Sylene, a 78 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 78FT

Sylene

Private Crewed Yacht

Discover
Deck plan and layout for Sylene Deck Plan · Sylene

From

€60,000

Per Week

18 reviews18 reviews

The Yacht

'Sylene' is a Sailing Catamaran, accommodating up to 10 guests, available for crewed charter.

Sylene Description and Charter Summary Information

The Lagoon Seventy 7 was created to give another dimension of sailing catamaran and to cater the wish of having a home at sea where luxury is seamless to everyday life aboard.

SYLENE is one of them.

She is belonging to this new era of sailing yacht with spacious living areas and decks provide you with an experience unparalleled to any other while you enjoy the splendor of the sea.

Enjoy the beautiful days and stunning evenings at sea on the flybridge and decks, or inside where open floors provide you with uninterrupted views from the cockpit.

The cultivation of relaxation & well-being becomes a reality aboard

Sylene, 2022 Lagoon Sailing Catamaran — crewed yacht charter
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Specifications

At a Glance

Length
78 ft
Beam
11 ft
Guests
10
Cabins
5
Heads
5
Queen Beds
5
Double Cabins
5
Twin Cabins
2
Year Built
2022

Yacht Information

Additional yacht details including amenities and standard equipment for Sylene

Explore Sylene

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
    Winter 2025 to 2026 €0.0 €0.0 €0.0 €0.0 €0.0 €0.0 €0.0 €0.0 €0.0
    Summer 2026 €7.0 €7.0 €7.0 €7.0 €7.0 €7.0 €7.0 €7.0 €7.0

    S/Y SYLENE
    Sample menu by Joanna BELLON

    BREAKFAST
    Variety of tea, coffee, chocolate
    Freshly squeezed juices & smoothies
    Greek yogurt with wild honey & homemade granola
    Vibrant seasonal fruit platters
    Artisanal French cheeses & fine charcuterie
    Smashed avocado bacon toast on sourdough
    Eggs Benedict & poached eggs made to order
    Homemade crêpes & pancakes with fresh berries

    DAY 1

    LUNCH
    Burrata & Tomatoes (Fresh raspberries, wild arugula, homemade basil pesto)
    Salmon Poke Bowl (Mango, avocado, radishes, seasoned sushi rice)
    Coconut & Mango Panna Cotta (Fresh mango coulis, toasted coconut flakes)

    DINNER
    Fennel Salad (Sweet orange segments, black olives, citrus drizzle)
    Pan-Seared Local Fish (Crushed herb potatoes, baby summer vegetables)
    Classic Vanilla Crème Brûlée (Caramelized sugar crust, fresh berries)

    DAY 2

    LUNCH
    Shrimp Spring Rolls (Light ginger and sweet chili dipping sauce)
    Chicken Caesar Salad (Crispy bacon chips, soft-boiled egg, Parmesan)
    Pastéis de Nata (Served warm with a dusting of fine cinnamon)

    DINNER
    Leeks Vinaigrette (Lemon thyme, toasted walnuts, organic egg yolk)
    Braised Lamb Shank (Velvety carrot purée, butter-glazed greens)
    Oven-Roasted Peaches (Vanilla bean ice cream, crunchy praline topping)

    DAY 3

    LUNCH
    Tuna Tataki (Sesame crust, Asian cabbage slaw, fresh coriander)
    Chicken Brochettes (Wok-sautéed crispy vegetables, jasmine rice)
    Limoncello Tiramisu (Light, citrus-infused Mediterranean twist)

    DINNER
    Tomato Gazpacho (Chilled summer fruits, microgreens, virgin olive oil)
    Langoustine Linguine (White wine, garlic, cherry tomato reduction)
    Lebanese Cream (Orange blossom syrup, crushed pistachios

    DAY 4

    LUNCH
    Greek Salad (Premium block feta, heirloom tomatoes, wild oregano)
    Vietnamese Bo Bun (Rice vermicelli, lemongrass beef, fresh garden herbs)
    Chocolate Fondant (Served warm with vanilla bean ice cream)

    DINNER
    Green Asparagus (Grilled with shaved Parmesan, ricotta-pistachio sauce)
    Grilled Prime Rib (Rich Gratin Dauphinois, garlic-sautéed green beans)
    Almond Fruit Tartlet (Vanilla pastry cream, seasonal fresh fruits)

    DAY 5

    LUNCH
    Homemade Maki Board (Tuna-mango- avocado & salmon-cream cheese roll)
    White Fish Ceviche (Citrus-cured fish, red onion pickles, fresh chili)
    Coffee Tiramisu (Mascarpone cream, espresso-soaked savoiardi)

    DINNER
    Sea Scallops (Seared scallops, green pea emulsion, bacon shards)
    Daube Niçoise (Slow-cooked beef stew, pillowy handmade gnocchi)
    Trianon Chocolate Cake (Rich, layered chocolate mousse cake, fresh chantilly)

    DAY 6

    LUNCH
    Pesto Orzo Salad (Toasted hazelnuts, zucchini, wild arugula)
    Pan-Seared Salmon Pavé (Lemon-herb jasmine rice, tender green vegetables)
    Strawberry Puff Pastry (Flaky puff pastry, light vanilla chantilly, strawberries)

    DINNER
    Wild Shrimp Salad (Citrus segments, avocado, red onion, caviar lime)
    Southern French Lasagne (Rich meat ragù, velvety béchamel, crisp greens)
    New York Cheesecake (Baked creamy cheesecake, backyard red berry coulis)

    DAY 7

    LUNCH
    Mediterranean Tapas (Chicken tenders, vegetable tempura, artisanal mezzé)
    French Beef Tartare (Hand-cut beef, rich sabayon, wild roquette, fries)
    Fruit Mousse (Light, airy seasonal fruit, fresh mint syrup)

    DINNER
    Bass Ceviche (Chilled sea bass, citrus caviar, red onion pickles)
    Grilled Local Lobster (Garlic-parsley butter, wild rice blend, summer greens)
    Traditional Tarte Tatin (Caramelized apple tart, vanilla bean ice cream)

  • TENDER: Semi-rigid tender Highfield 5 meters, 100 HP engine
  • 4 standup paddleboards
  • Sea scooter
  • Fishing Gear

Captain Gregory GOMEZ

Captain

Gregory GOMEZ

CHEF Joanna BELLON

CHEF

Joanna BELLON

DECKHAND-STEW Madison

DECKHAND-STEW

Madison

FIRST MATE Shine

FIRST MATE

Shine

CAPTAIN: Grégory GOMEZ

French, Born 10 September 1971
Captain 500 unlimited Yacht & Sailing Yacht
Chief Engineer 750 KW
Languages: Fluent English and basic Italian

Gregory Gomez has solid experience on motor yachts and sailing vessels.
A maritime instructor and Chief Engineer 750 kW, Gregory combines technical expertise with teaching skills.
With over 17 years of sailing in the Mediterranean, across the seas worldwide, and several transatlantic crossings, he blends expert seamanship with a strong sense of safety.

His main strengths are kindness, a cheerful personality, and a strong team spirit. He ensures onboard harmony and passenger comfort.

He practices freediving and spearfishing, activities that deepen his connection with the sea. He had the opportunity to take part in an underwater expedition alongside former members of Commander Cousteau’s team, a defining experience that fueled his passion for marine exploration and knowledge.

He will ensure that the onboard experience becomes an unforgettable memory, guiding guests to the best available spots, while considering their preferences, the weather, and the dynamics of the vessel.

CHEF: Joanna BELLON

French,
STCW, HACCP
Languages: French, English

Joanna approaches the galley with a genuine desire to make people happy. She believes that food should be comforting and uplifting, combining her natural generosity with a focused, calm presence on board. Having spent several seasons working on charter and private yachts, she knows exactly how to manage a galley smoothly while keeping the guest experience truly personal.

Before dedicating herself to life at sea, Joanna studied communication and the arts. She earned her initial degree in Arts and Entertainment and went on to complete a Bachelor’s Degree in Photography. That artistic training fundamentally shapes her cooking today; she treats every plate like a canvas, bringing an incredible eye for color, placement, and detail to her presentation.

Throughout her career as a private yacht chef, Joanna has worked across a wide variety of vessels, proving her adaptability in dynamic maritime environments across numerous yachts, including S/Y Taj, M/Y Nirvana, S/Y Ciliam, and M/Y Pumpkin.

Joanna works with fresh, seasonal products, prioritizing vibrant flavors and high-quality ingredients to create customized menus based on her clients' preferences and dietary needs. Her unique style beautifully blends the warmth of Provençal cooking with the bold, aromatic flavors of Southeast Asia—a direct reflection of her roots and her love of travel. She offers a diverse range of specialities, from refined French and Mediterranean dishes to health-conscious cuisine and authentic Asian concepts.

FIRST MATE: Shine

French
Captain 200 Sailing Yacht, STCW
Languages: French, English

Shine brings a grounded, mature, and exceptionally calm presence to the crew. Raised in Aix-en-Provence in the south of France, she discovered a profound connection to the ocean that eventually led her to leave land behind entirely. She operates with a personal philosophy centered on kindness, respect, and hard work, taking genuine satisfaction in looking after the yacht, its owners, and everyone on board.

Her maritime capabilities are backed by extensive live-aboard and offshore experience. Shine spent four years living full-time aboard her own Gib'Sea 33 sailboat in Ajaccio, Corsica, mastering the daily realities of boat ownership and maintenance. Since making yachting her full-time profession in 2017, she has completed three Atlantic crossings and spent years navigating the diverse waters of the Mediterranean and the Caribbean, particularly around St. Barth and St. Maarten.

Before transitioning to a life at sea, Shine spent a decade working in various French restaurants. This extensive hospitality background gives her a distinct advantage on charter yachts. She understands high-end guest service implicitly, possesses an excellent work ethic, and maintains a sharp eye for detail, making her a reliable asset for both guest interactions and interior support.

As a highly versatile crew member, Shine is eager to assist across all departments, smoothly stepping into deckhand, mate, or steward roles whenever needed to keep the vessel running flawlessly.

When she is not working, Shine balances her life through creative and mindful pursuits. She enjoys drawing, practicing yoga and meditation, traveling, and exploring her interests in philosophy and quantum physics. She looks forward to welcoming guests on board and delivering a safe, seamless, and genuinely pleasant journey.

.

DECKHAND / STEWARDESS: Madison

French,
STCW - – CMP/ Deckhand certificate
Language: French & English

To be completed

CHARTER on June 30 - July 10, 2025 in Sardinia - German group of 8

Dear Sylene - Family,
Thank you so much for a wonderful time on board.
It was a blast and you gifted us unforgettable days in beautiful Costa Smeralda.
We are looking back blessed with you and laughter thanks to your hospitality!
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06 / Open Weeks

'Sylene' Availability

Cruising Grounds

Where Sylene voyages

Sample Itineraries

Sample crewed charter itineraries

The Aeolian Chain — Milazzo Round-Trip

SICILY & AEOLIAN ISLANDS

The Aeolian Chain — Milazzo Round-Trip

Crewed 7-day yacht charter round-trip from Marina di Milazzo through the Aeolian Islands — Vulcano, Lipari, Salina, Panarea, Stromboli, and Filicudi. The Sicilian volcanic week, day by day.

Sicily End-to-End — Catania to Palermo (One-Way)

SICILY & AEOLIAN ISLANDS

Sicily End-to-End — Catania to Palermo (One-Way)

Crewed 7-day one-way yacht charter from Catania to Palermo — Taormina under the Greek amphitheatre, Stromboli's active eruption, Panarea and Salina, Lipari, Cefalù's Norman cathedral, and the Cappella Palatina at Palermo's Norman Palace. The comprehensive Sicily week.

Italian Riviera to Côte d'Azur Yacht Itinerary

ITALIAN RIVIERA & TUSCANY

Italian Riviera to Côte d'Azur Yacht Itinerary

Crewed 7-day one-way yacht charter from the Italian Riviera to Monaco — Portofino, San Remo, Menton, Cap Ferrat, Villefranche, and Port Hercule. The premium boutique-to-max-glamour crossover.

Western Sicily — Palermo Round-Trip

SICILY & AEOLIAN ISLANDS

Western Sicily — Palermo Round-Trip

Crewed 7-day yacht charter round-trip from Marina Villa Igea Palermo — Mondello, Ustica's marine reserve, Trapani and Erice ashore, the Egadi Islands (Favignana's Cala Rossa, Levanzo, Marettimo), and the Greek temple at Segesta.