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LADY J

$119,000 - $135,000 / WEEK
LADY J - 2
Main Salon
LADY J - 3
Formal Dining
LADY J - 4
Sun Deck
LADY J - 5
Bridge Deck Dining
LADY J - 6
Master Stateroom
LADY J - 7
Master Bathroom
LADY J - 8
Queen Guest Stateroom
LADY J - 9
Twins (convert to King) plus trundle
LADY J - 10
King-to-Twin Stateroom
LADY J - 11
Queen Stateroom
LADY J - 12
Skylounge
LADY J - 13
Skylounge
LADY J - 14
Water Toys
LADY J - 15
Fishing
LADY J - 16
Crew with tender
LADY J - 17
Beach Barbecue
LADY J - 18
Yacht Profile
LADY J - 19
Aft View
LADY J - 20
LADY J - 21
LADY J - 22
LADY J - 23
LADY J - 24
LADY J - 25
LADY J - 26
LADY J - 27
LADY J - 28
LADY J - 29
LADY J - 30
LADY J - 31
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LADY J - 38

Lady J Yacht Charter

Step aboard Lady J, where timeless elegance meets modern convenience. From the moment you enter the main salon, you are welcomed by an inviting ambiance, perfect for relaxation and entertainment. The expansive L-shaped sofa is complemented by two plush club chairs and a chic coffee table, all centered around an entertainment hub featuring a 50-inch retractable plasma TV, DVD/CD system, and individual satellite receiver. The formal dining area comfortably accommodates up to 10 guests, making it an exceptional space for refined dinners and unforgettable celebrations.

On-Deck Master Stateroom: A Private Sanctuary

Positioned forward on the main deck, the full-beam master stateroom is a haven of serenity. As you enter, an office space to starboard offers a quiet retreat for work or reading. A small drinks refrigerator is conveniently located for refreshments. The room features a walk-around king-size bed, an elegant vanity, and a cozy sofa. Floor-to-ceiling windows bathe the space in natural light, creating a bright and tranquil atmosphere. The en-suite his-and-hers bathroom offers unmatched indulgence, with separate entrances for privacy. “His” features a sleek stall shower, while “hers” includes a luxurious Jacuzzi tub. Twin sinks, a private head, and sumptuous bath products elevate the spa-like experience. Enjoy your favorite movies and playlists with the state-of-the-art entertainment system, which includes a 27-inch flat-screen TV, DVD/CD player, and iPod docking station.

Below Deck Staterooms: Stylish and Spacious

Aft to Port: Elegant Queen Suite

Midship on the lower deck, the aft-to-port guest stateroom features a walk-around queen-size bed adorned with premium linens. The en-suite bathroom boasts a deep tub with an overhead shower, a sleek vanity with a sink, a bidet, and a private head. For entertainment, unwind with a 20-inch flat-screen TV, DVD/CD system, and personalized satellite receiver.

Aft to Starboard: Serene Queen Suite

Mirroring the elegance of its counterpart, the aft-to-starboard stateroom offers a walk-around queen-size bed and an en-suite with the same luxurious features—a tub with shower overhead, sink, bidet, and head. With its own 20-inch flat-screen TV and entertainment system, this room promises the perfect balance of comfort and style.

Forward to Port: Flexible Twin or King Configuration

The forward-to-port stateroom is thoughtfully designed for versatility, featuring twin beds that can seamlessly convert into a walk-around king bed. An additional trundle bed is ideal for young children. The en-suite bathroom includes a tub with an overhead shower, sink, and head. Guests can enjoy their favorite shows on the 20-inch flat-screen TV and relax with individual climate control.

Forward to Starboard: Twin or King Suite

Similar to the portside suite, the forward-to-starboard stateroom offers twin beds that convert into a king bed, along with a trundle bed for added flexibility. The en-suite features a tub with shower overhead, a sink, and a head. Entertainment amenities include a 20-inch flat-screen TV and satellite receiver.

Each guest stateroom is outfitted with robes, slippers, hairdryers, reading lights, and nightlights for ultimate convenience and comfort. Large portholes allow ample natural light to flow in, adding to the inviting atmosphere.

Alfresco Bliss: Aft Deck Dining and Relaxation

The aft deck offers an idyllic setting for outdoor dining and lounging. The expandable dining table comfortably seats 6 to 10 guests, perfect for enjoying meals while soaking in breathtaking ocean views. Four chaise lounges with cocktail tables are arranged aft for sunbathing or unwinding with drinks. The centerline stairwell leads to the swim platform, making it easy to enjoy a refreshing dip or embark on water sports adventures.

Elevated Entertainment: The Skylounge and Bridge Deck Aft

The skylounge on the bridge deck invites you to unwind in style with a comfortable sofa, a stylish coffee table, and a game table for friendly competitions. The entertainment center includes a 50-inch retractable plasma TV, DVD/CD player, and surround sound system, ensuring immersive viewing experiences. The bar area is perfect for mixing your favorite cocktails while enjoying panoramic views.

The bridge deck aft is a standout feature, with its expansive space and generous seating for alfresco dining. Optional umbrellas provide ample shade, allowing you to relax in comfort as you take in the serene surroundings.

Sun-Soaked Serenity: The Sundeck

The sundeck is your personal paradise at sea. Oversized sun pads invite you to bask in the warmth of the sun, while the full wet bar keeps refreshments within reach. Enjoy a soothing soak in the Jacuzzi as you gaze out at endless blue horizons. Two comfortable chaise lounges complete the scene, offering the perfect spots for sunbathing or stargazing.

Your Unforgettable Yacht Experience Awaits

With its unmatched luxury, thoughtful design, and exceptional amenities, Lady J promises an unforgettable escape. Whether you seek relaxation or adventure, this yacht caters to your every desire. Let the soothing sea breeze and stunning vistas create memories that last a lifetime.

Secure Your Dream Charter Today

Don’t miss the opportunity to experience Lady J for yourself. Contact us now to reserve your luxury yacht charter and embark on the vacation of a lifetime.

 

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.

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
142 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
12
TOTAL
CREW
9
CHARGES
FROM
$119,000
Accommodations
Cabins: 5
Queen: 2
Single Cabins: 1
Showers: 5
Electric Heads: 7
Engine Details
Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields
Fuel Consumption: 75
Cruising Speed: 12
Max Speed: 14US Gall/Hr
Details
Type: Power
Beam: 25'8 Feet
Draft: 6'6 Feet
Pax: 12
Refit: 2016
YearBuilt: 1997
Builder: Palmer Johnson
Engines: Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields
Flag: Cayman Islands
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WiFi: Starlink Marine Package included in Charter Rate.
Computer, printer, scanner, SatPhone, SatFax, Cell Phone
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 32' Interpid tender
Dinghy hp: 2x300hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
General Diving Info
-

Diving Costs information
-
Captain
Jarryd Vermaak
Nation: South African/British
Languages: English
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

Erick was born in Mexico and raised in Beaverton, Oregon. A graduate of the Merchant Marine Academy, he discovered his passion for engineering and the ocean early in his career. With six years of experience aboard various vessels, Erick has honed his skills as a responsible and detail-oriented engineer. He takes pride in maintaining a clean and organized engine room, ensuring Lady J operates smoothly and safely. Erick finds great satisfaction in running his systems efficiently and resolving challenges with precision and care. A dedicated team player, Erick values learning from his fellow crew members and contributing to a positive dynamic onboard Lady J. Off duty, Erick enjoys relaxing with friends and family, especially while watching soccer matches. He also cherishes quiet moments at home with his loved ones and his dogs.

CHEF
LUIS “RAFFIE” HURTADO

Chef Luis Rafael “Raffie” Hurtado is celebrated for his innovative fusion cuisine, blending traditional American flavors with contemporary techniques to create dishes that tell a story and honor his Latin American heritage. Known for crafting personalized culinary experiences, he customizes menus to suit each client’s preferences and dietary needs, ensuring every meal is unique and memorable. With meticulous attention to detail, Chef Raffie prioritizes the freshest ingredients and flawless presentation, elevating every dining experience. Beyond the kitchen, he is a passionate teacher, mentoring aspiring chefs and sharing his expertise through interactive cooking classes. Committed to sustainability, he emphasizes locally sourced, organic ingredients and eco-friendly practices. Chef Raffie’s creativity, dedication, and love for his craft make him a standout in the culinary world, providing Lady J’s guests with experiences that are as exceptional as they are unforgettable.

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 start her career in hospitality at the Grand Hotel St Pancras Renaissance where she became part of the banquette and conference team. From London, Essie went to Barcelona’s Hotel Artz to keep learning and growing. Seeking new challenges Essie spent five years in Germany, absorbing the German culture, language and efficient, fast and professional work ethic. In 2016, eager to take her passion for service to a warmer spot, Essie found sunny St Maarten to be the perfect place for her. She has been cruising on sail and motor yachts ever since and is excited to be a part of the Lady J crew.

SECOND STEWARDESS
SOPHIA KAZADI

Born in Boise, Idaho, Sophie left to see what the world had to offer at a young age. After graduating from college, she embarked on a solo trip to Australia, and then lived in the Netherlands for a short period of time before joining yachting. She enjoys trying new things, experiencing new cuisine, and making great friends along the way. She is a bubbly, outgoing girl who is always ready to lend a helping hand. Sophie enjoys all things about the water, with a long background in competitive swimming. She loves to relax on secluded beaches with a book and some good music. She has a silly and sassy sense of humour and can always be counted on for a laugh or a specialty cocktail that will enhance your taste buds.

THIRD STEWARDESS
CARMEN SEEN

Carmen is from Roodepoort, a lively town near Johannesburg, South Africa. With a passion for travel and connecting with people, she thrives on adventure and personal growth. At 20, her love for children inspired her to work as an au pair in the United States, gaining valuable cultural and life experiences. After completing a course in Business Management, Carmen pursued her dream of a yachting career. She drove 18 hours to the coast, where she earned her yachting certifications and began her journey in the industry. During her free time, Carmen enjoys being outdoors, exploring nature, or relaxing with a good book. Known for her warm personality and enthusiasm, she brings dedication and positive energy to her role aboard Lady J.

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

Rates are Plus Expenses
10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year's holiday will be accepted.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 25'8 Feet
  • : 6'6 Feet
  • : 12
  • : 2016
  • : 1997
  • : Palmer Johnson
  • : 12
  • : 14
  • : Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields
  • : Yes
  • : Onboard
  • : Jarryd Vermaak
  • : Cayman Islands
  • : Yes
Accommodations
Cabins: 5
Queen: 2
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 7
Electric Heads: 7
Engine Details
Engines: 2 x Cat C32 Engines (2021) – smaller / more efficient / 99% more eco friendly Generators: 2 x Northern Lights 66kw, 60hz with sound shields
Fuel Consumption: 75
Cruising Speed: 12
Max Speed: 14US Gall/Hr
Details
Refit: 2016
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WiFi: Starlink Marine Package included in Charter Rate.
Computer, printer, scanner, SatPhone, SatFax, Cell Phone
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 32' Interpid tender
Dinghy hp: 2x300hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 2
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
General Diving Info
-

Diving Costs information
-
Captain
Jarryd Vermaak
Nation: South African/British
Languages: English
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

Erick was born in Mexico and raised in Beaverton, Oregon. A graduate of the Merchant Marine Academy, he discovered his passion for engineering and the ocean early in his career. With six years of experience aboard various vessels, Erick has honed his skills as a responsible and detail-oriented engineer. He takes pride in maintaining a clean and organized engine room, ensuring Lady J operates smoothly and safely. Erick finds great satisfaction in running his systems efficiently and resolving challenges with precision and care. A dedicated team player, Erick values learning from his fellow crew members and contributing to a positive dynamic onboard Lady J. Off duty, Erick enjoys relaxing with friends and family, especially while watching soccer matches. He also cherishes quiet moments at home with his loved ones and his dogs.

CHEF
LUIS “RAFFIE” HURTADO

Chef Luis Rafael “Raffie” Hurtado is celebrated for his innovative fusion cuisine, blending traditional American flavors with contemporary techniques to create dishes that tell a story and honor his Latin American heritage. Known for crafting personalized culinary experiences, he customizes menus to suit each client’s preferences and dietary needs, ensuring every meal is unique and memorable. With meticulous attention to detail, Chef Raffie prioritizes the freshest ingredients and flawless presentation, elevating every dining experience. Beyond the kitchen, he is a passionate teacher, mentoring aspiring chefs and sharing his expertise through interactive cooking classes. Committed to sustainability, he emphasizes locally sourced, organic ingredients and eco-friendly practices. Chef Raffie’s creativity, dedication, and love for his craft make him a standout in the culinary world, providing Lady J’s guests with experiences that are as exceptional as they are unforgettable.

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 start her career in hospitality at the Grand Hotel St Pancras Renaissance where she became part of the banquette and conference team. From London, Essie went to Barcelona’s Hotel Artz to keep learning and growing. Seeking new challenges Essie spent five years in Germany, absorbing the German culture, language and efficient, fast and professional work ethic. In 2016, eager to take her passion for service to a warmer spot, Essie found sunny St Maarten to be the perfect place for her. She has been cruising on sail and motor yachts ever since and is excited to be a part of the Lady J crew.

SECOND STEWARDESS
SOPHIA KAZADI

Born in Boise, Idaho, Sophie left to see what the world had to offer at a young age. After graduating from college, she embarked on a solo trip to Australia, and then lived in the Netherlands for a short period of time before joining yachting. She enjoys trying new things, experiencing new cuisine, and making great friends along the way. She is a bubbly, outgoing girl who is always ready to lend a helping hand. Sophie enjoys all things about the water, with a long background in competitive swimming. She loves to relax on secluded beaches with a book and some good music. She has a silly and sassy sense of humour and can always be counted on for a laugh or a specialty cocktail that will enhance your taste buds.

THIRD STEWARDESS
CARMEN SEEN

Carmen is from Roodepoort, a lively town near Johannesburg, South Africa. With a passion for travel and connecting with people, she thrives on adventure and personal growth. At 20, her love for children inspired her to work as an au pair in the United States, gaining valuable cultural and life experiences. After completing a course in Business Management, Carmen pursued her dream of a yachting career. She drove 18 hours to the coast, where she earned her yachting certifications and began her journey in the industry. During her free time, Carmen enjoys being outdoors, exploring nature, or relaxing with a good book. Known for her warm personality and enthusiasm, she brings dedication and positive energy to her role aboard Lady J.

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

Rates are Plus Expenses
10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year's holiday will be accepted.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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