Lagoon Sixty5 2025

Lagoon Sixty5 2025 is a 67 ft Lagoon sailing catamaran accommodating up to 6 guests in 3 cabins. Built in 2025. Cruising areas: W. Med - Spain/Balearics.

3 Double guest cabins each with en-suite. Galley down with crew in the adjacent bunk cabin.

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

Day 1

Breakfast

Served daily: Tropical fruit platter, cheese platter, homemade granola, toast, bagels, jam, yogurt

Avocado toast topped with poached egg

Freshly squeezed orange juice

Lunch

Sticky ribs with potato salad and Coleslaw

Dinner

Starter

Tomato basil soup with a drizzle of olive oil

Main

Herb-crusted salmon with asparagus and wild rice

Dessert

Lemon tart with fresh berries

Day 2

Breakfast

Greek yogurt parfait with homemade granola, honey and mixed berries

Eggs Florentine, bacon, English muffins, toast, jam yogurt

Lunch

Moroccan meatballs with Mediterranean chickpea salad

Dinner

Starter

Caprese salad with heirloom tomatoes and fresh mozzarella

Main

Beef tenderloin with garlic mashed potatoes and sautéed green beans

Dessert

Chocolate mousse with a hint of espresso

Day 3

Breakfast

Smoothie bowl with banana, spinach, almond milk, topped with chia seeds and sliced almonds

Freshly baked muffins

Huevos Rancheros, spicy tomato sauce, refried beans and chorizo

Lunch

Lamb and lentil curry

Homemade naan bread

Dinner

Starter

Grilled shrimp skeweras

Spinach and Goat Cheese salad with walnuts and a balsamic dressing

Main

Carbonara with fresh homemade pasta

Dessert

Pannacotta with passionfruit sauce

Day 4

Breakfast

Pancakes with maple syrup and fresh strawberries

Baked omelette, fresh salsa, bacon toast

Lunch

Chicken shawarma salad bowls: grilled chicken thighs with a fragrant shawarma spice blend, hummus and vegetables tossed in a tahini dressing

Dinner

Starter

Brie and caramelised onion tarts

Main

Grilled Mahi Mahi with lemon butter sauce and a pineapple couscous salad

Dessert

Tiramisu

Day 5

Breakfast

Oatmeal topped with sliced bananas, walnuts and a sprinkle of cinnamon

Bacon, salsa and English muffins

Lunch

Chilli con carne tacos

Dinner

Starter

Butternut squash soup with a hint of nutmeg

Main

Pork tenderloin with creamy dijon mustard sauce, roasted vegetables and Calypso salad

Dessert

Pavlova with fresh fruits

Day 6

Breakfast

Smoked salmon bagel with cream cheese, capers and red onion

Lunch

Catch of the day poké bowl:

Freshly caught fish, sushi rice, crunchy vegetables topped with a spicy mayo sauce

Dinner

Starter

Shrimp Leviche with corn tortilla chips

Main

Grilled lamb chops with rosemary, served with couscous and roasted vegetables

Dessert

Lemon cheesecake

Day 7

Breakfast

Chia seed pudding topped with mango and coconut flakes

Breakfast burritos

Lunch

Seared Tuna Nicosia salad served with homemade beer bread

Dinner

Starter

Rocket salad with pear, walnut and blue cheese

Main

Grilled lobster with lemon garlic butter served atop sautéed spinach

Dessert

Crème Brûlée