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ENTRE4

  • Guests: 8
  • Cabins: 4
  • Price Range: $94,000 - $100,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

ENTRE4 yacht is a 80.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Sunreef Yachts in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 2 twin cabins.

The sailboat features 2x engines 280HP engines and a generator.


Accommodation

Berth Dimensions:

· Master/Primary (Starboard) with King Bed: L=80" / W=76"

· VIP (Port) with Queen Bed: L=80" / W=60"

· 2 Convertible cabins forward, each with either 1 Queen Bed L=80"/ W=60" OR 2 Single Beds: L=80" / W=30"


Captain Only

EXCLUSIVE CHARTERS AVAILABLE IN ST LUCIA AND ST VINCENT: · From Jan 2025 to Dec 2026. OPTIONAL APA RATES: August, September, October 2026: $67,000 p/week + APA Relocation fees: $ 500 - locations other than Scrub Island in BVI; · $1,500 - between US and British Virgin Islands; · $2,750 - within Leeward Islands; · $3,950 - to Windward Islands. All-inclusive rate includes: · Crew of 4: Captain + Chef + Hostess/ Stewardess + Mate/Deckhand · Standard Meals & Beverages onboard · Operating costs including Generator use for 4h/day, fuel and water · Insurance for the yachts and the passengers · Bedding, towels and beach towels · Onboard Water Toys · Cruising Permits and Associated Fees All-inclusive rate does not include: · Special provisioning request such as premium food/beverage · Airport transfers to/from the yacht base · Personal expenses · Cancellation insurance and private insurance · Crew Gratuity (15-20% of total charter price) · Anything not specified in the all-inclusive rate
Tube: 1
Guests: 8
Maxspeed: 15
Draft: 7.22
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2024
Turnaround: 24h
Cabins: 4
King: 1
Queen: 3
Twin: 2
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No

Flag: Spanish
Homeport: Canouan, SVG
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: 2x 22KW
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 15

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: Yes
Pet Type: Dogs
Guest Pets: Yes
Camcorder: Yes
Number Dine In: Yes
Water Maker: 280 L/h
Water Capacity: 1600L
Ice Maker: Yes
Number Of Dvds: Netflix, A
Board Games: Yes
Sun Awning: No
Bimini: No
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: Yes
Crew Smokes: No
Children Ok: Yes
Generator: 2x 22KW
Inverter: Yes
Voltages: 220V
Hammock: No
Windscoops: No

Price Details

Price from: $94,000

High season rate: $100,000

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 $125,000

Christmas:
· Rate $125,000;
· Must end no later than 26 December.
· Includes a gala dinner with champagne and premium wines.

New Years:
· Rate $125,000;
· Must start no earlier the 28 December.
· Includes a gala dinner with champagne and premium wines.

___________________________


Layout

Water Sports

Dinghy Size: Highfield 520 SP
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: Suzuki 80HP
Floating Mats: 1
Dinghy Pax: 10
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: At stern
Water Skis Kids: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Stewardess

Deckhand

Captain from March 2026

Chef from March 2026

Captain: Luke Nienaber

Captain Luke

Luke was born in Johannesburg but grew up in the coastal city of Port Elizabeth, South Africa. The lifestyle that a small city offers allowed him to fully participate in schooling activities, club sports and the time to maximise all that life by the ocean has to offer. Luke has always been an outdoors person since he can remember, enjoying the raw beauty nature has to offer which is all around us. He believes this is where his passion for yachting stems from and satisfaction he gets from being your Captain.

His captaining experience since his first catamaran navigating the entire Croatian coastline to more recently crossing the Atlantic Ocean from South Africa to the Caribbean, has indeed taught him many valuable lessons and allowed him to develop a high level of responsibility.

Luke defines himself as energetic, helpful, persistent, hardworking, and possesses a strong willingness to learn. Not only this, but Luke’s determined to provide an unforgettable charter experience.

Luke’s motto: “Life is an adventure, and creating great experiences for people is what makes it that way!”

Certificates:
- RYA Yachtmaster Offshore - Commercially Endorsed
- PADI Advanced Open Water Diver
- AEC 1
- RYA PPR
- RYA PBL 2
- RYA Tender Operators
- RYA Diesel Engine
- PYA Deckahnd
- RYA GMDSS Short Range Certificate
- STCW including PDSD
- Senior Lifeguard


Chef Chloe
Say Hi to Chloe, your dedicated yacht chef, passionate about creating unforgettable experiences for her guests.

Originally from Pennsylvania, USA, Chloe always felt as if she was being pulled away from her small hometown and towards the ocean. So naturally, she joined the yachting industry. She has since fallen in love with scuba diving, snorkeling, surfing, and will climb almost any mountain.

Chloe seeks adventure at every opportunity, especially when it comes to the food she serves. She draws inspiration for her dishes from her travels around the Caribbean islands, techniques learned during professional culinary training in New Orleans, as well as her passion for unique flavour profiles from all around the world. She is currently taking a nutritional therapy course, and loves to utilise this knowledge to create balanced meals, practice healthy living, and share tips with her guests.

Certificates:
- New Orleans Culinary and Hospitality Institute - 650-Hour Culinary Arts Certificate
- Food Safety Level 3 Certification
- ServSafe Certification
- STCW including PDSD
- PADI Open Water Diver

Full Time 2026 - 2027
Emma Crouch – British Stew & Cook
Bonus Skills: Emergency Medical Technician (NHS ER)
Languages: English

Emma Crouch is a seasoned First Mate, Deck/Stew, and Cook with extensive experience across both sailing and motor yachts. With over 5,000 nautical miles logged, she has worked on a variety of vessels, excelling in guest services, deck operations, provisioning, and crew mentorship.

Her expertise spans tender driving, boat maintenance, anchoring, night watch, silver service, and interior management. Emma’s adaptability and professionalism allow her to thrive in high-pressure environments, ensuring seamless operations and top-tier hospitality onboard.
Emma has held key roles on luxury charter and private yachts, including serving as a Deck/Stew Instructor at Paperboat Yacht Academy, where she trained new crew in essential maritime skills. Her experience in both guest-facing roles and crew leadership ensures that every charter is an unforgettable experience.

Originally from London, Emma has sailed everywhere from the Mediterranean and Caribbean to the Pacific, enjoying the natural beauty of life at sea. Known for going above and beyond for her guests, she takes pride in creating stunning tablescapes, handcrafted cocktails, and memorable celebrations onboard.

With a background as an Emergency Medical Technician, Emma brings a calm, quick-thinking approach to high-pressure situations, ensuring both safety and exceptional service at sea.


Storm King – Caribbean Skipper
Bonus Skills: Watersports & Fishing
Languages: English

Storm King is a highly skilled Skipper, Deckhand, and Maritime Instructor with extensive experience in both sailing and motor yachts. With a strong foundation in navigation, vessel maintenance, and crew training, he has spent nearly two years leading training programs and mentoring aspiring yachting professionals.

Specializing in safe passage planning, tender operations, anchoring, and deck maintenance, Storm has skippered and crewed on a variety of vessels across the Caribbean and Mediterranean. His ability to manage solo charters, oversee guest services, and ensure vessel readiness makes him a versatile and dependable crew member.

Having skippered multiple catamaran charters, Storm thrives on creating unforgettable experiences for guests. His passion for sailing, hands-on approach, and enthusiasm for sharing his knowledge set him apart as a natural leader.

Beyond the helm, Storm is an avid sportsman with a background in watersports and fishing, bringing an adventurous energy to every charter. His dedication to excellence, strong leadership skills, and love for the sea make him an invaluable asset to any yacht and an inspiration in the yachting world.


Menu

BREAKFAST


CHALLAH BRIOCHE FRENCH TOAST


orange custard, vanilla mascarpone, brûléed citrus


 


BACON & BRIE OMELETTE


with homemade sourdough toast


 


CROISSANT EGGS BENEDICT


with lemon hollandaise


 


BELGIAN WAFFLES


served with macerated berries & basil sugar


 


SALMON GRAVLAX TOAST


with beetroot avocado seeded sourdough, dill, capers


 


LUNCH

TUNA POKE


soy-ginger glaze, avocado


smashed cucumber, edamame, sesame


 


LOBSTER SLIDERS


homemade brioche, lemon aioli, chives, caviar


 


DUCK CONFIT TACOS


hoisin-orange glaze, pickled shallots


fresh herbs


 


MEDITERRANEAN PLATE


grilled lamb, preserved lemon yogurt, marinated olives


shaved fennel salad, warm flatbread


 


GRILLED OCTOPUS


chimichurri, confit fingerling potatoes


roasted cherry tomatoes, lemon oil


 


DINNER

SESAME-CRUSTED TUNA


ponzu beurre blanc, crispy rice


 


BRAISED SHORT RIB


over creamy polenta, crushed herbs


red wine jus, charred shallots


 


SEARED BRANZINO


tomato confit, fennel


saffron beurre blanc


 


SEARED SCALLOPS


sweet corn velouté, pancetta crumble


pickled corn, pea shoots


 


SURF & TURF


filet mignon and butter-poached lobster


potato mille-feuille, charred broccoli rabe


 


DESSERTS

PASSIONFRUIT TIRAMISU


 


CARDAMOM PANNA COTTA


rose coulis, pistachio


 


DARK CHOCOLATE SEA SALT TART


 


BASQUE CHEESECAKE


vanilla bean balsamic reduction


 


PAVLOVA


mango, strawberry, passionfruit cream


 


SMALL PLATES

HAMACHI AGUACHILE


 


CUCUMBER GAZPACHO


serrano, red onion


 


TUNA & MANGO CEVICHE


plantain chips


 


FRIED BURRATA


with spicy vodka sauce, toasted baguette


 


BLISTERED SHISHITOS


with pickled shallots, fresh cheese


 


SUSHI & SASHIMI


 


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Standard Ships Bar: https://url-shortener.me/EPXM 


A Final Note 


Everything aboard Entre4 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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