Jopaju

Yacht Description

Jopaju yacht is a 112.00 ft long motor yacht monohull and spends the summer in New England, Cuba and winter season in Bahamas. It was built by Westport in 2012. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

Accommodation

Guest cabins have been redone with white Frette hotel duvets and sheets
8

Guests

4

Cabins

5

Crew

Westport

Built by

€52,500 - $55,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: yes
Crew Pets: No
Guest Pets: Yes
Ice Maker: Yes
Number Of Dvds: Kaleidesca
Board Games: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes

Price Details

Price from: €52,500

High season rate: $55,000

Specifications

Tube: Yes
Guests: 8
Draft: 5.6
Cruising Speed: 22
Helipad: No
Maxspeed: 25
Other Pickup: South Florida
Built: 2012
Cabins: 4
King: 1
Queen: 3
Showers: 4
Heads: 6
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Gallery

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 18' Novurania 27' Sea Vea Center Console
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: 2
Fishing Gear Type:
Windsurfer: 0
Rods: 4
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Paul Stengel

PAUL STENGEL - CAPTAIN
Captain Paul Stengel has been a captain for over 30 years and has traveled the world. He holds a 3,000-ton ITC All Ocean license. Past yachts include: M/Y Sea Owl, M/Y Excellence, M/Y Matrix Rose, M/Y Odyssey and M/Y Martha Ann to just name a few. He has been married for 44 years! Captain Paul’s favorite past times are watersports, big game fishing, and swimming. He also enjoys mentoring and
training his crew and number one priority is the safety of his passengers, crew and ship.


LILI PODUSZLO- CHIEF STEWARDESS
Lili was born and raised in Boca Raton Florida. Attended University of Miami and received her bachelor’s degree in foreign Affairs. Lili loves sailing, travel and the Ocean so decided to try out yachting this year. She started on a 37 meter and we are lucky to now have working on Motor Yacht Jopaju. She has worked in the service industry for several years to help pay for college and has a Mixology Certificate from Bowles School Academy in Germany. Make sure you try out her Tai Basil Margarita. Her favorite sports are sailing, diving, snorkeling and swimming; she also loves to bake. Lili also speaks both Hungarian and French.


CHRISTINE (CHRIS) JOHNSON- CHEF
Christine has been in yachting for eight years. Prior to that she want a Non-profit Executive Leader / Consultant. Looking for a complete career change she started in yachting as a Chief Stew and trained over the years to become a creative a super talented chef. She has trained in Italy and Palma and with Michelin Chef March Fosh and Master Chef Clair Hutchings. Past yachts include My/ Rice Quarters, M/Y Missing Link and M/Y Remember When. Her passion continues to be cooking even in her time off she travels the world to learn new cuisines.


KARL WALCZAK | MATE
Karl was born and raised in the North-West of England, in the city of Manchester and emigrated to South Florida after completing Grammar school at the age of 16. He then studied Hospitality and Tourism while working in his family's chauffeured transportation business. He took on many positions from chauffeuring to event management and realized he had a passion for providing memorable, guest experiences to clients.
Karl has been a boater for the past 5 years and has taken many trips over to the Bahamas to fish, scuba dive and to just enjoy the Bahamian waters.
Karl's father was a diving instructor, which gave Karl interest in the sport, who is a PADI Open Water Certified Diver and also enjoys exploring new cities, running and yoga.


ASHLING SCHIFFELBIAN| DECKHAND — STEWARDESS
Ashling has a dual America-Irish passport. She has been in yachting since 2012. She has worked on M/Y Georgia, M/Y She’s a 10, M/Y Pacific and M/Y Glory plus took a year to be land-based working in yacht wear. She is back to yachting and travel as desk work was not for her. She is certified as a diver and bartender. Some of her favorite cruising locations have been the Bahamas, Trinidad, the Panama Canal, Honduras and Belize.

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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