ENCORE Yacht Description
-
Efoil (Lift Foil 5.4 ft):
The most popular new-water-toy right now for quiet, floating “surf” sessions. -
2 Sea Bob F9:
Seabob is the premium seascooter brand for fast snorkeling laps and underwater exploring. -
Hydraulic aft swim platform:
Lowers to water level for easy swimming, launching toys, and relaxing right at the sea.
Brand-new Sunreef 60. ENCORE is a 60-foot sailing catamaran delivered by Sunreef Yachts in 2025, built for easy, stable charter living for up to 8 guests. Big beam, fewer compromises.
Serious water access. The hydraulic swim platform and tender lift set the tone: quick dips, painless boarding, and a proper at-the-waterline hangout. Add the outdoor shower, and you can keep the salt outside where it belongs.
Toys for busy days. Two SeaBobs, an eFoil, a wakeboard, adult waterskis, a kneeboard, towable tube, and snorkeling gear keep the schedule full. The 15’ Zar tender with 100 HP (with bimini and ski pole) makes towing and runs ashore straightforward.
Cabins with logic. She sleeps 8 in 4 en-suite cabins: one master and three queen cabins, all with stall showers. Quiet, private, and everyone gets their own bathroom.
Comfort, charged up. Full air conditioning, Wi-Fi, and a large-screen smart TV in the salon cover downtime, while wireless charging pads (in the salon and master) handle the “who stole my cable” problem. There’s also an outdoor electric BBQ plus two fully-equipped wet bars, which is basically a charter-proof plan.
Accommodation
Cabin configuration: 4 DoubleBeds: not specifiedWhat is the cabin arrangement of ENCORE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | King size bed | Private en-suite bathroom (stall shower) | Full |
| Guest Cabin 1 | Queen size bed | En-suite bathroom (stall shower) | Full |
| Guest Cabin 2 | Queen size bed | En-suite bathroom (stall shower) | Full |
| Guest Cabin 3 | Queen size bed | En-suite bathroom (stall shower) | Full |
ENCORE
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Weekly price: $56,000 - $62,000
Low Season | High Season
- Length: 60'
- # of Guests: 8
- # of Cabins: 4
- Builder: Sunreef Yachts
- Consumption: 60 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2026
- Turnaround: 72 hours
ENCORE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2026 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | ||||
| Winter 2026 to 2027 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | ||||
| Summer 2027 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 |
Price Terms
ALL INCENCORE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 112,000USD to 124,000USD | 22,400USD to 37,200USD | 134,400USD to 161,200USD | Discounts outside the main season are common. | |
| 7 day charter | 56,000USD to 62,000USD | 11,200USD to 18,600USD | 67,200USD to 80,600USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 28,000USD to 31,000USD | 5,600USD to 9,300USD | 33,600USD to 40,300USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 56,000USD / 6 * 3 days = 28,000USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD56,000
High season rate: USD62,000
MCA Compliant: MCA Compliant
Ports/Ops Area to be changed to same as specs please.
BVI taxes and fees are alwats included in the rate.
Holiday Period:
Christmas Flat Rate $69,000, 7 night minimum. Charter must end on or before 12/27/2026 (48 hour turn please, 3 p.m. boarding time)
New Years Flat Rate $74,000, 7 night minimum. Charter must start no earlier than 12/29/2026 (48 hour turn please, 3 p.m. boarding time)
Inquire if charter does not meet the date or turn requirement.
All rates are for 7 nights, 8 days.
MINIMUM NIGHTS: 7
For shorter charters please inquire first.
If approved, calculations are as follows:
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.
Full Board Only
No Sleep Aboard Offered
TANDEM CHARTERS: Must have yacht approval in advance
Waiver required in addition to contract, see broker notes for more information.
Yacht prefers to use their own preference sheet.
Crew request preferences a minimum of a month prior to charter start date.
Turns:
ENCORE REQUIRES A 2 DAY MINIMUM TURN AROUND BETWEEN CHARTERS
72 HR TURN REQUIRED, SHORTER TURNS INQUIRE
Any approved turn under 72 HRS and holiday charters will have a 3 p.m. boarding time for arrival day.
Gratuity:
Total Charter Fee excludes crew gratuities at customary rate of 20% of Total Charter Fee to be scaled up or down based on charter experience, payable directly to the crew in their preferred method prior to disembarking.
Special Diets and Dietary Restrictions:
Inquire as certain diets require high-cost provisioning and may be subject to an additional cost.
Travel Insurance:
Travel insurance is strongly recommended. Should the client decline to purchase trip insurance, no reschedule or refund will be offered if the charter is canceled by the client.
ENCORE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Solar panels, Watermakers, Air conditioning, Aft platform, WiFi connection, Bluetooth speakers/sound system connection
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | 2 Sea Bob F9 underwater scooters. |
| E-foil | 1 eFoil (5.4 ft Lift Foil) electric hydrofoil board. |
| Tube - towable | 1 towable tube. |
| Wakeboard | 1 wakeboard. |
| Water skis - adult | 1 adult water skis set. |
| Kneeboard | 1 kneeboard. |
| Paddleboards | 2 inflatable stand-up paddleboards. |
| Kite board equipment | Kite board equipment for guests. |
| Floating dock | Floating dock for water access and lounging. |
| Floating mats | Floating mats for relaxing on the water. |
| Noodles + floats | Noodles and floats for use in the water. |
| Beach games | Beach games for shore activities. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | 2 fishing rods with fishing gear. |
| Drone | Drone for aerial photography. |
Other Entertainment
Drone
Crew
RYA Yachtmaster qualified with Atlantic crossing experience, keeping passages and anchor plans controlled in Caribbean conditions. She prioritizes safety and clear decision-making so days run on schedule.
- South African nationality
- Languages: English, Afrikaans
- Licenses: RYA YM Offshore; RYA YM Ocean Theory; RYA PB2 + PWC Instructor
Runs watersports and supports guest dives with a safety-first approach, drawing on years on the ocean. His hospitality background helps keep activities organized and easy for guests to join.
- South African nationality
- Certification: Divemaster
- Degree in Sports Science
Brings Pacific-Rim influence and intercontinental flavors, with experience cooking for up to 25 guests and crew combined. Her event-planning background supports tight meal timing and smooth service flow.
- Culinary certificate: "Yacht Chef" (Ashburton Cookery School, UK)
- USCG 100 ton master
- PADI Dive Instructor
- Has traveled to 50+ countries
Menu
Daily breakfast includes local fruits, eggs, tea and coffee.
- Spinach & Feta Crepes – Sautéed spinach and feta with soft scrambled eggs and sausage.
- Caribbean Rum French Toast – Martinique-style French toast with rum–maple syrup, bacon, and eggs your way.
- Avocado Toast – Grilled sourdough, arugula, boiled eggs, microgreens, cherry tomatoes, pickled onions, bacon.
- Huevos Rancheros – Refried black beans, cojita cheese, avocado, ranchero sauce, fried eggs, Mexican crema over corn tortillas.
- Truffle Omelette – 2-egg truffle cheese omelette, lemony arugula, bacon, home-fries.
- Eggs Benedict – Butter-toasted English muffin, Canadian bacon, poached egg, zesty hollandaise.
- Frittata – Chef’s choice of vegetables and meats, served with croissants.
- Ahi Poke Bowl – Sushi-grade ahi, seaweed salad, avocado, edamame, mango, watermelon radish over furikake rice with chef-made lava sauce.
- Greek Lunch – Herb-marinated chicken breast, loaded orzo pasta salad, tzatziki, dolmades, lightly dressed greens.
- Bulgogi Bowl – Korean-style ribeye over short grain brown rice, kimchi, sautéed cabbage and carrots.
- Shrimp Tacos – Old Bay shrimp, roasted tomatillo salsa, pickled radish, fresh jalapeños and carrots, with guacamole and side salad.
- Smash Burgers – Double-stacked beef patties, American cheese, bacon mayo, LTO on grilled brioche, with hand-cut seasoned fries.
- Tokyo Salad – Pan-seared salmon with chilled green tea soba noodle salad in honey–ginger–soy dressing.
- Lobster Roll – Poached spiny lobster tail in lemony mayo on toasted bun, with taro chips.
- Chilean Sea Bass – Pan-seared, purple mashed potato, shaved asparagus, mango–papaya salsa, shallot beurre blanc.
- Herb-Crusted Rack of Lamb – Creamy polenta, balsamic-glazed Brussels sprouts, mint chimichurri.
- Branzino – Forbidden rice, sautéed sugar snap peas, yuzu–soy vinaigrette.
- Pork Tenderloin – Apple cider reduction, sweet potato purée, sautéed bok choy, pomegranate seeds.
- Duck à l’Orange – Pan-seared duck breast, glazed haricots verts, thyme-roasted fingerling potatoes, citrus–rosemary sauce.
- Grouper – Wine-braised tomatoes on the vine, lemon and parsley pearl couscous.
- Filet Mignon – Red wine jus, king oyster mushrooms, crunchy kale, parsnip purée.
- Key lime pie with passion fruit whip.
- Cheesecake with berry compote.
- “Soggy Dollar” tiramisu.
- Mud pie topped with fudge and hazelnuts.
- Poached pears with mascarpone and red wine syrup.
- Apple crisp à la mode.
- White chocolate & coconut crème brûlée.
- Cheese & charcuterie board.
- Snapper ceviche with plantain chips.
- Seared ahi bruschetta.
- Cracked conch.
- Warm lump crab dip.
- Hummus with pita bread and crudités.
- Sun-dried tomato & artichoke crostinis.
Chef’s Style & Influences
Pacific-Rim cuisine with global, intercontinental flavors, refined yacht plating, and fresh, locally inspired ingredients.
Reviews
Thank you for putting up with our crazy antics. Thank you for taking us on those hikes that we huffed and puffed through, but wow, it was all so worth it. Thank you for all the cocktails and delicious food. We cannot wait to return!
Enjoy the rest of the season, and we look forward to hearing updates on your travels!
All the best,
Ashley
-The youngest member
Hendrix.
There are not enough words to describe how wonderful this trip is and was. The boat has amazing amenities - like a 5 star Ritz stay. But, the icing on the cake was the crew. Captain Lene, First Mate H, and Chef Leanne stand out to be the best crew every. Always helpful and smiling they are treasures. Best trip ever !
Thank you so much, Love Karen
-Beth & Eric
Gallery
