Lady J

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 3

QUEEN BEDS 2

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	5
# Of Crew	9
Length	142 Ft / 43.4 m
Beam	25.7 Ft / 7.85 m
Draft	6.5 Ft / 1.99 m
Builder	Palmer Johnson
Built - Refit:	1997 - 2016
Cruising Speed	12 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

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.

WATERSPORTS

Dinghy	32' Interpid tender
Dinghy HP	2x300hp
Paddle Boards	2
Single Kayaks	2
Double Kayaks	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
WaveRunners	2
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

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
•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

CREW PROFILE

JARRYD VERMAAK

**CAPTAIN
JARRYD VERMAAK**
Captain Jarryd was born in South Africa. He grew up in Durban and studied Marketing and advertising while working for a successful restaurant/cocktail bar opening new franchises around the country. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. He has since crossed the Atlantic 5 times and cruised the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and ever-growing knowledge, along with strong communication and entrepreneurial skills paved his path up to Captain of busy private and charter programs.
Jarryd first joined LADY J in 2015. His longevity and ample charter experience have allowed him to hone the skills necessary to provide a five-star experience to all guests. His lively, joyous personality ensures his guests are happy and relaxed while enjoying a memorable charter experience. During 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 surfing on the beach front. In 2009 he moved to London and worked on the London Underground as an electrician’s mate before moving to the Mediterranean to begin 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 climbed his way up from deckhand to first officer. Paul has spent most of his yachting career in the Mediterranean but his desire to have some time in America, 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 hails from Winchester, Virginia, nestled in the picturesque Blue Ridge Mountains. Growing up, he developed a passion for the water through sailing in the Chesapeake Bay and sport fishing along the Outer Banks of North Carolina.
After earning a degree in economics from the College of Charleston, South Carolina, Matt decided to combine his analytical skills with his love for the ocean, embarking on a career at sea.
With 15 years of experience aboard yachts, Matt has honed his expertise in marine engineering, ensuring LADY J operates smoothly and efficiently. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or being 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
JARED GRETO**
Meet Chef Jared, a proud native of Sheffield, Pennsylvania, who discovered early on that food has a special power to bring joy to people’s lives. Jared is passionate about using fresh ingredients to craft dishes that are not only delicious but also create unforgettable experiences.
His culinary journey has taken him through diverse regions, from the scenic Pacific Northwest to the rugged mountains of Colorado, and the charming coastlines of New England. These places have shaped his cooking style, blending flavors from various cultures and traditions.
Outside of the galley, Jared loves to travel and explore new culinary landscapes. He also enjoys snowboarding in the winter months. For Jared, cooking is more than a profession; it’s a way to connect with others and share the happiness food brings.

**CHIEF STEWARDESS
ANA ELISA SANCHEZ**
Born and raised in Panama City, Panama, Ana Elisa Sanchez grew up with a deep family passion for boating. Since beginning her yachting career in 2012, she has served as a stewardess throughout the Caribbean, Florida, the Adriatic Sea, and across the Mediterranean.
Her extensive background on superyachts has allowed her to refine her knowledge in fine-dining silver service, elegant table settings, floral design, and large-scale event coordination.
Ana loves traveling, discovering new cultures, learning languages, and exploring the culinary traditions of the world—often collaborating closely with onboard chefs to expand her techniques.
She is dedicated to creating memorable experiences for every guest and takes great pride in delivering exceptional service. Ana is delighted to bring her skills and enthusiasm to LADY J and looks forward to helping craft unforgettable moments for all who come aboard.

**SECOND 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.

**THIRD STEWARDESS
SHANNON VILJOEN**
Originally from South Africa, Shannon brings a calm, uplifting energy to every guest experience. With a background in hospitality, photography, and yoga instruction, she blends creativity with a strong eye for detail to deliver seamless, thoughtful service.
Her approach centers on cultivating a warm, relaxed atmosphere where guests feel genuinely supported and at ease. Known for her adaptability, positive spirit, and genuine smile, Shannon takes pride in anticipating guest needs and contributing to the smooth, polished flow of the interior.
Passionate about wellness, aesthetics, and meaningful connection, she enjoys elevating each day onboard through intentional touches and attentive care. Shannon is delighted to be part of the team on LADY J and looks forward to ensuring guests enjoy an exceptional experience from the moment they step aboard.

**BOSUN
TYLER FRANKS**
Born in Memphis, Tennessee, Tyler grew up playing on his high school basketball and golf teams. Tyler then moved to Knoxville where he attended the University of Tennessee and studied Marketing.
While in college, Tyler—an entrepreneur at heart—started up his own valet company which became and continues to be very successful.
Throughout his life, Tyler has enjoyed boating on lakes all through Tennessee fostering his love for the water. His adventurous personality and his passion for exploring led him to pursue 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 Carel grew up enjoying the outdoors and playing rugby. From a young age he loved being near the ocean and launched his yachting career early on in his youth.
His curious and adventurous spirit led him to explore countries worldwide, and once in the United States he discovered the yachting industry and quickly began working and traveling throughout the Bahamas.
During his spare time, Carel enjoys playing golf, fishing, diving, swimming and being active in the gym. He looks forward to helping charter guests onboard LADY J have a wonderful time onboard.

ADDITIONAL INFORMATION

SAMPLE MENU

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