ENCORE Yacht Description
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E-Foil Carbon Surf Board:
One eFoil onboard, the hottest water toy, for thrilling rides and endless water fun. -
Jacuzzi on deck:
Relax in a premium jacuzzi—perfect spot for romance, cocktails, and sunset sea views. -
Stabilizers at anchor:
Enhances comfort for peaceful sleep and smoother evenings in anchorages around the Virgin Islands.
Start with the obvious: Encore has a Jacuzzi and an eFoil. This is not a “let’s just read books in the cockpit” catamaran.
Encore is a 2025 Fountaine Pajot 67 built around playtime and equal comfort. Five identical queen ensuite cabins mean no one draws the short straw, and up to 10 guests get real beds, real privacy, and real showers.
The fun package is unusually serious: onboard scuba diving (up to three dives per certified diver included on a week-long charter), sea scooters, an eFoil carbon surf board, water skis, wakeboard, kneeboard, tubing, SUPs, fishing gear, beach games, and a fast Highfield 460 tender with 70HP to move it all around. Translation: your “we’ll probably just relax” plan will last about 15 minutes.
On deck, the Jacuzzi is the quiet flex — hot soak on a sailing cat this size is still rare. Add full AC, Wi-Fi, a proper multimedia setup and shaded outdoor dining, and you can switch from watersports chaos to civilized aperitif in about 30 seconds.
The crew are another outlier. You get a captain and first mate who are both RYA Yachtmaster Offshore and serious freedive/scuba pros, plus a chef with Michelin-level and global-restaurant background whose menus actually read like ones you’d plan a trip for. Special diets are handled on request, not avoided.
If you want a new-build cat with equal cabins, real diving, top-end toys, and a hot tub—run by a crew that’s logged dozens of charters together—Encore is the rational choice disguised as a vacation.
Accommodation
Encore has 5 equal ensuite queen sized cabins accommodating up to 10 guests.Captain Only
No 'Captain Only' offeredWhat is the cabin arrangement of ENCORE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | Full AC |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | Full AC |
| Guest Cabin 3 | Queen size bed | Private en-suite bathroom | Full AC |
| Guest Cabin 4 | Queen size bed | Private en-suite bathroom | Full AC |
| Guest Cabin 5 | Queen size bed | Private en-suite bathroom | Full AC |
ENCORE
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Weekly price: $57,000 - $64,500
Low Season | High Season
- Length: 67'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Fountaine Pajot
- Built Year: 2025
- Turnaround: 48hrs
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 |
| Winter 2025 to 2026 | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 | ||
| Summer 2026 | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 | ||
| Winter 2026 to 2027 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 | ||
| Summer 2027 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.ENCORE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 114,000USD to 129,000USD | 114,000USD to 129,000USD | Discounts outside the main season are common. | |
| 7 day charter | 57,000USD to 64,500USD | 57,000USD to 64,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 28,500USD to 32,250USD | 28,500USD to 32,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 57,000USD / 6 * 3 days = 28,500USD |
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: USD57,000
High season rate: USD64,500
Additional Rate Details:
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Virgin Gorda VGYH, inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For less than 6 nights, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
26/27 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-10 guests @$78,000 Must end on or before 12/26
NEW YEARS: 1-10 guests @ $80,000 May not start prior to 12/29
** Must have a 48 hour turn between Christmas and New Year's Charters **
Additional Rate Details:
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Virgin Gorda VGYH, inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For less than 6 nights, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
26/27 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-10 guests @$78,000 Must end on or before 12/26
NEW YEARS: 1-10 guests @ $80,000 May not start prior to 12/29
** Must have a 48 hour turn between Christmas and New Year's Charters **
ENCORE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Onboard
Wetsuits (if needed) , BCD's, regulators, to be rented by guest and crew will ensure that it is onboard before the charter begins
Additional dives are $50 per certified diver.
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Kneeboard | Kneeboard for towing behind the tender. |
| Adult water skis | Adult water skis for towing behind the tender. |
| Water skis - kids | Children’s water skis for younger guests. |
| Tubing | Towable tube for rides behind the tender. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Floating mats | Floating mats for relaxing on the water. |
| Paddleboards | 2 stand-up paddleboards for stand-up paddling. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | 4 rods with trolling and casting gear. |
| Onboard scuba diving | Up to 12 tanks with onboard scuba diving for up to 10 certified divers; up to 3 dives per diver included on 7-night charters. |
| Sea scooters | Water scooters / sea scooters for powered swimming at the surface. |
| eFoil carbon surf board | 1 eFoil carbon surfboard, an electric hydrofoil board that lets you glide above the water’s surface. |
| Beach games | Beach games for shore-side activities. |
| Floating swim platform | Swim platform at the stern for easy water access. |
| Boarding ladder | Boarding ladder for climbing in and out of the water. |
| Dinghy & outboard | Highfield 460 tender with Yamaha 70 HP outboard, rated for up to 12 guests. |
Other Entertainment
Crew
Captain
First Mate/Stewardess
Chef
Captain: Heiko Franken
Heiko runs Encore with a traveler’s precision, reading the water fast and building routes that feel sharp, safe, and tuned to how hard you want to push each day. He folds in his freediving and ocean miles to turn simple swims and passages into clean, memorable hits of sea time.
- German nationality
- RYA Yachtmaster Offshore (200 GT) and STCW certified
- Professional freediving instructor, spearfishing guide, and yoga instructor
- Has crossed the Atlantic and traveled through 30+ countries
Cat designs plates like tight little journeys, pulling from Argentine roots and Cape Town kitchens so every meal lands bold, clean, and wired to your energy that day. She moves easily from comfort to light and healthy, keeping you fueled without slowing you down.
- Born in South Africa to Argentine parents
- Background in Michelin-star restaurants, safari cooking, and adventure tourism
- Nearly 90,000 nautical miles logged, including a Roaring Forties passage from Cape Town to Australia
- Previously owned and operated a Healthy Bistro in Yucatán, Mexico
Rebecca flips from sharp deck work to calm underwater guiding, dialing in service on board and then dropping you into easy, well-run dives below. She carries big-city finance discipline into a life at sea, so your days run smooth while the wild stays front and center.
- USA nationality; NYU graduate and former investment banker in New York and Hong Kong
- RYA Yachtmaster Offshore (200 GT) and STCW certified
- PADI Diving Instructor since 2009 with teaching experience in Thailand, Hawaii, and Indonesia
- Over a decade working full-time in diving and yachting across multiple oceans
Menu
- Smoked salmon, Boursin cream cheese, red onion on English muffin or bagel with scrambled or boiled egg; baked grapefruit or fruit platter.
- Corn fritters with fried or scrambled eggs, tomato salsa, sour cream and avocado; fruit salad with honey and lime.
- Tomato, ham and cheese frittata with bacon; fruit platter.
- Full cooked breakfast: fried eggs, spicy beans, mushrooms and sausages; fruit salad with coconut.
- Breakfast burrito with fruit salad and vanilla yoghurt.
- Mushroom and Brie omelets with Canadian bacon; fruit platter.
- Pancakes with maple syrup, scrambled eggs and bacon; fruit salad.
- Spinach and pear soup; grilled lobster and shrimp salad with fennel, orange and apple, citrus dressing; crusty bread.
- Seafood Thai red curry with Asian slaw and jasmine rice.
- Herbed grilled chicken breast with coleslaw, toasted almonds and currants in yoghurt–lime dressing.
- Philly beef baguette with baby spinach; blue cheese, walnut and date salad.
- Pork ribs in Jack Daniels BBQ marinade with grilled baby corn and Caesar salad.
- Italian vegetable stew with Parmesan; grilled tuna with Greek-style tabbouleh.
- Grilled oregano yellowfin tuna with herbed couscous, garlic lemon broccoli and pesto sauce.
- Duck breast with cranberry sauce, roasted sweet potato and wilted spinach.
- Grilled beef fillet with mushroom–cognac cream sauce, horseradish mashed potato, honey–cider scented carrots and zucchini.
- Grilled Mahi Mahi with roasted red pepper sauce, saffron rice and green beans.
- Grilled lamb cutlets with quinoa, kale and carrot salad, roasted sweet potato.
- Soy and lager–marinated pork tenderloin with sweet potato mash and coleslaw with champagne dressing.
- Crispy-skin salmon fillet with citrus Hollandaise, smashed garlic roast potatoes and roasted red pepper.
- NY-style baked citrus cheesecake with apricot coulis.
- Chocolate mousse with raspberry coulis.
- Banoffee pie (banana and toffee pie).
- Lemon polenta cake.
- Spiced apple and pear pie.
- Mixed berry cobbler with cream.
- Mixed cheese platter with walnuts, dried fruit, red onion chutney and crackers.
Appetizers & Light Bites
- Crab cakes with mango mayonnaise.
- Homemade hummus with pomegranate seeds and mint, served with pita bread.
- Spicy shrimp bruschetta.
- Scallops with green apple dressing on crostini.
- Mixed cheese filo pastries.
- Tuna and Leicester cheese dip with crackers.
- Vegetable quiche.
Chef’s Style & Influences
Globally inspired, produce-driven cooking blending Mediterranean, Latin and Asian flavours with balanced, health-conscious technique.
