Lagoon Sixty5 2025
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.7 Ft / 9.99 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Lagoon |
| Built - Refit: | 2025 |
| Cruising Speed | 6.5 knots (nautical miles per hour) |
3 Double guest cabins each with en-suite. Galley down with crew in the adjacent bunk cabin.
| Dinghy | Highfield 560 |
| Dinghy HP | 70 |
| Paddle Boards | 2 |
| Adult Water-skis | 1 |
| Wakeboards | 1 |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Day 1
Breakfast
Served daily: Tropical fruit platter, cheese platter, homemade granola, toast, bagels, jam, yogurt
Avocado toast topped with poached egg
Freshly squeezed orange juice
Lunch
Sticky ribs with potato salad and Coleslaw
Dinner
Starter
Tomato basil soup with a drizzle of olive oil
Main
Herb-crusted salmon with asparagus and wild rice
Lemon tart with fresh berries
Day 2
Breakfast
Greek yogurt parfait with homemade granola, honey and mixed berries
Eggs Florentine, bacon, English muffins, toast, jam yogurt
Lunch
Moroccan meatballs with Mediterranean chickpea salad
Dinner
Starter
Caprese salad with heirloom tomatoes and fresh mozzarella
Beef tenderloin with garlic mashed potatoes and sautéed green beans
Chocolate mousse with a hint of espresso
Day 3
Breakfast
Smoothie bowl with banana, spinach, almond milk, topped with chia seeds and sliced almonds
Freshly baked muffins
Huevos Rancheros, spicy tomato sauce, refried beans and chorizo
Lunch
Lamb and lentil curry
Homemade naan bread
Dinner
Starter
Grilled shrimp skeweras
Spinach and Goat Cheese salad with walnuts and a balsamic dressing
Main
Carbonara with fresh homemade pasta
Pannacotta with passionfruit sauce
Day 4
Breakfast
Pancakes with maple syrup and fresh strawberries
Baked omelette, fresh salsa, bacon toast
Lunch
Chicken shawarma salad bowls: grilled chicken thighs with a fragrant shawarma spice blend, hummus and vegetables tossed in a tahini dressing
Dinner
Starter
Brie and caramelised onion tarts
Grilled Mahi Mahi with lemon butter sauce and a pineapple couscous salad
Dessert
Tiramisu
Day 5
Breakfast
Oatmeal topped with sliced bananas, walnuts and a sprinkle of cinnamon
Bacon, salsa and English muffins
Lunch
Chilli con carne tacos
Dinner
Starter
Butternut squash soup with a hint of nutmeg
Main
Pork tenderloin with creamy dijon mustard sauce, roasted vegetables and Calypso salad
Dessert
Pavlova with fresh fruits
Day 6
Smoked salmon bagel with cream cheese, capers and red onion
Catch of the day poké bowl:
Freshly caught fish, sushi rice, crunchy vegetables topped with a spicy mayo sauce
Dinner
Shrimp Leviche with corn tortilla chips
Grilled lamb chops with rosemary, served with couscous and roasted vegetables
Lemon cheesecake
Day 7
Breakfast
Chia seed pudding topped with mango and coconut flakes
Breakfast burritos
Lunch
Seared Tuna Nicosia salad served with homemade beer bread
Dinner
Starter
Rocket salad with pear, walnut and blue cheese
Grilled lobster with lemon garlic butter served atop sautéed spinach
Dessert
Crème Brûlée