
| Length: | 78 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2022 |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 4 |
| Max Speed: | 7 |
| Cruising: | 10 |
| Fuel Use: | 20 for 7 kno Litres/Hr |
| Beam: | 11.0 ft |
| Draft: | 6.3 ft |
| Base Port: | SOF |
| 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 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 | |
| Queens: | 5 |
|---|---|
| Double Cabins: | 5 |
| Twin Cabins: | 2 |
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dinghy: | Semi-rigid tender Highfield 5 meters |
|---|---|
| Dinghy HP: | 100 |
| Adult Skis: | 1 |
| Kids Skis: | 1 |
| Knee Board: | 1 |
| Wind Surf: | 2 |
| Snorkel Gear: | 10 |
| WakeBoard: | 1 |
| PaddleBoard: | 4 |
| 2 Man Kayak: | 2 |
| Swim Platform: | yes |
| Boarding Ladder: | yes |
| Fishing Gear: | Yes |
| # Fish Rods: | 3 |
| UnderWater Video: | Yes |
| Other Toys: | |
| Semi-rigid tender Highfield 5 meters with Yamaha 100 HP 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 | |
| Internet: | Onboard WIFI |
|---|---|
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Board Games: | Yes |
| Other: | |
| TV in the saloon - UHF 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 | |
Amenities | |
| AC: | Full |
| AC Night: | Yes |
| AC Surcharge: | NO |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
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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: Lou SACCHETTI
French,
STCW
Culinary Degree / Hospitality & Catering school « Le Renouveau”
Languages: Fluent English and Italian
Lou is a 27 years old, independent Chef, born in France with Italian and Armenian roots.
She has been passionate about cooking from a young age, especially Italian cuisine passed down to her by her paternal grandmother.
Lou has worked in several restaurants on the French Riviera and as Independent Chef for private clients.
She enjoys her time in the kitchen cooking with seasonal and local ingredients and is able to customize a menu for any occasion or dietary preference.
Charming and enthusiastic, she values precision, quality and a healthy spirit on board.
The well-being of guests as well as attention to detail is her absolute priority to make sure the guests already miss her culinary when they disembark.
DECKHAND/ STEWARDESS: Alexia BRIZI
French
STCW 2010 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Languages: French & English
Previously, she has worked as Stew/Cook aboard the Victoria 67, WONDERFUL and as Chef aboard the S/Y SYLENE 77’ and Lagoon 620, ASTROLABE & LOOMA the Alegria 67.
Her career prior ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards offering a dedicated service.
She is very appreciated for her cheerful character.
She is exceptionally involved in everything she is doing and is also very generous.
Active and very organized, she is teaming up with efficiency on deck or below.
STEWARDESS: TBA
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
| SEASON: |
|---|
| Winter 2025 to 2026 |
| Summer 2026 |