Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2012 / Lagoon
Accommodations
3 double cabins with ensuite bathrooms
1 double cabin for crew
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| $22,000 | $26,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
Julien and Magali will graciously welcome you on board Zylkene 1 for your yachting holiday. They are a dynamic couple with both personal and professional experience in the yachting, gastronomic and water sports arena.
Julien started his professional yachting career as a captain and then obtained his Skipper's license in 2015. In the years since, he has been doing yacht deliveries and charters. His first Atlantic crossing was in 2018. For the past 5 years, Julien has been a Captain on sailing catamarans ranging from 40 to 60 feet. He performs all the technical maintenance onboard as well as being a charming host and yachting tour director. His sailing and water sports knowledge is extensive in the Caribbean & Atlantic Ocean. He has been sailing in the Bahamas, along the East coast of the USA to the Lesser Antilles and from the Virgin Islands to Grenada. A wealth of sailing experience and knowledge will guarantee guests an exciting and memorable yachting holiday.
Magali offers culinary, oenophile and hospitality talents that will surpass your expectations. She has a curiosity for discovering and understanding local cultures as well as her guest's culture. With this curiosity, she creates a unique and enjoyable on-board experience based on her passion. In addition to her yacht training, she is a certified Sommelier. It would be her pleasure to offer a wine tasting on board for the guests, if desired. As she says, 'The best training is the school of life and to keep one's mind open'. As a well traveled and educated woman; she is truly a global citizen ensuring guests happiness on board. Don't forget to pack your yoga mat; Magali is also a yoga instructor.
As far as water sports are concerned, Julien has recently received his Dive Master certification. Zylkene 1 will continue to organize rendezvous diving and equipment rental. Julien will ensure quality dives and snorkeling adventures with the guests. Magali is also a diving enthusiast and happy to join in the experience as requested by the guests.
In addition to diving, Julien is also a proficient and experienced Kite Surfing enthusiast. He knows all the best spots to Kite Surf as well as the methodology to encourage guests to Kite Surfing success.
Thanks to their past experiences, passions and love of yachting; Julien and Magali have developed excellent interpersonal skills and can adapt to all types of charter guests.
They look forward to welcoming you on board for an exceptional yachting holiday!
Menu
Week charter menu on Zylkene1
chef Magali Jubin
We can obviously adapt our dishes according to a preference list and customer’s budget.
We also propose a selection of white, red & rosé wine selected by your chef who is a sommelier. During the day we kindly serve cocktails and nice snaks.
Breakfasts :
Every morning, we kindly propose different types of eggs:
- scramble, fried, poached, omelette, boiled
We propose as well pancakes, french toasts and crepes
Customers can also have fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, different flavor of jam, butter and bred, tea, coffee and fruit juices
ð?¤ Saturday
Diner :
Starter : Tomato salad, burrata, basil & breadsticks
Main course : Chicken curry with ginger, coriander, lime served with coconut rice
Dessert : Banana Split
ð?¤ Sunday :
Lunch :
Avocado toast with poached egg served with baked potato & sour cream and salad
Fruits
Diner :
Starter : mango & avocado tartare serve with shrimp
Main course : Asian style marinated beef meet served with mac & cheese
Dessert : cheese cake
ð?¤ Monday:
Lunch :
Home made burgers with fries & sweet fries served with white and red cabbage salad with cashew nuts dressing
Fruits
Diner :
Starter : Chicken nuggets with cheddar sauce
Main course : shrimp fried rice served in a half pineapple
Dessert : White Lady: vanilla ice cream, almonds, chocolate sauce & biscuit
ð?¤ Tuesday :
Lunch :
Fresh tuna tartar served with ginger scented rice, carrots dice and grated radish
Fruits
Diner :
Starter : gazpacho & tomato bruschetta
Main course : beef lasagna served with salad
Dessert : fruits verrine and whipped cream
ð?¤ Wednesday :
Lunch :
Jerk chicken & porc, Bahamian style barbecue, served with potato salad and grilled vegetables & corn
Fruits
Diner :
Starter : shrimp tempura
Main course : mint risotto served white fresh fish fillet
Dessert : thin apple pie with salted butter caramel ice cream
ð?¤ Thursday :
Lunch :
Poké bowl salmon or tuna with rice & fresh spring rolls
Fruits
Diner :
Starter : beef and chicken mexican tacos
Main course : grilled octopus with garlic and parsley served with mash potatoes
Dessert : coconut flan
ð?¤ Friday :
Lunch :
Tabbouleh served with marinated beef skewers
Colonel (lemon ice cream in vodka)
Fruits
Diner :
Starter : roasted goat cheese in a provencal sauce with rosemary
Main course : linguine, garlic, coriander served with roasted cherry tomato and fresh local fish
Dessert : chocolate cake with whipped cream
Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2012 / Lagoon
Catamaran specifications
Beam
31 FeetDraft
7 FeetType
CatamaranRefit
2020Speed
Cruising Speed 9, Max Speed 11Cabin beds
1 King(s), 2 Queen(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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