Home | Yachts | VIGILANT 2



  • 16,500 / Week
  • 20,500 (High Weekly Price)
  • 16,500 (Low Weekly Price)
  • Winter Port: W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Riviera/Cors/Sard.
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 52.00 Ft
  • Beam: 28.3
  • Draft: 4.11
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Tender with 40 HP
  • 1 Wing foil (inflatable)
  • 1 Paddle wind
  • 2 SUPs adult
  • 1 SUP kid
  • 1 Wake surf
  • 1 Kayak (2 men)
  • 2 Seadoo (submarine engins)


All cabin have private head & showers, air conditioning.
The master cabin and VIP cabin are also equipped with TV.

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VIGILANT 2 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.


Sample menu by Lily SHELLEN


BREAKFAST                       Coffee, tea, milk, chocolate

                                             Freshly squeezed fruit juice, basket of fresh fruits,

                                             Fresh bread, toast, butter, jam, pastries

                                             Eggs, cottage cheese,

                                             Muesli, cornflakes and yoghurts


APPETIZERS                       Black Tapenade with olive oiled Croutons

                                             Salmon and cream cheese Bilinis

                                             Jambon cru with goats cheese and pear

                                             Charcuterie board with crudités and dips

                                             Mezze board

                                             Edamame pistachio dip with crudités


LUNCH                                 Carrot and leek soup with thyme whipped cream

                                             Breaded cod with brandade

                                             Jamaican-style banana

DINNER                                 Zucchini, onion, and mint velouté

                                             Saint Pierre fish with mushrooms and asparagus

                                             Strawberry tart



LUNCH                                 Salad with oranges, cured ham, fennel,

                                             Salmon tartare, and mango

                                             Fruit salad with mascarpone and mint


DINNER                                Warm goat cheese salad with pine nuts

                                             Veal fillet with vanilla sauce

                                             Apricot and pear verrine



LUNCH                                 Scallops with orange

                                             Grilled sea bream with fennel

                                             Roasted pineapple


DINNER                                Sweet and savory salad

                                             Creamy risotto

                                             Chocolate mousse



LUNCH                                 Langoustine tartare with orange and rolled sole with basil



DINNER                                Ham, melon, watermelon, and fennel salad

                                             Chicken in parchment



LUNCH                                 Grapefruit and smoked salmon salad

                                             Grilled tuna

                                             Apple tart with chestnut cream


DINNER                                Gazpacho

                                             Chicken with lemon and coconut milk

                                             Fruit cake with white chocolate glaze

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