ABOVE & BEYOND Yacht Charter
Yacht Description
ABOVE & BEYOND yacht is a 80.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Sunreef Yachts in 2019. A refit was done in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features 2 Χ John Deere 225 HP Gen 2 X Northern Lights generators, 26 KW each engines and a generator.
Accommodation
Cabin Breakdown
ABOVE & BEYOND Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
ABOVE & BEYOND yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
110,000
to
150,000
22,000 to
45,000
132,000 to 195,000
Discounts outside the main season are common.
7 day charter
55,000
to
75,000
11,000 to
22,500
66,000 to 97,500
Standard charter rate, base for all calculations.
3 day charter
27,500
to
37,500
5,500 to
11,250
33,000 to 48,750
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
55,000 / 6 * 3 days = 27,500
1 day charter
9,167
to
15,000
1,833 to
3,750
11,000 to 18,750
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 110,000 to 150,000 | 22,000 to 45,000 | 132,000 to 195,000 | Discounts outside the main season are common. | |
7 day charter | 55,000 to 75,000 | 11,000 to 22,500 | 66,000 to 97,500 | Standard charter rate, base for all calculations. | |
3 day charter | 27,500 to 37,500 | 5,500 to 11,250 | 33,000 to 48,750 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 55,000 / 6 * 3 days = 27,500 | |
1 day charter | 9,167 to 15,000 | 1,833 to 3,750 | 11,000 to 18,750 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 55,000
High season rate: 75,000
High Season: Euro 75000 per week (June 15th - Sept 15th)
Mid Season: Euro 65000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 55000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
High Season: Euro 75000 per week (June 15th - Sept 15th)
Mid Season: Euro 65000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 55000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
One Master cabin - 4 queen bed cabins all with private facilities all cabins with TV
Bed sizes 1,60 X 2,00 M
Hairdryers in all cabins
Shampoo, conditioner, soap, shower gel, Body lotion (Aqua di Parma), Vanity kit
Washer and dryer on board
Iron & Steamer
Robes and slippers for all the guests
Wine Cooler (2)
Filtration system for drinking water (mineral & sparkling water)
Hydraulic bathing platform
Safes (each cabin)
AC (each cabin)
Jacuzzi on flybridge
TV in saloon and in all cabins
Yamaha Soundsystem
Yoga mats
Dumbbells
Crew Information
Captain: Andreas Rossos
Captain: Andreas Rossos
Captain Andreas is a seasoned yacht captain with a wealth of experience navigating everything from luxury motor yachts to sailing catamarans. His journey began in 2004 when he stepped in as a deckhand on M/Y Lady Dana and quickly worked his way up to be a Captain. Over the years, he’s captained a variety of vessels, including a 31m steel yacht, a 585 Privilege Sailing Catamaran, and a San Lorenzo 88, always with an unwavering commitment to safety and excellence. After taking a few years off for family time, Andreas returned to the industry in 2024, eager to bring his expertise back to the seas. Born in Cyprus, raised in Saudi Arabia, and later in Greece, Andreas’s international background gives him a unique perspective and a steady hand as Captain aboard Above & Beyond.
Chef: Savvas Lichanidis
Chef Savvas, born in 1989, stands out as one of Greece's most promising culinary talents. He acquired his culinary expertise at the professional school OAED, complemented by a degree in Fast Pace cooking and participation in seminars on Japanese and molecular cuisine. Commencing his journey at the esteemed King George Palace Hotel in 2005, Savvas progressively climbed the culinary ladder.
In 2018, he achieved a notable fourth place in the Master Chef competition in Greece, showcasing his exceptional culinary skills. With experience as the Chef for renowned Michelin-starred restaurants, including the esteemed Divani Caravel Juju Bar Restaurant, where he earned the FNL Star award, Savvas has collaborated with some of the industry's top chefs.
Driven by his passion for the sea, Savvas ventured into the world of yachts, aiming to bring the Michelin guide's excellence from restaurants to the high seas. His culinary creations are a fusion of flavors, skillfully blending Greek local elements to craft exquisite dishes.
Notable achievements include winning 1st place in the Platinum category at MEDYS 2022 and securing the 1st place in the Diamond category at EMMYS 2023.
Chef Savvas continues to elevate the culinary experience, promising a gastronomic journey that reflects his dedication and innovation.
Previous Yacht: Genny
Chief Stewardess: Polyxeni Politidou
Poly brings a wealth of hospitality experience to the Above & Beyond crew, having spent the last three seasons as a hostess on motor yachts. In the winter months, she honed her skills as a head waitress and shift responsible in Athens' bustling restaurant scene. Prior to her yachting career, Poly worked in various hotels, learning everything there is in hotel service, and refining her customer service expertise. Armed with a Le Monde certificate in Food & Beverage Management from Athens, she is adept at ensuring seamless guest experiences and satisfaction. She is efficient, organized, a team player and adaptable. Fluent in both Greek and English, Poly's versatile communication skills and extensive background in hospitality make her a valuable asset aboard Above & Beyond for the upcoming season.
Previous Yacht: TiAmo
Deckhand/Stewardess: TBA
Deckhand: Vassilis Papoutsoglou
Vassilis Papoutsoglou, born in Athens in 1993 and currently residing in Piraeus, has a remarkable maritime journey that began at the age of seven. Starting in the Optimist class, he achieved numerous national and international victories, showcasing his early prowess in sailing. Transitioning through the 420 class in 2006-2008 and the 470 Olympic class in 2008-2009, Vassilis has been a member of the Greek National Team since 2005 and a part of the Pre-Olympic team for the 2020 Olympic Games in Tokyo. Currently holding the title of National Champion in the Class 470 Olympic.
In 2018, he ventured into the yachting industry as a deckhand, contributing his expertise to vessels like Sea Energy V (Fountaine Pajot Saba 50) and Lusea (motorboat - Princess 78). Vassilis seamlessly supports the crew in managing the yacht, drawing from his exceptional accomplishments and experience. His commitment extends to ensuring guests have a memorable experience, always ready to provide attentive service.
Fluent in French and English, Vassilis Papoutsoglou brings a wealth of sailing expertise and dedication to enhance the overall yachting experience
Menu
Breakfast
Teas-Blends of Herbs - Top quality
Coffees
Smoothies
Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional
Honey
Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
Handmade piroski with: potato or minced meat
Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese
Pie
Breads: White, Black, Brioche, Gluten Free
Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek
Traditional Honey, Maple syrup
Smoked Salmon
Cheeses: Graviera, Gouda, Emmental, Feta, Goat
Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella
Fresh Fruit: pineapple, cherries, melon, watermelon, apricots,
peaches
Bacon, boiled sausages
Dried fruits: apricots, plums, cranberries
Nuts: almonds, walnuts, hazelnuts
Cereals: oats, chocolate, honey, cornflakes
Fresh Juices: Orange, Grapefruit
Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt
Eggs: Omelet, fried, poached, scramble, boiled, Kayanas
Day 1
Lunch
Salad
Textures of tomato, olive, pickle, onion, cucumber sorbet
Starter
Ceviche
seabass, Passion fruit, tobiko, dill oil, fennel pickle
Main
course
Orzo shrimp, goat cheese, confetti cherry
tomatoes
Desert
Lemon
cream, almond cookie, meringue, honey cells
Dinner
Salad
Rocket, feta,
watermelon, pine nuts, radish
Starter
Steamed
mussels with fennel, dill, garlic, mustard sauce - ouzo
Main
course
Grouper with saffron sauce, greens, cauliflower
puree
Desert
Yogurt
mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce
Day 2
Lunch
Salad
Spinach pie salad,
feta, dill, spring onion
Starter
Crab
tartare, soy sauce and truffle
Main
Course
Iberico pork, hoisin sauce, sweet potato puree
Desert
Millefeuille
orange, raspberry sauce
Dinner
Salad
Smoked salmon,
avocado, cucumber, cottage cheese
Starter
Shrimp
tempura, Panko, sriracha mayonnaise
Main
Course
Risotto village salad
Desert
Chocolate mousse,
caramel sauce, peanuts
Day 3
Lunch
Salad
Greek salad with feta
cheese, fresh oregano, onion pickles, capers
Starter
Shrimp
carpaccio, tarama (fish roe) mousse, cream cheese
Main
Course
Lamb ribs with percussion, baby potatoes,
rosemary
Desert
Milk
pudding with ice cream
Dinner
Salad
Rice noodles, shrimp,
black sesame
Starter
Octopus, fava
cream, pickles, onion, capers
Main
Course
Lobster spaghetti, tomato sauce, fresh basil,
parmesan
Desert
Cream
Brulee with fresh vanilla and ice cream
Day 4
Lunch
Salad
Rice rolls with crab,
avocado, cucumber, wasabi cream
Starter
Shrimp
dumplings, cucumber pickle, soy sauce, coconut milk
Main
Course
Salmon Tataki, sauteed spinach with ginger,
chives, poncho sauce, wheat mushrooms
Desert
White
chocolate and strawberry chocolate, fresh blueberries
Dinner
Salad
Cherry tomatoes, goat
cheese, basil pesto, mozzarella buffala
Starter
Moussaka croquette,
béchamel cream, tomato jam
Main
Course
Mushroom risotto, fresh truffle
Desert
Tiramisu
cream, caramel ice cream
Day 5
Lunch
Salad
Beetroot, yogurt with
orange and asparagus
Starter
Couscous with
mushrooms and chicken, saffron, prosciutto powder, fresh
truffle
Main
Course
Cod, potato and garlic cream, black caviar
Desert
Mango
cheesecake, raspberry ice cream
Dinner
Salad
Caspatsio with fresh
oregano, feta and watermelon
Starter
Oysters
with lemon pearls and tarama
Main
Course
Beef fillet, mushrooms, king oysters, pea
puree
Desert
Chocolate fudge,
with fresh vanilla and ice cream
Day 5
Lunch
Salad
Okroshka Russian cold
soup with dill yogurt and fresh vegetables
Starter
Scallops, Bern
Blanc sauce, peas and greens
Main
Course
Saute sea bream, bean cream, croutons, cuttlefish
ink
Desert
Poached
pear, tangerine cream, yogurt ice cream
Dinner
Salad
Smoked eggplant,
cheese mousse, cherry tomatoes, basil and garlic
Starter
Beef
Tartar, fresh truffle, potato chips
Main
Course
Spinach ravioli, goat cheese, sauteed chicken,
yellow curry
Desert
Churros,
savory caramel sauce, strawberries and hazelnuts
Day 7
Lunch
Salad
Sea urchin eggs with
croutons, olive oil, salt flower in arugula and parmesan salad
Starter
Tuna
carpaccio with lid, truffle, tomato seeds
Main
Course
Cabbage stuffing with grouper and eggnog biscuit
sauce
Desert
Baklava
with Aegina peanuts, ice cream
Dinner
Salad
Fresh various shells
with lemon dressing
Starter
Kakavia
with stone fish
Main
Course
Risotto with fresh tomato sauce and red mullet
Desert
Eclairs,
vanilla cream and strawberry sauce
Reviews
Gallery
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