ABOVE & BEYOND

  • Guests: 8
  • Cabins: 4
  • Price Range: €50,000 - €70,000

Base

This yacht is based in Greece.

Yacht Description

ABOVE & BEYOND yacht is a 78.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Sunreef Yachts in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2x John Deere 225 HPGen 2 X Northern Lights generator 26 KvA each engines .


Accommodation

One master cabin and three queen guest cabins all TV and private bathrooms
Tube: Yes
Guests: 8
Maxspeed: 10
Draft: 2.20
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2019
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: Yes

Flag: Greek
Homeport: Athens, Greece
Yacht Insurance: Helvetia

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Water Maker: yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq

Price Details

Price from: €50,000

High season rate: €70,000

2023 Rates
High Season (15 June - 15 September) EURO 70000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 65000/week + all exp
Low Season (1 November - 30 April) EURO 50000 + all exp
+ APA 25% + VAT 13%


Layout

Water Sports

Dinghy Size: T/T Williams Jet Tender
Kayaks 2 Pax: Yes
Dinghy Hp: 200 HP
Dinghy Pax: 6
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: Stern Hydraulic
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

Crew

Crew Information

Captain: Evangelos Chatzigiannakoudis

Captain: Evangelos Chatzigiannakoudis
As an islander in origins and a competitive swimmer since his early childhood, he has a great passion for the sea from his very early years. His passion evolved as he studied the sea in the UK as an oceanographer and a marine mechanical engineer.
He then switched to working in the sea in 1998 by receiving his sailing diploma. Since then, he has worked as a sailor and skipper for many different charter and private yachts.

He is the holder of an approved MCA master 200GT license for sailing and motor yachts. He is an energetic individual, very responsible, adaptable, hard-working, and knows how to provide his guests an unforgettable sailing holiday! He loves anything that has to do with the
sea such as spear diving, surfing, and swimming.

He has a surf instructor and lifeguard license and speaks English and Greek fluently.

CHEF: VASILIS AXIOTIS

Chef Vasilis was born in Greece in 1990. He completed his chef schooling in 2013 and continued from 2013 to 2015 studies in baking and pastry. He has completed additional courses in gastronomy "Modern cuisine", Greek creative cuisine, and food and safety management. He has worked at top gastronomic restaurants. The past two seasons he has worked on yachts. He is extremely attentive to his guests needs and always try to please. He prefers a fusion cuisine combining fresh local produce.

Previous yacht: M/S Arktos

Vasilis speak fluent Greek and English

CHIEF STEWARDESS: Margarita Biba

Margarita has been working in the yachting industry since 2008 on various yachts as chief stewardess. She is with a very positive attitude and has an impeccable attention to detail. She sets as an ultimate goal to fulfil all requests of her guests on board. She is very energetic, sociable, communicative and polite.

She speaks fluent English and Greek.

Previous yachts: M/Y POLUX, M/Y MELI, M/Y AMAPOLA M/Y O'PARI

DECK HAND/STEWARD

Konstantinos Kakaris

Konstantinos has completed 4 yacht deliveries from the Atlantic Coast of France and sailed countless miles throughout Greece. He is excellent at welcoming guests on board and introducing them to the beautiful Greek Islands. Very passionate about his sailing life and his time spent while Scuba diving, he emits his energy to everyone on board, giving them a memorable time.

Languages: Greek, English


Menu

Breakfast


Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, Greek  yogurt, cereals, fresh fruits, honey, local  jams, tahini and other spreads, cheese and  cold cuts, eggs all types, avocados,  pancakes, crepes, croissant, pancakes,  porridge, cakes.


 


Day 1


Crispy tortilla watermelon hamon iberico and mint


Cous cous salad with grape, basil pesto and burnt feta


Grooper grilled fillet, fresh herbs and egglemon thick sauce


 


Dinner


sirloin tartar/cucumber,ginger/washabi mayo


Green salad, pickled wild mushrooms, peppermint, white balsamic and bee polen


Shortribs ,sugar glaze and boiled baby vegetables


Poached fruit salad with dry yogurt


 


Day 2


Grilled octopus, tarama musse, rusk with ouzo, cappers


Quinoa sallad, spinach, ginger, grilled shrimps and anthotiro cream


Gilt breem fish with roasted vegetable and lemon sauce


 


Dinner


Mini brioche with zucchini burgers/mint/feta cheese Yogurt, lime sauce


Caesar salad with baby gems, chicken breast, eggs, parmezana regiano, Hazelnuts


Stifado premium beef cuts salot onions, rosemary in red gravy sauce


Galactoboureko / traditional dessert with a twist


 


Day 3


Santorinian fava croutons extra virgin olive oil, caper leaves


Sea bream ceviche lede digre chilly peppers chives


Mixed green salad with croutons blueberries and thyme dressing


 


Dinner


Grilled beetroots,almond pesto, and greek yogurt


Lobster orzo ,bisque cloud , tomato powder


Lemon pie , marenque , candy lemon skin


 


Day 4


Fluffy meatballs fresh mint , lemon gel


Inka tomatoes in greek salad broth sea fenel and caper leaves


Beef fillets celeriac puree , saltiboga sauce,crispy prosciutto


 


Dinner


Forest salad with poched pear walnut bitle apple vinegar dressing


Slow cooked panceta with crispy skin potatoes confi and gravy from its broth


Mille feullie with caramelized puff pastry with vanilla ice cream


 


Day 5


 


Smoked and chopped auvergine chilly peppers,fresh onions and mint


Watermelon cherry tomatoes mollases mint and wholegrain bread


Hummus ,crispy cheek pees and extra virgin olive oil


Grilled chincken leg ,vegetables and chicken zouch


 


Dinner


Summer ratatouille, smoked eel and grape juice


Athinean salad


Picania with potatoes puree, hazelnut and wine sauce with demi-glass


Almond bavaruaz with forest fruits


 


Day 6


Mashed potatoes with parsley oil, onion and green leef salad


Shrimps tartar with picled mussles and crunchy lazania


Fish fillets and bloody mary sauce and patty pans


 


Dinner


Tomato burger ,basil pesto feta cheese mousse


Coleslaw salad with smoked paprika


Dry aged cuts with grille carrots and carrot's puree


Banoffe


 


Day 7


Ceaser's baby gem salad with grilled eggs chicken thig


Quinoa salad raw broccoli/mango chives thyme pesto


Cretan carbonara with apaki and traditional pasta


 


Dinner


Zucchini,cucumber water,lamb prosciutto and feta


Tabuleh


Stuffed tomatoes porchinni mushrooms and wild rice


Pavlova


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