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ENCORE

  • Guests: 10
  • Cabins: 5
  • Price Range: $57,000 - $64,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

ENCORE yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fountaine Pajot in 2025. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2 x 17 kW 220V 50HZ genset engines and a generator.


Accommodation

Encore has 5 equal ensuite queen sized cabins accommodating up to 10 guests.

Captain Only

No 'Captain Only' offered
Tube: Yes
Guests: 10
Draft: 5.58
Helipad: No
Ac: Full
Ac Night: No
Built: 2025
Turnaround: 48hrs
Cabins: 5
Queen: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: Yes

Flag: British Virgin Islands
Homeport: Virgin Gorda Yacht Harbor, BVI
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: MHG Insurance

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: No
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Yes - Sugar Scoops only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: No age limit
Generator: Yes
Inverter: Yes
Voltages: 110V
Hammock: No
Windscoops: No

Price Details

Price from: $57,000

High season rate: $64,000

******* 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 **


Layout

Water Sports

Dinghy Size: Highfield 460
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: Yamaha 70 HP
Floating Mats: Yes
Dinghy Pax: 12
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Scurfer: No
Wake Board: Yes
Paddleboard: 2

Crew

Crew Information

Captain

First Mate/Stewardess

Chef

Captain: Heiko Franken

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.



Menu

BREAKFAST


Smoked Salmon, Boursin cream cheese, red onion on English muffin/bagel with


scrambled or boiled egg. Baked grapefruit/fruit platter.


Corn fritters, fried or scrambled eggs, tomato salsa and sour cream, avocado. Fruit salad with honey and lime.


Tomato, ham and cheese frittata with bacon. Fruit platter.


Full breakfast of fried eggs, spicy beans, mushrooms and sausages. Fruit salad with coconut.


Steamed mussels in cider and bacon sauce. Crusty bread. Mixed green salad with


honey mustard vinaigrette


Breakfast burrito, fruit salad and vanilla yoghurt.


Mushroom and Brie omelets with Canadian bacon. Fruit Platter.


Pancakes with maple syrup, scrambled eggs and bacon. Fruit salad.


 


 


LUNCH


Spinach and Pear soup. Grilled lobster and shrimp salad with fennel, orange and apple, citrus dressing. Crusty bread.


Seafood Thai red curry, Asian slaw and jasmine rice.


Herbed grilled chicken breast with coleslaw, toasted almonds, currants in yoghurt


lime dressing.


Philly beef baguette with baby spinach, blue cheese, walnut and date salad


Pork ribs in Jack Daniels BBQ marinade, grilled baby corn, Caesar salad.


Italian vegetable stew with Parmesan. Grilled tuna with Greek style tabbouleh


 


 


APPETIZERS


Crab cakes with mango mayonnaise


Homemade hummus with pomegranate seeds and mint, 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


 


DINNER


Grilled oregano yellow fin 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, green beans.


Grilled lamb cutlets with quinoa, kale and carrot salad, roasted sweet potato.


Soy and lager marinated pork tenderloin with sweet potato mash, coleslaw with champagne dressing.


Crispy skin salmon fillet with citrus Hollandaise sauce, smashed garlic roast


potatoes and roasted red pepper


 


DESSERT


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, walnuts, dried fruit, red onion chutney and crackers.


 


STANDARD SHIP’S BAR


Non-alcoholic 


Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices


Spirits


Vodka: Tito’s, Smirnoff


Gin: Bombay Sapphire, Tanqueray  


Rum: Cruzan, Bacardi


Tequila: Milagro, Herradura


Whiskey: Dewar’s, Jameson


Bourbon: Maker’s Mark, Bulleit


Assorted Liqueurs


Wine


Red: Cabernet Sauvignon, Malbec, Pinot Noir


White: Chardonnay, Sauvignon Blanc, Pinot Grigio


Rosé, Prosecco


Hard Seltzer


Truly, Highnoon, White Claw, Love City


Beer


Corona, Carib, Landshark, Miller Lite, Coors Light


Please let your broker know your preferred brands.


If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.


 


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