Encore
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.
Specifications
| Type | Catamaran |
|---|---|
| Length | 60' / 18m |
| Beam | 33' / 10m |
| Draft | 6' / 2m |
| Builder | Sunreef Yachts |
| Built | 2026 |
| Speed | 8 Knots Cruising / 10 Knots Max |
Accommodations
Encore accommodates eight guests in a one master cabin, and three queen ensuite cabin layout.
Amenities
- Air Conditioning
- Ice Maker
- Water Maker
- Internet Access
- Generator
- Power Inverter
- Sun Awning
- Deck Shower
- Bimini
- BBQ
- Hair Dryer
- VCR/DVD
- Salon Stereo
Additional Amenities
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.
Additional Entertainment
OTHER AMMINITIES:
Two Fully-Equipped Wet Bars
Designated Wine Fridge - 32 Bottle Capacity
Designated Drink/Beer Fridges
Reusable Cups and Coolers
Built in wireless charging pads located in the Salon (x1) and master cabin (x2) - USB/USB C ports supplied in each cabin and standard cabins are equipped with wireless apple charger pads.
Luxurious Linens and Towels
Reef-Safe and Organic Toiletries
Outdoor Waterfall Shower
Shower on Sugar Scoop
Outdoor electric BBQ.
Large Screen Smart TV in Salon
Tender Lift Extends for a Boat Width Deck at the Waterline
• All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireWater Activities
Tender ( Zar 15’ tender with bimini top, ski pole, 100hp, 8 Pax)
- Scuba Onboard (Request Details)
- Knee Boards
- Stand-Up Paddle Board
- Adult Water Skis
- Tube
- Wake Board
- Kite Boarding
- Snorkel Gear
- Float Mats
- Swim Platform (Hydraulic Platform/Aft)
- Boarding Ladder
- Beach Games
- Fishing Gear (2)
- Fishing Permit
Menus
- Dining Seating Available
- Special Diets Accommodated
- Kosher Diets Accommodated
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
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireCrew
| Crew | 3 |
|---|---|
| Captain | Lené Conradie |
| Nationality | South African |
| License | RYA YMOffshore || RYA YMOcean Theory || RYA PB2 + PWC Instru |
| Languages Spoken | English, Afrikaans |
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.
Leanne Ho Chung (Chef) is a seasoned charter chef and first mate with extensive experience delivering exceptional culinary experiences for high end clients aboard both sailing and motor yachts throughout the Caribbean and beyond. With a strong passion for cooking and a natural creativity in the galley, she is known for crafting gourmet menus that cater effortlessly to a wide range of tastes, dietary preferences, and cultural requirements, including strict kosher and vegetarian cuisine.
Her background spans chef, stewardess, and first mate roles on luxury catamarans and motor yachts ranging from private owner vessels to busy charter programs, allowing her to bring both versatility and professionalism to every position. She thrives in fast paced environments, adapting easily to different galleys, guest expectations, and operational demands while maintaining the highest standards of service, presentation, and hospitality.
Leanne is a lifelong learner who approaches every opportunity with enthusiasm and a strong commitment to growth. Her excellent attention to detail, strong work ethic, and ability to work seamlessly as part of a close professional crew make her an asset on board. Passionate about creating unforgettable guest experiences, she takes pride in delivering warm hospitality, refined cuisine, and memorable moments for every charter.
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireYacht Availability & Rates
- Available
- Booked
- Hold/Option
- Unavailable
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |