SYLENE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 4 |
| Length | 78 Ft / 23.8 m |
| Beam | 11.0 Ft / 3.36 m |
| Draft | 6.3 Ft / 1.93 m |
| Builder | Lagoon |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 10 knots (nautical miles per hour) |
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
| Dinghy | Semi-rigid tender Highfield 5 meters |
| Dinghy HP | 100 |
| Paddle Boards | 4 |
| Double Kayaks | 2 |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Wakeboards | 1 |
| Snorkeling gear | 10 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
S/Y SYLENE
SAMPLE MENU by Lou SACCHETTI
STARTERS
Crisp fennel salad
Green apple, cucumber, rocket Light Asian-style vinaigrette
Fresh and confit tomato tartare Creamy burrata, extra virgin olive oil
Red cabbage and beetroot salad Pickled red onion, pomegranate Beetroot
Deconstructed salmon and avocado tartare
Poke-style, sesame and citrus dressing
Stuffed bell pepper, cucumber, herbs, garlic, tomato, goat cheese
Chilled zucchini gazpacho sheep's milk cheese, toasted croutons
Green asparagus panna cotta, Parmesan, crispy Grison beef
Carrot bavarois with cumin Sheep's milk cream, fresh coriander
Tahitia-style marinated raw fish Lime, coconut milk, fresh herbs
Scallop carpaccio Spiced avocado cream Lemon and vanilla gel
MAIN COURSES
Seared tuna with a crisp cereal coating, served with crunchy seasonal vegetables
Braised Milanese-style meat with delicate aromatic notes
Dorade ceviche with yuzu, coconut milk
Grandma's creamy chicken in a skilly cream sauce with green beans
Slow-braised pork with velvety sweet potato puree and a reduced juice
Roasted sea bass fillet seared fillet accompanied by vegetable rosette
Fresh pasta carbonara
Beef ribeye pre-cooked at 50°C and finished on the plancha served with oven-roasted potatoes
Pork tenderloin topped with chorizo Juice and cauliflower puree
Sesam crusted tuna
Aspargus risotto with Creamy risotto enhanced topped and slow-reducted oxtail juice
Roasted dorade with sage butter with Provencal ratatouille
Traditional fresh Bolognese pasta
Tender octopus served with seasonal vegetables and roasted pepper emulsion
Herb-crusted salmon with lemon and capers with pilaf rice cooked in coconut wates
DESSERTS
Classic Tiramisu
Creme brulee
Rasberry panna cotta
Silky panna cotta with a delicate rasberry couIis
Refreshing sorbet with zesty lemon finish
Fresh seasonal red berries macerated
Deconstructed lemon tiramisu
Roasted apricots with Corsican goat cheese
Chocolate zucchini cake (Low calorie)
Chocolate mousse with whipped cream Light
Tarte Tropezienne
Soft brioche filled with rich, creamy custard.
Crisp tart with fresh rasberries and a hint of basil
BREAKFAST
Eggs: Scrambled, fried, poached, or hard-boiled
Muffin with poached egg, bacon and cheddar
French toast, Assorted pastries.
Choice of coulis, Seasonal fruit salad
Squeezed juices, hot beverages and ginger-lemon shot
Yogurt bowl with fresh fruits, oats, chocolate, and honey
Toast with smoked salmon and avocado
| 2 Guests | 60,000 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,000 |
| 5 Guests | 60,000 |
| 6 Guests | 60,000 |
| 7 Guests | 60,000 |
| 8 Guests | 60,000 |
| 9 Guests | 60,000 |
| 10 Guests | 60,000 |
| 2 Guests | 74,000 |
|---|---|
| 3 Guests | 74,000 |
| 4 Guests | 74,000 |
| 5 Guests | 74,000 |
| 6 Guests | 74,000 |
| 7 Guests | 74,000 |
| 8 Guests | 74,000 |
| 9 Guests | 74,000 |
| 10 Guests | 74,000 |