LADY J
$119,000 - $129,000 / WEEK
Boat Details
| Cabins: | 5 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 0 |
| Heads: | 7 |
| Electric Heads: | 7 |
Pick Up Locations
| Pref. Pick-up: | Nassau |
| Other Pick-up: | Marsh Harbor |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi: Starlink Marine Package : 500GB included in Charter Rate, after which an additional cost of 3$/GB will be deducted from APA. <br /> Computer, printer, scanner, SatPhone, SatFax, Cell Phone<br /> |
| # of Videos: | http://www.youtube.com/embed/q89zmrUZ25o |
Entertainment
| Tv in Aft: | - |
| DVDs: | - |
| Video Games: | - |
Water Toys
| Jet Skis: | 0 |
| Sea Bobs: | - |
| Scuba Onboard: | Onboard |
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
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.
**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
CASEY VAN DER TOUW**
Whether in the ocean or the pool, Casey has spent much of her life in and on the water—surfing, snorkeling, and scuba diving around the globe. After studying filmmaking, she built a successful career in the camera department on A-list feature films, traveling from Los Angeles to Cape Town. During an underwater film shoot in Mauritius, she was inspired to pursue further dive training, eventually becoming a certified scuba instructor and ocean conservationist. That journey led her to the Cayman Islands, where she discovered her passion for yachting and later joined LADY J. With a natural flair for creativity and a charismatic personality, Casey brings professionalism and adventure to every charter. Outside of yachting, she enjoys yoga, photography, and exploring new destinations above and below the sea.
**THIRD STEWARDESS
DOMINIQUE GONGGRYP**
Born and raised in Durban, a beautiful coastal city in South Africa, Dominique grew up surrounded by the ocean—an environment that inspired her passion for travel and life on the water. Before beginning her career in yachting, she worked as a travel agent, gaining valuable experience in hospitality and guest relations. Her background in coordinating travel and managing details translates seamlessly to life onboard LADY J, where she brings strong organizational skills and a meticulous eye for detail to the interior team. Dominique takes pride in creating a welcoming, polished atmosphere for guests and ensuring every detail is perfectly in place. When she’s not working, she enjoys scuba diving, discovering new destinations, and making the most of time spent by the sea.
**BOSUN
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.
**DECKHAND
DAMIAN ZIELINSKI**
Originally from Chicago, Illinois, Damian’s entry into the maritime world was driven by a lifelong passion for the outdoors and adventure. After spending two years traveling the globe, he earned his professional Divemaster certification in Utila, Honduras, and soon found his way into the yachting industry. Now part of the crew aboard LADY J, Damian brings enthusiasm, skill, and a love for the ocean to every charter. An avid rock climber at heart, he thrives on active pursuits and enjoys sharing his passion for the water with guests. Damian looks forward to helping create safe, seamless, and unforgettable underwater experiences during their time onboard.
Availability
| Start Date | End Date | Details Date |
|---|---|---|
| Mar 22, 2026 | Mar 29, 2026 | Booked: Saint Maarten, West Indies* to Saint Maarten, West Indies* |
| Apr 01, 2026 | Apr 06, 2026 | Unavailable: Saint Marten, West Indies to Saint Marten, West Indies |
| May 03, 2026 | May 10, 2026 | Booked: St Thomas, USVI* to St Thomas, USVI* |
| May 24, 2026 | May 31, 2026 | Booked: Nassau, Bahamas* to Nassau, Bahamas* |
| Jun 06, 2026 | Jun 12, 2026 | Unavailable: Abacos, Bahamas to Abacos, Bahamas |
| Jun 27, 2026 | Jul 05, 2026 | Booked: Abacos, Bahamas to Abacos, Bahamas |
| Jul 26, 2026 | Aug 01, 2026 | Unavailable: Abacos, Bahamas to Abacos, Bahamas |
| Aug 15, 2026 | Oct 15, 2026 | Unavailable: Fort Lauderdale, Florida* to Fort Lauderdale, Florida* |
| Mar 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Jul 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
Rates
MCA Compliant: MCA Compliant
| Seasonal/Individual Rates | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Season | Currency | Terms | ||||||||||||
|
Captain Only Rates: - |
|
Additional Rate Details: - |
| Summer Base Port: Bahamas |
| Summer Operating Area: Bahamas |
| Winter Base Port: Caribbean |
| Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
|
Location Details: Winter 2025/2026: Caribbean 119 000$ - 129 000$ USD Summer 2026: Bahamas 109 000$ USD 10-night minimum over New Year's Eve, unless Dec 20-27 books first. |
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
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