78°F | , Soggy Dollar, BVI
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Yacht Description

ABOVE yacht is a 78.00 ft long sailboat catamaran and spends the winter season in British Virgin Islands. It was built by Sunreef Yachts in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 double cabins.

The sailboat features • Engines: 2 x John Deere 225 HP • Generator: 27KVA engines and a generator.

Accommodation

Number of Cabins: 4

Total Guests (Sleeping): 8

Cabin Configuration: 4 Double(s)

Bed configuration: 4 Queen(s)

Cabin Breakdown

Double Cabins: 4

ABOVE Yacht Details

8

Guests

4

Cabins

5

Crew

Sunreef Yachts

Built by

$63,000 - $72,000

Weekly price low-high season

50 Litres/Hr

Consumption

8

Cruising Speed

Price Details

Price from: $63,000

High season rate: $72,000

Winter 2019/2020:

1-5 pax: $70 000
6-8 pax: $72 000

Christmas/New Year:

1-5 pax: $83 000
6-8 pax: $85 000

Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.

For the Caribbean all-inclusive charters a small APA of 5% is recommended to cover the local cruising permits and any other additional expenses.

USVI pickup/drop off - $500 each

Summer 2020:

May and October: €63 000 + APA 30% + VAT
June and September: €68 000 + APA 30% + VAT
July and August: €72 000 + APA 30% + VAT

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: Inq
Minimum Child Age: No
Generator: 27 KVA

Specifications

Guests: 8
Draft: 2.2
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2019
Cabins: 4
Double: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: Yes

Features

BBQ: 0
AC: Full
Generator: 27 KVA
Cruising Speed: 8

More Specifications

Flag: Portuguese
Homeport: West Mediterranean
Resort Course:
Yacht Permit: 0
Yacht License: 0
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Green Initiatives

Water Sports

Dinghy Size: Yes
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Kneeboard: 0
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

• Air conditioning
• Deck Jacuzzi
• Yamaha MusicCast

Crew

Crew Information

Captain: Rocco Sisto

Captain: Rocco Sisto

Rocco is a highly skilled and competent yacht captain with an extensive maritime career that spans over 25 years. He holds a prestigious MCA Ocean Master 200t certificate and his vast experience includes sailing throughout the Mediterranean and the Caribbean as well as 12 successful Atlantic crossings. Very versatile in his nature, Rocco is adept at handling a variety of situations, from the simple to the most challenging ones. He is also very eager and committed to a high standard of excellence, putting in every effort to ensure that each moment spent on board is flawless and meets his guests’ greatest expectations. Passionate about the sport of sailing, Rocco has participated in a number of regattas and takes great delight in sharing thrilling stories of his journeys at sea. Moreover, he is an avid lover of water sports and has been trained as a certified Advanced PADI Diver and Rescue Diver, sailing, kitesurfing and windsurfing instructor. Proud to be at the helm of ABOVE, Captain Rocco looks forward to welcoming guests for an unforgettable sailing experience.

First Mate: Maurilio Cognome

The First Mate of ABOVE, Maurilio has been sailing from a very young age and is acquiring the titles to become a Captain with an eye to the Classic Yachts like Terza Santa Maria and Emilia Prima. With a love of the sea, Maurilio started his career path as a windsurfing and sailing instructor in Forte dei Marmi, Cagliari and Villasimius and then moved on to larger boats, all the way up to 82 ft sailing yachts. Whether he is watchkeeping or transporting guests on the tender, clients can feel confident and safe knowing that they are in the most capable hands. Attentive and thoughtful, Maurilio brings a disciplined approach to each and every task and aims to provide an enjoyable and friendly time onboard S/Y ABOVE.

Chef: Giuseppina Ramunno

Giusy is a professional Superyacht Chef. Her career path has been decidedly unconventional and comprises a valuable working experience as a chef on luxury yachts. Always striving for personal and professional growth, upon finishing the award-winning IYT School in Antibes and becoming a certified Superyacht Chef, she continued her training in a famous International school of Italian cuisine of Gualtiero Marchesi. On top of that, Giusy is also specializing in Japanese cuisine which she learnt from the Chef Hirohiko Shoda at Italian Food Academy in Milan. Her passion for food has taken her around the world, cooking for Michelin-starred restaurants, hotels, private residences and luxurious yachts. At the same time she graduated in foreign languages and literature, allowing her to pursue the search for novelty and experimentation that has always characterized her, giving the opportunity to combine her great passions: cooking and traveling. In order to provide guests with the most enjoyable culinary experience, Giusy goes above and beyond to delight and pamper clients with her scrumptious specialties.

Deckhand: Sarah Gonzalez Tur

Sarah is an able seaman with a high sense of responsibility and awareness, happy to assist wherever needed. She is a hard-working member of our team and will always be there to assist with a big smile on her face. She has completed all safety training, being also a Rescue Diver.

Stewardess: TBC

Menu

Breakfast


Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins.


Pineapple Pancakes


Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup.


 


Vegetable Frittata


Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs.


 


Create Your Own Omelet


A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions.


 


Eggs Benedict With Jumbo Lump Crab


Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs.


 


Perfectly Golden French Toast


Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup.


 


Cast Iron Shakshuka


Poached Eggs in a spicy tomato sauce with fresh herbs and avocado.


 


Classic American Breakfast


Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait.


 


Lunch


 


Crab Cakes


Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade.


 


Spicy Shrimp Sushi Tower


Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds.


 


Seafood Bouillabaisse


Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread.


 


Seared Scallops


Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée.


Summer Peach Spinach Salad


Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette.


 


Shrimp Tacos


Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce.


 


Baked Lemon Pepper Chicken


Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables.


 


 


Appetizers


 


Served with refreshing Cocktails, Wine or Champagne.


Charcuterie Board


Sushi Assortment


Mahi Mahi Ceviche


Creamy Cucumber Gazpacho


Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze


Bacon Wrapped Grilled Peaches


Teriyaki Salmon Bites


Grilled Caprese toast with burrata cheese and grilled avocados


Tuna Sashimi and avocado wonton cups


Homemade Pumpkin and Ricotta Ravioli


 


Dinner


 


Steak Oscar


Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus


 


Parmesan Pesto Tilapia


Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables.


 


Lamb Kleftiko


Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce.


 


Baked Wild Striped Sea Bass


Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce


 


Honey Garlic Salmon


Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers


 


 


Cabernet Braised Short Ribs


Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables.


 


Apricot Dijon Glazed White Fish


Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.


 


Desserts


 


Poires Belle Helene


Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds.


 


Chocolate Hazelnut Mousse


Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder.


 


Lemon Semifreddo


Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest.


 


Panna Cotta


Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote.


 


Almond Joy Pie


Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping.


 


Tiramisu


Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies.


 


Mango Mousse Cake


This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.

Gallery

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    • ABOVE

      Price from $63,000

      High season $72,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

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