ENCORE
Encore 60 is a stunning luxury sailing yacht designed for exclusive getaways and unforgettable island adventures. She comfortably accommodates up to eight guests in four beautifully appointed ensuite cabins. With a custom layout and bespoke design elements crafted at Sunreef’s renowned shipyard in Poland, Encore is truly one of a kind. Her open-concept galley sits at the heart of the yacht along with a plush seating area creating a seamless connection between the interior and exterior living spaces. Clean, elegant lines lend Encore a timeless sophistication, while her interior is enriched with warm woods and natural stone finishes—earthy, modern, and deeply inviting. A spacious main salon with panoramic views flows effortlessly to both the forward bow terrace and aft cockpit. The bow features a cozy lounge ideal for soaking in sunsets and vibrant Caribbean horizons. The aft cockpit offers an expansive al fresco dining area—perfect for entertaining. Just beyond, a hydraulic swim platform transforms into a floating island once the jet tender is launched, making it the ultimate sea-level hangout for swimming, launching the water toys or relaxing in the sunshine. Above, the flybridge is a haven for leisure, complete with seating, a fully stocked wet bar, and options for al fresco dining—all framed by uninterrupted 360-degree ocean views. The hulls of Encore offer exceptional volume, housing spacious guest cabins that boast walk-around beds, generous storage, and sleek ensuite bathrooms. Every detail is designed for relaxation, comfort, and style—your private sanctuary after a sun-soaked day on the water.
Encore accommodates eight guests in a one master cabin, and three queen ensuite cabin layout.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz | |
| Fuel Consumption: | 8.7 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33.4 Feet |
| Draft: | 6.8 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Sunreef Yachts |
| Engines: | Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz |
| JetSkis: | No |
| Flag: | TBC |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 8/Inquire |
| Inverter: | 24V |
| Voltages: | 230 V (EU) AND 120V (US) |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | NO SMOKING |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 15’ tender with bimini top, ski pole |
| Dinghy hp: | 100 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic Platform/Aft |
| Boarding Ladder (Loc/Type): | Yes/Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling/casting |
| Rods: | 2 |
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.
Chef CC (Celia)
San Diego born, Celia (CC), is a nature lover, adventure seeker, foodie, and world traveler. She’s summited North Africa’s tallest mountains, sailed across the South Pacific, and received her Divemaster certification at a UNESCO World Heritage Site known for some of the strongest and deadliest currents in the world.
In her early career, she worked as both a Fashion and Corporate Meeting & Event Planner, planning events for up to 600 people. It was there that she gained a vast amount of knowledge working with high-end restaurants, caterers, and food vendors. In 2015, she parted ways with corporate life and decided to take nearly two years off to travel the world. Traveling brought her to scuba diving which eventually landed her first boat job in Hawaii. She has since been working on yachts in a variety of roles ever since - from superyachts to sailing catamarans.
After working nearly 4 years in the yachting industry, she finally discovered her true passion combining both food and the ocean - and has since found her calling as a chef having cooked for up to 25 guests and crew combined.
Development feeds her drive that she completed her “Yacht Chef” culinary certificate from Ashburton Cookery School in the UK and received her USCG 100 ton master. She is also a PADI Dive Instructor and has dabbled around teaching yoga where she earned a yoga teaching certification in the Himalayas.
CC enjoys preparing elegant meals with Pacific-Rim influence as well as incorporating intercontinental flavors into her cuisine.
In the off season you’re likely to find her in Indonesia surfing and diving, working on her yoga practice, or trekking for several days through mountains. She’s been to over 50 countries and enjoys getting to know the local culture and cuisine wherever she visits.
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 | ||||
| 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 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
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.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 33.4 Feet
- : 6.8 Feet
- : 8
- : 2025
- : Sunreef Yachts
- : 8
- : 10
- : Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Lené Conradie
- : TBC
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz | |
| Fuel Consumption: | 8.7 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | 8/Inquire |
| Generator: | 2 marine type generator set 19 |
| Inverter: | 24V |
| Voltages: | 230 V (EU) AND 120V (US) |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | NO SMOKING |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 15’ tender with bimini top, ski pole |
| Dinghy hp: | 100 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic Platform/Aft |
| Boarding Ladder (Loc/Type): | Yes/Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling/casting |
| Rods: | 2 |
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.
Chef CC (Celia)
San Diego born, Celia (CC), is a nature lover, adventure seeker, foodie, and world traveler. She’s summited North Africa’s tallest mountains, sailed across the South Pacific, and received her Divemaster certification at a UNESCO World Heritage Site known for some of the strongest and deadliest currents in the world.
In her early career, she worked as both a Fashion and Corporate Meeting & Event Planner, planning events for up to 600 people. It was there that she gained a vast amount of knowledge working with high-end restaurants, caterers, and food vendors. In 2015, she parted ways with corporate life and decided to take nearly two years off to travel the world. Traveling brought her to scuba diving which eventually landed her first boat job in Hawaii. She has since been working on yachts in a variety of roles ever since - from superyachts to sailing catamarans.
After working nearly 4 years in the yachting industry, she finally discovered her true passion combining both food and the ocean - and has since found her calling as a chef having cooked for up to 25 guests and crew combined.
Development feeds her drive that she completed her “Yacht Chef” culinary certificate from Ashburton Cookery School in the UK and received her USCG 100 ton master. She is also a PADI Dive Instructor and has dabbled around teaching yoga where she earned a yoga teaching certification in the Himalayas.
CC enjoys preparing elegant meals with Pacific-Rim influence as well as incorporating intercontinental flavors into her cuisine.
In the off season you’re likely to find her in Indonesia surfing and diving, working on her yoga practice, or trekking for several days through mountains. She’s been to over 50 countries and enjoys getting to know the local culture and cuisine wherever she visits.
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | $61,000 | $62,000 |
| 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 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
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.
