ABOVE and BEYOND Sunreef 80

from 50000€ per week
24.00 m
Crew: 5
Cabins: 4
Guests: 8
Port: Athens, Greece

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Above & Beyond is a crewed 2019 Sunreef 80 state-of-the art sailing catamaran with 340m of living space offering an unmatched level of comfort. The yacht provides impressive accommodation for up to 8 guests in 4 stylish en-suite cabins designed in modern and sophisticated combination of black and white colours. Her aft cockpit merges with the fashionable saloon to offer an astonishing panoramic view and dining area.

She is equipped with a hydraulic platform which transforms to a very nice beach club on the water. Her fly bridge includes a dining area, Jacuzzi, wet bar and barbecue as well as sun beds.

This luxurious crewed charter yacht offers a variety of water sports and toys, including sea bobs, paddle boards, wakeboards, snorkeling gear and many other fun water activities which will suit guests of all ages.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker : yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Bed sizes 1,60 X 2,00 M
Hairdryers in all cabins
Shampoo, conditioner, soap, shower gel, Body lotion
Washer and dryer on board
Iron

Broker Notes

The yacht has undergone refit 2022/23
New hull painting
new cockpit cushions
engine overhaul
Electrical overhaul

Watersports

Watersports

  • Dinghy size : T/T Williams Jet Tender
  • Dinghy hp : 200 HP
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Williams Jet Tender 200HP
Sea bob (2)
Wakeboard (1)
Water ski adults (1)
Inflatable towable couch
Inflatable donut  (2)
Kayak (1)
Stand-Up Paddleboard (3)
Snorkeling gear
Water carpet
Fishing gear
Hydraulic bathing platform

Accommodations & Specs

  • Length : 24.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 5
  • Make : Sunreef Yachts
  • Built : 2019
  • Cruising Speed : 8
  • Fuel Consumption : 80
  • One master cabin and three queen guest cabins all with TV and private bathrooms

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    ABOVE and BEYOND Sunreef 80 - Boat Interior Layout

    Sample 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

     

    Crew Profiles

    Number of Crew:5

    Evangelos Chatzigiannakoudis|Captain
    Born: 1976 Nation: Greek | Languages: English, Greek, French, Spanish and German

    Savvas Lichanidis|Chef
    Born: 1976 | Nation: Greek

    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: Savvas Lichanidis
    Chef Savvas was born in 1989 and he is one of Greece’s most promising chefs. He received his culinary training at the professional school OAED. He also has a degree in Fast Pace cooking and has attended seminars in Japanese and molecular cuisine. Chef Savvas began his internships at the prestigious King George Palace Hotel in 2005 and worked his way up through the ranks. In 2018, he finished fourth in the Master Chef competition in Greece. He was the Chef for many Michelin-star restaurants, like Divani Caravel Juju Bar Restaurant, where he held the FNL Star award. He has collaborated with some of the top chefs. His love for the sea led him to start his cooperation with yachts. His goal is to bring Michelin guide from the restaurants to the yachts. Savvas enjoys creating Fusion cuisine using Greek local elements to create delectable dishes.
    * Savvas won 1st place in the Platinum category at MEDYS 2022

    CHIEF STEWARDESS
    Maria was born in the Greek capital of Athens, but she currently makes her home on the island of Aegina during the colder months. Maria earned her degree in Psychology and holds a certificate. Since 2013, she has been employed in the hospitality business, beginning her career in the hotel industry before moving on to train for the role of stewardess on board a Deutsche Bahn interstate luxury train. She earned her Silver Service Certification for Yacht Steward in 2021 and is currently working in the industry. She has an excellent command of the Greek, German, and English languages. Maria provides the best level of service possible on Above and Beyond, and she pays careful attention to the tiniest of details. It brings her great joy to put together thematic dinners for the passengers on board.

    DECK HAND: Vasileios Papoutsoglou

    Vassilis was born in Athens in 1993 and currently resides in Piraeus.
    In 2000, at the age of seven, he began sailing in the Optimist class, where he achieved many national and international victories. From 2006 to 2008, he competed in the 420 class, and in 2008-2009 he moved up to the 470 Olympic class. He has also been a member of the Greek National Team since 2005 and the Pre-Olympic team for the 2020 Olympic Games in Tokyo. Current National Champion in Class 470 Olympic.
    He started working as a deckhand on yachts in 2018 and was aboard Sea Energy V (Fountaine Pajot Saba 50) and Lusea (motorboat – Princess 78). Vassilis is ideal to support the crew in running the yacht based on her prior accomplishments and experience. Additionally, he strives to provide guests with a memorable experience and is always willing to serve them.

    He speaks French and English.

    DECK HAND: Damien Garnier

    Damien is from France. He is multilingual and enthusiastic about sailing and he places a strong emphasis on the guests’ experience. Since 2003, he has been employed in the yachting sector, and he has expertise in sailing in both the Mediterranean and the Caribbean Sea. In addition to this, he holds an RYA/MCA Yachtmaster Diploma, and he has also worked as a Boat Maintenance Technician, which clearly shows his proficiency in the boat’s systems and equipment along with his technical and electrical knowledge.

    Languages: French, English, Spanish, Italian

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