JOPAJU

$52,500 - $55,000 / WEEK

With four spacious and elegant staterooms, Jopaju accommodates eight guests in style. Perfect for a family or four couples looking for a trip to remember!

The main salon's features plush settees, muted colors and fine woodwork. Thanks to unusually wide, tinted windows, guests may enjoy broad views of the changing scenery while maintaining complete privacy. Sliding glass doors open from here to the aft deck, creating a delightful, al fresco extension to the salon. The aft deck's banquette and table, plus bar with chairs and a TV, make this an especially popular gathering spot throughout the day, from breakfast in the fresh air to cocktails and casual dinners. On more formal evenings, the dining area at the forward end of the salon is the setting for fine dining.

Farther forward, yet another dining area adjacent to the galley is the spot for snacks, casual meals, and card games. It's also a perfect place for kids to eat when parents prefer a quieter evening. The Galley is another highlight of this yacht – everyone wants to hang out in this country kitchen!

Up on the sundeck, guests have a choice of stretching out on the sunbeds, soaking in the Jacuzzi, or enjoying the shade beneath the hardtop. This elevated perch is an especially popular spot for surveying the sights when the yacht is underway. As soon as the day's destination is reached, the crew can quickly lower the water toys overboard, creating even more room to relax. Up on the bow, a circular banquette invites conversation and offers a great view of the crew deploying the anchor or bringing the yacht alongside a dock.

A few steps down from the sundeck, the wheelhouse's curved settee and table make a convenient place to read, look after a little business, or observe the skill with which the captain handles the boat.

All four of Jopaju’s guest staterooms are appointed with personal entertainment systems and ensuite bathrooms enhanced with fine marble. French doors lead through a private foyer into the full-beam master, with king bed, desk, settee, large closet, and ample drawers. The suite's his-and-her facilities are connected by a central shower. Two queen staterooms are also located on this level. The VIP stateroom, on the main deck, has a private entrance.

BUILT/REFIT
YEAR
2012
YACHT
LENGTH
112 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
5
CHARGES
FROM
$52,500
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: 22
Max Speed: 25US Gall/Hr
Details
Type: Power
Beam: 23.9 Feet
Draft: 5.6 Feet
Pax: 8
YearBuilt: 2012
Builder: Westport
JetSkis: No
Flag: US
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, USA - Florida
Summer Area: Bahamas, USA - Florida
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: yes
Board Games: Yes
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 18' Novurania 27' Sea Vea Center Console
Dinghy hp: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Kneeboard: 2
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 4
Captain
Lucas Schurter
Nation: American
Languages: English, Spanish
Nation: American
LUCAS SCHURTER | CAPTAIN
Born and raised in Oregon, Lucas has grown up in a beautiful natural environment where he developed a love for nature and exploring. After trade school, Lucas decided to travel around the Caribbean and found his passion for boating. At the age of 30 he has acquired his captain's license and has continued to further his career and his license in the yachting industry running yachts up to 124'. He is a skilled tender drive, loves water sports and fishing. Aside for his love for the water and boating, Lucas has a passion for drag racing - frequently attending car shows and race events.

ASHLEY CRADDOCK | CHIEF STEWARDESS
Ashley was born in a small boating town called Pt. Pleasant, NJ. There, her love for the water and boats began at an early age as the
beach, fishing, and coastal festivities became a part of her childhood. At age thirteen she left NJ and spent the rest of her young
adulthood in Orlando, fl. After college, Ashley followed her older sisters footsteps and joined the yachting industry. Nearly seven years
later, Ashley continues to enjoy her career in this adventurous and thrilling industry.

JONATHAN MACLEAN | CHEF
Jonathan is culinary trained from Johnson and Wales University. He grew up the island of Trinidad and Tobago. This island boy’s
passion to cook came from an early age while growing up and living in the remote hotel of Blue Waters Inn in Speyside Tobago. His
mouthwatering dishes has a unique Caribbean Flair combined with his culinary training. Jonathan has traveled around the globe to
study and learn different cuisines which can be seen throughout his creations which is why he has chosen to work in the Yachting
industry for the past 4 years. Jonathan loves to use the freshest ingredients from the local areas which we will be traveling to and most
times will even dive into the water to catch dinner. Jonathan loves everything to do with the water from fishing, Spearfishing, snorkeling
and is a dive master, to wake-boarding, driving the tender and all types of water sports.

CLIFFORD RICKMAN | First Mate
Growing up in Lynchburg, Virginia Clifford is a 500 ton captain and a skilled engineer. He started in commercial marine services before making the jump to yachting. He has run sailboats and power yachts up to 80' and has been the first mate on yachts up to 124' . He is an experienced dive master, fisherman, watersports enthusiast and expert tender driver. Clifford and Captain Luca worked together on a 124' Delta before teaming back up on Motor Yacht Jopaju.

CLAUDIA MARTINEZ | Deckhand / Stewardess
Claudia is new to the industry in 2020 and she is highly motivated with a wonderful personality. She graduated Rutgers University with a BA in communications. Prior to Jopaju she has experience working on Arm's Reach, X-Tender and Plan B. She brings to the team service experience from her previous yachts and from her shore based experience working at the Rutgers Club. Equally skilled on deck and interior she is the perfect team player.




 

BREAKFAST

Fruit platters

Sliced meats & cheeses

Bread and Pastries with various spreads

Fresh Granolas & Cereals

Assorted Yogurts

Made to order items:

Oatmeal

Eggs several ways

Bacon & Sausage

Pancakes / French Toast

Smoked Salmon & Bagel Platter

Quiche / Frittatas

Smoothies

 

DAY 1

 

Lunch

 

Tuna Carpaccio with a Citrus Vinaigrette

 

Grilled Chicken with Orzo, Grilled Tomatoes & Zucchini with a Tzatziki Sauce

 

Lemon Tartlet with Guava Sorbet & Raspberry Coulis

 

Dinner

 

Roasted Pumpkin Soup with Crispy Sage

 

Mahi Mahi with Lemon Herb Vinaigrette with Roasted Heirloom Carrots & Grilled Asparagus

 

Grilled Pineapple with Coconut Sorbet

 

 

DAY 2

 

Lunch

 

Burrata & Heirloom Tomato Salad

 

Linguini al Vongole

 

Strawberry Salad with Mango Sorbet

 

Dinner

 

Grilled Shishito Peppers with a Garlic Soy Sauce

 

Wagyu Beef Filet with Garlic Green Beans & Chanterelle Mushrooms

 

Panna Cotta with Berry Coulis

 

 

DAY 3

 

Lunch

 

Grilled Calamari on a bed of Rocket with Roasted Peppers, Capers and a Lemon Dressing

 

Beef Kebabs Marinated in Moroccan Spices accompanied with Tabbouleh and Eggplant, Tomato Salad & Sweet Chili Jam

 

Red Berries Marinated in Lime Juice with Greek Yogurt, Honey & Roasted Almonds

 

Dinner

 

Lobster Bisque with Julienne of Vegetables topped with Lobster Medallions

 

Grouper Picatta with Spinach, Tomatoes & Caper Berries in a Lemon Chardonnay Butter Sauce

 

Crème Brûlée with Passion Fruit

 

 

Day 4

 

Lunch

 

Arugula Salad with Pears, Gorgonzola & Pecans

 

Grilled Chicken with a Caprese Risotto

 

Blackberry Crumble With Whipped Cream

 

 

Dinner

 

Moules Marinieres

 

Confit of Duck Leg with Anna Potatoes, Sauté Mushrooms & Grilled Broccolini

 

Caramel Cheesecake

 

 

Day 5

 

Lunch

 

Halloumi Cheese & Strawberries on a bed of Mesclun Salad with a Balsamic & Olive Oil Dressing

 

Seared Tuna Steak & Niçoise Salad

 

Brownies & Vanilla Ice Cream with Chocolate Sauce

 

Dinner

 

Seared Scallops & Chorizo with a Basil Dressing

 

Lamb Chops encrusted with Pistachios accompanied with a Couscous Risotto & Sautéed Rainbow Carrots

 

Rustic Apple Tart

 

 

Day 6

 

Lunch

Steamed Mussels with Coconut Lime, Coriander, Ginger & Sweet Chili Broth

 

Linguine with Prawns, Garlic, Baby Bok Choy in a creamy Thai sauce

 

Lychee Granita

 

Dinner

Baby Kale Salad with Avocado, Peach, Tomato & Feta tossed in a Bellini Dressing

 

Spice-crusted Salmon with Polenta, Grilled Vegetables with a Tomato & Basil Sauce

 

Vanilla Ice Cream with Roasted Peaches & Raspberries

 

 

DAY 7

 

Lunch

 

Melon & Prosciutto San Daniele with Rocket

 

Roasted Lobster Tail served with Black Rice, Grilled Asparagus & Beurre Blanc Sauce

 

Mango & Lime Ricotta Parfaits

 

Dinner

 

Roasted Beets with Watercress, Fennel, Goat cheese & toasted Pistachios

 

Osso Bucco with Polenta, Grilled Zucchini, Eggplant & Bell Peppers tossed in Pesto

 

French Mousse Au Chocolate with Coconut Shavings

Guest Comments
CHARTERER 1: "Thank you to our wonderful crew! Captain - You astounded us with your excellent captain skill and loved your great personality! Chief Stew- Thank you for all your island knowledge and always having the wine bottle handy! Deckhand- Thank you for always having a beautiful smile and your hard work in a harness. First Mate- We will never forget your shoe sharing generosity and cute British accent!! Chef- You outdid yourself! We had everything under the sun!!! It was a fabulous voyage!! Charterer 2: "To Jopaju Crew: Thank you for an unbelievable week! You are all super sweet and the utmost professionals! We had a SUPER TIME! Blessings and hope to see you all again soon! Charterer 3: To our wonderful Jopaju crew- Thank you for sharing your amazing home away from home with us. For our time on- and in- the water. For your knowledge and cheer. If you ever feel like spending a little time at altitude you know where to find us!
Rates are Plus Expenses
Two week minimum if over Christmas / New Years

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
  • : 23.9 Feet
  • : 5.6 Feet
  • : 8
  • : 2012
  • : Westport
  • : 22
  • : 25
  • : Yes
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Lucas Schurter
  • : US
  • : Yes
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 6
Electric Heads: -
Engine Details
-
Fuel Consumption: -
Cruising Speed: 22
Max Speed: 25US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, USA - Florida
Summer Area: Bahamas, USA - Florida
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Kaleidesca
# CD's: -
Camcorder: -
Books: yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 18' Novurania 27' Sea Vea Center Console
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: 2
Kneeboard: 2
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 4
Captain
Lucas Schurter
Nation: American
Languages: English, Spanish
Nation: American
LUCAS SCHURTER | CAPTAIN
Born and raised in Oregon, Lucas has grown up in a beautiful natural environment where he developed a love for nature and exploring. After trade school, Lucas decided to travel around the Caribbean and found his passion for boating. At the age of 30 he has acquired his captain's license and has continued to further his career and his license in the yachting industry running yachts up to 124'. He is a skilled tender drive, loves water sports and fishing. Aside for his love for the water and boating, Lucas has a passion for drag racing - frequently attending car shows and race events.

ASHLEY CRADDOCK | CHIEF STEWARDESS
Ashley was born in a small boating town called Pt. Pleasant, NJ. There, her love for the water and boats began at an early age as the
beach, fishing, and coastal festivities became a part of her childhood. At age thirteen she left NJ and spent the rest of her young
adulthood in Orlando, fl. After college, Ashley followed her older sisters footsteps and joined the yachting industry. Nearly seven years
later, Ashley continues to enjoy her career in this adventurous and thrilling industry.

JONATHAN MACLEAN | CHEF
Jonathan is culinary trained from Johnson and Wales University. He grew up the island of Trinidad and Tobago. This island boy’s
passion to cook came from an early age while growing up and living in the remote hotel of Blue Waters Inn in Speyside Tobago. His
mouthwatering dishes has a unique Caribbean Flair combined with his culinary training. Jonathan has traveled around the globe to
study and learn different cuisines which can be seen throughout his creations which is why he has chosen to work in the Yachting
industry for the past 4 years. Jonathan loves to use the freshest ingredients from the local areas which we will be traveling to and most
times will even dive into the water to catch dinner. Jonathan loves everything to do with the water from fishing, Spearfishing, snorkeling
and is a dive master, to wake-boarding, driving the tender and all types of water sports.

CLIFFORD RICKMAN | First Mate
Growing up in Lynchburg, Virginia Clifford is a 500 ton captain and a skilled engineer. He started in commercial marine services before making the jump to yachting. He has run sailboats and power yachts up to 80' and has been the first mate on yachts up to 124' . He is an experienced dive master, fisherman, watersports enthusiast and expert tender driver. Clifford and Captain Luca worked together on a 124' Delta before teaming back up on Motor Yacht Jopaju.

CLAUDIA MARTINEZ | Deckhand / Stewardess
Claudia is new to the industry in 2020 and she is highly motivated with a wonderful personality. She graduated Rutgers University with a BA in communications. Prior to Jopaju she has experience working on Arm's Reach, X-Tender and Plan B. She brings to the team service experience from her previous yachts and from her shore based experience working at the Rutgers Club. Equally skilled on deck and interior she is the perfect team player.




 

BREAKFAST

Fruit platters

Sliced meats & cheeses

Bread and Pastries with various spreads

Fresh Granolas & Cereals

Assorted Yogurts

Made to order items:

Oatmeal

Eggs several ways

Bacon & Sausage

Pancakes / French Toast

Smoked Salmon & Bagel Platter

Quiche / Frittatas

Smoothies

 

DAY 1

 

Lunch

 

Tuna Carpaccio with a Citrus Vinaigrette

 

Grilled Chicken with Orzo, Grilled Tomatoes & Zucchini with a Tzatziki Sauce

 

Lemon Tartlet with Guava Sorbet & Raspberry Coulis

 

Dinner

 

Roasted Pumpkin Soup with Crispy Sage

 

Mahi Mahi with Lemon Herb Vinaigrette with Roasted Heirloom Carrots & Grilled Asparagus

 

Grilled Pineapple with Coconut Sorbet

 

 

DAY 2

 

Lunch

 

Burrata & Heirloom Tomato Salad

 

Linguini al Vongole

 

Strawberry Salad with Mango Sorbet

 

Dinner

 

Grilled Shishito Peppers with a Garlic Soy Sauce

 

Wagyu Beef Filet with Garlic Green Beans & Chanterelle Mushrooms

 

Panna Cotta with Berry Coulis

 

 

DAY 3

 

Lunch

 

Grilled Calamari on a bed of Rocket with Roasted Peppers, Capers and a Lemon Dressing

 

Beef Kebabs Marinated in Moroccan Spices accompanied with Tabbouleh and Eggplant, Tomato Salad & Sweet Chili Jam

 

Red Berries Marinated in Lime Juice with Greek Yogurt, Honey & Roasted Almonds

 

Dinner

 

Lobster Bisque with Julienne of Vegetables topped with Lobster Medallions

 

Grouper Picatta with Spinach, Tomatoes & Caper Berries in a Lemon Chardonnay Butter Sauce

 

Crème Brûlée with Passion Fruit

 

 

Day 4

 

Lunch

 

Arugula Salad with Pears, Gorgonzola & Pecans

 

Grilled Chicken with a Caprese Risotto

 

Blackberry Crumble With Whipped Cream

 

 

Dinner

 

Moules Marinieres

 

Confit of Duck Leg with Anna Potatoes, Sauté Mushrooms & Grilled Broccolini

 

Caramel Cheesecake

 

 

Day 5

 

Lunch

 

Halloumi Cheese & Strawberries on a bed of Mesclun Salad with a Balsamic & Olive Oil Dressing

 

Seared Tuna Steak & Niçoise Salad

 

Brownies & Vanilla Ice Cream with Chocolate Sauce

 

Dinner

 

Seared Scallops & Chorizo with a Basil Dressing

 

Lamb Chops encrusted with Pistachios accompanied with a Couscous Risotto & Sautéed Rainbow Carrots

 

Rustic Apple Tart

 

 

Day 6

 

Lunch

Steamed Mussels with Coconut Lime, Coriander, Ginger & Sweet Chili Broth

 

Linguine with Prawns, Garlic, Baby Bok Choy in a creamy Thai sauce

 

Lychee Granita

 

Dinner

Baby Kale Salad with Avocado, Peach, Tomato & Feta tossed in a Bellini Dressing

 

Spice-crusted Salmon with Polenta, Grilled Vegetables with a Tomato & Basil Sauce

 

Vanilla Ice Cream with Roasted Peaches & Raspberries

 

 

DAY 7

 

Lunch

 

Melon & Prosciutto San Daniele with Rocket

 

Roasted Lobster Tail served with Black Rice, Grilled Asparagus & Beurre Blanc Sauce

 

Mango & Lime Ricotta Parfaits

 

Dinner

 

Roasted Beets with Watercress, Fennel, Goat cheese & toasted Pistachios

 

Osso Bucco with Polenta, Grilled Zucchini, Eggplant & Bell Peppers tossed in Pesto

 

French Mousse Au Chocolate with Coconut Shavings

Guest Comments
CHARTERER 1: "Thank you to our wonderful crew! Captain - You astounded us with your excellent captain skill and loved your great personality! Chief Stew- Thank you for all your island knowledge and always having the wine bottle handy! Deckhand- Thank you for always having a beautiful smile and your hard work in a harness. First Mate- We will never forget your shoe sharing generosity and cute British accent!! Chef- You outdid yourself! We had everything under the sun!!! It was a fabulous voyage!! Charterer 2: "To Jopaju Crew: Thank you for an unbelievable week! You are all super sweet and the utmost professionals! We had a SUPER TIME! Blessings and hope to see you all again soon! Charterer 3: To our wonderful Jopaju crew- Thank you for sharing your amazing home away from home with us. For our time on- and in- the water. For your knowledge and cheer. If you ever feel like spending a little time at altitude you know where to find us!
Rates are Plus Expenses
Two week minimum if over Christmas / New Years

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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