SUNLINER X

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YACHT TYPE: MOTOR YACHTS

SUNLINER X

  • 53,400 / Week
  • 59,500 (High Weekly Price)
  • 53,400 (Low Weekly Price)
  • Winter Port: W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Croatia
  • Speed: 26 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 2 Queen
  • 1 Twin
  • 4 Showers
  • Pet-Friendly
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 118.00 Ft
  • Beam: 7.10
  • Draft: 2.10
  • Engine: Engines: 2 x 2599 hp MTU 16V2000M96L new 2019Generators: 2 x GM Power 56 kW each + 1x 2kW
  • AC: Full
  • Year Built: 1990
  • Builder: Siar Moschini
  • Audio Visual Equipment and Deck Facilities:
  • New Flat Screen TVS
  • Canal Sat
  • Apple TV
  • Satcom and cell phone/fax
  • Internet access with 4G card
  • Starlink maritime for internet connection

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)

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SUNLINER X Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

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

 

 

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