Lagoon Sixty5 2025
- Year Built 2025
- Length 20.57 ft.
- Designer Lagoon
- Cabins 3
- Maximum Guests 6
- Starting From $31,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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1 x Highfield 560 Tender with 70 HP
2 x Stand-up Paddleboards (one with jet engine attachment
1 x Seabob Scubajet
1 x Waterski
1 x Wakeboard
1 x Funboard
1 x Jetsurf
1 x Tiwal Sailing dinghy
2 x Underwater sea scooters
Technogym bench and weights
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Offered via rendezvous only
No rate data found for this yacht.
Winter 2025/6 Low Rate: €31,000 (November to April) Summer 2026 Low Rate: €31,000 (November to April) Mid/Low Rate: €33,000 (May & October) Mid Rate: €36,000 (June & September) High Rate: €39,000 (July & August) +VAT +30% APA
Summer Base Port:
Summer Operating Area:W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Winter Base Port:Barcelona
Winter Operating Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Location Details:Based in Barcelona for Winter 2026 and accepting bookings in early spring in the western Med, flexible based around bookings.
Check Charter Availability by Month
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Yacht layout
Specifications
Locations
Amenities
Water Sports
Other Toys
1 x Highfield 560 Tender with 70 HP
2 x Stand-up Paddleboards (one with jet engine attachment
1 x Seabob Scubajet
1 x Waterski
1 x Wakeboard
1 x Funboard
1 x Jetsurf
1 x Tiwal Sailing dinghy
2 x Underwater sea scooters
Technogym bench and weights
- Year Built 2025
- Length 20.57 ft.
- Designer Lagoon
- Cabins 3
- Maximum Guests 6
- Starting From $31,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain - Nathan Naude
With over six years of yachting experience and 30,000 nautical miles under his belt, Nathan brings a wealth of knowledge and calm confidence to every voyage. Originally from South Africa, Nathan grew up with a deep connection to the sea, and it was this early passion for sailing that set him on the path to becoming a professional yacht captain.
For the past three years, Nathan has commanded vessels with great professionalism, and a strong focus on guest experience and safety. Nathan’s professional yachting career began on a boat engaged in marine conservation, as such Nathan has a genuine respect for our oceans which he carries with him today.
In his spare time Nathan enjoys kitesurfing, hiking, diving and playing football.
Languages: English
Chef/Stewardess - Alina Filiman
Alina is a talented and versatile chef with a Leith’s Cookery School certificate and a flair for creating delicious, beautifully presented dishes tailored to every guest’s tastes and dietary needs. With four years of experience working aboard sailing yachts, she is well-versed in the dynamic nature of life at sea and thrives in the galley, delivering fresh, seasonal cuisine with creativity and precision.
Originally from Romania, Alina pairs her culinary skills with a strong sense of adventure. She holds both a Yachtmaster Offshore and a Divemaster certification, allowing her to contribute beyond the galley — whether it's assisting on deck or motivating guests to explore the underwater world.
Passionate, professional, and always smiling, Alina brings warmth and energy to every trip, ensuring guests feel well-fed, well-cared for, and ready to enjoy the voyage.
Alina describes herself as an outdoorsy person who loves being in or around the water or hiking in nature.
Languages: English and Romanian
Deck/Stew - Dario Galassi
Dario has spent the past four years working on superyachts in prestigious, fast-paced environments, where he has developed a strong work ethic and keen attention to detail; qualities he proudly brings to Lucky You. Passionate about travel, he enjoys exploring new destinations and experiencing different cultures, particularly through their cuisine, Dario is a self-proclaimed foodie.
In his spare time, Dario can be found attending live football matches, taking part in local events, or enjoying quality time with friends and family.
Languages: English, Italian, Spanish
Conversational: Portugese and French
Onboard Dining
DAY 1
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Breakfast
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Served daily: Tropical fruit platter, cheese platter, homemade granola, toast, bagels, jam, yogurt
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Avocado toast topped with poached egg
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Freshly squeezed orange juice
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Lunch
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Sticky ribs with potato salad and Coleslaw
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Dinner
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Starter
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Tomato basil soup with a drizzle of olive oil
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Main
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Herb-crusted salmon with asparagus and wild rice
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Lemon tart with fresh berries
DAY 2
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Breakfast
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Greek yogurt parfait with homemade granola, honey and mixed berries
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Eggs Florentine, bacon, English muffins, toast, jam yogurt
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Lunch
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Moroccan meatballs with Mediterranean chickpea salad
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Dinner
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Starter
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Caprese salad with heirloom tomatoes and fresh mozzarella
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Beef tenderloin with garlic mashed potatoes and sautéed green beans
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Chocolate mousse with a hint of espresso
DAY 3
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Breakfast
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Smoothie bowl with banana, spinach, almond milk, topped with chia seeds and sliced almonds
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Freshly baked muffins
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Huevos Rancheros, spicy tomato sauce, refried beans and chorizo
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Lunch
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Lamb and lentil curry
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Homemade naan bread
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Dinner
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Starter
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Grilled shrimp skeweras
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Spinach and Goat Cheese salad with walnuts and a balsamic dressing
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Main
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Carbonara with fresh homemade pasta
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Pannacotta with passionfruit sauce
DAY 4
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Breakfast
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Pancakes with maple syrup and fresh strawberries
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Baked omelette, fresh salsa, bacon toast
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Lunch
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Chicken shawarma salad bowls: grilled chicken thighs with a fragrant shawarma spice blend, hummus and vegetables tossed in a tahini dressing
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Dinner
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Starter
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Brie and caramelised onion tarts
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Grilled Mahi Mahi with lemon butter sauce and a pineapple couscous salad
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Dessert
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Tiramisu
DAY 5
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Breakfast
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Oatmeal topped with sliced bananas, walnuts and a sprinkle of cinnamon
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Bacon, salsa and English muffins
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Lunch
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Chilli con carne tacos
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Dinner
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Starter
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Butternut squash soup with a hint of nutmeg
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Main
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Pork tenderloin with creamy dijon mustard sauce, roasted vegetables and Calypso salad
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Dessert
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Pavlova with fresh fruits
DAY 6
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Smoked salmon bagel with cream cheese, capers and red onion
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Catch of the day poké bowl:
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Freshly caught fish, sushi rice, crunchy vegetables topped with a spicy mayo sauce
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Dinner
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Shrimp Leviche with corn tortilla chips
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Grilled lamb chops with rosemary, served with couscous and roasted vegetables
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Lemon cheesecake
DAY 7
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Breakfast
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Chia seed pudding topped with mango and coconut flakes
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Breakfast burritos
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Lunch
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Seared Tuna Nicosia salad served with homemade beer bread
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Dinner
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Starter
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Rocket salad with pear, walnut and blue cheese
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Grilled lobster with lemon garlic butter served atop sautéed spinach
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Dessert
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Crème Brûlée
Crew Interview
Get to know this crew better with a hosted interview!


















