Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 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

ENCORE SAMPLE MENU

BREAKFAST

Daily breakfast includes local fruits, eggs, tea and coffee

SPINACH & FETA CREPES 
Sauteed spinach and feta served with soft scramble eggs and sausage

CARIBBEAN RUM FRENCH TOAST   Martinique-style French toast served with rum-maple syrup, bacon,

and eggs your way

AVOCADO TOAST 
Stacked on grilled sourdough toast with arugula, boiled eggs, microgreens, cherry tomatoes, pickled onions, and bacon

HUEVOS RANCHEROS 
House-made refried black beans, cojita cheese, avocado, ranchero sauce, fried eggs, and Mexican crema over corn tortillas

TRUFFLE OMELETTE 
2-egg truffle cheese omelette topped with a bed of lemony arugula, bacon, and home-fries

EGGS BENEDICT 
Classic breakfast favorite on top of butter-toasted English muffin, Canadian bacon, poached egg, and homemade zesty hollandaise sauce

FRITTATA

Chef choice of vegetables and meats with croissants

LUNCH

AHI POKE BOWL 
Sushi-grade ahi, seaweed salad, avocado, edamame, mango, and watermelon radishes served over furakake rice with a chef-made lava sauce

GREEK LUNCH 
Herb-marinated chicken breast served with loaded orzo pasta salad, tzatziki, dolmades, and lightly dressed greens

BULGOGI BOWL 
Korean style ribeye served on top of short grain brown rice, kimchi, sauteed cabbage, and carrots

SHRIMP TACOS 
Old Bay shrimp in roasted tomatillo salsa, pickled radishes, fresh jalepenos and carrots served with homemade guacamole, and side salad

SMASH BURGERS 
Throwback backyard burger. Double-stacked seasoned beef patty with melted with American cheese, bacon mayo, LTO, on grilled brioche bun. Served with hand cut seasoned fries

TOKYO SALAD 
Pan seared salmon served with chilled green tea soba noodle salad mixed in a honey ginger soy dressing

LOBSTER ROLL

Poached spiny lobster tail lightly tossed in lemony mayo on toasted bun. Served with a side of taro chips

SMALL BITES

CHEESE & CHARCUTERIE BOARD SNAPPER CEVICHE WITH PLANTAIN CHIPS SEARED AHI BRUSCHETTA CRACKED CONCH
WARM LUMP CRAB DIP
HUMMUS, PITA BREAD, AND CRUDITE SUN-DRIED TOMATO & ARTICHOKE CROSTINIS

DINNER

CHILEAN SEA BASS 
Pan-seared on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

HERB-CRUSTED RACK OF LAMB 
Served with creamy polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

BRANZINO
Served over forbidden rice, sautéed sugar snap peas, and yuzu-soy vinaigrette

PORK TENDERLOIN 
With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

DUCK A L’ORANGE 
Pan-seared duck breast with glazed haricot verts, thyme-roasted fingerling potatoes, and velvety citrus-rosemary sauce

GROUPER
Wine braised tomatoes on the vine and lemon and parsley pearl couscous

FILET MIGNON 
Topped with red wine jus, king oyster mushrooms, crunchy kale, and parsnip puree

DESSERT

KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
SOGGY DOLLAR TIRAMISU
MUD PIE TOPPED WITH FUDGE & HAZELNUTS POACHED PEARS WITH MASCARPONE & RED WINE SYRUP APPLE CRISP A LA MODE
WHITE CHOCOLATE & COCONUT CRÈME BRULEE

TENDER: Zar 15’ tender with bimini top, ski pole, 100 HP engine, with room for 8
Water skis for adults
Kneeboard
Standup paddleboards
Snorkeling gear
Inflatable tube
Wakeboard
Seabob
Kite boarding
Yacht can arrange rendezvous lessons with professional, private instructors
Fishing Gear
E-foil
Floating dock

Captain Lené Conradie — Captain

Lené Conradie

First Mate Herman Bester — First Mate

Herman Bester

Chef Leanne Ho-Chung — Chef

Leanne Ho-Chung

Captain Lené Conradie

Hailing from George in South Africa's Western Cape, has always embraced challenges, excelling in sports and adventurous pursuits. After earning her Yachtmaster qualification right out of high school, she gained valuable experience at top sailing schools in South Africa. Lené's Atlantic crossing and island-hopping journey solidified her love for the Caribbean, where she now thrives. She is dedicated to safety, professionalism, and creating unforgettable experiences for her guests, going the extra mile— or nautical mile— to ensure their happiness.

First Mate Herman Bester

From the charming coastal town of Saldanha, South Africa, has a deep-rooted passion for the ocean, cultivated through years of snorkeling, fishing, and surfing. With a degree in Sports Science and a newfound love for scuba diving, Herman is dedicated to ensuring guest safety and comfort during dives and all other watersports activities. His keen eye for detail and commitment to vessel upkeep reflect his pride in his work. With a background in hospitality, Herman guarantees that each guest leaves with a smile and unforgettable memories.

Leanne Ho Chung (Chef) is a seasoned charter chef and first mate with extensive experience delivering exceptional culinary experiences for high end clients aboard both sailing and motor yachts throughout the Caribbean and beyond. With a strong passion for cooking and a natural creativity in the galley, she is known for crafting gourmet menus that cater effortlessly to a wide range of tastes, dietary preferences, and cultural requirements, including strict kosher and vegetarian cuisine.

Her background spans chef, stewardess, and first mate roles on luxury catamarans and motor yachts ranging from private owner vessels to busy charter programs, allowing her to bring both versatility and professionalism to every position. She thrives in fast paced environments, adapting easily to different galleys, guest expectations, and operational demands while maintaining the highest standards of service, presentation, and hospitality.

Leanne is a lifelong learner who approaches every opportunity with enthusiasm and a strong commitment to growth. Her excellent attention to detail, strong work ethic, and ability to work seamlessly as part of a close professional crew make her an asset on board. Passionate about creating unforgettable guest experiences, she takes pride in delivering warm hospitality, refined cuisine, and memorable moments for every charter.

Exceeded our expectations

We had such an amazing time traveling the BVI onboard Encore. The boat is pristine, the food was delicious and plentiful, and the crew…top notch. I cannot think of a single thing that was missing! My favorite part was simply relaxing on the top deck, taking in the fresh air and scenery. The boat is stunning and so comfortable. But the best part is the crew, y’all are simply the best at what you do and it wouldn’t be the same without you.

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