ABOVE & BEYOND Yacht Description
Step aboard S/Y Above & Beyond, a magnificent Sunreef 80 that truly lives up to her name. This state-of-the-art sailing catamaran offers over 340m² of refined living space, setting a new standard for luxury, comfort, and style on the sea.
Designed with a sophisticated black-and-white interior palette, Above & Beyond accommodates up to 8 guests in 4 elegant en-suite cabins, each offering modern design, premium materials, and a serene atmosphere.
Her spacious aft cockpit seamlessly connects with the stylish open-plan saloon, creating a flowing indoor-outdoor space bathed in natural light and surrounded by panoramic sea views. Whether enjoying a gourmet meal or simply taking in the scenery, every moment onboard feels effortless and inspiring. The flybridge is a true highlight — featuring a Jacuzzi, wet bar, barbecue, dining area, and sunbeds — the perfect setting for sunset cocktails, alfresco dining, or starlit relaxation. Meanwhile, the hydraulic platform transforms into a private beach club on the water, providing easy access to the sea and a stylish place to unwind.
Adventure seekers will delight in Above & Beyond’s extensive selection of water toys, including SeaBobs, paddleboards, wakeboards, snorkeling gear, and more — ensuring endless fun for guests of all ages.
A professional crew of five, each an expert in their field, delivers world-class service with warmth and attention to detail. Their passion and experience guarantee an exceptional charter experience, where every need is anticipated and every moment exceeds expectations.
Above & Beyond has been highly acclaimed in international charter competitions, with numerous awards celebrating her culinary excellence and impeccable presentation of Chef Savvas and the crew:
🏆 1st Place, Platinum Category – MEDYS 2022
🏆 1st Place, Diamond Category – EMMYS 2023
🥈 2nd Place, Diamond Category – EMMYS 2024
🥈 2nd Place, Diamond Category – CYBA Designer Water Competition, EMMYS 2024
🥇 1st Place, Tablescaping – Diamond Category, EMMYS 2024
🥇 1st Place, Diamond Category & Tablescaping – EMMYS 2025
Combining elegance, innovation, and serenity, S/Y Above & Beyond is more than a yacht — she’s a floating sanctuary where unforgettable memories are made.
Accommodation
One master cabin and three queen guest cabins all with TV and private bathroomsWhat is the cabin arrangement of ABOVE & BEYOND?
- 4 VIP cabins
ABOVE & BEYOND
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Weekly price: €56,000 - €77,000
Low Season | High Season
- Length: 78'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 5
- Builder: Sunreef Yachts
- Consumption: 50 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 10
- 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 (€11,200 - €19,600), making the charter cost €67,200 to €75,600. 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 | 112,000EUR to 154,000EUR | 22,400EUR to 46,200EUR | 13,440EUR to 18,480EUR | 147,840EUR to 218,680EUR | Discounts outside the main season are common. | |
| 7 day charter | 56,000EUR to 77,000EUR | 11,200EUR to 23,100EUR | 6,720EUR to 9,240EUR | 73,920EUR to 109,340EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 28,000EUR to 38,500EUR | 5,600EUR to 11,550EUR | 3,360EUR to 4,620EUR | 36,960EUR to 54,670EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 56,000EUR / 6 * 3 days = 28,000EUR |
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: EUR56,000
High season rate: EUR77,000
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
Other Entertainment
One Master cabin - 3 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
Chief Stewardess
Captain: Giannis Moschos
Running catamarans and motor yachts since 2004, Andreas keeps routing and safety decisions clear and timely. His background across multiple yacht types helps keep the day steady when conditions change.
- Greek nationality
- Born 1975
- License: RYA/MCA Yachtmaster
- Languages: English, Greek
Savvas cooks fusion cuisine that blends Greek local elements with techniques from Japanese and molecular cuisine training. His competition background supports consistent timing and plating through multi-course lunches and dinners.
- Greek nationality; born 1989
- 4th place - Master Chef Greece (2018)
- 1st place - MEDYS 2022 (Platinum category); 1st place - EMMYS 2023 (Diamond category)
- Previous yacht: Genny
Poly runs the interior using hotel and restaurant experience to keep service on pace across the day. She supports clear guest communication in both Greek and English.
- Le Monde certificate in Food & Beverage Management (Athens)
- Three seasons as a hostess on motor yachts
- Languages: Greek, English
- Previous yacht: TiAmo
Ektoras supports deck operations and upkeep so guest areas and deck spaces stay ready throughout the day. His shipping and maintenance background helps keep routine checks organized.
- Degree in Shipping
- Yacht maintenance experience since 2023
- Languages: Greek, English
With a competitive sailing background from childhood through Olympic-class racing, Vassilis supports deck work with strong boat-handling skills. This helps keep maneuvers controlled and watersports days running smoothly.
- Born in Athens (1993); resides in Piraeus
- Member of the Greek National Team since 2005; part of the Pre-Olympic team for Tokyo 2020
- National Champion - Class 470 Olympic
- Fluent in English
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
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