LONE STAR Yacht Charter
Yacht Description
LONE STAR yacht is a 130.00 ft long motor yacht monohull and spends the summer season in Bahamas, Turks and Caicos and winter season in Bahamas, Turks and Caicos. It was built by Hatteras in 1995. A refit was done in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 1 twin cabin.
The motor yacht features 2 x 2400hp Detroit Diesels 99kW Northern Lights Generator 65kW Northern Lights Generator Cummins 29kW Night Generator engines and a generator.
Accommodation
Cabin Breakdown
LONE STAR Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
LONE STAR 130 Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Summer 2022 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $0 | $0 |
Winter 2022 to 2023 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $0 | $0 |
Summer 2023 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $0 | $0 |
Winter 2023 to 2024 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $118,000 | $0 | $0 |
LONE STAR yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
198,000
to
220,000
39,600 to
66,000
237,600 to 286,000
Discounts outside the main season are common.
7 day charter
99,000
to
110,000
19,800 to
33,000
118,800 to 143,000
Standard charter rate, base for all calculations.
3 day charter
49,500
to
55,000
9,900 to
16,500
59,400 to 71,500
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
99,000 / 6 * 3 days = 49,500
1 day charter
16,500
to
22,000
3,300 to
5,500
19,800 to 27,500
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 198,000 to 220,000 | 39,600 to 66,000 | 237,600 to 286,000 | Discounts outside the main season are common. | |
7 day charter | 99,000 to 110,000 | 19,800 to 33,000 | 118,800 to 143,000 | Standard charter rate, base for all calculations. | |
3 day charter | 49,500 to 55,000 | 9,900 to 16,500 | 59,400 to 71,500 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 99,000 / 6 * 3 days = 49,500 | |
1 day charter | 16,500 to 22,000 | 3,300 to 5,500 | 19,800 to 27,500 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 99,000
High season rate: 110,000
Christmas/New Year's Rate: $110,000 per week plus all expenses + 4% Bahamas tax + 10% Bahamas VAT
Please add 35% APA for all charters.
Christmas/New Year's Rate: $110,000 per week plus all expenses + 4% Bahamas tax + 10% Bahamas VAT
Please add 35% APA for all charters.
Price Terms
Plus ExpensesLONE STAR Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Willem Strauss
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!
Menu
Sample 7 day menu
Day 1
ARRIVE
Watercress Velouté
Smooth and creamy watercress soup with
soft poached Quails eggs
Fillet of steak
Rosemary and pepper marinated beef fillet
with a caramelized onion and red wine
reduction served with creamy mash
potato and grilled veg
Blood Orange Posset
Traditional creamy set dessert with a
tangy twist
Day 2
Chicken quinoa salad
Strips of honey soy chicken sprinkled
with sesame seeds atop a warm
quinoa blend of aubergine, onion,
mozzarella and green peppers
Sea Bass Carpaccio
Cured slivers of fresh Sea Bass with leeks
capers and cornichons
Thai green curry
A mildly spicy clam, mussel, and stir fry
vegetable curry, with coconut milk and
green spice base served with rice and
topped with fresh cherry tomatoes
Mille Feuille
Layered sweet pastry dessert with vanilla
cream and raspberries
Day 3
Salmon, Dill & Leek Tartlet
Served with buttered new potatoes and a
green vegetable selection
Plaice Goujons
Strips of crumbed Plaice served with
homemade Tartar sauce and leafy salad
Best end of Lamb
Served with Dauphinoise potatoes, aubergine
purée, Ratatouille, and Madeira jus
Keylime pie
A sweetly sour and tart key lime pie with a
crunchy crumbed biscuit base
Day 4
Minestrone Soup
A tasty Italian classic soup with a
mirepoix of vegetables, pancetta
lardons and parmesan croutons
Pea & Mint Risotto
Served with baked cod and parmesan crisp
Mango Chicken
Griddled chicken breast with mango
sauce, roasted Mediterranean vegetables
and cous cous
Pain Perdu
Homemade Brioche French toast with
summer berry compote & Vanilla Ice
Cream
Day 5
Homemade gourmet burgers
Homemade beef patties on a warmly
toasted bun with fresh greens, pesto,
guacamole, cream cheese and a slice of
pineapple. Served with salty paprika
potato wedges
Thai appetizers
Turmeric fish cakes, Pork & Vermicelli
spring rolls with tamarind and sweet salsa
dipping sauces
Pickled Haddock
Cured haddock and carrots with fried
potato and bacon, leaf salad and a bacon
crumb
Raspberry Mousse
A light mousse to melt on the tongue,
presented in a chocolate teardrop with
fresh berries to compliment
Day 6
Goats Cheese Pithivier
Warm pastry parcel of goats’ cheese
with fresh courgette, apple & walnut
salad
Pan-Seared Scallops
On rich cauliflower purée with spiced
roasted cauliflower and crispy quails eggs
Beef Stroganoff
Sautéed beef slow-cooked with
mushrooms, aubergine, red wine and
cream – served as a penne pasta
Chocolate Hazelnut Negus
Soft layers of chocolate sponge and
mousse, topped with ganache and
accompanied by cocoa nib tuille and
pistachio ice cream
Day 7
Roast Duck Breast
Juicy, pink duck breast with crispy
skin served with a beetroot and
chickpea salad
Smoked salmon pasta
Smoked salmon linguine with a creamy
white wine sauce, topped with capers and
a sprinkle of parmesan
Chicken breast
Grilled tender chicken, sweetcorn a la
Françoise & sautéed potatoes
Almond & Pear Tart
Layers of frangipane and poached pears
on a sweet, flaky pastry base
Gallery
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