SYLENE Yacht Description
Introduced by DMA Yachting, the astonishing charter yacht SYLENE is a 78 ft sailboat. The most attractive features of SYLENE are her well-chosen interiors and inviting socializing areas. SYLENE spends the summer season in France. She was completed by the well-known ship builder Lagoon in 2022. The ingenious yacht layout features 5 large cabins and comfortably accommodates up to 10 guests.
SYLENE is classified primarily as a sailboat.
The sailboat features ENGINES: 2 x John DEERE N5 - 230 HP Bow thruster GENERATORS: ONAN 27 KW + ONAN 19 KW engines .
Accommodation
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
What is the cabin arrangement of SYLENE?
- 5 VIP cabins
- 5 Double cabins
- 2 Twin cabins
SYLENE
-
Weekly price: €60,000 - €74,000
Low Season | High Season
- Length: 78'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 4
- Builder: Lagoon
- Consumption: 20 for 7 kno Litres/Hr
- Cruising Speed: 10
- Max. Speed: 7
- Built Year: 2022
Related Videos
SYLENE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2023 | $74,000 | $74,000 | $74,000 | $74,000 | $740,000 | $74,000 | $74,000 | $74,000 | $74,000 | $0 | $0 |
| Winter 2023 to 2024 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $74,000 | $74,000 | $0 | $0 |
| Summer 2024 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $69,000 | $74,000 | $74,000 | $0 | $0 |
| Summer 2025 | $69,000 | $0 | $0 | $69,000 | $0 | $0 | $69,000 | $0 | $74,000 | $0 | $0 |
SYLENE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 120,000€ to 148,000€ | 24,000€ to 44,400€ | 24,000€ to 29,600€ | 168,000€ to 222,000€ | Discounts outside the main season are common. | |
| 7 day charter | 60,000€ to 74,000€ | 12,000€ to 22,200€ | 12,000€ to 14,800€ | 84,000€ to 111,000€ | Standard charter rate, base for all calculations. | |
| 3 day charter | 30,000€ to 37,000€ | 6,000€ to 11,100€ | 6,000€ to 7,400€ | 42,000€ to 55,500€ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000€ / 6 * 3 days = 30,000€ |
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: €60,000
High season rate: €74,000
SUMMER 2024 & 2025:
July - August: 74 000 €
June - September: 65 000 €
May - October: 60 000 €
April - TBA
MYBA terms: + 30% APA + VAT
One week minimum required - on request : 5 days might be accepted depending of the calendar.SUMMER 2024 & 2025:
July - August: 74 000 €
June - September: 65 000 €
May - October: 60 000 €
April - TBA
MYBA terms: + 30% APA + VAT
One week minimum required - on request : 5 days might be accepted depending of the calendar.
Price Terms
Plus ExpensesSYLENE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Irridium GO
Standard C
Fishing
Green Initiatives
Water Sports
Other Entertainment
TV in the saloon - UHF
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
Crew Information
CAPTAIN
Deckhand
Stewardess
Captain: Gérald ALLEMAND
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: Laurie MOURET
French,
STCW 95
Language: Fluent English,
My name is Laurie, and I began my studies at the lycée hôtelier, where I obtained my baccalauréat in 2013.
I've been working in restaurants for 10 years, in the dining room, at the bar and in the kitchen.
I've been perfecting my cooking skills at home since 2020 with my company.
I discovered the world of yachting in 2023 and since then I've never wanted to leave the world of the sea and sailing boats.
My cuisine is very varied. I cook with fresh seasonal produce, and like to enhance it with spices and herbs. I like Asian, Mediterranean and Italian cuisine.
I'm very versatile, I like challenges and teamwork. I've always been passionate about gastronomy, which is reflected in my dishes. I like to learn and I don't stick to what I've learned.
DECKHAND: Marina BLADY
French
Born 24 April 1993
STCW
CMP Deckhand certificate
Engineer 250 kw
Languages fluent English and Italian, basic Spanish and German
After more than ten years of experience as fitness coach as well as in various position in event management in France, Saint Pierre et Miquelon and Switzerland, Marina decided to turn her life toward other passions: Ocean and travels.
Marina runs all deck equipment, having a good knowledge in maintenance she is assisting our Captain in every fields. Very active on deck, her primary concern at sea or at anchor is the guest's comfort and satisfaction.
With her naturally dynamic personality, she is always ready for you to have good time and fun.
Thanks to her versatile skills, she would be also delighted to organize fitness sessions depending on guest desires (yoga, Pilate, aerolatino) and supervising nautical activities in perfect safety.
STEWARDESS: Louana BECK
French
Born 16 May 2000
CFBS
Medical 1
Certificate CAP/BP Cosmetology & Esthetics
Language: fluent English
After 7 years of experience in a beauty institute in the French Riviera, Louana decided to combine her three main passions: wellness, travel, and service.
She is very happy to put her skills and versatility to work in the yachting industry and to follow the path of her mother the Chef Alexia aboard SYLENE!
Very organized and with an eye for detail, she is taking care of all the tasks inside the yacht while respecting guest’s expectations and activities. Serving guests is what makes her shine.
By the way, she's child loving.
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
Gallery
