Above & Beyond
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Catamaran
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Michelle Heyns
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starting at
€50,000/week
Greece
80 ft sailing catamaran
Accommodates up to 8
4 Queen ensuite cabins
Great for a large group
ABOVE & BEYOND is a 80 ft Sunreef sailing catamaran with luxury accommodations for 8 guests.
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 a modern and sophisticated combination of black and white colors. One master cabin and three queen guest cabins all with TV and private bathrooms.
Her aft cockpit merges with the fashionable saloon to offer an astonishing panoramic view and dining area. ABOVE & BEYOND is equipped with a hydraulic platform that transforms into a very nice beach club on the water. Her flybridge 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.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
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Your Crew
CAPTAIN ARTÉMIS
The captain of ABOVE & BEYOND is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with over 30 years of sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 15 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic), and is an RYA/MCA Yachtmaster. In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the Greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day. Languages: Greek and English (fluent)
In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the Greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.
Languages: Greek and English (fluent)
CHEF SAVVAS
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 internship 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 MENI
Meni was born and raised in Florina, Greece in 1980. Like her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. For the past few years, she has worked as a hostess on sailing yachts and is excited about her new role as chief stewardess. She loves theater, films, and sports. She speaks English and Greek.
DECKHAND VASILEIOS
Vasileios 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.
Languages: French & English.
DECKHAND/STEWARDESS TBA JANUARY 2024
Cuisine
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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 piroshki with potato or minced meat
- Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie
- Bread: 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, scrambled, boiled, Kayanas
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LUNCH
Day 1:
- 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
Day 2:
- 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
Day 3:
- 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
Day 4:
- 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
Day 5:
- 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
Day 6:
- 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
Day 7:
- Salad
Sea urchin eggs with croutons, olive oil, salt flower in arugula, and parmesan salad - Starter
Tuna carpaccio with lid, truffle, and tomato seeds - Main Course
Cabbage stuffing with grouper and eggnog biscuit sauce - Desert
Baklava with Aegina peanuts, ice cream
- Salad
-
DINNER
Day 1:
- 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:
- 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:
- 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:
- Salad
Cherry tomatoes, goat cheese, basil pesto, mozzarella buffalo - Starter
Moussaka croquette, béchamel cream, tomato jam - Main Course
Mushroom risotto, fresh truffle - Desert
Tiramisu cream, caramel ice cream
Day 5:
- 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 6:
- 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:
- 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
- Salad
