Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| July & August | Plus Expenses | €74,000/week |
| June & September | Plus Expenses | €65,000/week |
| May & October | Plus Expenses | €60,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
SUMMER 2024 & 2025:
July – August: 74 000 €
June – September: 65 000 €
May – October: 60 000 €
One week minimum required – on request : 5 days might be accepted depending of the calendar.
Location Details
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med – Spain/Balearics
Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Location Details: SYLENE has been launched end of 2022 / She is available for event or static charters
SUMMER 2024, she is available in Italy or Corsica/Sardinia & South of France
From November 2024 to March 2025: she is in shipyard in SOF
SPRING 2025 – she will be open to charters in SOF
SUMMER 2025 – she will be based in WEST MED – CROATIA TBC
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.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Gérald ALLEMAND | FRENCH | 0 | English, Italian, Spanish basic |
| Crew | Laurie MOURET | FRENCH |
CAPTAIN
Gérald ALLEMAND
Deckhand
Marina BLADY
Stewardess
Louana BECK
Accomodation
Amenities
General
Leisure
Other Specs
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
Irridium GO
Standard C
Aft hydraulic passerelle
Aft inflatable pontoon sea raft
1 Water-ski adult (bi & mon)
1 Water-ski junior (bi & mono)
1 Wakeboard
1 knee board
4 Sea scooters Navbow
1 Electric surf
4 Inflatable SUPs + 2 windsurf rigs of 4 & 5 m2
2 Two seats inflatable Kayaks
2 Towing rings; 1 Job for 2 & 1 Banana for 3
1 Waterproof Go Pro
1 Drone
Noddles
Snorkeling equipment for 10 Guests
4 masks easy breath; 2 for adults & 2 for children
RDV diving only, arranged on request
Fishing equipment with 3 rods, fishing lures and belts
Various parlour games
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
S/Y SYLENE
SAMPLE MENU by Laurie Mouret
BREAKFAST
Hot drinks, Fresh juice and Smoothie. Plate of Fresh Fruit
Pancakes, Crepes, Waffles
Eggs (fried, omelette, Scrambled, poched…) Cheese and charcuterie Board
Avocado Toast, Benedict Egg …
Yogourt, Fresh bread, marmelade, caramel, chocolate spread Cake
DAY 1
LUNCH
Mixed tomatoes, Burrata, honey roasted peaches and rosemary
Spaghetti Alle Vongole
Red fruit Tiramisu
DINNER
Sea Bass carpaccio, grapefruit, soya sauce, red onions pickles, persil oil, Espelette Pepper
Roasted Tuna, trio of coloured puree, vegetable, herbs sauce,
Strawberry, mascarpone and crunchy biscuit
DAY 2
LUNCH
Shrimp tartare, and flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime and olive oil
Cod, pistachio and peanut crumble, sweet potato puree, green vegetables, carrot sauce
Fruits Pavlova
DINNER
Antipasto plate (grilled octopus with paprika, chorizo, grilled vegetables, pesto)
Risotto with pea, chorizo and seafood, langoustine bisque
Chocolate lava cake, yogourt ice cream
DAY 3
LUNCH
Salmon gravlax, whipped cream with herbs and citrus fruits
Filet Mignon, carrots with miso, gratin dauphinois
Brioche perdue, salt caramel and cream
DINNER
Sashimi, roll and sushis
Salmon Teriyaki style, wok vegetables, coconut rice
Apple and Mango crumble, fruit sorbet
DAY 4
LUNCH
Mezze plate (Tzatziki, eggplant caviar, feta casserole, honey, oregano, olives)
Pariada of roasted fish and seafood, sauce vierge, french ratatouille
Chocolate Mousse
DINNER
Perfect egg, parmesan cream, hazelnuts
BBQ party (meat and fish skewer), side buffet
Crepes Suzettes, orange sauce, Cointreau
DAY 5
LUNCH
Tomato gazpacho, garlic toast, grilled coppa, tomato variation and tomato chutney
Whole red mullet, pea puree, broccoli, sauce Beurre blanc
Poached pear, cardamom, cinnamon and chocolate
DINNER
Spring rolll and samosa
Chicken supreme with spices, apricot, ginger, carrot and semolina
Orange blossom crème brûlée
DAY 6
LUNCH
Leek vinaigrette, egg, fried leeks
Lobster tail, beurre maitre d’hôtel, citrus quinoa salad
Cheese cake Mango and passion fruit
DINNER
Salad with roasted figs, feta and honey, roasted hazelnuts, arugula and balsamic vinegar
Italian beef tartare, capers and dried tomatoes, parmesan fries, raw vegetable
salad Lemon and meringue tart revisited
DAY 7
LUNCH
Stuffed mussels and pan-fried mussels
Slow-cooked octopus, new potatoes and puttanesca tomato puree
Apricot and peach compote, coconut cream and pistachio whipped cream
DINNER
Shared buffet of tapas and desserts
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.