ENCORE Yacht Description
From the foredeck with inviting loungers to the elegant aft cockpit that blends effortlessly into the open-plan salon, Encore redefines life at sea. This is not merely a yacht — it’s a floating villa, where every detail invites relaxation and indulgence.
Her impressive beam creates expansive outdoor living spaces, perfect for long, laughter-filled lunches or sunset cocktails beneath the sails. Step inside, and the sense of space continues. The interior offers modern sophistication, with wide, light-filled lounge and galley framed by panoramic windows that keep the ocean always in view.
Below deck, five beautifully appointed guest cabins offer private sanctuaries for up to ten guests, each featuring en-suite bathrooms and soft, luxurious finishes.
Above deck, a sweeping flybridge provides the ultimate perch — ideal for sunbathing, socializing, or simply admiring the horizon as the world drifts by. With seamless transitions between indoor and outdoor spaces, Encore invites guests to experience the effortless harmony of comfort, style, and sea.
Offered by DMA Yachting, the majestic charter yacht ENCORE is a 67 ft sailing catamaran featuring a hot tub. The most appealing features of ENCORE are her impeccable styling and interconnection with the sea. ENCORE spends the summer and winter season in US Virgin Islands. She was delivered by the famous yacht builder Fountaine Pajot in 2025. The spacious yacht layout features 5 generous cabins and easily accommodates up to 10 guests.
ENCORE is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where the guests spend most of their time. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are located in the 2 massive hulls. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 x 17 kW 220V 50HZ genset engines and a generator.
Accommodation
Encore had 5 equal ensuite queen sized cabins accommodating up to 10 guests.Captain Only
No 'Captain Only' offeredWhat is the cabin arrangement of ENCORE?
- 5 VIP cabins
ENCORE
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Weekly price: $57,000 - $64,500
Low Season | High Season
- Length: 67'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Fountaine Pajot
- Built Year: 2025
- Turnaround: 48hrs
ENCORE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2025 to 2026 | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 | ||
| Summer 2026 | $57,000 | $57,500 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $61,000 | $62,000 | ||
| Winter 2026 to 2027 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 | ||
| Summer 2027 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.ENCORE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 114,000USD to 129,000USD | 114,000USD to 129,000USD | Discounts outside the main season are common. | |
| 7 day charter | 57,000USD to 64,500USD | 57,000USD to 64,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 28,500USD to 32,250USD | 28,500USD to 32,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 57,000USD / 6 * 3 days = 28,500USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD57,000
High season rate: USD64,500
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: 5, Inquire for less.
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.
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 **
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: 5, Inquire for less.
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.
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 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 **
ENCORE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Onboard
Wetsuits (if needed) , BCD's, regulators, to be rented by guest and crew will ensure that it is onboard before the charter begins
Additional dives are $50 per certified diver.
Fishing
Green Initiatives
Water Sports
Other Entertainment
Crew
Captain
First Mate/Stewardess
Captain: Heiko Franken
MEET YOUR CREW:
CAPTAIN: Heiko Franken
CHEF: Still To Be Determined
FIRST MATE/STEWARDESS/SCUBA DIVE MASTER: Rebecca Wu
Heiko and Rebecca are back for their sixth charter season in the Virgin Islands after five successful seasons running a total of 55+ charters. This dynamic couple is excited to be on Encore for 2025/26 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
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.
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.
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.
