Encore

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	33.4 Ft / 10.21 m
Draft	6.8 Ft / 2.08 m
Builder	Sunreef Yachts
Built - Refit:	2025 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

ENCORE accommodates 8 guests in 4 cabins. Master cabin + three Guest cabins + Crew cabin

WATERSPORTS

Dinghy	Zar 15’ tender with bimini top, ski pole
Dinghy HP	100
Paddle Boards	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
o Sea Bob
o Efoil
o Floating Dock
o Noodles + Floats
o Paddle Board
o Beach Games
o Wake Board x1
o Adult Water Skis x1
o Zar 15’ tender 100 HP with bimini top + ski pole
o Snorkeling Gear
o Fishing Equipment
o Drone
o All available toys are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.

CREW PROFILE

Lené Conradie

Herman Bester

Chef CC

Captain Lené Conradie
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.

YACHT DESCRIPTION
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.

ADDITIONAL INFORMATION

SAMPLE MENU

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

PRICING DETAILS
Encore INQUIRE

Pricing

From: 56,000 per week
To: 74,000 per week
Winter 2025 to 2026

2 Guests	56,000
3 Guests	57,000
4 Guests	58,000
5 Guests	59,000
6 Guests	60,000
7 Guests	61,000
8 Guests	62,000

Summer 2026

2 Guests	56,000
3 Guests	57,000
4 Guests	58,000
5 Guests	59,000
6 Guests	60,000
7 Guests	61,000
8 Guests	62,000

Winter 2026 to 2027

2 Guests	56,000
3 Guests	57,000
4 Guests	58,000
5 Guests	59,000
6 Guests	60,000
7 Guests	61,000
8 Guests	62,000

Pricing Details

MCA Compliant: MCA Compliant
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 12/27/2024 (48 hour turn please, 3 p.m. boarding time)
New Years Flat Rate $74,000, 7 night minimum. Charter must start no earlier than 12/29/2024 (48 hour turn please, 3 p.m. boarding time)
Inquire if charter does not meet the date or turn requierment.

General Notes:
MINIMUM NIGHTS: 7
For shorter charters please inquire first.

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
48 HR TURN REQUIRED, SHORTER TURNS INQUIRE
Any approved turn under 48 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.

Encore

Pricing

Pricing Details

Destinations

Learn More AboutEncore