ECLIPSE
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, and one of the guest rooms has an additional bed fully integrated in the wall when not used.
Salon headroom: 6'8"
Cabin headroom 6'7"
All cabin beds are 6.5 x 5
| 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: | 2 |
| Kayaks (2 Pax): | No |
| 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 |
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
Siegfreidt Strydom.(Also known as "Sieg") from South Africa. Profile to follow shortly.
Additional crew - 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
New Year rates - $75,000 plus expenses
APA @ 35%
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: | 2 |
| Kayaks (2 Pax): | No |
| 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 |
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
Siegfreidt Strydom.(Also known as "Sieg") from South Africa. Profile to follow shortly.
Additional crew - 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
New Year rates - $75,000 plus expenses
APA @ 35%
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.
