AT LAST Yacht Charter - Luxury Fully Crewed Yacht Charters

AT LAST

from 125000€ per week
44.00 m
Crew: 5
Cabins: 5
Guests: 11
Port: Bay Street

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Profile

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Video Equipment

(3) 46″ Samsung Main salon, Skylounge (TV in sky lounge automatically swivels via Auton system)
Bridge deck aft TV enclosed in casing that is on a hinge
(1) 40″ Panasonic Master
(2) 19″ LG Guest cabins
(1) 40″ Samsung VIP cabin (Port Forward)
(1) X-BOX Main salon
(7) Sony Blu-Ray 3-D playerMaster cabin, main salon, sky lounge, 4 lower guest cabins
Audio Equipment
(7) Denon AVR Receivers Master cabin, main salon, sky lounge, lower guest cabins
iPod Docks (3) playable in any location on board, iPod cables in all rooms
Device compatible smart system- interacts with smart phones, iPads, iPods

Watersports

  • Dinghy size : 39′ SeaVee Tender
  • Dinghy hp : 3 x 300 hp
  • Dinghy Pax :
  • Water Skis Adult : No
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :4
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 4
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

39′ SeaVee Tender 3 x 300 hp
18′ Beavertail Flat Bottom Skiff
4 x 2015 Yamaha GP 1800R waverunners
36′ Waterslide from sun deck to water level
2 x Single Ocean Kayak
2 x Donuts
2 x SeaBobs
Hydrofoil
Slalom ski
Wakeboard
4 x Paddle boards
Snorkeling equipment
Assorted fishing gear
Beach set up

Accommodations & Specs

  • Length : 44.00 m
  • Cabins : 5
  • Guests : 11
  • Crew : 5
  • Make : Heesen
  • Built : 1990
  • Cruising Speed : 10
  • Fuel Consumption : 100
    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:8

    Cameron Neill|Captain
    Born: 0 Nation: American | Languages: English, French, Spanish, Bulgarian, Afrikaans, and Zulu
    |
    Born: 0 | Nation:

    Cameron Neill – Captain

    Education/Certifications: MCA Master 3000GT, MCA Master 500GT, MCA Master 200GT Unlimited Area (Power & Sail), MCA OOW 3000GT, MCA Chief Mate 3000GT, MCA AEC Approved Engine Course, MCA ISPS Security Officer, MCA ISM International Safety Management Auditor, GMDSS, ISPS, MCA ENG; Advanced Diploma Applied Science and Nautical Science (Shipmaster), Australian Maritime College; Bachelor of Laws, Bond University
    Languages Spoken: English

    Captain Cameron “Cam” Neill grew up in Sydney, Australia and has been yachting for most of his life. His family is very active in yacht racing, and he has had thousands of miles of ocean racing under his belt, winning nine world championships in various classes of sailboat and along with his father and brother, sailing in the Olympics.
    Before beginning a career in yachting, Cam studied law and practiced maritime law for several years. From there, he held a large shipping captain’s license before joining the pro-sailing circuit that progressed into yachting. For the past 15 years, he’s been a yacht captain, working in the Mediterranean, Dubai, Southeast Asia, the South Pacific, Australia, the Bahamas, and the United States, covering more than 360,000 sea miles.

    Captain Cam looks forward to welcoming you aboard AT LAST for your next charter.

    Kobus Krafft First Officer
    Education/Certifications: Associates Degree in Business Management; 200T International, 100 USCG
    Languages Spoken: English, Afrikaans, and Zulu

    Kobus Kraftt grew up on a sugar farm in Heatonville, located in the South African province of KwaZulu-Natal. He started his career in the yachting industry in 2012 when he became a deckhand, and fell in love with marine life and being so close to the ocean. He has worked on charters on both the east and west coasts of Florida, and cruising in the Bahamas. He joins M/Y AT LAST as First Officer and is working toward his Captain’s License. When not working at sea, Kobus enjoys water sports, especially in Staniel Cay, or heading to Cape Town, South Africa for golf and quality time with family and friends.

    Jesse Ross – Chef

    Jesse Was born In Long Island New York on the south shore of the island always near the ocean. He began his culinary training and education in New York City where he was fortunate as a young apprentice to work alongside and for some of New York’s top chefs and culinary talent. Since then Jesse has worked and climbed the culinary ladder to be a sous chef at legendary establishments in New York, Las Vegas, and Miami. Jesse made the transition to Yacht chef in 2017 and has not looked back since. He loves to be at sea and put on a memorable culinary performance for all his guests and happy to do so. He has an incredibly positive and energetic attitude with everyone around him and sincerely cares about his team. Jesse also lives a highly active and healthy lifestyle including skating, rollerblading, all beach activities, dancing, and live music just to name a few.

    Simona Dobreva – Chief Stew
    Education/Certifications: Business Degree in Hospitality Management
    Languages Spoken: English and Bulgarian

    Simona Dobreva was born in Sofia, Bulgaria and raised in British Columbia on the west coast of Canada, with both the ocean and mountains at her doorstep. She discovered the world of yachting in 2015 when she sailed a catamaran through the Cyclade Islands in Greece, and was immediately captivated by the industry and lifestyle. She transferred her skills as an event planner to a career in yachting and spent her first season working on Westports in Vancouver.

    Kerry Lee Sturgeon: 2ND Stewardess
    Nationality: South African

    Kerry-Lea Coetser grew up on a farm in South Africa where she enjoyed fishing and spending time at sea. In 2019, she was looking for a change and craving adventure, so she embarked on a career in the yachting industry. Never scared of moving outside of her comfort zone, Kerry wants to learn as much as she can about yachting while advancing in the industry and growing as an individual. She joins M/Y AT LAST as Second Stew. Travel is her first passion, but she also enjoys snorkeling and is keen to learn how to dive. She’s excited to explore the world but her heart will always be at home in South Africa.

    Rosa Sabatino: Third Stewardess
    Nationality: Italian

    Rosa has worked in the yachting industry for nine years on both private and charter yachts, including the 168-foot LEGEND, the 110-foot ISLAND TIME and the 132-foot SEA DREAMS. She excels at providing silver service to guests and boasts a strong work ethic
    and excellent organizational skills. Her upbeat attitude puts smiles on the faces of all on board. In addition to her service skills, Rosa also is a stellar bartender who loves mixing up fun cocktails for guests. She speaks both fluent Spanish and English.

    Terry Clarke – Engineer
    Education/Certifications: MCA Y3
    Languages: English

    Terry hails from England where he grew up in the London area until he was 27 years old. He started boating fifteen years ago and hasn’t looked back since. Prior to getting into yachting, Terry worked as a mechanic, welder, fabricator, and sheet metal worker. Terry is committed to giving guests a smooth and enjoyable trip. His motto is, “fix it once, properly” so it is safe to say that Terry is thorough and in depth with his work. Aside from 145’ AT LAST, Terry has also been onboard M/Y GOLDEN RULE, M/Y INDIGO, M/Y BLIND DATE and more. He has sailed the USA Europe, Alaska, and Asia.

    In his spare time, Terry enjoys repairing fast cars and spending time with his wife and dog.

    Marcel de Villiers – Bosun
    Education/Certifications: Stcw, Pb lvl 2, Vhf Course, Fender Mechanic
    Languages: English, Afrikaans

    Marcel was born and raised in Welkom, South Africa. Fishing and staying active has always been his go to during his spare time. Marcel first stepped into the yachting industry three and a half years ago after he finished school. Having a huge love for the ocean, he would spend every second of every day in the water so naturally, yachting was the perfect fit. Marcel has been onboard 145’ AT LAST for over a year and previously spent time on M/Y ARRIVA and M/Y MAG III. His top priority is ensuring every guest has all of their needs met. From maintaining the exterior of the boat to setting up water sports and beach setups, Marcel always goes above and beyond.

    When he isn’t busy working towards becoming Captain, you can find him fishing, biking, exploring, swimming. He can teach almost anything that has to do with water sports so there is never a dull moment when this Bosun is around. Marcel strives to provide guests with a relaxed trip, consisting of the most amazing memories and stories to tell by the time they say goodbye.

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