Eternity's 3-cabin owners layout has the entire starboard hull dedicated to the owner and includes a Queen size bed, large full height closets, vanity, privacy door and large en-suite bathroom with separate shower. The big hull side windows with integral opening portlights plus the overhead deck hatch ensure plenty of natural light and ventilation, limiting the use of the air conditioning while anchored off a beach or while at the dock.
The en-suite VIP cabin is forward in the port hull and has a Queen bed, plenty of storage closets and cupboards, large hull side windows and opening portlights plus overhead deck hatch offer plenty natural light and ventilation. The guest cabin, with two twin beds, is aft in the port hull and shares the VIP bathroom.
The galley and salon are on Eternity's main deck level and offer an open plan arrangement that flows and integrates beautifully. The galley offers a full height fridge with twin freezer drawers, a 4 plate cooktop, basin, convection microwave oven, bar area and ample storage space. The salon seating is very comfortable with two home-style sofas and coffee table. The desk area, adjacent to the salon, is a neat feature that gives the owners a dedicated office space for a laptop & printer or can be configured as a helm station if one cruises in colder climates. The desk chair swivels to double as a salon seat.
The aft deck is very well proportioned and offers comfortable lounging seating, dinning for up to 8, a bar counter with storage cabinets, fridge and ice maker. The side boarding doors make boarding Eternity very comfortable and accessible to all.
The flybridge is accessed via stairs from the aft deck and offers a large area for entertaining and relaxing, with comfortable seating / dining for 6, a helm seat and a double seat next to the helm. The flybridge can be equipped with a basin, icemaker, fridge and there is a dedicated space for a BBQ. There is ample space for a 12ft tender and crane for the owners that cruise with a dingy.
The foredeck has two bow seats and large sunning beds.
Crew Profile
Captain: Matt Wilson
Matt was born in the quaint sailing town of Annapolis, Maryland. He grew up spending most of his time outside and in or around the water, which fueled his interest for biology and nature. His adventurous personality took him to Australia where he completed his Bachelors Degree in Marine and Freshwater Sciences at Deakin University. While studying he became an avid diver, surfer, and spearfisherman, which would eventually draw him to the warm waters of the Caribbean.
Pursuing his diving career led him to complete the Dive Instructor course and move to the British Virgin Islands. He spent time working there as a Captain and Dive Instructor aboard a 47-ft catamaran. Matt enjoyed exploring the Caribbean islands and met his wife, Hillary, along the way. He continued to work throughout the islands captaining dive boats, teaching diving, and gaining experience on the water. This prepped him with the knowledge to start working as an engineer on boats in and around St. Maarten. His marine engineering eventually led him to meet the Horizon powercats crew. We knew Matt was the perfect fit for our charterers. Captain Matt is always excited to bring together his experience and ideas to make sure your trip is unforgettable anytime of the year.
Chef/Mate: Hillary Wilson
Hillary grew up in Lake of the Ozarks, Missouri. With the lake in her backyard, she happily spent summers on the water. When the cold winters came, she visited her grandparents on their yacht in the Bahamas and developed a love for the ocean and travel. She pursued Photography and Environmental Studies at the University of Missouri where she went on to complete her Bachelor’s degree.
Hillary’s desire to explore and learn new things has given her a useful range of qualifications. After traveling and working in many different countries, her love for the sea led her to the Caribbean where she met her husband, Captain Matt, while obtaining her PADI Divemaster certification. She has traveled around the world gaining experience in the hospitality and diving industry, which has made caring for people second nature. While living in St. Maarten, Hillary and Matt bought a 1968 sailboat in need of a refit. Hillary’s eagerness to learn more about sailboat mechanics led her on a yearlong restoration project and gave her invaluable hands-on experience. Wanting to combine her passion for sailboats and knowledge in hospitality, she eagerly joined Matt in becoming part of the Eternity team.
Layout
Menu
A Sampler from Hillary's Galley aboard ETERNITY
Breakfast
Each morning you will be served your choice of coffee, tea, juice, fresh fruit, fresh baked bread, preserves, and cereals
Apple ricotta pancakes with bacon butter and maple syrup
Fancy toast topped with avocado, citrus, and microgreens or smoked salmon and cream cheese
Smoothie bowl with chia seed pudding, granola, and fresh fruit
Eggs Benedict with hollandaise sauce
Spinach and goats cheese frittata with potatoes and fresh herbs
Huevos rancheros with spicy tomato sauce on a crispy tortilla
Dutch baby with fresh fruit and maple syrup
Lunch
Taco fiesta with tuna or beef, guacamole, salsa, pickled vegetables, and homemade tortillas
Grilled steak and chicken kebabs with Moroccan couscous pilaf
Cheeseburger in Paradise with homemade French fries
Jerk Mahi Mahi and pineapple salad with ginger and chili vinaigrette
Summer Buddha bowl with feta, chickpeas, vegetables, and a cilantro tahini sauce
Slow cooked Hawaiian chicken sliders with grilled pineapple and coleslaw
Homemade pizza with choice of toppings and a fresh strawberry, cucumber, and tomato salad
Dinner
Grilled local lobster with garlic butter, asparagus, and peas & rice
Salmon with roasted root vegetable and sage pesto
Steak with horseradish mashed potatoes and crunchy broccoli
Coconut crusted grouper with mango salsa and cilantro rice
Summer carbonara with corn, tomatoes, burrata, and fresh basil
Cajun shrimp and rice with andouille sausage and beer bread
Fig and cider pork tenderloin with lemony fried Brussel sprouts
Dessert
Vanilla panna cotta with strawberries, balsamic reduction, and fresh mint
Blueberry and lemon cheesecake with candied lemon slices
Molten chocolate cake with whipped vanilla mascarpone and pomegranate seeds
Strawberry hibiscus tart with toasted meringue
Lemon custard cake with raspberry sorbet
Peach and blueberry cobbler with homemade vanilla bean ice cream
Margarita key lime pie with gingersnap crust
Testimonials
Early March, 2019, guests on powercat ETERNITY wrote:
It was amazing and we were very fortunate to have great weather. The boat is exceptional with beautiful staterooms and group spaces. Hillary and Matt were the perfect crew for our family. They were laid back but very knowledgeable about the boat and the Exuma terrain and sights. We enjoyed the conversation and the fun excursions. It was all we hoped it would be. Hillary is a master chef and the food was delicious. We would highly recommend them and this boat to anyone. Thank you for your help getting us connected! Warm regards Marie & Brad
Guests aboard ETERNITY in early March, 2019, wrote:
Guests over the 2018/2019 New Year wrote:
