ENTRE4

YACHT TYPE: CATAMARANS

ENTRE4

  • 60,000 / Week
  • 80,000 (High Weekly Price)
  • 60,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Leewards, Caribbean Windwards
  • Speed: 15 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 2 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

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.

Specifications

  • Size: 78.00 Ft
  • Beam: 11.53
  • Draft: 2.2
  • Engine: 2x engines 280HP
  • AC: Full
  • Year Built: 2024
  • Builder: Sunreef Yachts
  • - Electric Surf Board
  • - Anti-jellyfish pool
  • - Banana (3pax)
  • - Dometic system
  • - Underwater LED lights
  • - Electric blinds on ceiling hatches
  • - Hardtop with lights
  • - Bar with sink in flybridge
  • - Wine cooler
  • - Natural teak in outside areas
  • - Sunbathing cushions
  • - Hydraulic aft platform and gangway
  • - Fully-equipped kitchen

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ENTRE4 Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

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. 

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