1-954-271-3005

SUNLINER X

BUILT/REFIT YEAR 2019
YACHT LENGTH 118.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 8
TOTAL CREW 6
RATES FROM €55,200
Crew Profile Specifications Sample Menu Rates Calendar

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.

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FIRST OFFICER: Jean-Burt (JB) Dadula
French, 36 years old
Spoken languages: French & English fluent

JB hobbies are High Tech, Sport, Travel, Photography.

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CHEF: Billy PEPPE
French, Spoken languages: French, native speaker & English, intermediate.

Trained at the prestigious National Conservatory in Arts & Crafts in Paris and Dunkirk, Chef Billy worked in several luxury hotels and restaurants, notably in the Four Seasons Hotel in Megève, at the Intercontinental in Paris as well as in private 5-stars chalets in Val d’Isère. After his experience in the hotels and as private chef, he joined the yachting industry recently in 2020 on board of M/Y YVONNE (28 meters), following his passion for the sea and teamwork. Indeed, Chef Billy finds that fishes are an incredible product to work with and loves the Mediterranean’s and French’s cuisine. Invested in his work and rigorous, Billy likes to surprise his guests with an outstanding dish presentation as well as preparing freshly fished sea products.
In addition, Billy also likes to fish, motorcycle and exercise in his spare time.

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CHIEF STEWARDESS: Ilona LETOCART
French, Spoken languages: French & English fluent; Spanish basic

Ilona started out on yachts as day worker in New Zealand. With her 3 charter seasons on M/Y DREAM (60 meters) followed by M/Y KOLAHA (63 meters) as stewardess, she has acquired all her knowledge from the experienced and professional Chief Stewardess she followed since her beginnings in the yachting industry back in 2018.Ambitious and willing to succeed, Ilona will do her best to give an unforgettable time on board with a smile. Discreet, rigorous and honest, she adapts herself to the guests. Ilona joined M/Y SUNLINER X in May 2022.
Ilona likes to read, go to museums, travel, hike, bike and dive while not on board.

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`
STEWARDESS: Iva JURISIC
Croatian, 30 years old
ongoing resumé
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DECKHAND: TBC

Specifications
Type:
Power Yachts
Builder:
Siar Moschini
Year Built:
1990
Size:
118.00 Ft
Beam:
7.10 Metres
Draft:
2.10 Metres
Guests:
8
Boat Details
Cabins:
4
King:
1
Queen:
2
Twin Cabins:
1
Details
Refit:
2019
Jacuzzi:
No
A/C:
Full
Engine Details

Engines:
2 x 2599 hp MTU 16V2000M96L new 2019Generators:
2 x GM Power 56 kW each + 1x 2kW

Fuel Consumption:
400
Cruising Speed:
16
Max Speed:
26 US Gall/Hr
Locations
Winter Area:
W. Med -Riviera/Cors/Sard.
Summer Area:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Croatia
Board Games:
Yes
Sun Awning:
Yes
Stabilizers:
AU
Ice Maker:
Yes
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Hairdryers:
Yes
Guests Smokes:
outside
Crew Smokes:
No
Children Ok:
Yes
Other Amenities:

Audio Visual Equipment and Deck Facilities:
New Flat Screen TVS
Canal Sat
Apple TV

Dinghy size:
Tender 5,20m Novurania
Dinghy hp:
100
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
Yes
Wave Runners:
2
Kneeboard:
Yes
SU Paddle Boards:
2
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Sea Bob:
No
Sea Scooter:
No

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

 

 

No rates details available.


(15 December -30 April)
W. Med -Riviera/Cors/Sard.
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Croatia


Available:
Hold/Option:
Booked:
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