SUNLINER X

Home | Yachts | SUNLINER X

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

Inquire About This Yacht:

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

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)

Inquire About This Yacht:

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

 

 

Select Yachts Testimonials

Like This Yacht?
Book It Now or Ask An Expert

We are happy to tell you more about this yacht or help you find the one for you…at no cost to you!

Please fill out this form and someone will be in touch to review availability.

Yacht Search:

OR
Min Budget
Use slider or enter min/max budget