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SYLENE Yacht Description

  • Electric surf board:
    Ride above the chop for fast solo sessions right off the swim platform.
  • 4 Sea scooters (Navbow):
    Great for easy snorkeling explorations; everyone can cruise along together underwater.
  • Stabilizers at anchor:
    Less roll at night means better sleep and more comfort when you’re moored.

Catamaran, but grown-up. SYLENE is a 78-foot Lagoon Seventy 7 built in 2022, set up to sleep 10 guests in 5 en-suite cabins, so a full group can spread out without the usual “who took my spot” drama.

Outdoor living works. The flybridge is a proper social deck with all-round shade for long lunches, and it links cleanly to the aft cockpit and forward lounge. Easy flow. No traffic jams.

Water time, sorted. There is an airy beach club and a 5m Highfield tender with a 100hp Yamaha for quick runs, plus a serious toy list including an electric surfboard, 4 sea scooters, 4 inflatable SUPs, 2 windsurfers, 2 two-seat kayaks, wakeboard, kneeboard, and adult and junior waterskis.

Small details, big comfort. Full air conditioning and Wi‑Fi keep life civilized, and stabilizers at anchor help the boat feel settled when you are parked up for the day.

What is the cabin arrangement of SYLENE?

SYLENE sleeps 10 guests across 5 cabins
Cabin Bed Size Bathroom Details AC
Master Cabin Double bed (1.80 m x 2.05 m) Private en-suite (spacious bathroom) Full
VIP Cabin (Aft Starboard) Double bed (1.70 m x 2.05 m) Private en-suite bathroom Full
Double Cabin (Midship Port) Double bed (1.70 m x 2.05 m) Private en-suite bathroom Full
Double/Twin Cabin (Aft Port) Convertible double/twin (1.80 m x 2.05 m) Private en-suite bathroom Full
Double/Twin Cabin (Front Port) Convertible double/twin (1.70 m x 2.05 m) Private en-suite (smaller bathroom) Full

SYLENE

  • Weekly price:
    $55,000

  • Length: 78'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 4
  • Builder: Lagoon
  • Cruising Speed: 7kn
  • Max. Speed: 10kn
  • Built Year: 2022

SYLENE Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 110,000EUR to 110,000EUR 22,000EUR to 33,000EUR 132,000EUR to 143,000EUR Discounts outside the main season are common.
7 day charter 55,000EUR to 55,000EUR 11,000EUR to 16,500EUR 66,000EUR to 71,500EUR Standard charter rate, base for all calculations.
3 day charter 27,500EUR to 27,500EUR 5,500EUR to 8,250EUR 33,000EUR to 35,750EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
55,000EUR / 6 * 3 days = 27,500EUR

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: EUR55,000

High season rate: EUR55,000

Amenities

Light Fishing Gear: yes
Stabilizers At Anchor: yes
Wi-Fi: yes

Specifications

Guests: 10
Maxspeed: 10kn
Cabins: 5
Jacuzzi: no
Helipad: no

Features

Cruising Speed: 7kn
Max Speed: 10kn

More Specifications

Diving

Snorkeling Gear: Snorkeling Gear
Underwater Scooters: Underwater scooters

Fishing

Fishing Gear: Light fishing gear
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Toy description
Sea scooters 4 Sea scooters Navbow for powered underwater cruising.
Electric surf board Electric surf board for powered riding on the water.
Banana boat - towable 1 banana boat (3-person) towable.
Towing rings 2 towing rings (towables).
Inflatable watertoys Inflatable watertoys.
Wakeboard 1 wakeboard.
Kneeboard 1 kneeboard.
Water skis 1 adult water-ski set and 1 junior water-ski set.
Paddleboards 4 inflatable paddleboards.
Windsurf rigs 2 windsurf rigs (4 & 5 m2).
Kayaks 2 two-seat inflatable kayaks.
Snorkeling equipment Snorkeling equipment for 10 guests.
Fishing equipment Fishing equipment with 3 rods.
Scuba diving equipment Scuba diving equipment.

Crew

Captain: Gérald Allemand

Captain Gerald Allemand Runs calm, safety-first sailing based on 30+ years in the Mediterranean and Atlantic. His instructor and racing background helps keep passages controlled and watersports well supervised.

  • French nationality; born 17 December 1968
  • Captain GT200 unlimited (Yacht and Sailing Yacht)
  • Chief Engineer 250 kW
  • Languages: English and Italian (Spanish basic)

Chef Laurie Mouret Cooks varied menus built around fresh seasonal produce, using spices and herbs to keep meals bright and easy to pace through the day. Focuses on Asian, Mediterranean, and Italian flavors.

  • French nationality
  • STCW 95
  • 10 years restaurant experience
  • Languages: Fluent English

Deckhand Marina Blady Runs deck equipment and assists with maintenance so operations stay orderly at sea and at anchor. Can lead onboard fitness sessions and supervises nautical activities with safety in mind.

  • French nationality; born 24 April 1993
  • STCW; CMP Deckhand certificate
  • Engineer 250 kW
  • Languages: English and Italian (basic Spanish and German)

Stewardess Julie Moyon Brings 15+ years of hotel and restaurant service to keep the interior organized and running on time. As a mother of three, she is experienced with children onboard.

  • French nationality
  • 15+ years experience in hotels and restaurants (Bretagne and South of France)
  • Languages: French and English (basic Italian and German)

Menu

Daily Breakfast Selection
  • Hot drinks, fresh juices and smoothies
  • Plate of fresh seasonal fruit
  • Pancakes, crêpes and waffles
  • Eggs prepared to taste (fried, omelette, scrambled, poached)
  • Cheese and charcuterie board
  • Avocado toast, eggs Benedict and variations
  • Yogurt, fresh bread, jams and marmalades
  • Homemade caramel and chocolate spreads
  • Daily breakfast cake or sweet bake

Day 1
  • Mixed tomatoes, burrata, honey-roasted peaches, rosemary
  • Spaghetti alle vongole
  • Red fruit tiramisu
Day 2
  • Shrimp tartare and flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime, olive oil
  • Cod with pistachio and peanut crumble, sweet potato purée, green vegetables, carrot sauce
  • Fruit pavlova
Day 3
  • Salmon gravlax, herb and citrus whipped cream
  • Filet mignon, miso carrots, gratin dauphinois
  • Brioche perdue with salted caramel and cream
Day 4
  • Mezze plate: tzatziki, eggplant caviar, feta casserole with honey and oregano, olives
  • Parillada of roasted fish and seafood, sauce vierge, French ratatouille
  • Chocolate mousse
Day 5
  • Tomato gazpacho, garlic toast, grilled coppa, tomato variations and tomato chutney
  • Whole red mullet, pea purée, broccoli, beurre blanc
  • Poached pear with cardamom, cinnamon and chocolate
Day 6
  • Leek vinaigrette with egg and fried leeks
  • Lobster tail, beurre maître d’hôtel, citrus quinoa salad
  • Mango and passion fruit cheesecake
Day 7
  • Stuffed mussels and pan-fried mussels
  • Slow-cooked octopus, new potatoes, puttanesca tomato purée
  • Apricot and peach compote, coconut cream and pistachio whipped cream

Day 1
  • Sea bass carpaccio with grapefruit, soy sauce, pickled red onions, parsley oil, Espelette pepper
  • Roasted tuna, trio of coloured vegetable purées, herb sauce
  • Strawberries with mascarpone and crunchy biscuit
Day 2
  • Antipasto plate: grilled octopus with paprika, chorizo, grilled vegetables, pesto
  • Risotto with peas, chorizo and seafood, langoustine bisque
  • Chocolate lava cake with yogurt ice cream
Day 3
  • Sashimi, rolls and sushi selection
  • Salmon teriyaki, wok vegetables, coconut rice
  • Apple and mango crumble with fruit sorbet
Day 4
  • Perfect egg, parmesan cream, hazelnuts
  • BBQ party: mixed meat and fish skewers, side buffet
  • Crêpes Suzette with orange sauce and Cointreau
Day 5
  • Spring rolls and samosas
  • Spiced chicken supreme with apricot, ginger, carrots and semolina
  • Orange blossom crème brûlée
Day 6
  • Salad of roasted figs, feta and honey, roasted hazelnuts, arugula, balsamic vinegar
  • Italian beef tartare with capers and dried tomatoes, parmesan fries, raw vegetable salad
  • Revisited lemon meringue tart
Day 7
  • Shared tapas and dessert buffet

Highlighted sweets from the weekly menu:

  • Red fruit tiramisu
  • Fruit pavlova
  • Brioche perdue with salted caramel and cream
  • Chocolate mousse
  • Poached pear with cardamom, cinnamon and chocolate
  • Mango and passion fruit cheesecake
  • Apricot and peach compote, coconut cream, pistachio whipped cream
  • Chocolate lava cake with yogurt ice cream
  • Apple and mango crumble with fruit sorbet
  • Crêpes Suzette with orange and Cointreau
  • Orange blossom crème brûlée
  • Revisited lemon meringue tart

Chef’s Style & Influences

Laurie cooks fresh, seasonal produce with Mediterranean, Italian and Asian influences, elevating flavors using herbs and spices.

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    SYLENE

    Price from $55,000/week

    High season $Inquire/week

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    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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