ECLIPSE 114

$65,000 / WEEK
Main salon starboard side
Salon with lots of seating
Aft deck with curved glass enclosure
Wheelhouse
Primary queen berth cabin
Guest queen cabin
Office area
Spacious bathrooms
Water play
Spacious tender
Waverunner
Breakfast is served
Aft deck lounge areas
Bow cushions
aft deck enclosure and lounge, table leaf can be added for large groups
Fly deck great seating, bar and Jacuzzi
Looking into 2 of the queen guest cabins
Walk around decks for easy access

Eclipse is a Couach 115-foot motor yacht. With 120 years of experience in shipbuilding, the iconic French brand is a leader of design, style and innovation. The hull design, conceived after extensive research and testing, insures comfort and safety regardless of weather conditions. The build was designed for charter and equipped with all required safety features. Interiors, designed by Frank Reynaud, feature fair trade polished teak and leather for a high level of elegance that is also family-friendly. The yacht is fully air-conditioned and features wifi throughout and independent satellite channels on each television so everyone is free to choose a preferred program. The main deck layout features a traditional dining room, a spacious living room, and a spacious salon with a unique, rotunda bay window on the afterdeck. Also on the main deck, an independent office fully equipped with all communication tools is available for those who must keep in touch. The wheelhouse, day head and professional kitchen are also on this level. There are five guest cabins positioned on the lower deck. One primary and two VIP staterooms and two guestrooms. Each has a private bathroom with separate toilet. All staterooms are equipped with queen beds. One of the guestrooms has an additional Pullman bed, fully integrated in the wall when not used. Large storage spaces can even accommodate bulky luggage. The most popular area on Eclipse is the spacious fly bridge. Open architecture allows for different areas defined by furnishings. The spacious dining arrangement includes u-shaped seating for eight, positioned around dual tables and facing the bar and grill. Further back and perfectly downwind during navigation, is the large Jacuzzi and sun top. Propelled by two MTU V 16 motors of 2400 CV each, Eclipse is able to reach a maximum speed of 33 knots, perfect for island hopping! Based in St. Martin, charter ECLIPSE and you can cruise to the best of St. Barths and Anguilla as well!

All the cabins are equipped with queen beds.
Salon headroom: 6'8"
Cabin headroom 6'7"
All cabin beds are 6.5 x 5

BUILT/REFIT
YEAR
2019/2020
YACHT
LENGTH
114 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
4
CHARGES
FROM
$65,000
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x MTU V 16 motors of 2400 CV each 2 x Kohler 55 generators
Fuel Consumption: 150
Cruising Speed: 23 knots
Max Speed: 30 knotsUS Gall/Hr
Details
Type: Power
Beam: 24 Feet
Draft: 6 Feet
Pax: 10
Refit: 2019/2020
YearBuilt: 2005
Builder: Couach
Engines: 2 x MTU V 16 motors of 2400 CV each 2 x Kohler 55 generators
JetSkis: Yes
Flag: Jamaica
SatTv: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: Any Age
Inverter: 220v
Voltages: 220v
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Outside only
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 37'' Mercury
Dinghy hp: 3X300Hp
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: Yes
Kneeboard: No
Windsurfer: No
Snorkel Gear: No
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes, hydraulic
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: 2 fishing rods
Rods: 2
Captain
Willem Strauss
Nation: South African
Born: 1962
License: MCA 200T OCEAN, 350T, DEGREE IN MECHANICAL ENGINEERING
Languages: English, Dutch, Afrikaans
Chef
Yvonne Swart
Nation: South African
Born: 1965
License: Culinary, Ships Cook
CAPTAIN WILLEM STRAUSS:
Willem grew up in a very small town in the semi-desert of the Western Cape of South Africa. At a young age the family moved to Namibia and at age 7 Willem started diving for lobsters off the Natal Coast every holiday. Thus be-gan his love of the water. As a young man he participated in rugby, tennis, cricket and the national karate team! In 1996 he bought his first ocean going sailing cata-maran, and for the next 6 years he owned and operated a charter business in Madagascar and Mozambique. To this day Madagascar’s remote and uncommer-cialized waters are one of his favorite yachting destinations.

With a degree in engineering, it was only a matter of time before Willem combined his technical skills with his water-based skills, becoming doubly qualified as both yacht captain and engineer in 2013. As a true professional, Willem is comfortable with either an interactive or a more discreet silver service style charter. He particu-larly likes sharing sea skills and stories with his guests. His friends and crew de-scribe him as strict, but also friendly and helpful. A caring person, one of his favor-ite boating related jobs was, when working as a dive instructor, he would train children that were afraid of the water to scuba dive. He runs an excellent ship, his motto is “Finish what you can today, tomorrow has its own challenges”.
When not aboard Eclipse, Captain Strauss can be found enjoying golf, sailing and even building boats!

CHEF: YVONNE SWART:
Yvonne grew up on the Free State on a South African farm with her 2 brothers and 2 sisters. She played tennis and loved art and poetry. After graduating high school courses, she studied at Kulunya Culinary as well as Somatology Beautiko in her native South Africa. She used her skills well, working on a Game Farm and owning a Day Spa, where she did the personalized catering for guests.

Yvonne has now been working on yachts as a chef for 7 years with her partner Captain Willem. Besides her great cuisine, everyone remarks on her beautiful smile, which she shares often! She is a friendly, giving person who is comfortable to provide the guests with either an interactive charter or a discreet silver service as required. She has a passion for cooking and seeing that her guests enjoy their time aboard.

Guests rave about the food. Some favorites are her Grilled Lobster with Mango Salsa and her Grilled Fish with Leeks and White Wine Sauce. Like dessert? Try her Flourless Chocolate and Pear Cake with a side of Vanilla Ice Cream, or the Homemade Tiramisu. Mediterranean style and seafood are specialties, but a personal favorite that Yvonne loves doing is a lively Beach Barbeque!

Chef Yvonne’s goal is to “Better herself every day”. A fitness buff, she loves the gym and workout time, and is an avid researcher of health and diet.

MATE/DECKHAND: SIEG STRYDOM
First Mate Siegfreidt Strydom hails from Potchfdtroom in Northwest South Africa. You can just call him Sieg from Potch if that is easier…

Sieg grew up with two older brothers who inspired him through example and brotherly love. Following in their footsteps, he developed an affinity not only for sports and athletics, but for the arts as well. From sketching and drawing to skateboarding, cricket and fishing, from being a musician and photographer to horseback riding, gymnastics, swimming, karate, and rugby, Sieg remained a very active person in his youth! Weekends on the family’s boat developed a love of the water that still exists today and inspired his move into a career in yachting.

After completing school in Potch, Sieg worked as a sales rep for an international supplements company, where he learned a lot about athletes and nutrition. In the end he also learned he did not want a desk job. With a desire to see more of the world, Sieg moved to the coast of South Africa, where he completed the below coursework:
-SAS DAY SKIPPER LICENSE.
-RYA YACHTMASTERS COASTAL (SAILING). -RYA PWC/JET-SKI LICENSE.
-RYA POWERBOAT LEVEL 2 LICENSE.
-RYA DIESEL.
-RYA RADAR.
-SAMSA VHF.
-YOA DECKHAND COURSE.
-STCW SA: ELEMENTARY FIRST AID.
MARINE FIRE FIGHTING.
PERSONAL SURVIVAL TECHNIQUES.
PERSONAL SAFETY AND SOCIAL RESPONSIBILITY.
DESIGNATED SECURITY DUTIES.

Arriving in the Caribbean, Sieg has fallen in love with the “warm beautiful blue waters and majestic underwater scenery”. Hosting any and all water sports for the guests on board is a job this athletic young man loves. He truly enjoys the interaction he has with people from different places and cultures. His friends describe him as determined, compassionate, and friendly.

Sieg’s favorite word is the Greek term Apokaradokia - intentionally looking away from any negativity by focusing and believing always in the positive, which lies ahead when looking forward!

STEWARDESS - TBA

CHEF YVONNE SWART PORTFOLIO

- BREAKFAST –

COLD BREAKFAST OPTIONS

  • VARIETY OF CEREALS, FRUITS, YOGHURT, COLD MEATS AND FRESHLY BAKED MUFFINS/PASTRIES

WARM BREAKFAST OPTIONS

  • CHEF’S CHOICE OF THE DAY
  • ENGLISH BREAKFAST,EGGS BENEDICT,FRITTATA

- LUNCH-.

APPETIZERS: SELECTION OF CHEESE AND FRUIT

  • CALIFORNIAN STEAK STRIP SALAD, DRIZZLED WITH CHIMMICHURI DRESSING, SERVED WITH A SIDE OF MIXED SEASONAL GREENS.
  • GRILLED STICKY CHICKEN WINGS SERVED WITH TZATZIKI, SIDES OF CELERY AND CARROT STICKS ACCOMPANIED BY GOLDEN OVEN BAKED POTATO WEDGES
  • SEARED SALMON FILLET SMOTHERED WITH FRESH PINEAPPLE SALSA SERVED ON A BED OF JASMINE RICE ON THE SIDE
  • GRILLED LIME AND GINGER MARINATED TUNA, LAYERED ONTOP OF A FRESH GREEN SALAD ACCOMPANIED BY SOY SAUCE
  • STEAMED LOBSTER DRIZZLED IN A FRESH HERB INFUSED BUTTER, SERVED WITH BAKED POTATO, AND A FRESH MANGO SALSA
  • GRILLED GARLIC, HONEY AND CHILLI PRAWNS SERVED WITH COCONUT RICE ON TOP OF A FRESH PINEAPPLE
  • PIZZA (PEPPERONI PIZZA, PESTO SHRIMP PIZZA, CAPRESE PIZZA, BBQ PIZZA OR BUILD YOUR OWN)
  • CHEF YVONNE’S FAMOUS BEEF OR CHICKEN BURGERS SERVED WITH CRISPY FRIES

- DINNER -

HORS DE’OEUVRES: A SELECTION OF HORS DE’OEUVRES WILL BE SERVED.

APPETIZERS

  • AVOCADO RITZER
  • SMOKED TROUT TIAN
  • MUSHROOM SOUFFLE
  • QUEENIE SCALLOPS BAKED IN THE SHELL
  • CRISPY SEAFOOD SKEWER WITH FRESH HERB BUTTER TOAST
  • CRAB CAKES WITH TARTARE SAUCE
  • PRAWN COCKTAIL
  • SEAFOOD PANCAKES

DINNER

  • CHICKEN PICCATTA (DEBONED CHICKEN TIGHS BRAISED AND SIMMERED IN A BUTTERED WHITE WINE CAPER SAUCE) SERVED WITH GARLIC ROASTED GREEN BEANS AND MASHED POTATOES
  • OVEN BAKED SEABASS TOPPED WITH A CREAMY CELERIAC PUREE, SAUTÉD SHALLOTS AND ASPARAGUS, SERVED WITH A SIDE OF POMMES ANNE
  • PAN SEARED COD IN A WHITE WINE LEEK  SAUCE  WITH SAUTÉD BRUNOISE CARROTS AND GREEN BEANS SERVED ON A BED OF  BASMATI RICE                               
  • SLOW OVEN ROASTED MOROCCAN BEEF SHORT RIBS SERVED WITH FRIED PLANTAIN, OVEN ROASTED BROCOLLI TOPPED WITH CRISPY BACON BITS AND STEAMED BASMATI RICE
  • CHARGRILLED FILET MIGNON SERVED WITH A GRILLED PRAWNS,  FRESH GARDEN SALAD AND SIDE OF ROASTED VEGETABLES                                              
  • BARBEQUE: RIBEYE STEAKS, MARINATED CHICKEN TIGHS, SAUSAGE, POTATO AU GRATIN, COUNTRY STYLE GREEK SALAD, ROASTED BEET SALAD, GRILLED HALLOUMI AND GRAPE SALAD, FRESH BAGUETTE

DINNER WILL BE COMPLIMENTED BY A CHEF’S CHOICE DESSERT OF THE DAY

DESSERT

  • CHOCOLATE MOUSSE CUPS
  • N/Y CHEESECAKE
  • PANNACOTTA SERVED WITH BERRIES
  • TIRAMISU
  • MARSALA INFUSED POACHED PEARS
  • FLOURLESS CHOCOLATE CAKE WITH PEAR
  • SPANISH FLANS
  • DECADENT CRÈME BRULEE
  • APPLE TART WITH VANILLA ICE CREAM

 

 

Trip of a lifetime!
This was a trip of a lifetime for our family. You made us feel right at home from the moment the trip started. The kids had an amazing time and so did we. After this experience we hope to do it again! Thank you! — Michele and Paul
Inspirational!
You two ROCK! So many inspirations I take a way from this experience. I can’t wait to see you gain soon. — PJ D
Fabulous Crew!!
You guys are very special, your warmth, openness, generous approach to each day is a pleasure to share. You opened a crack in the window on a different life at sea. We look forward to staying in touch. Thanks for everything. — Bob, Beth, Katie & Jack
Incredible experience!
Words cannot express the amazing experience you’ve given us this week. Thank you for opening up your home and lives to us. Every day you went above and beyond to show us incredible places and explore islands that look too beautiful to be real. Your hard work and dedication to your guests is evident from start to finish. Even when lugging my oversized suitcase:) Thank you for everything. Your hospitality will never be forgotten and I hope to visit again soon. Or come to STL and we can take you out and you can relax! Thanks for everything!— Maggie
And more cuisine.....
..
More Cuisine...
..
Some of Chef Yvonne Swart's Delicious Desserts & Cuisine
..
Check out the water sports on Eclipse
..
Tasty treats await you onboard Eclipse!
..
..
..
10 day charter in January 2021 in St Barths
I just wanted to send this note of thanks on behalf of Allison and myself to the whole Eclipse Team. Our trip with you and your crew in St. Barth was completely amazing, including wonderful service from a crew who was very engaged and super-fun to be around. I certainly hope we are able to do this again at some point. This was our first trip to St. Barth and we really appreciate all you and the crew did to make it special, and hilariously FUN! Walker and Allison
10 day charter in January 2021 in St Barths
Note from Broker: I think they will book again because the clients say they are excellent. these clients have been on 20 trips with me or so, on some really nice boats, and this was their favorite, so good for the crew :)
10 day charter in January 2021 in St Barths
Thank you Captain Willem, Chef Yvonne, and the rest of the wonderful crew on M/Y Eclipse! Your hard work and focus on detail, along with your warm and caring spirits helped make our vacation to St Barths and St Martin special and magical! We can’t wait to return! We have had many vacations on boats in the Caribbean, and this was by far the best! The food was fantastic - and perfect according to our several dietary restrictions - varied, tasty, interesting! There was always a helping hand, and you ensured we could do everything that we asked to do! Thank you, thank you, thank you from the bottom of our hearts! Mike and Kristen
Upper Deck Jacuzzi
..
Rates are Plus Expenses
Xmas rates - $71,500 plus expenses
New Year rates - $75,000 plus expenses
APA @ 35%

Delivery fees SXM to Antigua - $5000 each way + diesel costs for approx. 4100 litres (can be collected in APA)

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 24 Feet
  • : 6 Feet
  • : 10
  • : 2019/2020
  • : 2005
  • : Couach
  • : 23 knots
  • : 30 knots
  • : 2 x MTU V 16 motors of 2400 CV each 2 x Kohler 55 generators
  • : No
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Willem Strauss
  • : Jamaica
  • : No
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2 x MTU V 16 motors of 2400 CV each 2 x Kohler 55 generators
Fuel Consumption: 150
Cruising Speed: 23 knots
Max Speed: 30 knotsUS Gall/Hr
Details
Refit: 2019/2020
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: Bose sound
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: Any Age
Generator: 2 x Kohler
Inverter: 220v
Voltages: 220v
Water Maker: Yes
Water Cap: 2,000
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 2 per cabi
Guests Smokes: Outside only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 37'' Mercury
Dinghy hp: 3X300Hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: No
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes, hydraulic
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: 2 fishing rods
Rods: 2
Captain
Willem Strauss
Nation: South African
Born: 1962
License: MCA 200T OCEAN, 350T, DEGREE IN MECHANICAL ENGINEERING
Languages: English, Dutch, Afrikaans
Chef
Yvonne Swart
Nation: South African
Born: 1965
License: Culinary, Ships Cook
CAPTAIN WILLEM STRAUSS:
Willem grew up in a very small town in the semi-desert of the Western Cape of South Africa. At a young age the family moved to Namibia and at age 7 Willem started diving for lobsters off the Natal Coast every holiday. Thus be-gan his love of the water. As a young man he participated in rugby, tennis, cricket and the national karate team! In 1996 he bought his first ocean going sailing cata-maran, and for the next 6 years he owned and operated a charter business in Madagascar and Mozambique. To this day Madagascar’s remote and uncommer-cialized waters are one of his favorite yachting destinations.

With a degree in engineering, it was only a matter of time before Willem combined his technical skills with his water-based skills, becoming doubly qualified as both yacht captain and engineer in 2013. As a true professional, Willem is comfortable with either an interactive or a more discreet silver service style charter. He particu-larly likes sharing sea skills and stories with his guests. His friends and crew de-scribe him as strict, but also friendly and helpful. A caring person, one of his favor-ite boating related jobs was, when working as a dive instructor, he would train children that were afraid of the water to scuba dive. He runs an excellent ship, his motto is “Finish what you can today, tomorrow has its own challenges”.
When not aboard Eclipse, Captain Strauss can be found enjoying golf, sailing and even building boats!

CHEF: YVONNE SWART:
Yvonne grew up on the Free State on a South African farm with her 2 brothers and 2 sisters. She played tennis and loved art and poetry. After graduating high school courses, she studied at Kulunya Culinary as well as Somatology Beautiko in her native South Africa. She used her skills well, working on a Game Farm and owning a Day Spa, where she did the personalized catering for guests.

Yvonne has now been working on yachts as a chef for 7 years with her partner Captain Willem. Besides her great cuisine, everyone remarks on her beautiful smile, which she shares often! She is a friendly, giving person who is comfortable to provide the guests with either an interactive charter or a discreet silver service as required. She has a passion for cooking and seeing that her guests enjoy their time aboard.

Guests rave about the food. Some favorites are her Grilled Lobster with Mango Salsa and her Grilled Fish with Leeks and White Wine Sauce. Like dessert? Try her Flourless Chocolate and Pear Cake with a side of Vanilla Ice Cream, or the Homemade Tiramisu. Mediterranean style and seafood are specialties, but a personal favorite that Yvonne loves doing is a lively Beach Barbeque!

Chef Yvonne’s goal is to “Better herself every day”. A fitness buff, she loves the gym and workout time, and is an avid researcher of health and diet.

MATE/DECKHAND: SIEG STRYDOM
First Mate Siegfreidt Strydom hails from Potchfdtroom in Northwest South Africa. You can just call him Sieg from Potch if that is easier…

Sieg grew up with two older brothers who inspired him through example and brotherly love. Following in their footsteps, he developed an affinity not only for sports and athletics, but for the arts as well. From sketching and drawing to skateboarding, cricket and fishing, from being a musician and photographer to horseback riding, gymnastics, swimming, karate, and rugby, Sieg remained a very active person in his youth! Weekends on the family’s boat developed a love of the water that still exists today and inspired his move into a career in yachting.

After completing school in Potch, Sieg worked as a sales rep for an international supplements company, where he learned a lot about athletes and nutrition. In the end he also learned he did not want a desk job. With a desire to see more of the world, Sieg moved to the coast of South Africa, where he completed the below coursework:
-SAS DAY SKIPPER LICENSE.
-RYA YACHTMASTERS COASTAL (SAILING). -RYA PWC/JET-SKI LICENSE.
-RYA POWERBOAT LEVEL 2 LICENSE.
-RYA DIESEL.
-RYA RADAR.
-SAMSA VHF.
-YOA DECKHAND COURSE.
-STCW SA: ELEMENTARY FIRST AID.
MARINE FIRE FIGHTING.
PERSONAL SURVIVAL TECHNIQUES.
PERSONAL SAFETY AND SOCIAL RESPONSIBILITY.
DESIGNATED SECURITY DUTIES.

Arriving in the Caribbean, Sieg has fallen in love with the “warm beautiful blue waters and majestic underwater scenery”. Hosting any and all water sports for the guests on board is a job this athletic young man loves. He truly enjoys the interaction he has with people from different places and cultures. His friends describe him as determined, compassionate, and friendly.

Sieg’s favorite word is the Greek term Apokaradokia - intentionally looking away from any negativity by focusing and believing always in the positive, which lies ahead when looking forward!

STEWARDESS - TBA

CHEF YVONNE SWART PORTFOLIO

- BREAKFAST –

COLD BREAKFAST OPTIONS

  • VARIETY OF CEREALS, FRUITS, YOGHURT, COLD MEATS AND FRESHLY BAKED MUFFINS/PASTRIES

WARM BREAKFAST OPTIONS

  • CHEF’S CHOICE OF THE DAY
  • ENGLISH BREAKFAST,EGGS BENEDICT,FRITTATA

- LUNCH-.

APPETIZERS: SELECTION OF CHEESE AND FRUIT

  • CALIFORNIAN STEAK STRIP SALAD, DRIZZLED WITH CHIMMICHURI DRESSING, SERVED WITH A SIDE OF MIXED SEASONAL GREENS.
  • GRILLED STICKY CHICKEN WINGS SERVED WITH TZATZIKI, SIDES OF CELERY AND CARROT STICKS ACCOMPANIED BY GOLDEN OVEN BAKED POTATO WEDGES
  • SEARED SALMON FILLET SMOTHERED WITH FRESH PINEAPPLE SALSA SERVED ON A BED OF JASMINE RICE ON THE SIDE
  • GRILLED LIME AND GINGER MARINATED TUNA, LAYERED ONTOP OF A FRESH GREEN SALAD ACCOMPANIED BY SOY SAUCE
  • STEAMED LOBSTER DRIZZLED IN A FRESH HERB INFUSED BUTTER, SERVED WITH BAKED POTATO, AND A FRESH MANGO SALSA
  • GRILLED GARLIC, HONEY AND CHILLI PRAWNS SERVED WITH COCONUT RICE ON TOP OF A FRESH PINEAPPLE
  • PIZZA (PEPPERONI PIZZA, PESTO SHRIMP PIZZA, CAPRESE PIZZA, BBQ PIZZA OR BUILD YOUR OWN)
  • CHEF YVONNE’S FAMOUS BEEF OR CHICKEN BURGERS SERVED WITH CRISPY FRIES

- DINNER -

HORS DE’OEUVRES: A SELECTION OF HORS DE’OEUVRES WILL BE SERVED.

APPETIZERS

  • AVOCADO RITZER
  • SMOKED TROUT TIAN
  • MUSHROOM SOUFFLE
  • QUEENIE SCALLOPS BAKED IN THE SHELL
  • CRISPY SEAFOOD SKEWER WITH FRESH HERB BUTTER TOAST
  • CRAB CAKES WITH TARTARE SAUCE
  • PRAWN COCKTAIL
  • SEAFOOD PANCAKES

DINNER

  • CHICKEN PICCATTA (DEBONED CHICKEN TIGHS BRAISED AND SIMMERED IN A BUTTERED WHITE WINE CAPER SAUCE) SERVED WITH GARLIC ROASTED GREEN BEANS AND MASHED POTATOES
  • OVEN BAKED SEABASS TOPPED WITH A CREAMY CELERIAC PUREE, SAUTÉD SHALLOTS AND ASPARAGUS, SERVED WITH A SIDE OF POMMES ANNE
  • PAN SEARED COD IN A WHITE WINE LEEK  SAUCE  WITH SAUTÉD BRUNOISE CARROTS AND GREEN BEANS SERVED ON A BED OF  BASMATI RICE                               
  • SLOW OVEN ROASTED MOROCCAN BEEF SHORT RIBS SERVED WITH FRIED PLANTAIN, OVEN ROASTED BROCOLLI TOPPED WITH CRISPY BACON BITS AND STEAMED BASMATI RICE
  • CHARGRILLED FILET MIGNON SERVED WITH A GRILLED PRAWNS,  FRESH GARDEN SALAD AND SIDE OF ROASTED VEGETABLES                                              
  • BARBEQUE: RIBEYE STEAKS, MARINATED CHICKEN TIGHS, SAUSAGE, POTATO AU GRATIN, COUNTRY STYLE GREEK SALAD, ROASTED BEET SALAD, GRILLED HALLOUMI AND GRAPE SALAD, FRESH BAGUETTE

DINNER WILL BE COMPLIMENTED BY A CHEF’S CHOICE DESSERT OF THE DAY

DESSERT

  • CHOCOLATE MOUSSE CUPS
  • N/Y CHEESECAKE
  • PANNACOTTA SERVED WITH BERRIES
  • TIRAMISU
  • MARSALA INFUSED POACHED PEARS
  • FLOURLESS CHOCOLATE CAKE WITH PEAR
  • SPANISH FLANS
  • DECADENT CRÈME BRULEE
  • APPLE TART WITH VANILLA ICE CREAM

 

 

Trip of a lifetime!
This was a trip of a lifetime for our family. You made us feel right at home from the moment the trip started. The kids had an amazing time and so did we. After this experience we hope to do it again! Thank you! — Michele and Paul
Inspirational!
You two ROCK! So many inspirations I take a way from this experience. I can’t wait to see you gain soon. — PJ D
Fabulous Crew!!
You guys are very special, your warmth, openness, generous approach to each day is a pleasure to share. You opened a crack in the window on a different life at sea. We look forward to staying in touch. Thanks for everything. — Bob, Beth, Katie & Jack
Incredible experience!
Words cannot express the amazing experience you’ve given us this week. Thank you for opening up your home and lives to us. Every day you went above and beyond to show us incredible places and explore islands that look too beautiful to be real. Your hard work and dedication to your guests is evident from start to finish. Even when lugging my oversized suitcase:) Thank you for everything. Your hospitality will never be forgotten and I hope to visit again soon. Or come to STL and we can take you out and you can relax! Thanks for everything!— Maggie
And more cuisine.....
..
More Cuisine...
..
Some of Chef Yvonne Swart's Delicious Desserts & Cuisine
..
Check out the water sports on Eclipse
..
Tasty treats await you onboard Eclipse!
..
..
..
10 day charter in January 2021 in St Barths
I just wanted to send this note of thanks on behalf of Allison and myself to the whole Eclipse Team. Our trip with you and your crew in St. Barth was completely amazing, including wonderful service from a crew who was very engaged and super-fun to be around. I certainly hope we are able to do this again at some point. This was our first trip to St. Barth and we really appreciate all you and the crew did to make it special, and hilariously FUN! Walker and Allison
10 day charter in January 2021 in St Barths
Note from Broker: I think they will book again because the clients say they are excellent. these clients have been on 20 trips with me or so, on some really nice boats, and this was their favorite, so good for the crew :)
10 day charter in January 2021 in St Barths
Thank you Captain Willem, Chef Yvonne, and the rest of the wonderful crew on M/Y Eclipse! Your hard work and focus on detail, along with your warm and caring spirits helped make our vacation to St Barths and St Martin special and magical! We can’t wait to return! We have had many vacations on boats in the Caribbean, and this was by far the best! The food was fantastic - and perfect according to our several dietary restrictions - varied, tasty, interesting! There was always a helping hand, and you ensured we could do everything that we asked to do! Thank you, thank you, thank you from the bottom of our hearts! Mike and Kristen
Upper Deck Jacuzzi
..
Rates are Plus Expenses
Xmas rates - $71,500 plus expenses
New Year rates - $75,000 plus expenses
APA @ 35%

Delivery fees SXM to Antigua - $5000 each way + diesel costs for approx. 4100 litres (can be collected in APA)

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

CONTACT US