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Lady J 142.00ft/43.00m

From $119,000 pw
Motor Yacht
Palmer Johnson 1997
12 Guests
9 Crew
5 Cabin(s)
3 King(s) , 2 Queen(s)

Accommodation Details
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.
Cruising Area of Lady J
Pref. Pick-up St. Thomas
Other Pick-up St. Maarten
Summer Port Caribbean/Bahamas
Winter Port Nassau, Bahamas


The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $119,000
High price: $129,000


The high and low prices of this yacht depend on both the number of guests and the traveling season. Contact us for exact pricing.

Yacht terms: Plus Expenses


Contact us for specific pricing for Lady J.

AvailableBookedUnavailable

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Crew Number 9
Crew Smoke Inq
CAPTAIN
Captain Jarryd Vermaak
Nationality South African/British
Speaks 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)
MICHAEL BISHOP
“Mikey” was born in Durban, South Africa where he grew up surrounded by water and was an avid surfer. He worked as a mixologist in cocktail bars in Durban before leaving to work as a Mechanical Mate for the London Underground Railway. After five years in London, he missed the ocean and moved to Fort Lauderdale, Florida to begin his career in yachting. He began working as a deck hand, quickly finding his way to the engine room where he excelled. Nine years later he is an extremely talented engineer who plans to continue his education and attend more engineering courses during his free time. He currently resides in Mallorca, Spain with his beautiful wife and baby boy. Mikey considers himself lucky to work on a rotation schedule onboard Lady J so that he can also spend time with his family at home, where they enjoy hiking, swimming, reading, and surfing.

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
NATALIE EDWARDS
Natalie was born in Sheffield, England. She is a fully qualified beauty therapist and in 2012 she took to the seas, working in the Spa onboard a cruise ship. She instantly fell in love with the ocean and travel and has never looked back, spending the last 10 years working overseas, from resorts in Greece and the Atlas Mountains in Morocco, to chalets in the French Alps, as well as on Richards Branson’s private island in the BVI’s. In 2016 she joined the yachting industry, starting out on a 262-foot motor yacht in the Med. She is friendly and outgoing with a passion for pulling out all the stops to provide exceptional service with a smile. She loves exploring new places and trying new experiences; in 2016 she completed her open water and advanced diving certificates in Thailand and in 2019 she completed her 200 hour yoga teacher training in Goa, India. She has recently spent 3 months travelling in South America where she enjoyed a mix of hiking and multi-day treks, and quiet days relaxing on beaches, cocktail in hand.

SECOND STEWARDESS
SOPHIA KAZADI
Sophie is a girl from Boise, Idaho, who left to see what else the world had to offer. After graduating from college, she left 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
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.

BOSUN
MOSES JARDINE
Moses grew up in Durban, South Africa, where he went to school in the mountains of Howick and spent his days between farms and beaches. After finishing his schooling, Moses moved to Cape Town where he lived for a year while working in the high-end hospitality industry. This experience led him to take the leap into the world of yachting where he has quickly gained vast amounts of boating knowledge. During his free time his interests include working out, sports, surfing, and fishing. His happy and outgoing personality are a great asset to the Lady J team. Moses enjoys every aspect of the yachting life and his hard work and dedication have paid off since working his way up the Lady J ladder from Deck Hand to Bosun.

DECKHAND
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.

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

Length 142 Feet
Beam 25'8 Feet
Draft 6'6 Feet
Built 1997
Refit 2016
A/C Full
A/C Night Yes
Sun Awning Yes
Deckshower Yes
Nude Charters Inq
Hairdryer Yes
Jacuzzi Yes
Water Maker Yes
Ice Maker Yes
Internet Access Onboard WIFI
Turnaround 48 hours
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
Accommodations
Guests 12
Cabins 5
Crew 9
Queen 2
King 3
Tubs 5
Twin 2
Showers 5
Heads 7
Electric Heads 7
ENTERTAINMENT
Salon Tv/Dvd Yes
Salon Stereo Yes
iPod/Device Hookups Yes
Board Games Yes
Other Entertain
DVD and CD Library
DSS satellite TV - Europe/USA/Bahamas/Caribbean
AppleTV in Main Salon and Skylounge
CUISINE
Special Diets Yes
Kosher Inq
BBQ Yes
WATER SPORTS
Dinghy (Feet) 32' Interpid tender
Dinghy Hp 2x300hp
Snorkel Gear Yes
Standup Paddle 2
Beach Games Yes
Fishing Gear Yes
Adult Waterskis Yes
Kids Waterskis Yes
1-Man Kayak 2
2-Man Kayak 2
Other Toys
32' Intrepid towed Tender 2x300 Yamaha
13 ft AB jet tender 2020 (AB 380 series) 170HP
2 x 3-person wave runners
2 x Stand Up Paddle Boards
2 x double kayaks plus 2 x single kayaks
Water skis (slalom, adults and children)
Snorkel gear for 12 (adults and children)
Wakeboards, kneeboards, towable toys (Rave, Banana boat, 2x3-person, 2x1-person, trampoline)
Full array of Fishing Equipment
Exercise Equipment: Free weights, yoga mats and instruction DVD's, resistance bands, pull-up bar.
SCUBA the yacht is equipped with 6 full dive sets and commercial grade dive compressor for certified divers only.
Sun Deck Jacuzzi with oversized sun pads
Wii and XBOX 360, huge assortment of games
Board Games
Audio-Visual Library
BBQ beach gear with gazebo
SCUBA DIVING
Scuba Onboard
License Master
Air Compressor Onboard
Tanks 6