Catamaran · Italy

Lagoon Sixty5 2025 | 2025

Lagoon

6 guests
3 bathrooms
3 crew
2025 built
67ft (21m)

Lagoon Sixty5 2025

Lagoon Sixty5 2025 · Italy

About Lagoon Sixty5 2025

Best for: groups of friends after an active water-sports charter, with couples seeking a premium Italian sailing base a close second.

A brand-new Lagoon Sixty5 launched in 2025, this is one of the most comprehensively equipped charter catamarans currently sailing Italian waters. The toy list alone sets her apart: a Jetsurf, a jet-powered SUP, a Seabob Scubajet, two underwater sea scooters, a wakeboard, waterski, Tiwal sailing dinghy and an eight-person float, all deployed from a Highfield 560 tender with a 70 HP engine. She carries up to six guests across three en-suite double cabins, with crew berthed separately, keeping guest space genuinely private.

The three-person crew bring real substance. Captain Nathan Naude has 30,000 nautical miles of experience and began his career in marine conservation, so guests get seamless passage-making and a captain who genuinely cares about the sea around them. Chef and Divemaster Alina Filiman trained at Leith's Cookery School and tailors fresh, seasonal menus to every table, then surfaces to guide guests underwater when the anchor drops. Dario, the Italian-speaking deck hand, rounds out a crew built equally for comfort and adventure.

Specifications

6Guests

0Cabins

3Bathrooms

3Crew

67ftLength

2025Built

Water sports & 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

Onboard amenities

Entertainment

TV and Sonos in each cabin
Starlink

Accommodations

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

Guest policy

PetsNo

Meet the crew

Captain · South AfricanNathan NaudeRead bio

Chef · RomaniaAlina FilimonRead bio

Deck/Stew · BritishDario GalassiRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

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

Gallery

Details

Yacht plan

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 22%) + APA (30%)

Rate notes

Summer 2026 Low Rate: €31,000 (November to April) Mid/Low Rate: €34,000 (May & October) Mid Rate: €39,000 (June & September) High Rate: €41,500 (July & August) +VAT +30% APA

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

In demand — 9 weeks already reserved. Popular dates go quickly.

August 2026

Booked On hold Turnaround

Number of Guests:6 guests

Low season rate: €31,000 per week

+VAT (approx. 22%) +APA (30%)

High season rate: €41,000 per week

+VAT (approx. 22%) +APA (30%)

Personal advice Vetted crew Replies within the hour

Want expert advice?

Our brokers have first-hand knowledge of this yacht and its crew. Ask us anything.Like this Yacht? Fill in the form and we'll send you a curated shortlist of similar options.

Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.

We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.