Come feel the wind in your hairas this sleek ocean cruiser kicks up her heels and

carries you from one magical bay to the next.

Designed by acclaimed naval architect Ron Holland,

Aurora will impress you with her performance.

Take the helm and feel how responsive she is,

or simply watch the scenery go by and enjoy the ride.

Linger with Aurora

in beautiful anchorages where

sugar-white beaches beckon you

to laze away the afternoons.

Nap on the adjustable sun

cushions on the broad foredeck,

dive in and let the warm water

caress you, sip a cool drink as

you relax in the the teak chairs on the aft deck, or take a break from the

rays in the cushioned cockpit, protected by a large bimini and sunshades.

“. . . This was my first crewed charter. I had always bareboated, but this

experience was so great I may never bareboat again.”

Aurora’s sparkling teak interior glows with rich designer fabrics, furnishings, and

carpeting. In the raised saloon, wrap-around windows give abundant light and spectacular views. The

table, surrounded by a U-shaped settee, is the setting for memorable meals and good times with friends.

“. . . Your captain is top notch. He handled the boat with ease.

Your chef should own her own restaurant in New York with the meals

she prepared for us.”

Aurora’s two spacious and

luxurious guest staterooms, located at

opposite ends of the vessel, are peaceful

and private retreats.

The aft stateroom has a walk-around queen-

size bed, a settee, a vanity/desk, cedar-lined

lockers, and an ensuite head finished in

Italian marble.

The forward stateroom has a large double

bed, a vanity/desk, ample locker and

drawer space, and an ensuite head with

tiled stall shower.

“My wife and children are still talkingabout the boat, the food, and the crew.They want me to assure them this is

the way we’ll always travel.”

67-foot cutter Designed by Ron Holland

Built by Belliure Fine Custom Yachts, Altea, Alicante, SpainLaunched in 1985

Extensive refits at Camper & Nicholsons Yachts International, Gosport, Hampshire, England, in 1988, and

New England yards in 2001, 2008, and 2012-2013

Length overall .................................................................................67 feetLength on waterline........................................................................49 feetBeam ...............................................................................................17 feetDraft ...................................................................................7 feet 4 inchesBallast.................................................................................26,000 poundsCruising speed under power ......................................................7.5 knotsMaximum speed under power ...................................................8.5 knotsWater capacity.........................................................................500 gallons

plus 400 gallons per day from watermakerFuel capacity....................................................................450 gallons

EquipmentSails: Mainsail, staysail, yankee, genoa, APC asymmetrical spinnaker

Rondal hydraulic furlers ■ Hydraulic winches ■ Perkins 135-hp diesel engine15-kw genset ■ Watermaker ■ Ice maker

Air conditioning and heat, with individual controls in each stateroom

ElectronicsBrookes & Gatehouse sailing instruments

Autopilot ■ GPS ■ Chart plotter ■ Radar ■ SatNav ■ WeatherfaxSingle-sideband radio ■ Satellite telephones ■ Email access

PC with color printer, scanner, copier, and fax WiFi repeater ■ Cellular amplifier and repeater

EntertainmentPlasma flat-screen HDTV with DVD and surround sound in saloonFlat-screen HDTV/DVD in all staterooms ■ Sirius satellite radioSonas sound systems, speakers in staterooms, cockpit, and deck

Board games ■ Reading library

RecreationSun floats ■ 13-foot RIB tender with 60-hp outboard

2-person kayak ■ Inflatable tow toysSnorkel gear ■ Underwater camera ■ Fishing rods and tackle

Safety6-person life raft ■ MOM-8 ■ EPIRB

AccommodationsTwo spacious double guest cabins accommodating two couples or

a family of four. Full-beam aft stateroom has a walk-around queen-size bed, settee,vanity/desk, and large marble ensuite head with shower.

Forward stateroom has a large double berth, a vanity/desk, and ensuite head withtiled stall shower. Both staterooms are appointed with 1,000-thread-count linens,

Grohe showers, Vacu-flush heads, and amenities by Kiehl’s.

Crew cabin and crew head are entirely separate.

w w w . s a i l a u r o r a . c o m

Brochure by Mimi Steadman & Co./mimisteadman.comDesign by Silverline Studio & Tim Seymour Designs, LLC

Photography by Dana Jinkins & Billy Black; cover photo by Steve Somonsen

For more information, please contact:

SALOON & GALLEY

GUEST CABINS

CREW

QUARTERS

Your Crew

RICH MALONE AND

SAM HOWIE

Rich and Sam look forward to welcomingyou aboard Aurora and showing you someof the world’s best cruising grounds.

Highly experienced, they have workedtogether as a professional captain and chefteam on a variety of charter and private yachts throughout the waters of the Caribbean, New England,Mediterranean, New Zealand, and the Atlantic and Pacific coasts of North and Central America. They have alsocrossed the Atlantic and sailed from Alaska to New England via the Panama Canal.

Rich holds a commercially endorsed RYA Yachtmaster Offshore license, and his qualifications extend well beyondofficial certifications. He has accumulated more than 55,000 sea miles, and has sailed nearly half of those single-handed, including a 3,000-mile, 28-day, non-stop passage from Japan to Alaska, taking in the Aleutian Islands andthe Bering Sea.

Born and raised in England, Rich is a PADI diver, dedicated surfer, and a British Surfing Association-qualifiedinstructor who traveled far and wide in search of the perfect wave. While on one of his quests, he turned to sailingas a way to reach remote and uncrowded beaches. With no experience under sail, he bought a yacht during asurfing expedition through Australia and, within a year, had taught himself to sail and was headed out into thePacific with his surfboards strapped on deck. He has drawn on his wealth of adventures to write many featurearticles for major sailing magazines on both sides of the Atlantic, and he is now working on the final draft of abook about his experiences.

When friends asked Rich to legally marry them on board, he became an ordained minister in the Universal LifeChurch, so if you’re considering a combination wedding and honeymoon, look no further than Aurora and Rich.

Sam was enticed away from Britain and corporate life by Rich while he was on the Pacific Coast of Mexico. Acomplete novice to sailing, she joined him on his yacht and her baptism by fire quickly ensued. After only a fewweeks of coast hopping southward, they set off on a 1,300-mile, non-stop passage to the Galapagos Islands.

Prior to embarking on her life afloat, Scots-born Sam used her B.A. in Commerce as a marketing manager, initially inthe computer industry. After joining a tropical plantscaping company, she became known as “Samta” when she headedup a department specializing in the design and installation of Christmas displays for shopping malls and hotels, andwent on to win two international awards for her work. The same artistic flair, imagination, and organization skills thatshe brought to those assignments now enhance her enthusiasm for looking after her guests on board Aurora.

With more than 30,000 sea miles and visits to hundreds of ports of call in over 25 countries under her belt, Samhas developed a diverse and creative cooking repertoire that features a broad selection of dishes redolent with theflavors of the world. Wherever she has sailed, she has sought out the local gastronomes and complemented hernatural zest in the galley with classes in epicurean institutes from New England to New Zealand.

Sam also has a voracious appetite for games and used to be a question mistress in a pub quiz league. For her, everyday presents the opportunity to design fresh new recipes for her guests — and to try and surpass her formidablebest-ever Scrabble score.

Together, as they have done for countless guests — including heads of state — Sam and Rich will ensure that yourtime aboard Aurora provides you with memories you’ll treasure forever.

S A M P L E M E N U • C H E F S A M H O W I EThis is a sampling of the cuisine you will enjoy aboard Aurora. Sam will tailor menus to your specific preferences as well as the avail-ability of ingredients in the ports we visit. Both Sam and Rich love to put on theme nights, so if you’d like an evening brimming with

Caribbean flavors, a dinner straight from Tuscany, or perhaps a menu of favorites from Merrie Olde England, just ask. Sam is veryadept at catering to special diets, too. For example, she received rave reviews from an Atkins enthusiast for her vegetarian fiesta!

Breakfasts

Begin every morning with fresh-squeezed juice, your choice fromour espresso/cappuccino bar, teas, and a selection of the freshest

local fruits served with honey and yoghurt, followed by:

Scottish smoked salmon soufflé omelette

Shirred eggs with roasted peppers, asparagus, and Parmesan cream

Tropical French toast stuffed with banana and coconut

Healthy granola parfait layered with yoghurt, seasonal fruits,and berries

Freshly baked breads, muffins, and pastries

Alfresco Luncheons

Creamy garlic mustard prawns nestled in avocado and citrus segments

Tarte Provençale — Mediterranean vegetable mélange in a sun-dried-tomato and herb crust

Aurora Burgeralis — homemade and grilled to order on the aft deck

Aromatic Indian chicken and mango salad

Grilled soy and ginger salmon atop lemon couscous with a zesty cucumber salad

Canapés

Ahi tartare in a cucumber cup with wasabi cream

Crispy Italian risotto balls with spicy tomato and orange chutney

Lobster, garlic, and ginger phyllo moneybags

Savoury pistachio bites topped with smoked salmon and vodka mousse

Thai chicken scrolls with sweet chilli sauce

First Courses

Tuscan terrine layered with eggplant, sweet pepper, mozzarella, and basil

Crumbly crab cakes with a chardonnay shallot sauce

Heirloom tomato and goat cheese salad with fresh pesto

Sizzling pot of Cajun honeyed prawns

Chilled asparagus and lemon soup

Dinners

Mahi-mahi topped with tomato tapenade on a leek and lime risotto

Beef fillet towers with red wine-infused mushrooms and a sweet potato mash

Shrimp with a spicy mango and tomato beurre noisette with coconut rice

Scallop, chicken, and pineapple grilled kebabs with feta and zucchini frittata

and baked tomato salad

Traditional New England clambake served Aurora style

Sweets

Tequila and lemon luscious light mousse

Mango, coconut, and kiwi custard tart

Chocolate volcanoes – soft sponge cakes with flaming chocolate lava flow

Coconut cheesecake with passion fruit curd

Banana strudel with Sam’s homemade ‘over 21’ ice cream