Encore

sailing catamarans • 2025 • 10 GUESTS • 5 cabins • 67 ft.

Inquire

Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2025

Beam: 32.28 ft.

Draft: 5.58 ft.

From $57,000 to $64,000

See Price Details for premium holiday rates

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Heads: 5
  • Electric Heads: 5

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

Amenities

  • AC: Full
  • Voltages: 110V
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: Yes
  • Other Amenities:

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: No age limit
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes - Sugar Scoops only

Water Sports

  • Dinghy: Highfield 460
  • Dinghy Horsepower: Yamaha 70 HP
  • Dinghy Pax: 12
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Kneeboard
    Adult Water Skis
    Tubing
    Wakeboard
    Floating Mats
    Boarding Ladder
    Beach Games
    SU Paddle Boards
    Fishing Gear
    Onboard Scuba Diving
    Water Scooters
    1 eFoil Carbon Surf Boards


Diving

  • License: Instructor
  • Costs: Max 3 dives included, per certified diver, per 7 nights charter
    Additional dives are $50 per certified diver.
  • Number of Dives: 3
  • Tanks: 12
  • Scuba: Onboard
  • Air Compressor: Not Onboard

  • Location Details: USVI/BVI Please inquire for additional location availability.
  • Summer Base Port: Virgin Gorda Yacht Harbor, BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: Virgin Gorda Yacht Harbor, BVI
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Virgin Gorda Yacht Harbor, BVI
  • Other Pickups: Trellis Bay, BVI
  • Turnaround: 48hrs

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $57,000 $57,500 $58,000 $58,500 $59,000 $59,500 $60,000 $61,000 $62,000 $0 $0
Summer 2026 $57,000 $57,500 $58,000 $58,500 $59,000 $59,500 $60,000 $61,000 $62,000 $0 $0
Winter 2026 to 2027 $59,000 $59,500 $61,000 $61,500 $62,000 $62,500 $63,000 $63,500 $64,000 $0 $0
Summer 2027 $59,000 $59,500 $61,000 $61,500 $62,000 $62,500 $63,000 $63,500 $64,000 $0 $0
PRICE DETAILS

******* 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 **

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

November 25, 2025-April 30, 2026: Unavailable: TBA to TBA

May 9, 2026-May 16, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

May 19, 2026-May 23, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

May 31, 2026-June 6, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

June 26, 2026-June 27, 2026: Transit: Virgin Gorda - Spanish Town to Yacht Haven Grand

July 10, 2026-July 15, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

August 8, 2026-October 31, 2026: Unavailable: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

November 8, 2026-November 14, 2026: Boat Show: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

November 22, 2026-November 28, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

January 23, 2027-January 30, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 13, 2027-February 20, 2027: Hold: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

March 11, 2027-March 15, 2027: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

June 13, 2027-June 20, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

the crew

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

*Inquire about customized or special menus.

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 

CokeDiet 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.

 

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.