
















$57,000 - $64,500 / per Week
Price: $57,000 - $64,500 / Per Week
Length: 67.00 Ft
Guests: 10
Speed: N/A Knots
Cabins: 5
Build year: 2025
Refit year: N/A
Crew: 3
King Cabin: 0
Queen Cabin: 5
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
No 'Captain Only' offered
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 **
USVI/BVI
Please inquire for additional location availability.
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Crew Profiles
MEET YOUR CREW:
Heiko Franken
Captain

Rebecca
First Mate/Stewardess

Carolina Deseta
Chef
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.
Encore had 5 equal ensuite queen sized cabins accommodating up to 10 guests.
#Pax:10
Draft:5.58
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:67 Feet
Make:Fountaine Pajot
Showers:0
Heads:5
Helipad:No
Max Speed:
Beam:32.28
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:1
Year Built:2025
Dinghy hp:Yamaha 70 HP
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Trolling & Casting
U/Water Camera:0
Kite Boarding:No
Dinghy # pax:12
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:4
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :Yes
Sea Bobs:No
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Resort Course:
Air Compressor:Not Onboard
Tanks:12
BCs:0
Regulators:0
Wet Suits:0
Weight Sets:0
# of Divers:10
Dives/wk:3
Night Dives:0
Dive Lights:0
Diving Info:
Yacht offers onboard diving.
Wetsuits (if needed) , BCD's, regulators, to be rented by guest and crew will ensure that it is onboard before the charter begins
Diving Costs:
Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver.
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