SYLENE Yacht Charter Monohull
Guests
10Cabins
5Crew
4Size / Year Built / Builder
78.0 Ft / 2022 / Lagoon
Accommodations
SYLENE offers 5 cabins for the Guests all en-suite
- 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing - bed size 1,80 m x 2,05 m
- 1 spacious double VIP cabin with private bathroom - located at aft starboard of the vessel - bed size 1,70 m x 2,05 m
- 1 double cabin with private bathroom - located at midship port of the vessel - bed size 1,70 m x 2,05 m
- 1 double cabin with private bathroom convertible into twin - located at aft port of the vessel - bed size 1,80 m x 2,05 m
- 1 double cabin with a smaller private bathroom convertible into twin - located at front port of the vessel - bed size 1,70 m x 2,05 m
Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Vast fly bridge with comfortable sofa & 2 meridians equipped with grill & plancha for lunches & dinners Al fresco
Amenities
Onboard Entertainment
TV in the Master cabin - Bluetooth & HDMI cable
Musics & Movies library NAS 2TO
4 Speakers on fly bridge
5 Sonos Move Bluetooth - USB cable
Yoga mattresses
Yoga straps
Gym elastic bands
Water Entertainment
Aft hydraulic passerelle
Aft inflatable pontoon sea raft
1 Water-ski adult (bi & mon)
1 Water-ski junior (bi & mono)
1 Wakeboard
1 knee board
4 Sea scooters Navbow
1 Electric surf
4 Inflatable SUPs + 2 windsurf rigs of 4 & 5 m2
2 Two seats inflatable Kayaks
2 Towing rings; 1 Job for 2 & 1 Banana for 3
1 Waterproof Go Pro
1 Drone
Noddles
Snorkeling equipment for 10 Guests
4 masks easy breath; 2 for adults & 2 for children
RDV diving only, arranged on request
Fishing equipment with 3 rods, fishing lures and belts
Various parlour games
Scuba Diving
Technical Details
Irridium GO
Standard C
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| €74,000 | €74,000 | €740,000 | €74,000 | €74,000 |
| €74,000 | €74,000 | €74,000 | €74,000 | €74,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
CAPTAIN: Gérald ALLEMAND
French, Born 17 December 1968
Captain GT200 unlimited Yacht & Sailing Yacht
Sailing Instructor and coach level 2
Chief Engineer 250 KW
Languages: Fluent English and Italian
Gérald has been sailing for more than 30 years in the Mediterranean and the Atlantic; cruising the most beautiful spots with his previous owners, delivering yachts while also racing.
His experience as a sailing competitor and race sailboat captain ensures his guests' serene cruises in complete safety.
Having a reliable background as a sailing Instructor and a sailing school manager, Gérald knows how to transmit aboard in a friendly atmosphere his passion for sailing & love it!
He is also a perfect coach for all watersports.
He was Captain of the Victoria 67 WONDERFUL for six years before taking command of SYLENE.
Greatly appreciated by his former owners for his calm & kindness, as well as his professionalism, rigor, and high capability for organizing everything for them during their extensive use. Gérald also excels in technical fields which makes him a real asset for a brand-new vessel.
Always attentive to the comfort and well-being on board, he is also very gifted in preparing delicious cocktails for his guests!
CHEF: Alexia BRIZI
French, Born 15 February 1976
STCW 95 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Language: Fluent English
Alexia is passionate about cooking and making people happy.
She is particularly committed to healthy gluten-free and lactose-free nutrition.
Blending herself her own spices, she loves to work with fresh and high-quality products. She knows how to adapt to all requests and work with all the culinary cultures of the places she visited.
She also loves the company of children and cooking delicious pastries and smoothies with them!
Her previous career ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards, which is one of her other skills.
Her table decorations are always pure and natural, often using pickings she can get when SYLENE anchors.
Alexia is very appreciated for her cheerful character; she's exceptionally involved in everything she is doing and is also very generous. Active and very organized, she assists Gérald with efficiency.
They both form a harmonious team in life and at work, offering their guests a mix of 30 years of sailing, delicious & healthy cuisine with a dedicated service.
STEWARDESS-DECKHAND: Mathilde BESNARD
French, Born 4 December 1991
STCW 95 – CMP/ Deckhand certificate
Professional dancer & dance instructor
Coach Pilates
Languages: Fluent English, Spanish basic
Mathilde has 2 passions: Dancing & Sailing!
The very first part of her professional career was dedicated to the first one.
After graduating with an academic license in Arts, she became a classical & contemporary dance teacher and a Pilates teacher while continuing to perform dance on stage with a private company.
The COVID era has put an end to her professional artistic career & she then decided to turn her life toward her second passion.
Mathilde has already sailed on board several sailing yachts, working as a stewardess and deckhand.
Her adventures lead her to French Polynesia and even to the Guinea gulf before she hit the board of SYLENE!
Very gentle & discreet, her company brings a fresh and zen atmosphere aboard.
She will be delighted to organize Pilates or yoga sessions for the guests should they want to practice!
STEWARDESS-DECKHAND: Natacha PERICOU-CAYERE
French, Born 15 July 1989
STCW 95 – CMP/ Deckhand certificate
Food Safety Level 2
Languages: Fluent English, Spanish basic
I am from the Southwest of France, from the Bask country where I have spent all my life leaving by the Atlantic Ocean.
In hospitality service since my young age and in the yachting in the last 4 years, I found in this industry a perfect field to combine life at sea, my passion for travel and my skills. I also used to be a cook and I have a deckhand certificate.
During my free time, I enjoy spending time with my family and friends, reading, hiking and going off the beaten path.
People say that I am a sun beam who likes to spread positive energy around me!
Menu
S/Y SYLENE
Sample menu by Alexia BRIZI
BREAKFAST
Each day:
French Breakfast – Bread, Butter, Marmelades, Pastries
Continental Breakfast – Omelette, Scrambled eggs, Bacon
Also, Monday:
Farandole of cut fruits
Apple pear ginger celery stalk smoothie with vegetable milk or cottage cheese
Tuesday:
Assortments of ready-to-eat fruit, apricot, passion fruit, pineapple, mango, strawberry, raspberry and blueberries
Plate of slices of toast egg cold cuts red beans with tomato and pan-fried mushrooms
Wednesday:
Citrus salad oranges, mandarins, (clementines) grapefruit flavored
with fresh mint from Alexia's vegetable garden
Toast of wholemeal bread with seeds spread with whipped fresh cheese,
slices of avocado, sprinkled with pepper 5 berries and a sprig of thyme
Thursday:
Pineapple, watermelon and melon carpaccio
Pancake with banana and chocolate chips
Friday:
Gluten-free « brioche perdue » and jam
Chia, cocoa and fruit seed pudding
Saturday:
Provençal tomato sausages baked fried eggs gluten-free toasted corn bread
Crumpets
Sunday:
Fruit salad apple, pear, in its fresh orange juice with some notes of limes
Toast bowl (bread, egg, cream, slices of smoked pork belly)
APPETIZERS
Parmesan lollipops (with blue poppy seeds, herbs of Provence (Label R),
and Carolina Reaper ground pepper)
Bresaola Di Fassona Piemontese roll (Bresaola, arugula, Red Cow Parmesan)
seasoned with pesto (Basil, Olive Oil, Parmesan, Pine nuts)
Salted butter sofa and truffle chips
Artichoke cream with truffle
Asparagus mousse with truffle
Sweetness of guacamole on its endive leaf
Shrimp skewers marinated in combava flambéed with anise
Chickpeas verrine with cumin, garlic, and parsley
Homemade gluten-free sesame puff pastry
Piadine prosciutto, arugula, and mozzarella
STARTERS
Truffle-glazed split pea soup
Scallops snacked in their ocean emulsion
Fatima's fingers erected on a bed of arugula
Quail eggs on a bed of lemon zucchini salad and its roasted buckwheat seed nuggets
Warm lobster and green asparagus salad
Hot oysters with herb butter
Raviole coeur and her langoustine swimming in her fumet
Crostinis tomato avocado and Mediterranean anchovies
Cevice tuna, mango and coriander
Radish tartlet
Eggplant mozzarella tomato and thyme
MAIN COURSES
Yellow pollack stewed and saffron rice
Saltimbocca and its fresh homemade pasta
Chicken supreme with Bordeaux porcini mushrooms on its bed of quinoa
with green beans roasted and hazelnuts
Seafood tagliatelle (mussels, cockles, squid breast, supions, prawns, langoustines and shrimps)
Lotte curry with its steamed jasmine rice
Pork pluma with leek fondue sprinkled, chia seed
and its mashed potato Lamb of 6 hours and cinnamon semolina
St Pierre (or other) and its barbecued vegetables
BBQ prime rib and Swedish potatoes
Candied pork ribs with spices and its barbecued vegetables
DESSERTS
Lemon pie revisited in verrine, broken meringues and zezettes from Sète
Pineapple carpaccio sprinkled with cane sugar flavored with mint from Alexia's garden
Panacotta with Fabbri amarena
Banana flambéed with old rum
Sweet curry
Spicy chocolate fondant with Espelette pepper and its long pepper custard
Apple pie with cinnamon flan
Black Forest
Freshness of melon and raspberry with calisson cream of Aix
Roasted apricots with rosemary
Guests
10Cabins
5Crew
4Size / Year Built / Builder
78.0 Ft / 2022 / Lagoon
Monohull specifications
Beam
11.0 FeetDraft
6.3 FeetType
MonohullSpeed
Cruising Speed 10, Max Speed 7Cabin beds
5 Queen(s), 5 Double(s), 2 Twin(s)Layout
Select currency
- USD
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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