Your Yachting Holiday starts here...

Interested in Chartering This Yacht?

JOPAJU, a 112' Westport built in 2012 based out of Miami and serving South Florida, the Bahamas, New England and the Caribbean. 

With under 1000 hours JOPAJU is in immaculate condition and has all of the comforts and amenities to make your charter experience one you will want to come back to time and again.  Crisp, contemporary styling balanced with timeless traditional appeal highlights a vessel of extraordinary performance, built to uncompromising standards of luxury and quality.  The wide 23’ beam creates a dramatically open and spacious salon along with an elegant formal dining area for 8 guests, large country kitchen and a spacious flybridge with sun lounge, Jacuzzi and full bar.  


We have upgraded all the bedding in the staterooms  with all white Sferra Grand Hotel Collection for that spa like experience! (Please note the photo do not reflect the upgrade of soft goods in the staterooms.)  We are offering guests the opportunity to experience the legendary 112’ Westport for a day, weekend or week with an exceptional full time crew and the option of combining a 36’ Invincible center console tender for water sports, fishing and diving excursions. 


  • Vessel Info
    Name:
    JOPAJU
    Type:
    Power
    Year Built:
    2012
    Flag:
    United States
    Designer:
    Jack Sarin Naval Architects
    Builder:
    Westport
    Crew:
    Captain David Osorio, Chef & 3 crew
  • Dimensions, Speed, & Specifications
    LOA:
    111 ft (34.1 m)
    Max Speed:
    25 kts (46 kph)
    Cruise Speed:
    16 kts (30 kph)
    Engines:
    2x MTU 16V2000 at 2000hp ea
    Beam:
    23 ft (7 m)
    Min. Draft:
    5 ft 7 in (1.7 m)
    Max. Draft:
    5 ft 7 in (1.7 m)
    Stabilisers:
    Stabilisers
  • Accommodations

    Sleeps 8 in 4 Cabins

    JOPAJU can accommodate 8 guests in 4 cabins. The Master cabin has a king size bed, shower and toilet. 3 GUEST cabins have a queen size bed, shower and toilet. JOPAJU is fully air conditioned through out.
  • Ammenities
    DVD player saloon, Indoor audio system, TV saloon, 36ft / 11.00m 0hp Invincible, 15ft / 4.60m 90hp Nautica, Assorted water toys, Beach games, Floating Mats, Inflatable floating island, Kneeboard, Paddleboards multiple, Swimming noodles, Wakeboard, Water skis - adult, Coffee machine, Fishing gear - light, Ice maker, Jacuzzi on deck, Special diets, Sun cushions, Sun loungers, Swim platform
  • Diving
    Insured, Diving by arrangement, Snorkelling gear
  • Crew Profile
    Captain: David OsorioCaptain: David Osorio

    A native of New York City, David graduated with a degree in Business Management before embarking on a career in the Financial industry for eight years. He eventually left for Florida to pursue a new career in the yachting industry. David took advantage of every opportunity to aid in his upward progression in yachting. David spent three years aboard his first yacht, cruising up and down the United States Eastern Seaboard, as well as throughout the Bahamas and parts of the Caribbean. While this was only the beginning of his career, it cemented his continued drive to succeed in the yachting industry. David has since worked for a wide range of programs, ranging from private family yachts to heavy charter vessels. He has also worked on a variety of yachts – all sizes and builds, such as Benetti, Westport, Feadship, etc., which gives him the well-rounded knowledge that he constantly puts into practice.

    Mate: Chris KelsonMate: Chris Kelson

    Chris was born and raised in Florida, so it was a natural step for him becoming part of the yachting community. He has been working on the water since graduating from Florida State University in 2011. It is also no surprise that he loves all things on and in the water. He especially enjoys free-diving and looks forward to advancing his qualifications.

    Chief Stew: Samantha TesterChief Stew: Samantha Tester

    Samantha has a natural attachment to the water. Growing up in NC summers were spent on the coast full of fishing surfing and boating. She is an entrepreneur at heart and looks forward to running her own business one day. Some of Samantha's hobbies include hiking, wakeboarding, and snowboarding. With six years in the industry, Samantha is sure to make your stay on board memorable through seamless service.

    Chef: Bobby ChildsChef: Bobby Childs

    Bobby was born in South Korea and raised in California. Before yachting, he was a research and development chef and a cooking demonstration chef. He’s been yachting for four years to see the world, and one day he aims to have a cooking show on the Food Network. In his eyes, the most beautiful place is Vancouver, Canada, and he loves the seafood there as well.

    Deck Stew: Sara FullmerDeck Stew: Sara Fullmer

    Sara was born and raised in Norwich, NY, and has a BA in International Studies and a minor in Geography. She also has her Powerboat Level 2, Advanced PADI Open Water, and is a nitrox diver. Sara got into yachting to travel, and her dream is to visit all 50 states and all seven continents. She wants to have as many adventures as possible before retiring to Mexico.

  • 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

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978