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ENTRE4

$94,000 - $115,000 / WEEK
ENTRE4 - 2
Cockpit / Outdoor Dining Area
ENTRE4 - 3
Formal Dining/Dining Area
ENTRE4 - 4
Fore Deck Lounging Area
ENTRE4 - 5
Fly Bridge
ENTRE4 - 6
Master Stateroom
ENTRE4 - 7
Master Stateroom Bathroom
ENTRE4 - 8
Guest Stateroom
ENTRE4 - 9
Guest Stateroom Bathroom
ENTRE4 - 10
Port Beam
ENTRE4 - 11
Under Sail
ENTRE4 - 12
Anchored
ENTRE4 - 13
Anchored
ENTRE4 - 14
Flybridge Dining Area
ENTRE4 - 15
Flybridge Lounging Area
ENTRE4 - 16
Interior Lounge
ENTRE4 - 17
Foredeck Lounging Area
ENTRE4 - 18
Outdoor Dining Area Aft
ENTRE4 - 19
Outdoor Lounging Area Aft
ENTRE4 - 20
ENTRE4 - 21
ENTRE4 - 22
ENTRE4 - 23
ENTRE4 - 24
ENTRE4 - 25
ENTRE4 - 26
ENTRE4 - 27
ENTRE4 - 28
ENTRE4 - 29
ENTRE4 - 30
ENTRE4 - 31
ENTRE4 - 32
ENTRE4 - 33
ENTRE4 - 34
ENTRE4 - 35
ENTRE4 - 36
ENTRE4 - 37
ENTRE4 - 38

Redefining Luxury Sailing This brand-new Sunreef 80 (2024 model) redefines luxury sailing, offering a seamless blend of sophistication, comfort, and adventure on the open water. Expansive Design and Refined Interiors Designed with spaciousness and elegance in mind, Entre4 features expansive outdoor areas, including a panoramic flybridge perfect for sunbathing, socializing, or simply enjoying the breathtaking views. Inside, the yacht’s contemporary interior showcases organic textures and modern finishes, creating an atmosphere of refined relaxation. Luxurious Accommodations Accommodating up to 8 guests, Entre4 offers four luxurious en-suite cabins, each designed as a private sanctuary. The open-plan salon flows effortlessly into outdoor dining and lounge spaces, providing the ideal setting for gourmet meals, stargazing, or unwinding with family and friends. Water Sports and Ocean Exploration Fully equipped with the latest water sports gear, Entre4 invites guests to explore the ocean, paddle along scenic coastlines, or relax in crystal-clear waters. Wellness and Lifestyle Focus Entre4 is all about lifestyle, healthy living, and fitness, with a dedicated crew of 4 ensuring an exceptional experience. This yacht embodies the ultimate blend of luxury and vitality, redefining the meaning of sailing indulgence.

BUILT/REFIT
YEAR
2024
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
$94,000
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2x engines 280HP
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 15US Gall/Hr
Details
Type: Cat
Beam: 11.53 Metres
Draft: 2.2 Metres
Pax: 8
YearBuilt: 2024
Builder: Sunreef Yachts
Engines: 2x engines 280HP
Flag: Spanish
RegNum: PL-SRY80A40C324
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 280 L/h
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 220V
Water Maker: 280 L/h
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 520 SP
Dinghy hp: Suzuki 80HP
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): At stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 2
Captain
Sofia Deambrosi
Languages: - English - Spanish
Chef
Cole Lackey
Captain Sofia Deambrosi

Born by the sea, Sofia’s life has been defined by a passion for exploration and a commitment to excellence. Starting her career at a young age, she has gained experience across diverse fields, including investment management, finance and accounting, event management, and yachting. As a seasoned yacht captain, Sofia combines her love for the ocean with her dedication to hospitality, creating unforgettable experiences aboard her vessel.

An accomplished adventurer and fitness enthusiast, Sofia has rowed across the ocean, cycled between countries, and competes in triathlon and rowing events. Her fearless spirit drives her to push boundaries both on land and at sea, making her an inspiring leader and a true trailblazer in her field. Sometimes a pirate, a mermaid, or a ninja, Sofia will adapt to every guest's need and every new opportunity at sea.


Chef Cole Lackey

Born and raised in Texas, Cole's love for cooking began at hunting and fishing camps, where food brought people together around a fire or a table. His journey has taken him across the American West and beyond, refining his skills under mentors from around the world. He focuses on ingredient-driven, technique-forward cuisine, inspired by a deep connection to the outdoors and a passion for exploration, adventure, and great food.

Cooking on yachts allows Cole to combine his favorite things: creating unforgettable meals, meeting new people, and sharing genuine hospitality. Whether crafting simple, bold flavors or elevated, refined dishes, his goal is to make every dining experience as memorable as the journey itself. For Cole, food isn’t just about nourishment—it’s about connection and the stories we share over a great meal.​


First Mate / Engineer Jorge Quesada

​Born in Valencia, a city rich in maritime heritage, Jorge discovered his passion for the sea at a young age, sailing 420 Dinghies and fostering a lifelong connection to nautical life. Today, as the deckhand and engineer of Entre 4, Jorge combines technical expertise in vessel care, marine craftsmanship, and troubleshooting with a meticulous approach, ensuring that every detail aboard the yacht runs smoothly.

Known for his positive attitude, cheerful demeanor, and natural charisma, Jorge creates a welcoming and uplifting atmosphere on board. His adaptability, professionalism, and genuine enthusiasm for new challenges make him an invaluable member of the Entre 4 crew, ensuring guests enjoy not only a flawless voyage but also an unforgettable experience.


Stewardess Clara Paredes

Born into a multicultural Italian-Paraguayan background, Clara discovered her passion for hospitality early in life, drawn to creating meaningful connections and memorable experiences for others. With extensive experience in luxury service, she honed her skills working in high-end hotels in the Alps, where she developed a meticulous eye for detail and a dedication to excellence.

Known for her cheerful and kind nature, Clara creates a warm and welcoming atmosphere that inspires trust and comfort. Her boundless energy, hardworking spirit, and ability to adapt to any situation make her a great asset to the crew. Passionate about exceeding expectations, she brings precision and care to every detail, making every moment aboard truly unforgettable.

Breakfast

Always accompanied by fresh fruit, house-made granola, rotating house-made fruit yogurts, fresh bread or pastries, and local jams, jellies, and honey. 

  • “Croast” with herb avocado mash, poached egg, dressed arugula, parmesan, and honey. Recommended with bacon on the side and fresh orange juice. 
  • Chilaquiles, house-made salsa verde, chorizo, fried eggs, cotija, and cilantro salad. Try some of the rotating salsas and enjoy with ice-cold mango juice! 
  • Homemade Biscuits and Gravy: Served open-faced with three different gravies, jams, jellies, whipped orange butter, hot chicken, and ham. 
  • Smoked Salmon and Sweet Potato Hash: Eggs however you like, sautéed spinach, black beans, garden salad, roasted cherry tomatoes, garlic aioli, and that good good. 
  • Da Bagel Bar, Man! House-made bagels of all kinds with a spread of meats, cheeses, cream cheeses, eggs, veggies, toppings, sauces, and everything in between! Mimosas are the perfect pairing. 
  • For a Sweet Tooth: Pancakes, crepes, cinnamon rolls, French toast, and all the classic sweet breakfast treats. 
  • Potatoes, However You Want: Big potatoes, small potatoes, hashbrowns—your call! 
  • Meats Galore: Deli meats, cured meats, and breakfast meats—all of it. 
  • Eggs Any Style: Whatever you prefer. 
  • Not a big breakfast eater? No worries! The chef can make you a perfectly balanced smoothie tailored to your taste.  

Lunch 

  • Rice Noodle Salad: Umami dressing, sesame, mint, cilantro, basil, carrots, celery, cucumber, and fried peanuts. Served à la carte with seared tuna, crispy garlic, orange soy chicken thighs, or roasted vegetables. Pair with a matcha blueberry margarita! 
  • Kale Salad: Red quinoa, creamy chickpea dressing, pickled shallots, frozen grapes, and carrot ribbons. Accompanied by soy-seared steak or roasted vegetables. Fresh lemonade, obviously. Maybe some sorbet afterward to seal the deal. 
  • Mediterranean Spread: House-made hummus, pita, baba ghanoush, pickled vegetables, olives, mint, pomegranate couscous, roasted garlic, and lemon potatoes. Aperol spritz is the drink of choice! 
  • Tempura Mahi-Mahi Tacos: Duck fat tortillas, peanut salsa macha, avocado mousse, cole slaw, radish, and cilantro. Served with rice, beans, salsa, guacamole, and fresh tortilla chips. Margaritas are a must! Try one with mezcal to elevate the pairing. 
  • Chicken Ciabatta Sandwich: Made on house-made focaccia with whipped feta, sun-dried tomatoes, pesto, fresh mozzarella, arugula, tomato, and all the toppings. Served with a fresh house salad and house-made crispy fries. Pair with white wine or raspberry lemonade. 
  • Tuna Poke Bowl: Wakame salad, edamame, sushi rice, pickled ginger, avocado, and all the sauces to choose from. Cold sake, anyone? 

Other Lunch Options: 

    • Full salad bar 
    • Burger, wings, and chicken tender bar with all the fixings 
    • Sushi spread 
    • Steak frites 
    • Grain bowls with your choice of proteins 
    • Caught something while sailing? The chef will prepare it however you’d like for lunch or dinner!  

Snacks, Snacks, and More Snacks 

  • Whipped feta, garlic fermented honey, Calabrian chili, and mint served with fresh-baked everything bagel seasoning crackers 
  • Salmon blini with caviar (of course—a perfect excuse to open some champagne!) 
  • Crispy seafood bao buns 
  • Tuna poke cones 
  • Honey butter chicken strip biscuits 
  • Fruit smoothies with all the fixings 
  • Shrimp cocktail (obviously!) 
  • Crab cakes and lobster rolls 
  • House-made hummus, pita, and veggies (okay, the veggies aren’t made in-house!) 

Dinner 

Starters 

    • Classic Caesar Salad: House-made dressing on little gem lettuce, sourdough croutons, white anchovy, radish, and freshly shaved Parmesan. 
    • Deconstructed Jalapeño Popper: Pork belly, whipped cream cheese, jalapeño gel, fermented honey drizzle, fresh jalapeño, and green onion. 
    • Green Salad: Marinated cucumber, green apple, celery, green grapes, green citrus cream dressing, and crushed pistachios. 
    • Chicken Empanadas: Served with fresh chimichurri. 
    • Yukon Potato Foam: Crispy garlic, crispy prosciutto, chives, and Parmesan tuile. 
    • Beet Salad: Beets three ways, cultured cream, candied nuts, honey lemon dressing, bitter greens, and grapes. 
    • White Fish and Watermelon Serrano Aguachile: Watermelon variation, Tajín pepitas, and cilantro. Enhance the experience with a shot of tequila or mezcal! 
    • Jerk-Style Octopus: Crispy potatoes, kale chips, and “green goddess” crema. 
    • Steak tartare, carpaccio (steak, beet, octopus), bread service, and meats & cheeses are also available! 

Mains 

    • Swordfish steamed in banana leaf with coconut chili rice, cucumber poblano pico, toasted coconut, and fresh herb salad. 
    • Steak night: Choice of three cuts with veal thyme demi, spinach purée, and a potato variation. 
    • Char Siu Pork Chop with fried sesame rice and roasted greens. 
    • Duck breast with root vegetable purée, celery salad, tart cherries, and duck demi-glace. 
    • Brazilian Moqueca with sofrito rice and local fish. 
    • Osso Bucco with mushroom risotto. 
    • Al Pastor Chicken with street elote, pineapple gastrique, and chicken crunch crumble. 

Desserts 

    • Tres Leches 
    • Pecan Tart with bourbon caramel and house-made vanilla ice cream 
    • Olive Oil Cake with lemon curd and basil ice cream 
    • Sticky Toffee Pudding with rum ice cream and peanut brittle 
    • Key Lime Pie 
    • Chocolate Orange Tart 
    • Brazilian Quindims with caramelized pineapple 
    • Special occasion desserts are available by request!  

A Final Note 

Everything aboard Entre 4 is made fresh and in-house (or “on boat”), with the exception of pantry staples like flour and sugar. We strive to source local and sustainable ingredients throughout the Caribbean. 

Let us know if you have any ideas for themed meals, and we’ll make it happen. Otherwise, sit back and let our amazing team provide an unforgettable culinary experience. 

Ted
I had an absolutely fantastic time aboard Entre4 in the BVI! A truly wonderful getaway with the family. The crew were all brilliant and made us feel at home from day one. The service on board was exceptional, and I could go on for hours about all the wonderful meals that were prepared for us on board! Sailing the BVI aboard Entre4 was an unforgettable experience and one that I would recommend to anyone who loves a new adventure!
Lucie
Entre 4 is a stunning new for 2025 80 foot Sunreef. The crew are exceptional. We have charted many boats and this crew, captained by Sofia, are outstanding. They took note immediately of our preferences (we have vegetarians, non meat eaters, fish lovers, fussy kids etc!) in the family and everyone’s needs were catered for with a smile and genuine helpfulness. The chef, Cole prepared sensational food with amazing flavours from all around the world. The service is discreet yet friendly and the kids loved having Jorge encourage them on all the water toys and supervise them on snorkelling trips which involved diving through some tunnels! We loved the scenery in the BVI and Capt. Sofia always ensured we were anchored in a shelter and the most beautiful spots. Can recommend this boat and crew 💯
Ralph
This has been easily one of the best experiences of my life! The locations were stunning and the hospitality was unparalleled.
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2024 to 2025 $94,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Summer 2025 $94,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Winter 2025 to 2026 $94,000 $110,000 $111,000 $112,000 $113,000 $114,000 $115,000

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
General:
· Minimum 5-nights, inquire for less;
· For 6-night charters, divide weekly rate by 7 nights X 6 nights;
· For 5 nights or less, divide weekly rate by 6 nights X number of nights;
· Child Discount: $100 off per child under 12 at time of charter.
· Sleep Aboard: 50% of the daily rate. Boarding from 4PM. Guests to dine off the yacht that evening.

Thanksgiving:
· Rate $129,500

Christmas:
· Rate $139,500;
· Must end no later than 26 December.
· Includes a gala dinner with champagne and premium wines.

New Years:
· Rate $139,500;
· Must start no earlier the 28 December.
· Includes a gala dinner with champagne and premium wines.

___________________________

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 11.53 Metres
  • : 2.2 Metres
  • : 8
  • : 2024
  • : Sunreef Yachts
  • : 8
  • : 15
  • : 2x engines 280HP
  • : Yacht offers Rendezvous Diving only
  • : Sofia Deambrosi
  • : Spanish
  • : PL-SRY80A40C324
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
2x engines 280HP
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 15US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: 280 L/h
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 2x 22KW
Inverter: Yes
Voltages: 220V
Water Maker: 280 L/h
Water Cap: 1600L
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 520 SP
Dinghy hp: Suzuki 80HP
Dinghy # pax: 10
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): At stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 2
Captain
Sofia Deambrosi
Languages: - English - Spanish
Chef
Cole Lackey
Captain Sofia Deambrosi

Born by the sea, Sofia’s life has been defined by a passion for exploration and a commitment to excellence. Starting her career at a young age, she has gained experience across diverse fields, including investment management, finance and accounting, event management, and yachting. As a seasoned yacht captain, Sofia combines her love for the ocean with her dedication to hospitality, creating unforgettable experiences aboard her vessel.

An accomplished adventurer and fitness enthusiast, Sofia has rowed across the ocean, cycled between countries, and competes in triathlon and rowing events. Her fearless spirit drives her to push boundaries both on land and at sea, making her an inspiring leader and a true trailblazer in her field. Sometimes a pirate, a mermaid, or a ninja, Sofia will adapt to every guest's need and every new opportunity at sea.


Chef Cole Lackey

Born and raised in Texas, Cole's love for cooking began at hunting and fishing camps, where food brought people together around a fire or a table. His journey has taken him across the American West and beyond, refining his skills under mentors from around the world. He focuses on ingredient-driven, technique-forward cuisine, inspired by a deep connection to the outdoors and a passion for exploration, adventure, and great food.

Cooking on yachts allows Cole to combine his favorite things: creating unforgettable meals, meeting new people, and sharing genuine hospitality. Whether crafting simple, bold flavors or elevated, refined dishes, his goal is to make every dining experience as memorable as the journey itself. For Cole, food isn’t just about nourishment—it’s about connection and the stories we share over a great meal.​


First Mate / Engineer Jorge Quesada

​Born in Valencia, a city rich in maritime heritage, Jorge discovered his passion for the sea at a young age, sailing 420 Dinghies and fostering a lifelong connection to nautical life. Today, as the deckhand and engineer of Entre 4, Jorge combines technical expertise in vessel care, marine craftsmanship, and troubleshooting with a meticulous approach, ensuring that every detail aboard the yacht runs smoothly.

Known for his positive attitude, cheerful demeanor, and natural charisma, Jorge creates a welcoming and uplifting atmosphere on board. His adaptability, professionalism, and genuine enthusiasm for new challenges make him an invaluable member of the Entre 4 crew, ensuring guests enjoy not only a flawless voyage but also an unforgettable experience.


Stewardess Clara Paredes

Born into a multicultural Italian-Paraguayan background, Clara discovered her passion for hospitality early in life, drawn to creating meaningful connections and memorable experiences for others. With extensive experience in luxury service, she honed her skills working in high-end hotels in the Alps, where she developed a meticulous eye for detail and a dedication to excellence.

Known for her cheerful and kind nature, Clara creates a warm and welcoming atmosphere that inspires trust and comfort. Her boundless energy, hardworking spirit, and ability to adapt to any situation make her a great asset to the crew. Passionate about exceeding expectations, she brings precision and care to every detail, making every moment aboard truly unforgettable.

Breakfast

Always accompanied by fresh fruit, house-made granola, rotating house-made fruit yogurts, fresh bread or pastries, and local jams, jellies, and honey. 

  • “Croast” with herb avocado mash, poached egg, dressed arugula, parmesan, and honey. Recommended with bacon on the side and fresh orange juice. 
  • Chilaquiles, house-made salsa verde, chorizo, fried eggs, cotija, and cilantro salad. Try some of the rotating salsas and enjoy with ice-cold mango juice! 
  • Homemade Biscuits and Gravy: Served open-faced with three different gravies, jams, jellies, whipped orange butter, hot chicken, and ham. 
  • Smoked Salmon and Sweet Potato Hash: Eggs however you like, sautéed spinach, black beans, garden salad, roasted cherry tomatoes, garlic aioli, and that good good. 
  • Da Bagel Bar, Man! House-made bagels of all kinds with a spread of meats, cheeses, cream cheeses, eggs, veggies, toppings, sauces, and everything in between! Mimosas are the perfect pairing. 
  • For a Sweet Tooth: Pancakes, crepes, cinnamon rolls, French toast, and all the classic sweet breakfast treats. 
  • Potatoes, However You Want: Big potatoes, small potatoes, hashbrowns—your call! 
  • Meats Galore: Deli meats, cured meats, and breakfast meats—all of it. 
  • Eggs Any Style: Whatever you prefer. 
  • Not a big breakfast eater? No worries! The chef can make you a perfectly balanced smoothie tailored to your taste.  

Lunch 

  • Rice Noodle Salad: Umami dressing, sesame, mint, cilantro, basil, carrots, celery, cucumber, and fried peanuts. Served à la carte with seared tuna, crispy garlic, orange soy chicken thighs, or roasted vegetables. Pair with a matcha blueberry margarita! 
  • Kale Salad: Red quinoa, creamy chickpea dressing, pickled shallots, frozen grapes, and carrot ribbons. Accompanied by soy-seared steak or roasted vegetables. Fresh lemonade, obviously. Maybe some sorbet afterward to seal the deal. 
  • Mediterranean Spread: House-made hummus, pita, baba ghanoush, pickled vegetables, olives, mint, pomegranate couscous, roasted garlic, and lemon potatoes. Aperol spritz is the drink of choice! 
  • Tempura Mahi-Mahi Tacos: Duck fat tortillas, peanut salsa macha, avocado mousse, cole slaw, radish, and cilantro. Served with rice, beans, salsa, guacamole, and fresh tortilla chips. Margaritas are a must! Try one with mezcal to elevate the pairing. 
  • Chicken Ciabatta Sandwich: Made on house-made focaccia with whipped feta, sun-dried tomatoes, pesto, fresh mozzarella, arugula, tomato, and all the toppings. Served with a fresh house salad and house-made crispy fries. Pair with white wine or raspberry lemonade. 
  • Tuna Poke Bowl: Wakame salad, edamame, sushi rice, pickled ginger, avocado, and all the sauces to choose from. Cold sake, anyone? 

Other Lunch Options: 

    • Full salad bar 
    • Burger, wings, and chicken tender bar with all the fixings 
    • Sushi spread 
    • Steak frites 
    • Grain bowls with your choice of proteins 
    • Caught something while sailing? The chef will prepare it however you’d like for lunch or dinner!  

Snacks, Snacks, and More Snacks 

  • Whipped feta, garlic fermented honey, Calabrian chili, and mint served with fresh-baked everything bagel seasoning crackers 
  • Salmon blini with caviar (of course—a perfect excuse to open some champagne!) 
  • Crispy seafood bao buns 
  • Tuna poke cones 
  • Honey butter chicken strip biscuits 
  • Fruit smoothies with all the fixings 
  • Shrimp cocktail (obviously!) 
  • Crab cakes and lobster rolls 
  • House-made hummus, pita, and veggies (okay, the veggies aren’t made in-house!) 

Dinner 

Starters 

    • Classic Caesar Salad: House-made dressing on little gem lettuce, sourdough croutons, white anchovy, radish, and freshly shaved Parmesan. 
    • Deconstructed Jalapeño Popper: Pork belly, whipped cream cheese, jalapeño gel, fermented honey drizzle, fresh jalapeño, and green onion. 
    • Green Salad: Marinated cucumber, green apple, celery, green grapes, green citrus cream dressing, and crushed pistachios. 
    • Chicken Empanadas: Served with fresh chimichurri. 
    • Yukon Potato Foam: Crispy garlic, crispy prosciutto, chives, and Parmesan tuile. 
    • Beet Salad: Beets three ways, cultured cream, candied nuts, honey lemon dressing, bitter greens, and grapes. 
    • White Fish and Watermelon Serrano Aguachile: Watermelon variation, Tajín pepitas, and cilantro. Enhance the experience with a shot of tequila or mezcal! 
    • Jerk-Style Octopus: Crispy potatoes, kale chips, and “green goddess” crema. 
    • Steak tartare, carpaccio (steak, beet, octopus), bread service, and meats & cheeses are also available! 

Mains 

    • Swordfish steamed in banana leaf with coconut chili rice, cucumber poblano pico, toasted coconut, and fresh herb salad. 
    • Steak night: Choice of three cuts with veal thyme demi, spinach purée, and a potato variation. 
    • Char Siu Pork Chop with fried sesame rice and roasted greens. 
    • Duck breast with root vegetable purée, celery salad, tart cherries, and duck demi-glace. 
    • Brazilian Moqueca with sofrito rice and local fish. 
    • Osso Bucco with mushroom risotto. 
    • Al Pastor Chicken with street elote, pineapple gastrique, and chicken crunch crumble. 

Desserts 

    • Tres Leches 
    • Pecan Tart with bourbon caramel and house-made vanilla ice cream 
    • Olive Oil Cake with lemon curd and basil ice cream 
    • Sticky Toffee Pudding with rum ice cream and peanut brittle 
    • Key Lime Pie 
    • Chocolate Orange Tart 
    • Brazilian Quindims with caramelized pineapple 
    • Special occasion desserts are available by request!  

A Final Note 

Everything aboard Entre 4 is made fresh and in-house (or “on boat”), with the exception of pantry staples like flour and sugar. We strive to source local and sustainable ingredients throughout the Caribbean. 

Let us know if you have any ideas for themed meals, and we’ll make it happen. Otherwise, sit back and let our amazing team provide an unforgettable culinary experience. 

Ted
I had an absolutely fantastic time aboard Entre4 in the BVI! A truly wonderful getaway with the family. The crew were all brilliant and made us feel at home from day one. The service on board was exceptional, and I could go on for hours about all the wonderful meals that were prepared for us on board! Sailing the BVI aboard Entre4 was an unforgettable experience and one that I would recommend to anyone who loves a new adventure!
Lucie
Entre 4 is a stunning new for 2025 80 foot Sunreef. The crew are exceptional. We have charted many boats and this crew, captained by Sofia, are outstanding. They took note immediately of our preferences (we have vegetarians, non meat eaters, fish lovers, fussy kids etc!) in the family and everyone’s needs were catered for with a smile and genuine helpfulness. The chef, Cole prepared sensational food with amazing flavours from all around the world. The service is discreet yet friendly and the kids loved having Jorge encourage them on all the water toys and supervise them on snorkelling trips which involved diving through some tunnels! We loved the scenery in the BVI and Capt. Sofia always ensured we were anchored in a shelter and the most beautiful spots. Can recommend this boat and crew 💯
Ralph
This has been easily one of the best experiences of my life! The locations were stunning and the hospitality was unparalleled.
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2024 to 2025 $94,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Summer 2025 $94,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Winter 2025 to 2026 $94,000 $110,000 $111,000 $112,000 $113,000 $114,000 $115,000

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
General:
· Minimum 5-nights, inquire for less;
· For 6-night charters, divide weekly rate by 7 nights X 6 nights;
· For 5 nights or less, divide weekly rate by 6 nights X number of nights;
· Child Discount: $100 off per child under 12 at time of charter.
· Sleep Aboard: 50% of the daily rate. Boarding from 4PM. Guests to dine off the yacht that evening.

Thanksgiving:
· Rate $129,500

Christmas:
· Rate $139,500;
· Must end no later than 26 December.
· Includes a gala dinner with champagne and premium wines.

New Years:
· Rate $139,500;
· Must start no earlier the 28 December.
· Includes a gala dinner with champagne and premium wines.

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