Ed Hamilton & Co.

SUNLINER X

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 1990

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 double cabins and 1 convertible
All guest cabins are on lower deck:
Master cabin with king size bed: TV/DVD player, satellite television. En-suite bathroom with Jacuzzi tub, shower, bidet and separate toilet. Walk in wardrobe.
The two guest doubles have queen size beds with en-suite bathroom with showers and bidet. They have TV/DVD and satellite TV’s.
The twin cabin has a shower, TV/DVD and satellite TV.
(There is also a baby bed onboard)

Sample Menu

Day 1

 

Lunch

 

  • Seafood salad and Lebanese cucumber remoulade. Mango and Yellow Pepper Coulis

 

  • Pan-seared Duck Magret, pea puree and young spinach salad with a purple mustard duck jus

 

  • Marinated strawberries and creamy lemon mascarpone

 

 

Dinner

 

  • Seasonal vegetable terrine and greens

 

  • Roasted monkfish, eggplant caviar and crunchy shaved fennel, thyme and tomato broth

 

  • Pistachio and raspberry Ile Flottante

 

 

Day 2

 

Lunch

 

  • Local farmer’s vegetable gazpacho

 

  • Pan-seared sea scallops, crushed potatoes and herb salad

 

  • Coco and mango panna cotta

 

 

 

 

Dinner

 

  • Ham and parsley terrine with a Port and shallot chutney

 

  • Steamed striped sea bass, prima vera carnarolli risotto

 

  • Chilled local fruit soup

 

 

Day 3

 

Lunch

 

  • Tuna tartar and creamy spicy avocado

 

  • Pan-seared beef Rib-eye steak, cocotte of young vegetables, green peppercorn jus

 

  • Mixed berry Mille Feuilles

 

Dinner

 

  • Classic lobster bisque with croutons

 

  • Roasted veal tenderloin, green asparagus and morels

 

  • Chocolate financier

 

 

Day 4

 

Lunch

 

  • Stuffed zucchini blossom and heirloom tomato salad

 

  • Roasted rack of lamb, local vegetable ratatouille, Savory and lamb jus

 

  • Fresh fruit stuffed watermelon and lime sorbet

 

Dinner

 

  • Lobster Caesar salad

 

  • Pan-seared tuna steak, herb Taboule and sweet pepper coulis

 

  • Lemon tart

 

 

Day 5

 

Lunch

 

  • Poached asparagus and organic egg Parfait with Hollandaise sauce

 

  • Pan-seared filet of sea bream, sweet and sour eggplant, cured lemon coulis

 

  • Watermelon tartar and mango sherbet

 

Dinner

 

  • ‘Catch of the day’ fish ceviche, fresh coriander and lime

 

  • Roasted beef Tenderloin, rosemary fingerling potatoes and a Port jus

 

  • Twice-baked chocolate soufflé with pistachio ice cream

 

 

Day 6

 

Lunch

 

  • Candied beetroot, goat cheese and walnuts and lambs-leaf salad

 

  • Poached cod, sweet peas à la Française, bacon coulis

 

  • Fruit Bavarois and freshly baked madeleine

 

 

Dinner

 

  • Curry crab egg cocotte

 

  • Homemade duck leg confit, creamy polenta with a cherry and duck sauce

 

  • Pistachio crème Brulee

 

 

 

Day 7

 

Lunch

 

  • Warm octopus salad with coco beans, tomato and lemon – herb dressing

 

  • Crispy crab cakes, crunchy vegetables and light tartar sauce

 

  • Homemade Baked Alaska

 

 

Dinner

 

  • Tomato and mozzarella thin tart, seasonal leaves and basil oil

 

  • Braised filet of turbot, Provencal vegetable bayaldi with a lemon and olive jus

 

  • Fruit capriccio, vanilla ice cream and a sweet basil coulis

 

 

Additional Rate Information

Special Conditions:
5,000 Euros security deposit for static charters
During static events, Sunliner X can host up to 45 guests comfortably, but will accept up to 60/70 guests.
SUNLINER X has her own tent for the aft deck and flybridge to be used during static charters as well as 2 heaters
Pet friendly Owner

Additional Rate Information

Summer Area: W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Riviera/Cors/Sard.

Location Details: 9,900 euro per day HS
8,900 euro per day LS
9,900 euro per day all events

The owner will not accept less than a week charter in July and August until 1st of July 2021

Contracts:
MYBA – latest version
ECPY transportation contract

Additional Rate Information

Special Conditions:
5,000 Euros security deposit for static charters
During static events, Sunliner X can host up to 45 guests comfortably, but will accept up to 60/70 guests.
SUNLINER X has her own tent for the aft deck and flybridge to be used during static charters as well as 2 heaters
Pet friendly Owner

Location Details

Summer Area: W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Riviera/Cors/Sard.

Location Details: 9,900 euro per day HS
8,900 euro per day LS
9,900 euro per day all events

The owner will not accept less than a week charter in July and August until 1st of July 2021

Contracts:
MYBA – latest version
ECPY transportation contract

CAPTAIN: Benoît TETAUD
French, Spoken languages: French native; English

Captain Benoit has gained experience as a captain on both sailing and motor charter yachts. He has extensively cruised the Mediterranean and the Caribbean. After spending 4 years on yachts such as Sirena A and the Leopard SKS, Benoit joined SUNLINER X in 2006. A family man, very good with children; he has a great sense of humour as well as a discrete personality and a professional eye. Benoit is also a qualified engineer. He is a real “can do” captain that will go out of his way to please guests and help them discover all the best spots.

FIRST OFFICER: Yann BAPTISTAL
French, Spoken languages: French native; English

Yann has a long and very interesting marine experience. Yann entered the yachting industry in 2013 when he was looking for new experiences and new challenges. Prior to that, he was working on a 19m hydro jet surfer, 2 years as a Capitan in the offshore oil field in Angola and Congo and 2 seasons on 20 meters charter sailing catamaran. In addition to that for 7 years, Yann was Captain on Corsica cruise ship up to 20 meters. During this time, Yann has gathered a good general knowledge of the sea and the ocean. He is able to take fast decisions but prefers to predict situations to be prepared. Yann has a great rapport with his guests. Yann’s hobbies are windsurfing and electronic music.

DECKHAND: Quentin Phan Nam
French, Spoken languages: French native; English intermediate

Although Quentin joined the industry fairly recently, he immediately felt at ease and knew that this is a career he wanted to follow. He likes to take initiative and together with a strong sense of responsibility Quentin is a great addition to the team. He always does his best to make the experience for the guests on SUNLINER X even better.

When not working, Quentin enjoys water sports and snowboarding and hiking.

Title Name Nation Born Languages
Captain Benoit Tétaud French 1969 French, English,
Crew TBA

Ammenities

Ac Full
Hair Dryer Yes
Water Maker 14,400
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 36
Pax 8
Cabins 4
Refit 2019
Year Built 1990
Cruise Speed 16
Guest Smoke outside
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy Tender 17.06 ft. Novurania
Dinghy Hp 100
Adult W Skis Yes
Jet Skis Yes
Wave Run 2
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Other Toys Towable toys (including
Aquaglide Retro 3 persons, 1 x GT6 Skitube)

3 double cabins and 1 convertible
All guest cabins are on lower deck:
Master cabin with king size bed: TV/DVD player, satellite television. En-suite bathroom with Jacuzzi tub, shower, bidet and separate toilet. Walk in wardrobe.
The two guest doubles have queen size beds with en-suite bathroom with showers and bidet. They have TV/DVD and satellite TV’s.
The twin cabin has a shower, TV/DVD and satellite TV.
(There is also a baby bed onboard)

Day 1

 

Lunch

 

  • Seafood salad and Lebanese cucumber remoulade. Mango and Yellow Pepper Coulis

 

  • Pan-seared Duck Magret, pea puree and young spinach salad with a purple mustard duck jus

 

  • Marinated strawberries and creamy lemon mascarpone

 

 

Dinner

 

  • Seasonal vegetable terrine and greens

 

  • Roasted monkfish, eggplant caviar and crunchy shaved fennel, thyme and tomato broth

 

  • Pistachio and raspberry Ile Flottante

 

 

Day 2

 

Lunch

 

  • Local farmer’s vegetable gazpacho

 

  • Pan-seared sea scallops, crushed potatoes and herb salad

 

  • Coco and mango panna cotta

 

 

 

 

Dinner

 

  • Ham and parsley terrine with a Port and shallot chutney

 

  • Steamed striped sea bass, prima vera carnarolli risotto

 

  • Chilled local fruit soup

 

 

Day 3

 

Lunch

 

  • Tuna tartar and creamy spicy avocado

 

  • Pan-seared beef Rib-eye steak, cocotte of young vegetables, green peppercorn jus

 

  • Mixed berry Mille Feuilles

 

Dinner

 

  • Classic lobster bisque with croutons

 

  • Roasted veal tenderloin, green asparagus and morels

 

  • Chocolate financier

 

 

Day 4

 

Lunch

 

  • Stuffed zucchini blossom and heirloom tomato salad

 

  • Roasted rack of lamb, local vegetable ratatouille, Savory and lamb jus

 

  • Fresh fruit stuffed watermelon and lime sorbet

 

Dinner

 

  • Lobster Caesar salad

 

  • Pan-seared tuna steak, herb Taboule and sweet pepper coulis

 

  • Lemon tart

 

 

Day 5

 

Lunch

 

  • Poached asparagus and organic egg Parfait with Hollandaise sauce

 

  • Pan-seared filet of sea bream, sweet and sour eggplant, cured lemon coulis

 

  • Watermelon tartar and mango sherbet

 

Dinner

 

  • ‘Catch of the day’ fish ceviche, fresh coriander and lime

 

  • Roasted beef Tenderloin, rosemary fingerling potatoes and a Port jus

 

  • Twice-baked chocolate soufflé with pistachio ice cream

 

 

Day 6

 

Lunch

 

  • Candied beetroot, goat cheese and walnuts and lambs-leaf salad

 

  • Poached cod, sweet peas à la Française, bacon coulis

 

  • Fruit Bavarois and freshly baked madeleine

 

 

Dinner

 

  • Curry crab egg cocotte

 

  • Homemade duck leg confit, creamy polenta with a cherry and duck sauce

 

  • Pistachio crème Brulee

 

 

 

Day 7

 

Lunch

 

  • Warm octopus salad with coco beans, tomato and lemon – herb dressing

 

  • Crispy crab cakes, crunchy vegetables and light tartar sauce

 

  • Homemade Baked Alaska

 

 

Dinner

 

  • Tomato and mozzarella thin tart, seasonal leaves and basil oil

 

  • Braised filet of turbot, Provencal vegetable bayaldi with a lemon and olive jus

 

  • Fruit capriccio, vanilla ice cream and a sweet basil coulis

 

 

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.