Encore | All-Inclusive BVI Catamaran Charter

About This 2025 Fountaine Pajot Alegria 67

What’s Aboard

Worth Knowing

• Five ensuite guest cabins accommodating up to ten guests — well suited to larger families and groups
• For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
• Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights
• Preferred pickup and drop-off is Virgin Gorda Yacht Harbor, BVI; Tortola also available on request
• Spacious flybridge, foredeck Jacuzzi, and a full lineup of water toys
• Returning crew with 75+ Virgin Islands charters and a strong focus on eco-aware hospitality
• Onboard WiFi included
• Children welcome

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches & 4 dinners ashore at guest expense
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense

Meet the Crew

Captain Heiko Franken and First Mate Rebecca Wu return for their sixth charter season in the Virgin Islands, having run more than seventy-five charters across five seasons on other boats in the fleet. Heiko was born and raised in Germany, holds an RYA Yachtmaster Ocean, left a career in IT management in 2014 to travel and has since crossed the Atlantic. Rebecca is also a scuba dive instructor. Chef Ludeke Niehaus runs the galley. They keep the service professional but the atmosphere relaxed, and take environmental practice aboard seriously.

Heiko Franken

Captain

Nationality: German
Languages: English GermanSpanish

Rebecca

First Mate/Stewardess

Ludeke Niehaus

Chef

Nationality: South African
Languages: English

Sample Menu

A week in Chef Ludeke Niehaus’s galley

Ludeke Niehaus, Chef aboard Encore 67

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Breakfast

Mexican eggs Benedict with spicy chorizo, smashed avocado, jalapeños and chipotle hollandaise · coconut French toast on thick sourdough with coconut yoghurt, macerated strawberries, maple syrup and crispy bacon · a grilled pita filled with balsamic bacon jam, fresh pesto, pork sausage and a fried egg · smashed avocado toast on rustic bread with confit tomatoes, burrata, bacon and a poached egg · Turkish eggs, softly poached over garlicky yoghurt with sautéed mushrooms and sausage, spicy butter and sourdough for dipping · or a full fry-up with bacon, sausage, fried eggs, buttered toast, baked beans, mushrooms and roasted plum tomatoes

Lunch

Creamy tomato and sausage penne with hot Italian sausage, shaved parmesan and an arugula salad · seared tuna poke bowl on sushi rice with avocado, mango, edamame and gochujang mayo · firecracker chicken stir fry over udon noodles · Ludi's smashburgers with American cheese, pickles and Big Mac sauce on toasted brioche, with rosemary salted chips · beef short rib tacos with creamy avocado, feta and cilantro · Caribbean fish salad, flaky salmon with sweet mango and a creamy coconut dressing over crisp romaine · Cajun shrimp boil in Old Bay butter with corn and baby potatoes, served with spiced rice, ciabatta and broccolini

Dinner

Small plates first: Spanish ham croquettes · beetroot tartare with mashed avocado, walnuts and feta · crispy rice tuna tacos · spicy prawns with rice paper chips · sea bass ceviche · seared tuna tataki · beef carpaccio with balsamic glaze, rocket and shaved parmesan. Mains: Alessandra's nero ragù, slow-cooked and paired with pappardelle · seared sea bass with creamy herb sauce, lemon butter potatoes and grilled asparagus · beef tenderloin medallions with cowboy butter, maple roasted carrots and crispy seasoned chickpeas · African chicken curry with rotis and basmati rice · carrot, chilli and lobster risotto with goat's cheese, beurre noisette and crispy carrots · sticky Asian ribs with bacon jam Brussels sprouts and basil vinaigrette couscous · and the captain's dinner, pistachio-crusted rack of lamb on caramelized cauliflower purée with pancetta-wrapped French beans

Dessert

South African malva pudding with homemade custard · white chocolate panna cotta with passionfruit and coconut crumb · dalgona coffee cheesecake · Earl Grey chocolate mousse · tahini crème brûlée

A taste of what Chef Ludeke Niehaus cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews