$26,000- $28,000/ per Week Plus Expenses
Welcome to Amajen, the new 2022 Fountaine Pajot Aura 51. Her sleek and proven design seamlessly combines high quality sailing experiences with luxury and comfort. At the cutting edge vessel design, Amajen features innovative versatility throughout the vessel. The cockpit to salon sliding doors can open completely allowing guests or crew to transform two separate areas into a single open space design. The spacious galley provides a highly efficient use of the salon space while allowing for large relaxation spaces in the brightly lit interior common areas. This while still offering easy passthrough to the cabins without sacrificing any of the open feeling of the vessel regardless of the number of guests. The large table in the cockpit seats eight adults comfortably for al fresco dining, playing some board games or enjoying evening cocktails. Amajen features a large flybridge offering a 360-degree view with plenty of lounge seating where guests can enjoy the ride underway or an evening under the stars. The flybridge also offers sunbathing pads for all to enjoy sun filled days at anchor. The foredeck offers more spacious lounge area with reclining seating as well as pulpit chairs from which to enjoy the waves underway. Both of these exterior areas maximize comfort and allow guests to enjoy the ocean breeze while taking in the beauty of your natural surroundings in comfort. Amajen offers three guest cabins with queen sized beds for six pax. One of which is a massive owner’s master cabin which uses up the entire port side of the vessel. The pinnacle of comfort. This master cabin includes a spacious walkway, plenty of storage, a desk and dressing room area, as well as a walk-in bathroom with double sink, separate glass-fronted shower and closeted toilet room. The master also features a separate entrance that leads directly onto aft deck. All other cabins offer dry heads with separate shower rooms and are spaciously appointed. All cabins offer multiple integrated USB charging ports, 110v US outlets, air conditioning, plenty of storage space, and ocean views. For water-sports, Amajen carries something for everyone including two electric sea-scooters, two stand- up paddle boards, fishing rods and tackle, floating dock, and a variety of floatation aids. For tow sports, Amajen offers tubing and an all-in-one ZUP board. For the complete luxury sailing vacation experience, come sail with us on Amajen this season!
Cabins
Queen(s)
Showers
Wash Basins
Heads
Electric Heads
No
No
Full
No
No
No
Yes
Yes
No
No
Yes
No
Yes
Yes
No
Yes
No
No
No
Yes
Yes
No
No
No
No
Yes
No
Yes
No
No
Yes
No
Yes
No
No
12.6ft Highfield
25 hp
8
Yes
Yes
Trolling
Yacht offers Rendezvous Diving only
Not Onboard
-
Yes
Yes
No
Inq
Inq
Yes
Yes
Inq
Inq
No
No
Yes
Yes
Yes
We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries. We provide filtered water to limit single use plastics. We provide re-usable water/beverage tumblers to limit plastic/disposable cup use. We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\ We use re-usable grocery bags. Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.
| Minimum | Maximum |
|---|---|
| $26,000 | $28,000 |
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Justin Avioli
USA
Maia Gifford
Chef
USA
YOUR CREW
CAPTAIN: Justin Avioli
CHEF: Maia Gifford
Justin is a Texas native and a true Jack of All Trades. After a successful career in Oil and Gas, and dabbling in the Tech Space, he has opted to break free of corporate life and take to the open seas as an avenue to explore the world.
He started sailing on the Hudson River, hosting the occasional cruise around the Statue of Liberty. Since then, he has sailed across oceans and in multiple countries( Croatia, Greece, Montenegro, Sardinia,Thailand and the Caribbean), teaching sailing to other using his Sailing Instructor certification but enjoys chartering in the Virgin Islands most of all!
When he’s not on the water, he’s dabbling around the tech space. He's known to have quite a few stories up his sleeve from his many adventures which he would love to share, and is always keen to make more with future guests!
He can't wait to share the joys of island life with you!
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Justin and Maia are looking forward to hosting you in the Virgin Islands aboard Amajen for the vacation of a lifetime!
Breakfast
All breakfasts served with fresh local fruit, coffee, tea, and juice
Eggs Benedict
with crispy bacon and homemade browned butter hollandaise
Shakshuka
topped with crumbled feta and avocado, served with crusty bread for dipping
Avocado Toast
served on fresh sourdough with hot honey and a fried egg
Crispy Zucchini Fritters
topped with garlic labneh, smoked salmon, and a poached egg
Blueberry Lemon Ricotta Pancakes
accompanied by crispy bacon and scrambled eggs
Turkish Eggs
poached eggs over a garlicky yogurt topped with chili oil, served with flatbread
Croque Madame
toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg
Lunch
Teriyaki Salmon Bowls
with forbidden black rice, carrots, cucumbers, mango, and pickled red onion and ginger, topped with a sriracha aioli
Summer Flank Steak Salad
with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing
Cold Peanut Noodle Salad
with ribbons of cucumber and carrots, topped with sweet chili prawns
Homemade Falafel Bowls
with quinoa tabbouleh, roast sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle
Loaded Greek Salads
balsamic marinated chicken over crisp lettuce with cucumber, cherry tomatoes, olives, feta, crispy chickpeas, and a balsamic vinaigrette, served with fresh focaccia
Blackened Mahi Mahi Tacos
served in corn tortillas with mango pineapple salsa and a cilantro lime crema
BBQ Pulled Pork Sliders
served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad
Happy Hour Bites
Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers
Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fresh figs, brie, and pistachios
Mussels cooked in a cajun style broth with andouille sausage and fresh bread
Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic
Creamy, warm spinach and artichoke dip with fresh pita
Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces
Baked brie topped with chopped pistachios and honey, served with toasted bread
Crostini topped with thinly sliced steak, caramelized onions, and herbed cream cheese
Dinner
Seared Sea Bass
over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini
Filet Mignon
served over parsnip purée and topped with peppercorn sauce and grilled asparagus
Thai Red Curry
with scallops, prawns, and mussels, served over coconut lime rice
Homemade Gnocchi
in a creamy truffle sauce accompanied by a green salad with grilled chicken and a red wine vinaigrette
Moroccan spiced meatballs
with mint tzatziki over saffron mascarpone rice and maple roasted carrots
Blackened Salmon
over creamy parmesan risotto with a fresh mango pineapple salsa
Surf ‘n Turf
Grilled ribeye topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert
Dessert
Individual Blackberry and Peach Galettes
topped with vanilla ice cream
Dark Chocolate Olive Oil Cake
with freshly whipped cream and toasted hazelnuts
Vegan Lemon Tarts
topped with an assortment of fresh berries
Triple Berry Crisp
topped with vanilla ice cream
Chocolate Mousse
topped with freshly whipped cream and chocolate shavings
Lime Possets
topped with shaved coconut
Fresh Fruit Salad
with honey lime dressing
Size / Year Built / Builder
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Beam
26.6
Draft
5.3
Type
Cat
Cabin beds
3
