LONE STAR Yacht Charter - Luxury Fully Crewed Yacht Charters

LONE STAR

from 118000€ per week
39.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Nassau, Bahamas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Built by Hatteras as one of only 2 130′ super-yacht models, Lone Star is a great choice for family or friends. The open main salon gives 40′ of spacious entertaining, complete with marble bar and custom seating. With the additional bridge deck lounge and exterior deck spaces, to include aft dining and seating, an extensive bridge deck behind of the upper lounge featuring walk-around decks leading to bow steps and sun pads, and a fly bridge sun deck with Jacuzzi, guests can find great places to gather or use as their own intimate hideaway!

Cabins consist of a large full width on deck primary cabin with king berth, and three ensuite queen cabins plus one ensuite twin cabin below. The lower cabins have a lovely foyer that provides a refrigerator, ice maker, and snack station.

Lone Star received numerous recent upgrades to include new custom flooring, new appliances and fixtures, many safety and control systems, plus new entertainment systems. She was lovingly cared for by a very experienced Yachtsman and his crew for the past seven years before being sold to her present owner. During this time, no expense was spared, most every system has been rebuilt or replaced making her better than ever!

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : No
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : designated areas only
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 3 on board
  • Inverter : yes
  • Ice Maker : 160 gal/hr
  • Stabilizers : Underway
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Watersports

  • Dinghy size : 34′ Regulator towed tender
  • Dinghy hp : Regulator has 3 x 300hp
  • Dinghy Pax : 12
  • Water Skis Adult : Yes
  • Water Skis Kids : No
  • Jet Skis :0
  • Wave Runners :1
  • Kneeboard : No
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 4
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : Yes
  • Sea Scooters : No

Tenders & Toys:
• 34′ Regulator Towed tender with 3 x 300hp
• New AB Tender
• Yamaha 3-Person Waverunner 2016
• 2x Sea Bobs
• Water Skis (Adult)
• Towing Tube
• 2 x 2 Man Kayaks
• 4 x Stand-up Inflatable Paddle Boards
• Fishing Gear (light & medium tackle)
• Snorkel Gear

Accommodations & Specs

  • Length : 39.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Hatteras
  • Built : 1995
  • Cruising Speed : 12
  • Fuel Consumption : 50
  • Full beam master on deck with King sized centerline bed, with vanity, entertainment center and his and her head areas. Below decks guest area has a foyer with guest refrigerator, ice and coffee station. There are three queen cabins and one twin cabin, all with ensuite heads and showers.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 8
    • Heads : 7
    • Elec. Heads : 8
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    LONE STAR - Boat Interior Layout

    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:6

    Willem Strauss|Captain
    Born: 1962 Nation: South African | Languages: English, Afrikans
    Yvonne Swart|Chef
    Born: 1962 | Nation: South African

    VETERAN TEAM OF WILLEM AND YVONNE ARE JOINED BY 4 ADDITIONAL CREW TO PROVIDE GREAT SAFETY AND SERVICE ABOARD!

    Captain WILLEM STRAUSS 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 began 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 uncommercialized 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 particularly likes sharing sea skills and stories with his guests. His friends and crew describe him as strict, but also friendly and helpful. A caring person, one of his favorite 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 Lone Star, Captain Strauss can be found enjoying golf, sailing and even building boats!

    Chef YVONNE SWART 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 MAGNUS VAN DER BERG

    Marthinus grew up in a small farming town in the Eastern Freestate of South Africa. Growing up, the closest beach was about 300 miles away, so it was always a treat to go to the beach. His family usually went to the local dam to go swimming and fishing.

    Marthinus was very active in sports in Primary and High school. He played golf, cricket, squash, rugby, tennis and did gymnastics and track and field. He played for provincial teams in squash and rugby and made it to national championships in gymnastics. Marthinus obtained his bachelor’s degree at North West University South Africa in Sports and Recreation Management.

    After completing his university degree in SA, he went to Dallas to be an AuPair. I looked after two kids, Jack and Rachel. When he returned to SA, a friend asked if he wanted to join her in Korea, so he went and taught English for three years in South Korea and Vietnam. He pursued yachting when he realized that teaching is not something I want to do as a career. A friend from his hometown that joined yachting and became a captain told him to try it and see if I liked it. Now he is very he did.

    Marthinus favorite activity on board is taking the guests on tender rides. Whether it be a sunset booze cruise, taking them to an island to explore, going fishing or taking them snorkeling somewhere. Tender rides are always fun!

    Marthinus favorite destinations, including The Bahamas as he thinks it is the most beautiful, but also enjoyed Savanna as it was a lot of fun!

    Marthinus hobbies include hunting and fishing. He also dabbled in skateboarding and BMX biking. He like taking pictures and videos using my camera, action camera and drone. He like playing sports much more than watching them and some of my favorites are golf, rugby, and squash.

    Engineer JUAN JOSE DI MATTEO FIORANI

    Juan Jose grew up Mexico City with his parents and older sister. When he was 15 years old, he left Mexico for Virginia to attend high school at a Military Academy. After graduating high school, he continued his education and obtained a bachelor’s degree in mechanical engineering.

    Approximately 22 years ago is when Juan Jose started his career at sea. He first became a scuba instructor and started working on liveaboards with Aggressor Adventures. Since he had a mechanical background, he started working as a dive instructor/engineer on the liveaboards. As he continues to progress with scuba diving, he received his Technical Dive Instructor certificates with both PADI, SSI & TDI and he is also an EFR Instructor. He has completed over 800 scuba diving certifications and has performed over 18,000 dives.

    Juan Jose currently holds his 500-ton Captain´s license. He is well trained to the highest level and is proficient at providing 5-star service. He is very hard working induvial that can’t wait to show you are your guests an amazing time!
    Juan Jose hobbies include soccer, playing the guitar, singing, skydiving, riding dirt bikes, hiking, CrossFit, skating, bicycle, scuba diving and of course traveling!

    His favorite destination is the Sea of Cortez, Mexico, “you see everything in there, most beautiful place on earth.”

    + 2 more crew, details coming soon!

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