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Jopaju

Price from $ 52,500

Guests: 8
Cabins: 4
Crew: 5
Builder: Westport

Accommodation

Guest cabins have been redone with white Frette hotel duvets and sheets

Areas

Summer areas of Jopaju yacht

Bahamas, Florida, Cuba

Winter areas of Jopaju yacht

Bahamas, Florida, Cuba

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes

Specifications

Tube: Yes
Guests: 8
Draft: 5.6
Cruising Speed: 22
Helipad: No
Maxspeed: 25
Built: 2012
Turnaround: one full day
Cabins: 4
King: 1
Queen: 3
Showers: 4
Jacuzzi: Yes
BBQ: Yes
AC: Full

Price Details

A repositioning fee may apply.


More Specifications

License: -
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 2
Kayaks 1 Pax: Yes
Floating Mats: Yes
Dinghy Pax: 2 X8
Swim Platform: yes
Water Skis Adult: Yes
Beach Games: Yes
Fishing Gear: Yes
Kneeboard: 2
Rods: 4
Snorkel Gear: Yes
Wake Board: Yes

Crew

Engineer / Mate

Deck / Stew

Jopaju crew information

Captain: Captain Ray Leskanic

Nationality: American

Ray Leskanic - Captain
Captain Ray grew up boating on the Jersey Shore in Greenwood Lake, New Jersey. Since his youth he has always had a passion for the water. After graduating from High School, he moved to West Palm Beach, Florida where he currently resides. He graduated from Palm Beach Atlantic University with a major in Communications and a minor in Marketing. In 2005, Ray began his career in the yachting industry. As a Captain for over 10 years and with over 25 years boating experience, he holds a 200gt and 500gt license with over 60,000 nautical miles logged in. Geographically, Ray’s biggest passion is the Bahamas. He’s cruised the waters from New England through the Southern Caribbean. He has a wealth of knowledge of the best anchorages and local treasures. He has run vessels anywhere from 80’ to 150’. His hobbies and interests include wakeboarding, kiteboarding, water skiing, beach volleyball and beach barbeques. Captain Ray has a dynamic personality with a total hands-on work ethic and will truly ensure 100% satisfaction to guests and crew. He is an intricate part of what makes a yachting team a success!


Jennifer Buckley – Chief Stew
Jennifer was born in Charlottesville, Virginia and was raised in North Carolina. She has lived for extended periods of time in Central America, Italy, Spain, Portugal, the Caribbean and the Bahamas. English is her first language with Spanish being her second. Prior to yachting, Jennifer studied Forestry and then later joined the US Peace Corps in El Salvador for 2 ½ years. She got into the yacht industry after meeting a friend’s father who was a Yacht Broker. She has all relevant credentials in the yachting industry. She has worked for many years onboard numerous yachts as a Stewardess. Her hobbies and interests include yoga, writing, anthropology, film, surfing, traveling and reading. She aspires to be a children’s book writer some day! Jennifer will be getting married this summer. She has a warm personality with a very dynamic attitude which makes her an asset to any yachting team!


Lawrence Butler – Engine/Mate
Lawrence is a certified PADI Dive Master with over 300 dives led under his belt and has the distinction of being the youngest licensed boat Captain in his home state of Hawaii after obtaining his 100-ton license at the age of 18. Having spent most of his life on the water, he has significant experience diving, sailing, fishing and surfing around the world. He worked as a surf instructor throughout High School in Hawaii. He has worked for a Catamaran charter company in Kauai where he spent an impressive 12 years running a 40’ Beach Catamaran and lead fishing charters for up to 16 passengers down the NaPali coast. He was responsible for the general vessel maintenance including maintaining the sails, masts and rigging, as well as more involved outboard engine repairs and further gained extensive experience with sanding, painting and varnishing. He also worked for a local dive charter company as Captain/Dive Master. He ran kayak trips down the Kohala coast working as a kayak and snorkel guide. Lawrence is a well-rounded and genuine guy with some fantastic supplementary skills, honed over many years in and around the water. He is a team player with a winning personality that makes any yachting team a success!


Terri Braun – Deck Stew
Terri was born in Allentown, Pennsylvania and was raised in Florida. She also lived in Germany, Georgia and Colorado. Terri earned a B.A. Degree in Finance. Prior to yachting, she had a corporate career in the Finance industry. She has been sailing personally for almost 10 years, owned her own sailboat and lived aboard. She participated in 2 racing seasons. She has a strong passion for the sea. She considers yachting her second career. She holds a PADI open water, Power Squadrons Boat Safety and PYA Interior Operations / Service. Her hobbies include sailing, diving, yoga, reading, walking in nature and riding trains. She enjoys traveling to Europe because of the different cultures and ways of living. She feels blessed and grateful that she was able to fulfill her dreams of living and working on boats. Terri’s sweet personality is such an asset to making the guests feel comfortable the minute they step onboard!


Josh Mitchell - Chef
Josh is a dedicated, career-driven Chef with 23 years of culinary experience in fine dining. He has received numerous culinary achievements and awards including the Invitation to James Beard House NYC. He was voted #2 on Trip Advisor, 2017 Diner’s Choice award and the Wine Spectator Excellence Award. He has been honored with Mobil Four Star Four Diamond awards. He studied wine production, domestic and abroad in Napa, California and Civitella D’Agliano, Italy. His culinary style ranges from Mediterranean to Global-Fusion with experience in Vegan, Vegetarian, Asian, Southwestern and Gluten-Free. He maintains a calm and positive attitude under pressure and an approachable demeanor with fellow crew members. Aside from creating culinary masterpieces, he enjoys participating in all aspects of yachting including deck and navigational duties. He is also involved in Game fishing and operates a 28’ + center console with twin outboard engines. Every guest onboard will enjoy the culinary creations that Josh will bring to your palate!


Menu

 


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


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Jopaju

Price from $ 52,500

  • Usually 7 days

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