Ed Hamilton & Co.

SYLENE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

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

Sample Menu

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

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.

Additional Rate Information

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

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

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

General

Length 79 ft
Pax 10
Cabins 5
Year Built 2022
Cruise Speed 10
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Semi-rigid tender Highfield 16.41 ft
Dinghy Hp 100
Adult W Skis 1
Jet Skis No
Knee Board 1
Stand Up Paddle 4
Wind Surf 2
Gear Snorkel 10
Wake Board 1
2 Man Kayak 2
Fishing Gear Yes

Other Specs

size Feet 78.00 Ft
size Meter 75.46 ft
Beam 11.0
Draft 6.3
Queen 5
Jacuzzi No
Pref Pickup Flexible - France, Italy, Bale
Other Pickup Sicily , Sardinia, Palma / Gre
Turn Around 48 HOURS
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Engines ENGINES: 2 x John DEERE N5 - 230 HPBow thrusterGENERATORS: ONAN 27 KW + ONAN 19 KW
Kids Skis 1
Sea Bob No
Sea Scooter Yes
Swim Platform yes
Boarding Ladder yes
Num Fish Rods 3
Under Water Video Yes
Green Other Green Initiatives:Stainless steel straws and reusable glasses / No disposable crockeryPersonnal Isothermal BottlesFree access water fountain fresh regular and sparklingEcological cleaning products, clothes / no coffee padsRefillable bathroom set with ecolabel productsLocal and organic food products
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 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
Communicate WIFI connection with router 4G available for Guests
Irridium GO
Standard C
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge NO
Other Toys Semi-rigid tender Highfield 16.41 ft 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

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

Request Info

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.