Yacht Description
Jacuzzi, gym, and toys. LADY J is a 142ft Palmer Johnson motor yacht built in 1997 and refit in 2017, set up to keep a full group entertained without having to “make your own fun.”
Outdoor living done properly. The sundeck brings the payoff with a deck Jacuzzi and wet bar for long afternoons, plus sun pads when the group splits between shade and tanning. Short hop to the swim platform and you are straight into the water.
Serious water time. Two Yamaha VXR 1800 Waverunners, wakeboards, adult and kids waterskis, kayaks, paddleboards, and towables. Also on board: snorkeling gear and scuba diving equipment with an onboard air compressor for certified divers.
Sleeps 12 in five. Accommodation is for up to 12 guests in 5 suites, including an on-deck primary suite with a king bed and a Jacuzzi tub, plus two queen cabins and two twin cabins (each with an extra single/trundle option). Flexible enough for families, or five couples who like options.
Specifications
- Length overall
- 142ft / 43
- Beam
- 25m
- Draft
- 6m
- Builder
- Palmer Johnson
- Year built
- 1997
- Refit
- 2016
- Type
- Motor Yacht
- Cruising speed
- 14 knots
- Top speed
- 14 knots
- Engines
- 2 x Cat C32 Engines (2021
- Fuel
- 340.7 (US Gall/Hr)
- Consumption
- 75 US Gall/Hr
- Guests
- 10-12
- Cabins
- 5
Charter Price
From $109,000 to $119,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 10-12
- Total cabins
- 5
- King cabins
- 3
- Queen cabins
- 2
- Twin cabins
- 2
- A/C
- Full
5 staterooms for 10 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| On Deck Master Stateroom | Walk-around king size bed | En-suite his-and-hers bathroom (his: stall shower; hers: Jacuzzi tub); private head with sink | Full (individual climate control) |
| Lower Deck Guest Stateroom (Aft to Port) | Walk-around queen-sized bed | En-suite with tub + shower overhead, sink, bidet, and head | Full (individual climate control) |
| Lower Deck Guest Stateroom (Aft to Starboard) | Walk-around queen-size bed | En-suite with tub + shower overhead, sink, bidet, and head | Full (individual climate control) |
| Lower Deck Guest Stateroom (Forward to Port) | Twin beds + 1 trundle (26" W x 70" L); twins convertible to king | En-suite with tub + shower overhead, sink, and head | Full (individual climate control) |
| Lower Deck Guest Stateroom (Forward to Starboard) | Twin beds + 1 trundle (26" W x 70" L); twins convertible to king | En-suite with tub + shower overhead, single sink, and head | Full (individual climate control) |
Brings long-range passage and multi-region cruising experience to keep schedules realistic and operations controlled. His charter background supports clear planning across the Mediterranean, Caribbean, and US East Coast.
- South African/British nationality
- Entered yachting in 2009
- Crossed the Atlantic 5 times
- Cruised the Mediterranean, Caribbean, US East Coast, and Gulf of Mexico
Supports deck operations and guest activities with a boating background built on years around Tennessee lakes. Helps keep days active with fishing and on-water time.
- Born in Memphis, Tennessee; studied Marketing at the University of Tennessee
- Founded a valet company while in college
Keeps propulsion and onboard systems running reliably so plans stay on track. Brings 15 years of yacht engineering experience.
- From Winchester, Virginia
- 15 years experience aboard yachts
- Economics degree from the College of Charleston, South Carolina
Runs engineering systems with a focus on safe, efficient operation so guests experience steady power and comfort. Uses formal maritime training and hands-on time at sea to keep the engine room organized and dependable.
- Born in Mexico; raised in Beaverton, Oregon
- Graduate of the Merchant Marine Academy
- 6 years experience aboard various vessels
Cooks with a fresh-ingredient approach shaped by time in the Pacific Northwest, Colorado, New England, and coastal regions. Brings varied regional influences to day-to-day menus.
- From Sheffield, Pennsylvania
- Culinary experience across the Pacific Northwest, Colorado, New England, and coastal regions
Manages interior service with fine-dining silver service, table settings, and event coordination to keep meal service paced and organized. Her charter background spans the Caribbean, Florida, the Adriatic Sea, and the Mediterranean.
- Born and raised in Panama City, Panama
- Yachting career began in 2012
- Experience throughout the Caribbean, Florida, the Adriatic Sea, and across the Mediterranean
- Trained in fine-dining silver service, floral design, and large-scale event coordination
Adds strong dive support to guest water time, including guiding and safety oversight as a certified scuba instructor. Brings an underwater filming and travel background shaped by work from Los Angeles to Cape Town and Mauritius.
- Certified scuba instructor
- Worked in the camera department on feature films from Los Angeles to Cape Town
- Completed further dive training after an underwater film shoot in Mauritius
Supports day-to-day interior operations with a travel-planning background that helps keep details tracked and guest areas in order. Brings prior hospitality experience as a travel agent into onboard service routines.
- Born and raised in Durban, South Africa
- Previously worked as a travel agent
Runs core deck work and helps keep water sessions moving, with time spent working and traveling throughout the Bahamas. Supports fishing, diving, and day activity setup.
- Born in Cape Town, South Africa
- Worked and traveled throughout the Bahamas
Supports guest water time with professional dive training to help keep underwater sessions controlled. Earned Divemaster certification in Utila, Honduras.
- Originally from Chicago, Illinois
- Professional Divemaster certification earned in Utila, Honduras
-
2 Jet Skis (Yamaha VXR 1800):
Quick thrills between anchorages, plus towing fun with wakeboards, skis, and tubes. -
Starlink Marine Package:
Stay connected for calls and work, with 500GB included before per-GB charges. -
Stabilizers at anchor:
Reduced rolling at night means better sleep and more relaxed meals onboard.
- Air Conditioning
- Yes
- BBQ
- Yes
- Deck Shower
- Yes
- Exercise Equipment
- Yes
- Gym
- Yes
- Ice Maker
- Yes
- Indoor Audio System
- Yes
- Jacuzzi
- Yes
- Satellite Communications
- Yes
- Satellite TV
- Yes
- Stabilizers At Anchor
- Yes
- Stabilizers Underway
- Yes
- Sun Awning
- Yes
- Sun Pads
- Yes
- Swim Platform
- Yes
- Water Maker
- Yes
- Wi Fi
- Yes
- Internet
- Onboard WIFI
| Toy | description |
|---|---|
| Waverunners (sit-down) | 2 Yamaha VXR 1800 waverunners (sit-down). |
| Jet-Skis | 2 3-seat Jet-Skis. |
| Tube - towable | 4-person towable tube. |
| Airhead wing towable | 3-person Airhead wing towable. |
| Trampoline (inflatable) | 8-person inflatable trampoline. |
| Wakeboard | 2 wakeboards (adult/teenager). |
| Wake skate | Wake skate. |
| Kneeboard | Kneeboard. |
| Water skis | Water skis for slalom/adult/kids. |
| Paddleboards | 2 SUP JP Sport paddleboards. |
| Kayaks | 2 1-person kayaks and 2 2-person kayaks. |
| Snorkeling gear | Full snorkel gear. |
| Scuba diving equipment | 8-person dive capability (tanks, BCDs, regulators for certified divers). |
| Bauer air compressor | Bauer air compressor. |
| Spearfishing gear | 4 pole spears and 2 Hawaiian slings. |
| Fishing equipment | Full fishing set up. |
| Beach toys | Beach toys (Frisbees, bat and ball, buckets, spades, super soakers). |
| Pool noodles | Pool noodles. |
| Gazebo | 2 gazebos (10’ x 10’). |
| Beach folding chairs | 12 beach folding chairs. |
| Volleyball net | Volleyball net. |
| Inflatable Jet-Ski dock | Inflatable Jet-Ski dock. |
Day 1
- Eggs Benedict or Florentine
- Cinnamon apple muffins
- Eggs to order – available every day
Day 2
- Continental Style
Day 3
- Mediterranean vegetable frittata
- Lemon blueberry muffins
Day 4
- Sausage, egg and cheese burritos
- Whole grain bran muffins
Day 5
- Continental
Day 6
- Spinach and wild mushroom quiche
- Banana nut muffins
Day 7
- Continental
3-Day Vegan Menu
- Chia Seed Pudding
- Date & Almond Energy Balls
- Tofu, Tomato, & Scallion Scramble
- Carrot, Ginger, Apple & Turmeric Juice
- Vegan Banana Pancakes
- Tofu Southwest Breakfast Bowl
Day 1
- Herb-seared salmon
- Grilled Airline chicken breast
- Glazed Butternut Squash & quinoa salad – toasted pine nuts and confit apricots
- Chickpea & roasted red pepper salad – lemon yoghurt dressing
- Marinated beetroot and arugula salad – feta and aged balsamic vinaigrette
Day 2
- Grilled swordfish – mango black bean salsa, broiled sweet potato, avocado, tahini dressing
Day 3
- Vegetable Minestrone
- Herb crusted Mahi Mahi – baby greens, sundried tomato, champagne vinaigrette
Day 4
- Marinated Angus beef skewers
- Grilled chicken Souvlaki
- Crispy chickpea falafel
- Hummus
- Greek Salad
- Heirloom tomato, cucumber and mint salad
Day 5
- Niçoise salad – grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Day 6
- Southwestern fajitas – beef, chicken, or vegetable
- Shaved cabbage slaw – smoked paprika dressing
- Tossed green salad – sweet corn, black beans, red onions, tomatoes and cucumber
Day 7
- Roasted sea bass – marinated zucchini salad, feta, caramelized almonds
3-Day Vegan Menu
- Quinoa Sweet Potato’s Salads
- Arugula & Beetroot Salad
- Crispy Polenta Salad – fennel salsa & cilantro orange vinaigrette
- Linguine – truffle pesto & porcini mushrooms
- Northeastern Sea Vegetable Chowder
- White Bean Bisque – radish relish & crispy shallots
Day 1
- Avocado and smoked salmon terrine – crispy sweet potato, red pepper coulis, parsley coulis
- Sous vide New Zealand lamb chop – truffle risotto, seared porcini mushrooms, parmesan tuile
- French meringue “Pavlova” – fresh fruits, mango coulis, raspberry sauce
Day 2
- Scallop and zucchini carpaccio – watercress puree, baby greens, shaved truffle
- Reverse seared filet mignon – sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
- Grand Marnier Soufflé
Day 3
- Warm spinach salad – sauteed apples and raisins, caramelized shallots, sherry dressing
- Prosciutto stuffed chicken breast – Spanish romesco, grilled asparagus
Day 4
- Savory pork sui mai – steam dumplings
- Szechuan marinated Maple Farms duck breast – seasoned rice cake, kimchi, green tea/pear jus
Day 5
- Carrot ginger soup – herbed sourdough croutons, roasted chili oil
- Parmesan crusted halibut – julienne vegetables, saffron cream sauce
Day 6
- Stone crab claws – romaine chiffonade, honey mustard sauce
- Seared Caribbean lobster tail – saffron rice pilaf, garlic roasted broccolini
Day 7 (Dinner: A taste of Japan)
- Sesame crusted bluefin tuna tataki
- Crispy pork belly – shaved fennel, fizzy orange
- Baby bok choy salad – Shiro miso dressing
- Crab Rangoon – sweet and sour sauce
- Teriyaki chicken stir fry – udon noodles
- Assorted sushi rolls
3-Day Vegan Menu
- Stuffed Acorn Squash – wild rice, walnuts, baby spinach & Swiss chard
- Charred Broccolini – whole wheat couscous & saffron sweet potato puree
- Lentil Stew – warm Moroccan flatbread
- Pan Fried Tofu – ginger & lemongrass, crispy jasmine rice cake
- Tempeh, Leek & Mushroom Sui Mai Dumpling
- Lemon lavender Crème Brulée
- French meringue “Pavlova” – fresh fruits, mango coulis, raspberry sauce
- Grand Marnier Soufflé
- Blueberry Claffoutis
- Chocolate molten cake
- Iced ginger/pineapple Granita
- Lemon meringue tartlette
- Tiramisu verrines
- Raspberry white chocolate swirl cheesecake
- Deconstructed Key Lime pie
- Crème Caramel
- Vanilla cake parfaits – fresh fruits and whipped cream
- Strawberry and chocolate mousse entremet
3-Day Vegan Menu
- Pineapple Granite
- Banana, Orange, & Coconut Tower – vegan chocolate sorbet
- Black Bean Brownie – avocado mousse
- Vegan Strawberry Cheesecake – raw date crust
- Vegan Lemon Tartlette – white chocolate tuile
- Macerated Berries – almond milk crème anglaise
No snack items were listed in the provided menu.
Chef’s Style & Influences
Mediterranean and global flavors, with seafood, sushi, truffle accents, and vegetable-forward options.
Onboard Entertainment
Apple TV, Bluetooth Music Streaming, DVD Library, DirecTV App, Games Console, Netflix, Peacock, Spotify
Fishing
Sustainability
Registry & Permits
- Flag
- Cayman Islands
- Homeport
- Bahamas
- License
- 2
- Permit
- 2
- MCA
- 1
- Turnaround
- 48 hours
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