Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Additional Rate Information
Xmas and New Year rates – $75,000 plus expenses
APA @ 35%
5-day minimum rate required.
Delivery fees SXM to Antigua – $5000 each way + diesel costs for approx. 4100 litres (can be collected in APA)
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: M/Y Eclipse is based in St. Martin /Sint Maarten year round.
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
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Willem Strauss | South African | 1962 | English, Dutch, Afrikaans |
Crew | Yvonne Swart | South African |
Captain
Willem Strauss
Mate / Deckhand
Siegfreidt Strydom (Sieg)
Chef
Yvonne Swart
Accomodation
Amenities
Electronics
General
Leisure
Floating island
1 Tow Banana (hot dog/sausage)
The tube and sausage are towed behind the jetski/tender,
1 small inflatable dinghy
The fast speeds of Eclipse (cruising at 23 knots - top speed 33 knots) means no stabilizers are required, and the Captain will anchor in calm bays at night for the guest's comfort.
NOTE -If you need extra water toys to be aboard please ask and we shall try to accommodate!
All the cabins are equipped with queen beds.
Salon headroom: 6’8″
Cabin headroom 6’7″
All cabin beds are 6.5 x 5
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
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