Yacht Description
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.
Broker Review
Onboard visit
Martina Asmus
Owner, Charter Broker, Active CYBA Member, IYBA, ECPY
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Specifications
- Length overall
- 78.2ft / 23.84
- Beam
- 11m
- Draft
- 0.58m
- Builder
- Lagoon
- Year built
- 2023
- Type
- Sailing Catamaran
- Cruising speed
- 7 knots
- Top speed
- 10 knots
- Generator
- No
- Fuel
- Cruising 55 Litres/Hr / Max 90 Litres/Hr / Eco 40 Litres/Hr (Litres/Hr)
- Consumption
- 55 Litres/Hr
- Guests
- 10
- Cabins
- 5
Charter Price
From €60,000 to €74,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price. APA rate as published in the yacht’s rate sheet.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 10
- Total cabins
- 5
- King cabins
- 2
- Queen cabins
- 3
- Double cabins
- 5
- Twin cabins
- 2
- A/C
- Yes
5 staterooms for 10 guests.
| 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 |
- Nationality
- FRENCH
A Captain 500 Unlimited and Chief Engineer 750 kW, Gregory runs the yacht with a strong safety focus. His 17+ years sailing the Mediterranean and multiple transatlantic crossings help keep routing and timing steady when conditions change.
- French nationality; born 10 September 1971
- Captain 500 Unlimited (Yacht and Sailing Yacht)
- Chief Engineer 750 kW; maritime instructor
- Languages: fluent English; basic Italian
Jules supports safe deck operations and helps keep systems reliable with his marine mechanic qualification. He also runs tender and watersports coaching, including kitesurfing and wakeboarding support.
- French nationality
- Qualifications: Captain 200 Sailing Yacht; STCW; Marine Mechanic 250 kW
- Languages: French, English, Spanish
- Certified IKO kitesurf instructor
Madison supports both deck and interior so the yacht stays orderly during busy swim and toy days. Her deckhand training and service background help keep operations calm and on schedule.
- French nationality
- STCW; CMP/Deckhand certificate
- Languages: French, Spanish, English
Joanna builds menus around fresh, seasonal products and adapts for dietary needs, keeping meal timing controlled during charter days. Her style blends Provencal cooking with Southeast Asia flavors.
- French nationality
- Certifications: STCW; HACCP
- Languages: French, English
- Previous yachts include S/Y Taj, M/Y Nirvana, S/Y Ciliam, and M/Y Pumpkin
-
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.
- Internet
- Yes
| 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. |
- Hot drinks – served with fresh juice and smoothie
- Fresh fruit plate
- Pancakes, crepes, waffles
- Eggs – fried, omelette, scrambled, poached
- Cheese & charcuterie board
- Avocado toast
- Eggs Benedict
- Yogurt
- Fresh bread – marmalade, caramel, chocolate spread
- Cake
Day 1
- Mixed tomatoes & burrata – honey roasted peaches, rosemary
- Spaghetti alle vongole
Day 2
- Shrimp tartare – flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime, olive oil
- Cod – pistachio and peanut crumble, sweet potato puree, green vegetables, carrot sauce
Day 3
- Salmon gravlax – whipped cream with herbs and citrus fruits
- Filet mignon – carrots with miso, gratin dauphinois
Day 4
- Mezze plate – tzatziki, eggplant caviar, feta casserole, honey, oregano, olives
- Pariada of roasted fish and seafood – sauce vierge, French ratatouille
Day 5
- Tomato gazpacho – garlic toast, grilled coppa, tomato variation, tomato chutney
- Whole red mullet – pea puree, broccoli, beurre blanc
Day 6
- Leek vinaigrette – egg, fried leeks
- Lobster tail – beurre maître d’hôtel, citrus quinoa salad
Day 7
- Stuffed mussels – with pan-fried mussels
- Slow-cooked octopus – new potatoes, puttanesca tomato puree
Day 1
- Sea bass carpaccio – grapefruit, soya sauce, red onion pickles, parsley oil, Espelette pepper
- Roasted tuna – trio of coloured puree, vegetables, herbs sauce
Day 2
- Antipasto plate – grilled octopus with paprika, chorizo, grilled vegetables, pesto
- Seafood risotto – pea, chorizo, langoustine bisque
Day 3
- Sashimi, rolls and sushis
- Salmon teriyaki style – wok vegetables, coconut rice
Day 4
- Perfect egg – parmesan cream, hazelnuts
- BBQ party – meat and fish skewers, side buffet
Day 5
- Spring rolll and samosa
- Chicken supreme with spices – apricot, ginger, carrot, semolina
Day 6
- Salad with roasted figs – feta, honey, roasted hazelnuts, arugula, balsamic vinegar
- Italian beef tartare – capers, dried tomatoes, parmesan fries, raw vegetables
Day 7
- Shared buffet – tapas and desserts
Day 1
- Red fruit tiramisu
- Strawberry, mascarpone and crunchy biscuit
Day 2
- Fruits pavlova
- Chocolate lava cake – yogurt ice cream
Day 3
- Brioche perdue – salt caramel, cream
- Apple and mango crumble – fruit sorbet
Day 4
- Chocolate mousse
- Crepes Suzette – orange sauce, Cointreau
Day 5
- Poached pear – cardamom, cinnamon, chocolate
- Orange blossom crème brûlée
Day 6
- Cheesecake – mango and passion fruit
- Lemon and meringue tart revisited
Day 7
- Apricot and peach compote – coconut cream, pistachio whipped cream
No snack items are listed in the provided sample menu.
Chef’s Style & Influences
Mediterranean and Italian seafood with Asian touches, bright citrus, herbs, and warm spices.
Onboard Entertainment
Drone, Gym elastic bands, Irridium GO, Music & Movies library NAS 2TO, Speakers on fly bridge, Sonos Move Bluetooth, Waterproof Go Pro, Yoga mattresses, Yoga straps
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