

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Full Sail

AURELIUS Crew Profile

Captain Ken Lannamann



Ken grew up near the water in New England and began sailing at a young age. Now, as an experienced charter yacht captain, Ken holds a U.S. Coast Guard 100-ton Master’s license plus a Royal Yachting Association Yachtmaster Offshore license, and is a PADI Divemaster. He has sailed extensively through the  Caribbean, Mediterranean, New England, and North and South Pacific Oceans, including numerous trans-Atlantic and Pacific passages.



Ken also has substantial history in the Ocean Engineering and Oceanographic Research communities, with a Bachelor of Science degree in Mechanical Engineering and graduate studies in Ocean Engineering.





Chef: Gisele Lannamann



Gisele is a consummate chef and hostess with an irresistible personality.  She has years of charter yacht experience in the Caribbean, Mediterranean, and New England, producing gourmet meals with silver service.  She has impressive credentials in the fine dining and hospitality industry as well as professional catering experience.  Gisele has won awards for both cooking and ‘Elegance de la Table’ in the Antigua Charter Yacht Show ‘Concours de Chef’ competition.



Gisele’s formal studies were in special education, public relations, and travel and tourism. But her natural talent and passion for food and its preparation combined with a love of the sea made it inevitable that Gisele marry the two and become one of the top chefs in the yacht charter industry today.



Ken and Gisele Lannamann have been together since 1981 and have worked very successfully in the charter yacht world.  They represent a mature, responsible, and dependable team.  Charter guest reviews are always positive, with frequent re-bookings.















































 

AURELIUS Menu

This is a sampling of the cuisine you will enjoy aboard Aurelius. Having traveled extensively, Gisele has developed a distinctive style that combines her French sensibility with the cuisines of the world. Gisele will be happy to tailor menus to your specific preferences, taking advantage of the availability of ingredients in each of the ports we visit. She is adept at catering to any special diet.



To start the day



Fresh-squeezed juice



Fresh fruit martini



Blueberry-pecan scones hot from the oven



Peach almond streusel



Rustic Italian frittata



Brioche French toast with homemade morning sausages





Midday Gourmet



Sea scallop ceviché



Grilled sesame tuna burgers



Carpaccio of veal with crème fleurette of avocado



Duck confit roulade



Pavé of salmon with watercress sauce



Summer chicken melon salad





Amuse Bouche



Wasabi mini crabcakes



Crostini of tapenade



Blinis à la crème de caviar



Aurora-smoked trout canapés



Vegetarian gyoza with sauce Gisele





Starters



Fresh spinach gnocchi with aged gorgonzola



Poached foie gras with cherry sauce



Lobster terrine with roasted red-pepper coulis



Yellowfin tuna tartare with blood orange and passion fruit dressing



Chèvre-artichoke spring rolls





Dinners



Grilled blackened mahi mahi with caramelized fennel and apples, grilled asparagus and cherry tomatoes 



Paupiette of duck au pain d’epices, confetti of vegetables and brulée of aubergines



Beef tenderloin au cognac, onion confit, wild mushroom terrine and, sweet carrot allumettes



Double-rib lamb chops aux herbes fraîches with sweet pea purée à la crème, and morel couscous poached black figs



New England clambake with lobster, steamers and fresh-picked corn







Sweets



Rocca di cioccolato



Champagne sabayon croque-en-bouche



Roulée de crêpe with chestnut mousse



Espresso soufflé with cacao sorbet



Aurora’s sour cherry ice cream flambé















































 

AURELIUS Specifications

AURELIUS Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING