VETERAN TEAM OF WILLEM AND YVONNE ARE JOINED BY 5 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
Engineer WARREN DEYES
+ 2 more crew, details coming soon!
Pick Up Locations
2 x 2400hp Detroit Diesels
99kW Northern Lights Generator
65kW Northern Lights Generator
Cummins 29kW Night Generator
23 US Gall/Hr
# of Videos:
# Dine In:
3 on board
# Port Hatches:
designated areas only
34' Regulator towed tender
Regulator has 3 x 300hp
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
aft and passarel
Sample 7 day menu
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
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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