Length: | 142 ft |
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Builder: | Palmer Johnson |
Year Built: | 1997 |
Refit: | 2016 |
Max Guests: | 12 |
Cabins: | 5 |
# Crew: | 9 |
Max Speed: | 14 |
Cruising: | 12 |
Fuel Use: | 75 US Gall/Hr |
Beam: | 25'8 ft |
Draft: | 6'6 ft |
Base Port: | Nassau, Bahamas |
ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27' flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired. BELOW DECKS GUEST STATEROOMS: AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD. AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20' flat screen TV/DVD/CD. FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head. FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20' flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head. All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products. AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform. MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station. FORMAL DINING for 10 guests in comfort. SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50' retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station. BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade. SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges. *Trundle berths measure: 26” W x 70” L – suitable for young children. | |
Kings: | 3 |
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Queens: | 2 |
Twin Cabins: | 2 |
Scuba: | Onboard |
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License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 6 |
BCs: | 6 |
Regs: | 6 |
Dinghy: | 32' Interpid tender |
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Dinghy HP: | 2x300hp |
Adult Skis: | Yes |
Kids Skis: | Yes |
Wave Run: | 2 |
Knee Board: | Yes |
Snorkel Gear: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
1 Man Kayak: | 2 |
2 Man Kayak: | 2 |
Beach Games: | Yes |
Fishing Gear: | Yes |
Other Toys: | |
•30’ Intrepid (2x250hp Yamaha) •13' AB jet tender 2020 (AB 380 series) 170HP •2 x person Yamaha VXR 1800 jetski’s •Waterskis – Slalom / adult / kids •2 x Wakeboard - adult / teenager •Wake skate •Kneeboard •2 x wake boards (adult and kids) •Airhead 3 person wing •4 Person towable tube •8 person Trampoline •Inflatable Jetski Dock •Inflatable blob (blast bag) •2 x 1 person Kayak •2 x 2 person Kayak •2 x SUP JP Sport •Volley ball net •Full fishing set up •4 Pole spears •2 Hawaiian slings •Full snorkel gear •8 person dive capability (Tanks / BCD’s / Regulators for Certified Divers) •Bauer air compressor •Beach toys (Frisbees / bat and ball / buckets / spades, super soakers) •Pool noodles •2 x Gazebo (10’x 10’) •12 x Beach folding chairs •Weber BBQ •2 x fold up mountain bikes •4 x tennis rackets •Exercise equipment: - Exercise bike - Free weights / yoga mats •Wide assortment of board games •Video game library |
Internet: | Onboard WIFI |
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Jacuzzi: | Yes |
BBQ: | Yes |
VCR DVD: | Yes |
Sat TV: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
iPod: | Yes |
Other: | |
DVD and CD Library DSS satellite TV - Europe/USA/Bahamas/Caribbean AppleTV in Main Salon and Skylounge | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | Inq |
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CAPTAIN
JARRYD VERMAAK
Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.
FIRST OFFICER
PAUL SHELTON
Paul was born in Durban, South Africa and grew up on the beach front surfing. In 2009 he moved to London and worked on the London underground as a Electricians mate before moving to the mediterranean to start his yachting career. Paul started working on classic sailing yachts and spent five years on a 109-year-old classic schooner. While onboard, Paul took part in over twenty classic sailing regattas in the mediterranean and Caribbean. Since then, he has worked on both sailing and motor yachts and worked his way up from deckhand to first officer. Paul had spent most of his yachting career in the Mediterranean but recently wanted to spend some time in America, which led him to Lady J. During his free time, he enjoys playing rugby, surfing and more recently took up learning to play golf.
CHIEF ENGINEER (Rotation)
MATTHEW STALLARD
Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing.
CHIEF ENGINEER (Rotation)
ERICK MORENO CRUZ
CHEF
ANTHONY HORNER
Anthony grew up on the Mississippi river in Wisconsin. He attended the University of Wisconsin, and obtained a bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavours.
CHIEF STEWARDESS
ESPERANZA CABADA
Esperanza was born and raised in Venezuela. Shortly after finishing her BA in Tourism, she moved to London to improve her English and started her career in hospitality at the grand Hotel St Pancras Renaissance where she was part of the banquet and conference team. From London, Essie moved to the Hotel Artz in Barcelona to keep learning and growing. Seeking new challenges, she then moved to Germany, where she absorbed the German culture, language and way of work; efficient, fast and always professional. After 5 years in Germany, Essie decided to move to St Maarten where she found the perfect blend, her passion for service mixed with warm weather and sunny places. She has been working on Sail and Motor yachts since 2016.
SECOND STEWARDESS
GILLIAN GIACHINTA
Gillian was raised in Leesburg, Virginia, developing a love for the outdoors, spending summers at the lake and winters skiing. She then attended the University of Tampa and obtained a degree in Biology. Her curiosity for the world and passion for the ocean led her to attend a Semester at Sea, where she travelled to multiple countries within Asia, Africa, and Europe while taking courses on the ship. This program sparked her love for living on the water and she knew she wanted to pursue a career at sea. Given her waitressing experience and adventurous, outgoing personality, yachting was an obvious avenue. Gillian is passionate about creating memorable experiences for others as they explore the world, making her a great fit for Lady J.
STEWARDESS/DIVEMASTER
OKWA GROENEWALD
Okwa was born in Durban, SA. She started working in hospitality as a teenager and worked her way up to some of the best restaurants in the country. After school she went over to the states as an au pair and enjoyed traveling and trying new things. She started working on yachts in 2016. Along the way Okwa fell in love with painting, slacklining, snorkeling, fishing, and diving. She spent some time in Honduras chasing her love of diving and is currently the divemaster on board. She holds a coral watch specialty and hopes to one day contribute to coral restoration and reef health.
BOSUN
TYLER FRANKS
Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.
DECKHAND
CAREL DE BEER
Born in Cape Town, South Africa where he grew up playing rugby and loved the outdoors, Carel has always loved being near the ocean. He started his yachting career as soon as he finished high school and found his way traveling to the states to work on yachts. He has worked and traveled in the Bahamas for 6 months before joining Lady J. During his spare time, he enjoys traveling, playing golf, fishing, diving, swimming and being active in the gym.
Day 1
Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day
Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt dressing,
Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,
Lemon lavender Crème Brulée.
Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce
Day 2
Breakfast
Continental Style
Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing
Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé
Day 3
Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins
Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,
Blueberry Claffoutis
Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus
3rd Course
Chocolate molten cake
Day 4
Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins
Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita
Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette
Day 5
Breakfast
Continental
Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines
Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream sauce
3rd Course
Raspberry white chocolate swirl cheesecake
Day 6
Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins
Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber
Deconstructed Key Lime pie
Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini
3rd Course
Crème Caramel
Day 7
Breakfast
Continental
Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,
Vanilla cake parfaits with fresh fruits and whipped cream
Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet
3-Day Vegan Menu
Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl
Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots
Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling
Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise