ENCORE

2026 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 60 ft.

Builder: Sunreef Yachts

Year: 2026

Terms: Inclusive

Beam: 33.4 ft.

Draft: 6.8 ft.

From $56,000 to $74,000 per week

See Price Details for premium holiday rates

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.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 8/Inquire
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: NO SMOKING

Water Sports

  • Dinghy: Zar 15’ tender with bimini top, ski pole
  • Dinghy Horsepower: 100
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    o Sea Bob F9 x 2
    o Efoil (1 x 5,4 ft Lift Foil)
    o Floating Dock
    o Noodles + Floats
    o Paddle Board (x 2 inflatable)
    o Beach Games
    o Wake Board x1
    o Adult Water Skis x1
    o Kneeboard x 1
    o Zar 15’ tender 100 HP with bimini top + ski pole
    o Towable tube x 1
    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.

  • Water Skis: Kids (0)

Diving

  • License: Rendezvous - instructor and divemaster onboard - crew can accompany you by request
  • Costs: At charterers expense
  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI
  • Other Pickups: SXM
  • Turnaround: 72 hours Hours
  • Flag: TBC

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
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
Summer 2027 $56,000 $57,000 $58,000 $59,000 $60,000 $61,000 $62,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Captain LenΓ© 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. LenΓ©’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 mileβ€” or nautical mileβ€” 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 β€œYacht 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.

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
Β 
Β 
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
Β 
Β 
SMALL BITES
CHEESE & CHARCUTERIE BOARD SNAPPER CEVICHE WITH PLANTAIN CHIPS SEARED AHI BRUSCHETTA CRACKED CONCHWARM LUMP CRAB DIPHUMMUS, PITA BREAD, AND CRUDITE SUN-DRIED TOMATO & ARTICHOKE CROSTINIS
Β 
Β 
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
BRANZINOServed 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
GROUPERWine 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
Β 
Β 
DESSERT
KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTESOGGY DOLLAR TIRAMISUMUD PIE TOPPED WITH FUDGE & HAZELNUTS POACHED PEARS WITH MASCARPONE & RED WINE SYRUP APPLE CRISP A LA MODEWHITE CHOCOLATE & COCONUT CREΜ€ME BRULEE
Β 

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
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Check All That Apply

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