Encore | All-Inclusive BVI Catamaran Charter

About This 2026 Sunreef Yachts 60-Foot Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

Meet the Crew

Captain Lené Conradie comes from George in South Africa’s Western Cape, earned her Yachtmaster straight out of school and trained at some of the country’s top sailing schools before crossing the Atlantic and settling into the Caribbean. First Mate Herman Bester, from the coastal town of Saldanha, has a sports science degree and looks after diving, watersports and guest safety. Chef Christina Merianos is a Cincinnati native and Greek-American who spent twenty years in New York before taking an unconventional route into the galley.

Lené Conradie

Captain

Nationality: South African
Languages: English, Afrikaans

Herman Bester

First Mate

Nationality: South African
Languages: English, Afrikaans

Christina Merianos

Chef

Nationality: American
Languages: English

Sample Menu

A week in Chef Christina Merianos’s galley

Christina Merianos, Chef aboard Encore

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Breakfast

Every breakfast comes with a fresh seasonal fruit platter, and then: avocado toast on homemade sourdough with soft-boiled egg, pickled red onion, feta, arugula and balsamic · open-faced croissant egg sandwiches with ricotta scrambled eggs, crisp bacon, tomato, white cheddar and chipotle mayo · a New York bagel spread of toasted homemade sourdough bagels with cream cheese, house-cured beetroot salmon, capers, tomato, red onion and dill · huevos rancheros with seasoned breakfast potatoes, black beans, lime crema and cotija · a classic Greek breakfast of scrambled eggs with tomato, onion and feta alongside freshly baked spanakopita · bacon and caviar Benedict on a homemade sourdough muffin with French caviar · or a cast-iron vegetable and goat cheese frittata with pickled red onion and microgreens

Lunch

Tuna poke bowl with sushi-grade tuna, seaweed salad, mango, avocado, pickled cucumber, edamame and crispy rice paper · local fish tacos with citrus-marinated mahi-mahi, black beans, crunchy slaw, cotija, mango salsa and lime crema · cheeseburgers in paradise, wagyu on toasted pretzel buns with thick-cut bacon, white cheddar and chipotle mayo, with sweet potato wedges · Greek chicken skewers over watermelon and feta salad with house-made tzatziki and warm pita · grilled shrimp and avocado rice bowl with paprika-spiced chickpeas, roasted sweet potato, sun-dried tomato and triple-citrus vinaigrette · shrimp pad Thai in the chef's signature sauce with peanuts, cilantro and lime · Faroe Island salmon niçoise with hard-boiled egg and haricots verts

Dinner

New Zealand tenderloin, eight ounces with creamy wild mushroom sauce, caramelized onions, asparagus and silky French-style mashed potato · Caribbean-spiced local red snapper over pumpkin rice with sautéed peppers and onions · Anegada lobster and truffle risotto, butter-poached lobster over white truffle and wild mushroom risotto · sesame-crusted local ahi tuna with pineapple salsa, soy-honey roasted Brussels sprouts and scallion rice · Greek-spiced New Zealand lamb chops with zucchini and lemon-roasted potatoes · local mahi-mahi finished with lemon-caper butter over Greek-spiced feta orzo and baby carrots · Caribbean-spiced chicken thighs over creamy cilantro sauce with tomato and cucumber salad, purple cauliflower and scallion rice

Dessert

New York cheesecake on a Nilla wafer crust with homemade blueberry compote · mango and passion fruit pavlova, crisp meringue with a soft marshmallow centre · galaktoboureko, Greek custard wrapped in crisp phyllo with orange syrup · a warm sourdough chocolate chip cookie skillet with ice cream · crème brûlée with fresh berries and cream · sea-salted French chocolate brownies with whipped cream · portokalopita, Greek orange and phyllo cake in fragrant syrup

A taste of what Chef Christina Merianos 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