Encore, a 67 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 67FT · VIRGIN GORDA YACHT HARBOR, BVI

Encore

Private Crewed Yacht

Discover
Deck plan and layout for Encore Deck Plan · Encore

67

FT — SAILING CATAMARAN

10

GUESTS

5

CABINS

3

CREW

SCUBA ONBOARD

Virgin Gorda Yacht Harbor

HOME PORT

From

$57,000

Per Week

8 reviews8 reviews

The Yacht

'Encore' is a Sailing Catamaran, accommodating up to 10 guests, available for crewed charter with a home base in Virgin Gorda Yacht Harbor, BVI.

Encore Description and Charter Summary Information

From the foredeck with inviting loungers to the elegant aft cockpit that blends effortlessly into the open-plan salon, Encore redefines life at sea. This is not merely a yacht — it’s a floating villa, where every detail invites relaxation and indulgence.

Her impressive beam creates expansive outdoor living spaces, perfect for long, laughter-filled lunches or sunset cocktails beneath the sails. Step inside, and the sense of space continues. The interior offers modern sophistication, with wide, light-filled lounge and galley framed by panoramic windows that keep the ocean always in view.

Below deck, five beautifully appointed guest cabins offer private sanctuaries for up to ten guests, each featuring en-suite bathrooms and soft, luxurious finishes.

Above deck, a sweeping flybridge provides the ultimate perch — ideal for sunbathing, socializing, or simply admiring the horizon as the world drifts by. With seamless transitions between indoor and outdoor spaces, Encore invites guests to experience the effortless harmony of comfort, style, and sea.

Special Offer

ENCORE – 10% Discount

10% discount on 6 and 7-night charters aboard ENCORE from November through December 2026, excluding Thanksgiving, Christmas, and New Year weeks.

Discount: 10%

Specifications

At a Glance

Length
67 ft
Beam
32 ft
Guests
10
Cabins
5
Heads
5
Queen Beds
5
Year Built
2025

Yacht Information

Additional yacht details including amenities and standard equipment for Encore

Explore Encore

May 1, 2026 – Oct 31, 2026

Summer 2026

$57,000–$62,000 / week

Inclusive
2 guests
$57,000
3 guests
$57,500
4 guests
$58,000
5 guests
$58,500
6 guests
$59,000
7 guests
$59,500
8 guests
$60,000
9 guests
$61,000
10 guests
$62,000

Base: Virgin Gorda Yacht Harbor, BVI · Pickup: Virgin Gorda Yacht Harbor, BVI

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$57,000–$62,000 / week

Inclusive
2 guests
$57,000
3 guests
$57,500
4 guests
$58,000
5 guests
$58,500
6 guests
$59,000
7 guests
$59,500
8 guests
$60,000
9 guests
$61,000
10 guests
$62,000

Base: Virgin Gorda Yacht Harbor, BVI · Pickup: Virgin Gorda Yacht Harbor, BVI

May 1, 2027 – Oct 31, 2027

Summer 2027

$59,000–$64,000 / week

Inclusive
2 guests
$59,000
3 guests
$59,500
4 guests
$61,000
5 guests
$61,500
6 guests
$62,000
7 guests
$62,500
8 guests
$63,000
9 guests
$63,500
10 guests
$64,000

Base: Virgin Gorda Yacht Harbor, BVI · Pickup: Virgin Gorda Yacht Harbor, BVI

Nov 1, 2027 – Apr 30, 2028

Winter 2027 to 2028

$59,000–$64,000 / week

Inclusive
2 guests
$59,000
3 guests
$59,500
4 guests
$61,000
5 guests
$61,500
6 guests
$62,000
7 guests
$62,500
8 guests
$63,000
9 guests
$63,500
10 guests
$64,000

Base: Virgin Gorda Yacht Harbor, BVI · Pickup: Virgin Gorda Yacht Harbor, BVI

USVI/BVI Please inquire for additional location availability.
Rate Notes & Conditions
******* ENCORE will be in the BVI and taking charters form April 1st, 2026.


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 **

    LUKA'S SAMPLE MENU

    BREAKFAST

    Mexican Eggs Benedict
    Topped with spicy chorizo, smashed avocado and jalapenos, finished with chipotle hollandaise on an English muffin.

    Coconut French Toast
    Thick sourdough slices accompanied by creamy coconut yoghurt, macerated strawberries and finished off with a drizzle of maple syrup and crispy bacon.

    Breakfast Pita
    A robust combination of balsamic bacon jam and fresh pesto fills a grilled pita with a juicy pork sausage and friend egg.

    Smashed Avocado Toast

    Rustic artisanal bread loaded with avocado, confit tomatoes, creamy burrata bacon & a poached egg.

    Turkish Eggs
    Garlicky yoghurt serves as the base for softly poached eggs over sautéed mushrooms & sausage. Drizzled with a spicy butter and accompanied with fresh sourdough for dipping.

    Full Breakfast Fry Up

    A good ole hearty breakfast consisting of bacon, sausage, fried eggs, buttered toast, baked beans, sautéed mushrooms and roasted plum tomatoes.

    LUNCH

    Creamy Tomato & Sausage Pasta
    Penne pasta in a fresh tomato and herb sauce tossed with hot Italian sausage and topped with shaved parmesan. Served with a leafy arugula salad.

    Seared Tuna Poke Bowl
    Served on a bed of sushi rice with avocado, mango, edamame and a spicy Gochujang mayo drizzle.

    Firecracker Chicken Stir Fry
    Stir-fried with vegetables, served over udon noodles with a bold Firecracker sauce.

    Ludi´s Smashburgers

    Beef pattys with American cheese and pickles on a toasted brioche bun, slathered with Big Mac sauce, served with rosemary salted chips.

    Beef Short Ribs Tacos
    Tender braised beef short ribs nestled in tacos with creamy avocado, crumbled feta, and cilantro over shredded lettuce.

    Caribbean Fish Salad
    Flaky salmon (or other seasonal protein) paired with sweet mango and a creamy coconut dressing atop crisp romaine lettuce and a cilantro dressing.

    Cajun Shrimp Boil

    Bathed in Old Bay butter with corn and baby potatoes. Served with spiced rice, ciabatta and broccolini.

    APPETIZERS

    Spanish Ham Croquettes

    Beetroot Tartar with mashed avocado, walnuts and feta

    Crispy rice tuna tacos

    Spicy Prawns with Rice Paper Chips

    Sea Bass Ceviche

    Seared Tuna Tataki

    Beef Carpaccio with balsamic glaze, rocket and shaved parmesan

    DINNER

    Alessandra´s Nero Ragù Pasta
    A rich and savory slow-cooked ragù paired with perfectly cooked pappardelle pasta.

    Seared Sea Bass
    Sea bass fillets served with a creamy herb sauce, lemon butter potatoes, herb oil and grilled asparagus.

    Beef Tenderloin Medallions
    Tender beef fillet topped with cowboy butter served with maple roasted carrots and crispy seasoned chickpeas.

    African Chicken Curry
    A flavorful South African favorite, served with rotis, basmati rice & a fresh.


    Carrot, chilli & Lobster Risottto

    A unique and colourful risotto topped with goat´s cheese risotto, beurre noisette and topped with crispy carrots.

    Sticky Asian Ribs with a Basil Vinaigrette Couscous

    Served with a bacon jam Brussels sprouts and a basil vinaigrette couscous

    Captains Dinner of Lamb Rack

    Pistachio crusted rack of lamb on a caramelized cauliflower purée served with pancetta wrapped French beans

    DESSERT

    South African Malva Pudding with Homemade Custard

    Banana Foster with Spiced Rum and Vanilla Ice Cream

    White Chocolate Panna Cotta with Passionfruit & Coconut Crumb

    Dalgona Coffee Cheesecake

    Earl Grey Chocolate Mousse

    Tahini Crème Brûlée

    White Chocolate Panna Cotta with a Passion Fruit Granita topped with Coconut Crumb.

Onboard Scuba Diving

1 eFoil Carbon Surf Boards

Tender

Highfield 460 · seats 12 · Yamaha 70 HP

Adult Water Skis Beach Games Boarding Ladder Fishing Gear— type: Trolling & Casting, rods: 4 Fishing Permit— Yes Floating Mats Kneeboard SU Paddle Boards Sea Scooters Snorkel Gear Stand-up Paddleboards ×2 Swim Platform Tube Tubing Wakeboards Water Scooters Water Skis (Adult) Water Skis (Kids)

Air Conditioning Water Maker BBQ Bimini Board Games Books CDs Deck Shower Dining Generator Hair Dryer Hatches Ice Maker Internet/WiFi— Onboard WIFI Inverter Salon Stereo Smoking Allowed— Yes - Sugar Scoops only Sun Awning VCR/DVD iPod/MP3

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No No 12 10
Scuba Overview
Instructor
Dive Pricing Details
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver.

Captain Heiko Franken

Captain

Heiko Franken

German · English GermanSpanish

First Mate/Stewardess Rebecca

First Mate/Stewardess

Rebecca

Chef Ludeke Niehaus

Chef

Ludeke Niehaus

South African · English

Encore crew
The crew of Encore

MEET YOUR CREW:

CAPTAIN: Heiko Franken
CHEF: Carolina (Cat) Deseta
FIRST MATE/STEWARDESS/SCUBA DIVE INSTRUCTOR: Rebecca Wu

Returning crew Heiko and Rebecca (3 Sisters, Felix, Tedavi, Big Nauti, Sail Away) are back for their sixth charter season in the Virgin Islands after five successful seasons running 75+charters. This dynamic couple is excited to be on Encore and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!

They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing
you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.

Heiko, born and raised in Germany, holds a RYA Yachtmaster Ocean qualification. He has been working as a professional yacht captain for five years and has crossed the Atlantic Ocean. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, learned to scuba dive and freedive and had many more beautiful experiences above and below the water. His love for freediving and yoga led him to obtain his instructor qualifications. Afterwards, he worked as a freediving instructor, spearfishing guide and yoga instructor in Indonesia, Australia, Thailand and Tanzania for four years before venturing into yachting. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.

Born in South Africa to Argentine parents, Cat grew up in a home where food was culture, connection, and celebration. Barbecues were a way of life, and exploring flavours was a family ritual. This multicultural upbringing made her naturally warm, friendly, adaptable, and endlessly curious about the world.
Her love for gastronomy was shaped in Cape Town — one of the most eclectic culinary destinations in the world. A historic crossroads where explorers once traded spices, it became her training ground for flavours from Greek to Indian, Italian to Malaysian, French to Lebanese, and everything in between. Her mother was a nutritionist, so cooking for health came just as naturally as cooking for pleasure. From a young age, Carolina could walk into a kitchen and create anything she desired, and that passion only deepened over time.
Before yachting swept her away at 20, she lived a life of adventure in tourism and hospitality. She worked in Michelin-star restaurants, led mountain and canyon tours, cooked on safari, built adventure races, and served exceptional wine and whiskey in Cape Town’s finest establishments. She carried that love for people, service, and excellence into every chapter of my life.
Yachting became home the moment she stepped onboard. With nearly 90,000 nautical miles under her belt — including a passage through the legendary Roaring Forties sailing from Cape Town to Australia — she has crossed oceans, fished for dinner in remote anchorages, provisioned in the most unique corners of the world, and learnt to create beautiful meals anywhere, anytime.
She later opened a Healthy Bistro in Yucatán, Mexico, sourcing local produce and designing a menu for vegans, vegetarians, and gluten-free guests. Working with Mexican partners taught her even more about local flavours, fair trade, and how food connects cultures.

Rebecca is originally from New York City but considers herself a citizen of the world, having lived a nomadic lifestyle for over two decades. After graduating from NYU, she worked in investment banking, first in New York and then Hong Kong. A trip to Australia in 2005 changed her life - she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors. She spent two months diving her way around the Philippines, three
months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Then, life took an unexpected turn and she found herself living in Sweden, where she discovered her love for sailing. Still holding on to her dream to
teach scuba and share the underwater world with others, she put her plans for sailing on hold and became a PADI Instructor in 2009, working in Thailand, Hawaii and Indonesia for a decade. Afterwards, she embarked on her third career as a yacht chef, enabling her to
combine her long-standing passion for gastronomy with her passion for sailing and life at sea. After four years, she decided it was time to step out of the galley in order to fully embrace the role of a dedicated Stewardess/Deckhand/Dive Instructor on larger yachts. She
loves life on the ocean, surrounded by water, nature and wildlife and thrives on sharing these passions with her guests.

Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After being in a long-distance relationship for several years, they decided to create a life together. Their mutual love for the ocean, travel and exploration led them to
obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI
and have been flourishing as a team ever since.

This amazing trio is guaranteed to give you the vacation of a lifetime in this beautiful destination - the British Virgin Islands.

Amazing Week

What an amazing week in the BVI. You all met our expectations and then some.
This was our first adventure in the BVI. We were able to visit all the hot spots!
Soggy Dollar, Long Bay, Anegada, the Baths, Bitter End, The Indians, Ginger Island. The food was delicious. Every meal was special and satisfied our Epicurian desire.

Attentive and responsive.
Snorkeling among vibrant and colorful sea life.

 

The food was absolutely phenomenal. Chef Luka is amazing and some of the best meals we have ever had.

We can't thank you enough

We need and want to take you home with us - AMAZING CREW!
 

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'Encore' Availability

Cruising Grounds

Where Encore voyages

Sample Itineraries

Sample crewed charter itineraries