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SYLENE Yacht Description

Presented by DMA Yachting, the astonishing charter yacht SYLENE is a 78 ft sailing catamaran featuring a jetski and a hot tub. The highlights of SYLENE are her impeccable styling and alfresco dining areas. SYLENE spends the summer and winter season in British Virgin Islands. She was constructed by the renowned boatbuilder Lagoon in 2022. The ingenious yacht layout features 5 cozy cabins and comfortably accommodates a maximum of 10 guests.

SYLENE is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where the guests spend most of their time. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.

The sailboat features 2x Volvo Penta engines engines .

What is the cabin arrangement of SYLENE?

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:

Crew

Captain: Gérald Allemand

Captain Gérald Allemand Gérald runs SYLENE like a precision coastal machine, blending 30 years of hard-earned Med and Atlantic miles into calm, confident passages where guests feel the boat is reading the sea for them. His racer’s edge and instructor’s patience turn every sail trim, every toy session, into easy, controlled fun instead of guesswork.
  • Over 30 years’ sailing experience in the Mediterranean and Atlantic, including racing and deliveries.
  • Holds Captain GT200 Unlimited Yacht & Sailing Yacht license and Chief Engineer 250 kW qualification.
  • Former captain of Victoria 67 “WONDERFUL” for six years before taking command of SYLENE.
  • Fluent in English and Italian; experienced sailing instructor, coach Level 2, and watersports coach.

Chef Laurie Mouret Laurie turns SYLENE’s galley into a tight, focused flavor lab, dropping plates that hit fast and clean—Mediterranean, Asian, Italian—built from fresh seasonal produce dialed exactly to what your table wants that day.
  • French chef with baccalauréat from lycée hôtelier, obtained in 2013.
  • 10+ years’ restaurant experience across dining room, bar, and kitchen.
  • Founded and ran her own cooking business from 2020, refining private-chef style cuisine.
  • Fluent in English; professional yachting experience since 2023.

Deckhand Marina Blady Marina runs the outside of SYLENE like a disciplined playground, locking down lines, toys, and tenders so guests slide straight from breakfast to water action to sunset workouts without friction or drama.
  • Former fitness coach and event professional with over 10 years’ experience in France, Saint Pierre et Miquelon, and Switzerland.
  • Holds STCW, CMP Deckhand certificate, and Engineer 250 kW qualification.
  • Manages all deck equipment and assists the captain with maintenance and operations.
  • Languages: fluent English and Italian; basic Spanish and German.

Stewardess Julie Moyon Julie runs the guest spaces with quiet precision—cabins reset, tables sharp, kids and pets handled smoothly—so your days onboard feel stripped of hassle and loaded with small, precise comforts.
  • 15+ years’ experience as maid and head waiter in hotels and restaurants in Brittany and the South of France.
  • Transitioned her hospitality expertise to yachting, now focusing on guest service and interior care.
  • Comfortable caring for children and pets; mother of three independent children.
  • 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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