Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINTENCORE
18.00 m/ 60.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Encore accommodates eight guests in a one master cabin, and three queen ensuite cabin layout. .
PERFORMANCE & RANGE:
Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
ENCORE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
1 x Kneeboard
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
ENCORE' CHARTER RATES & DESTINATIONS
SUMMER SEASON
Cruising Regions
Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
WINTER SEASON
Cruising Regions
Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Built (Year)
2026
Length
60 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
3
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER ENCORE
To charter this luxury yacht contact Harper Yachting
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CHARTER ENCORE
To charter this luxury yacht contact Harper Yachting
Crew
Lené Conradie
CaptainHerman Bester
First MateLeanne Ho-Chung
ChefHailing 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.
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
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
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33.40 mm
Volume
186 GT
Year
2008
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https://harperyachting.com/
ENCORE
18.00 m/ 60.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Encore accommodates eight guests in a one master cabin, and three queen ensuite cabin layout. .
PERFORMANCE & RANGE:
Engines: x2 Nanni 99 Kw, 135 HP x2 | Generators: x2 19 Kw, 230V, 50 Hz.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
ENCORE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
1 x Kneeboard
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
2026
Length
60 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
3
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew
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.
https://harperyachting.com/
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
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