ABOVE

$70,000 - $85,000 / WEEK

BUILT/REFITYEAR 2019
YachtLength 78.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 5
CHARGESFROM $70,000

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: -
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Tortola
Other Pick-up: St Thomas

Details

Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2x John Deere 225 HP Generator 27KVA
Fuel Consumption: -
Cruising Speed: 8
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: -
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: No
Generator: 27 KVA
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Yes
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
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: Bettiana Elizabeth Cabrera

Betty is our Stewardess. Always radiant and cheerful, with an incredible eye for details, she strives to deliver a top quality service to the guests on board. Before she discovered her passion for travelling and sailing, her first training ground was luxury hotels and clubs. She is enthusiastic about her job and has a very friendly personality which puts the ABOVE clients straight away at ease.


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.