ABOVE & BEYOND Yacht Description
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Jacuzzi on flybridge:
Relax with panoramic sea views in the heated Jacuzzi, perfect for romantic or social moments. -
Hydraulic swim platform/beach club:
Easy water access and launch zone for watersports; creates a private beach experience for all guests. -
Williams Jet Tender (200 HP) and 2 Seabobs:
Thrilling rides and premium Seabobs offer exciting water fun and explore the underwater world with ease.
Start with the cheat code: ABOVE & BEYOND is a Sunreef 80 with a flybridge Jacuzzi and a full-beam hydraulic swim platform that drops down and turns into your private beach. If you’re scrolling for a catamaran that actually functions as a floating resort, you’ve just found the hardware.
Space, not just length. Launched in 2019 and refit in 2023, she sleeps 8 guests in 4 queen cabins (including a larger master), so everyone gets a “real” cabin with TV, private bathroom, proper storage and full A/C control. The wide beam translates into three separate outdoor social zones: aft cockpit for shaded dining, foredeck with loungers and trampolines, and a flybridge that’s basically the rooftop bar – Jacuzzi, bar, barbecue, sunpads and a big dining area.
Why this cat, not the next one on your screen: because the “toys + platform” combo is dialed in. The Williams jet tender, 2 Seabobs, water-skis (adult & kids), wakeboard, SUPs, towables, kayak, snorkelling and fishing gear all deploy off a big, stable, hydraulic beach club instead of a wobbly ladder. That matters when you’re trying to get kids, grandparents or laptops in and out of the water without slapstick.
Onboard life is quietly overkill. Monochrome Sunreef interior, high ceilings, big windows, Yamaha sound system, Wi‑Fi, TVs in every cabin, plus serious hotel‑level details: robes, slippers, Aqua di Parma amenities, safes in each cabin, washer/dryer and filtered still & sparkling drinking water. Then there’s the culinary glitch: a multi‑award‑winning chef (ex‑Michelin restaurants, MasterChef finalist, MEDYS & EMMYS winner) running a menu that looks more like a tasting restaurant than “yacht food”.
Net result: ABOVE & BEYOND is for clients who actually plan to use the yacht – sunken beach club, serious Jacuzzi, real toys, real crew depth – not just pose on it. If your idea of a charter is “eat very well, live outside, and abuse the watertoys until the batteries complain”, this platform is built for that.
Accommodation
One master cabin and three queen guest cabins all with TV and private bathroomsWhat is the cabin arrangement of ABOVE & BEYOND?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | Queen (1.60 x 2.00 m) | Private en-suite bathroom with shower, twin sinks and toilet | Individual cabin AC |
| VIP Cabin | Queen (1.60 x 2.00 m) | Private en-suite bathroom with shower, sink and toilet | Individual cabin AC |
| Guest Cabin 1 (Double) | Queen (1.60 x 2.00 m) | Private en-suite bathroom with shower, sink and toilet | Individual cabin AC |
| Guest Cabin 2 (Double) | Queen (1.60 x 2.00 m) | Private en-suite bathroom with shower, sink and toilet | Individual cabin AC |
ABOVE & BEYOND
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Weekly price: €55,000 - €75,000
Low Season | High Season
- Length: 78'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 5
- Builder: Sunreef Yachts
- Consumption: 80 Litres/Hr
- Cruising Speed: 15
- Max. Speed: 17
- Built Year: 2019
- Refit: 2023
- Turnaround: 24 hours
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like ABOVE & BEYOND, the expected APA is 20% to 35% of the charter price (€11,000 - €19,250), making the charter cost €66,000 to €74,250. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ABOVE & BEYOND Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 110,000EUR to 150,000EUR | 22,000EUR to 45,000EUR | 13,200EUR to 18,000EUR | 145,200EUR to 213,000EUR | Discounts outside the main season are common. | |
| 7 day charter | 55,000EUR to 75,000EUR | 11,000EUR to 22,500EUR | 6,600EUR to 9,000EUR | 72,600EUR to 106,500EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 27,500EUR to 37,500EUR | 5,500EUR to 11,250EUR | 3,300EUR to 4,500EUR | 36,300EUR to 53,250EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 55,000EUR / 6 * 3 days = 27,500EUR |
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: EUR55,000
High season rate: EUR75,000
High Season: Euro 77000 per week (June 15th - Sept 15th)
Mid Season: Euro 67000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 56000 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 + 6,5% VAT.
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 + 6,5% VAT.High Season: Euro 77000 per week (June 15th - Sept 15th)
Mid Season: Euro 67000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 56000 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 + 6,5% VAT.
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 + 6,5% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Williams Jet Tender | T/T Williams Jet Tender with 200 HP engine for guest transfers and towing water toys. |
| Highfield 520 tender | Highfield 520 tender with 100 HP engine for accessing shore and towing toys. |
| Seabobs | 2 Seabobs for powered swimming on the surface and underwater. |
| Adult water skis | 2 adult water-ski sets for being towed behind the tender. |
| Children’s water skis | Children’s water-ski set(s) sized for younger riders. |
| Wakeboard | Wakeboard (1) for towing behind the tender. |
| Towable couch | Inflatable towable couch for 3 guests (1) for towing behind the tender. |
| Towable donuts | Inflatable donut (1) and inflatable donuts (2) for towing behind the tender. |
| Doughnut | Doughnut towable for towing behind the tender. |
| Towable water toys | Towable water toy(s) for rides behind the tender. |
| 2-person kayak | Kayak for 2 guests (1) for paddling together. |
| Kayak | Kayak for exploring bays under paddle. |
| Stand-up paddleboards | Stand-up paddleboards (3) for stand-up paddling. |
| Paddleboards | Paddleboard(s) for stand-up paddling. |
| Surf board | Surf board for wave riding where conditions allow. |
| Kitesurfing gear | Kitesurfing gear for powered board riding with a kite. |
| Floating mats | Floating mat(s) for relaxing on the water. |
| Inflatable watertoys | Inflatable water toy(s) for fun at anchor. |
| Inflatable floating island | Inflatable floating island for lounging on the water. |
| Snorkel gear | Snorkeling gear for guests. |
| Snorkelling equipment | Snorkelling equipment for guests. |
| Fishing gear | Fishing gear (2) for casual angling from the yacht or tender. |
| Fishing equipment | Fishing equipment for recreational fishing. |
| Light fishing gear | Light fishing gear for casual fishing. |
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
Captain
Chef
Deckhand
Chief Stewardess
Deckhand/Stewardess
Captain: Andreas Rossos
Andreas runs Above & Beyond like someone who has moved up every rung himself, driving a big Sunreef through tight Greek island water with calm, exact decisions so your trip feels safe, smooth and pushed right up to the sweet spot.
- Greek nationality; born 1975 in Cyprus / raised Saudi Arabia and Greece
- RYA/MCA Yachtmaster
- Yachting career begun in 2004 as deckhand on M/Y Lady Dana
- Commanded 31m steel yacht, 585 Privilege sailing catamaran and San Lorenzo 88
Savvas turns the galley into a quiet Michelin-grade engine, dropping precise fusion plates built from Greek produce so every lunch and dinner hits like a curated restaurant service instead of just “food on a boat.”
- Greek nationality; born 1989
- Trained at OAED professional culinary school; degree in Fast Pace cooking
- Fourth place, Master Chef Greece 2018
- Former chef at Michelin-starred restaurants including Divani Caravel Juju Bar (FNL Star award)
- 1st place, Platinum category MEDYS 2022; 1st place, Diamond category EMMYS 2023
- Previous yacht: Genny
Poly runs the interior with hotel precision and island calm, reading the table, the kids, the mood, then snapping service and cabins into shape so the yacht feels sharp, relaxed, and always one step ahead of you.
- Le Monde Food & Beverage Management certificate, Athens
- Three seasons as hostess on motor yachts before Above & Beyond
- Head waitress and shift manager experience in busy Athens restaurants
- Extensive background in hotel service and guest relations
- Fluent in Greek and English
- Previous yacht: TiAmo
Ektoras keeps the decks and toys dialed in with a technician’s eye, so when you decide to move—swim, tender, or tow—everything is ready, clean, and handled without drama.
- Degree in Shipping
- Hands-on yacht maintenance experience since 2023
- Focus on deck operations and technical upkeep aboard Above & Beyond
- Fluent in Greek and English
Vassilis brings Olympic-class dinghy instincts to a big cat, trimming lines and managing toys with race-bred precision so your sailing, swims, and beach runs feel tight, safe, and fast on the trigger.
- Born 1993, Athens; based in Piraeus
- Member of the Greek National Sailing Team since 2005
- Pre-Olympic team for Tokyo 2020 in 470 class; current National Champion in 470 Olympic
- Yachting since 2018 on Sea Energy V (FP Saba 50) and Lusea (Princess 78)
- Fluent in English
Menu
- Teas, blends of herbs, top-quality coffees
- Smoothies and fresh orange or grapefruit juice
- Selection of jams (apricot, pear, apple, tomato, fig) and Greek traditional honey
- Homemade cakes: chocolate-vanilla, carrot, apple, lemon
- Croissants: butter and chocolate
- Handmade piroshki with potato or minced meat
- Puff pastries and traditional Greek pies: bougatsa, spinach pie, cheese pie
- Breads: white, black, brioche, gluten free
- Pancakes and crepes with Merenda, tahini, peanut butter, Greek honey, maple syrup
- Smoked salmon
- Cheeses: Graviera, Gouda, Emmental, feta, goat cheese
- Cold cuts: turkey, ham, prosciutto, air-dried salami, mortadella
- Fresh fruits: pineapple, cherries, melon, watermelon, apricots, peaches
- Bacon and boiled sausages
- Dried fruits: apricots, plums, cranberries
- Nuts: almonds, walnuts, hazelnuts
- Cereals: oats, chocolate, honey, cornflakes
- Dairy: milk, rice pudding, strained yogurt, goat yogurt
- Eggs prepared to order: omelet, fried, poached, scrambled, boiled, Kayanas (Greek-style)
Day 1
- Salad: Textures of tomato, olives, pickles, onion, cucumber sorbet
- Starter: Seabass ceviche with passion fruit, tobiko, dill oil, fennel pickle
- Main: Orzo with shrimp, goat cheese, confit cherry tomatoes
Day 2
- Salad: “Spinach pie” salad with feta, dill, spring onion
- Starter: Crab tartare with soy sauce and truffle
- Main: Iberico pork with hoisin sauce and sweet potato purée
Day 3
- Salad: Greek salad with feta, fresh oregano, pickled onions, capers
- Starter: Shrimp carpaccio with tarama mousse and cream cheese
- Main: Lamb ribs with herbs, baby potatoes, rosemary
Day 4
- Salad: Rice rolls with crab, avocado, cucumber, wasabi cream
- Starter: Shrimp dumplings, cucumber pickle, soy sauce, coconut milk
- Main: Salmon tataki, sautéed spinach with ginger and chives, ponzu sauce, mushrooms
Day 5 (Menu 1)
- Salad: Beetroot, yogurt with orange, asparagus
- Starter: Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle
- Main: Cod with potato–garlic cream and black caviar
Day 5 (Menu 2)
- Salad: Okroshka-style cold soup with dill yogurt and fresh vegetables
- Starter: Scallops, beurre blanc sauce, peas and greens
- Main: Sautéed sea bream with bean cream, croutons, cuttlefish ink
Day 7
- Salad: Sea urchin with croutons, olive oil and fleur de sel on rocket and parmesan salad
- Starter: Tuna carpaccio with lime, truffle, tomato seeds
- Main: Cabbage rolls stuffed with grouper, egg–lemon bisque sauce
Day 1
- Salad: Rocket, feta, watermelon, pine nuts, radish
- Starter: Steamed mussels with fennel, dill, garlic, mustard–ouzo sauce
- Main: Grouper with saffron sauce, greens, cauliflower purée
Day 2
- Salad: Smoked salmon, avocado, cucumber, cottage cheese
- Starter: Shrimp tempura in panko with sriracha mayonnaise
- Main: “Village salad” style risotto with Greek flavors
Day 3
- Salad: Rice noodles with shrimp and black sesame
- Starter: Octopus with fava cream, pickles, onions, capers
- Main: Lobster spaghetti with tomato sauce, fresh basil, parmesan
Day 4
- Salad: Cherry tomatoes, goat cheese, basil pesto, buffalo mozzarella
- Starter: Moussaka croquette with béchamel cream and tomato jam
- Main: Mushroom risotto with fresh truffle
Day 5
- Salad: Gazpacho with fresh oregano, feta and watermelon
- Starter: Oysters with lemon pearls and tarama
- Main: Beef fillet with mushrooms, king oyster mushrooms and pea purée
Day 6
- Salad: Smoked eggplant, cheese mousse, cherry tomatoes, basil, garlic
- Starter: Beef tartare with fresh truffle and potato chips
- Main: Spinach ravioli with goat cheese, sautéed chicken, yellow curry
Day 7
- Salad: Assorted fresh shellfish with lemon dressing
- Starter: Kakavia (Greek fisherman's soup) with rock fish
- Main: Risotto with fresh tomato sauce and red mullet
Breakfast & All-Day
- Greek traditional honey, maple syrup
- Rice pudding, strained and goat yogurt with fruits or nuts
Sample Lunch Desserts
- Lemon cream with almond cookie, meringue and honey cells
- Millefeuille with orange and raspberry sauce
- Milk pudding with ice cream
- White chocolate and strawberry “rocks” with fresh blueberries
- Mango cheesecake with raspberry ice cream
- Poached pear with tangerine cream and yogurt ice cream
- Baklava with Aegina pistachios and ice cream
Sample Dinner Desserts
- Yogurt mousse with Chios mastic, liqueur, fresh fruit and strawberry sauce
- Chocolate mousse with caramel sauce and peanuts
- Crème brûlée with fresh vanilla and ice cream
- Tiramisu cream with caramel ice cream
- Chocolate fudge with fresh vanilla and ice cream
- Churros with salted caramel sauce, strawberries and hazelnuts
- Éclairs with vanilla cream and strawberry sauce
- Eclairs or similar pastries on Greek-themed evenings
- Assorted homemade cakes and pastries throughout the day
- Greek pies (spinach, cheese, bougatsa) offered as light bites
- Cold cuts and cheese platters with nuts and dried fruits
- Fresh seasonal fruit platters and simple yogurt–fruit bowls
- Light seafood tastings such as ceviche, carpaccio, tartare on request
- International nibbles: tempura, dumplings, ravioli or croquettes as canapés
Reviews
