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 |  | | Captain: Paulo Guedes | Nationality: Australian | | Number of Crew 4 | | Crew Profiles:
Captain Paulo Guedes
Paulo began his yachting career at the age of 17 on commercial dive vessels in Australia and has since gained extensive experience in the Luxury yachting industry. More recently Paulo, together with his fiancée Elizabeth Hall, ran a number of charter yachts in the Mediterranean including Jacaranda Bleu & Mimi La Sardine. Paulo and Lizzie have built a strong reputation for running highly successful charters in a professional yet relaxed manner, the past 2 years onboard Lady J cruising the Caribbean, Virgin Islands, Bahamas and New England Coast are no exception with continued superlative feedback from all charter clients. When not chartering Paulo enjoys water sports, snowboarding and seeing family and friends back at home in Australia.
Chef Elizabeth Hall (Lizzie)
Also from Australia and with a strong restaurant background, Lizzie has been working in the Luxury yachting industry for a number of years. Lizzie's cooking style is a fusion of east meets west and she prides herself on her seafood dishes and sumptuous desserts. So impressed with her cooking, a number of charter guests have offered to fund Lizzie's own restaurant and visitor's comments speak for themselves and highlight the success of her work. In her free time Lizzie enjoys snowboarding, listening to music and experimenting with food artistry.
Stewardess Sarah-Jayne Miller (Sarah)
Sarah spent two years working for premier catering company ‘Mustard’ in Western Australia, with this experience she has a sound knowledge and understanding of the hospitality industry. Prior to joining M/Y Lady J Sarah began her luxury yachting career in the Mediterranean on M/Y Gilara. Sarah has an eye for detail which is constantly reinforced with positive remarks from guests on her unique table designs. Sarah is an active person who enjoys water sports, going to the gym and strolling the shops.
1st Mate Michael Rogers (Mick)
The most recent member of the Lady J team. Michael’s yachting experience started growing up on the Great Barrier Reef Australia onboard a 45’Catamaran. Mick began in the commercial Dive industry and progressively climbed the ranks, with this experience he has transitioned to the luxury yachting industry working on boats such as M/Y De Ja Vu running big game fishing charters and was the overseeing captain on the build of M/Y Seafaris. During his time on Lady J Mick has gained extensive knowledge of the Caribbean, Virgin Islands & Bahamas. Mick’s enjoys action sports and fishing.
Sample Menu:
Breakfast
The chef on board Lady J can provide a
selection of tasty breakfasts to suit
your day to day desires.
Continental Breakfast
A selection of cereals, fresh fruit, yoghurt,
pastries, bagels, toast and jam
Tea, coffee and fresh juices
Light & fluffy banana pancakes drizzled
with maple syrup
American Breakfast
Bacon, scrambled eggs, sausage, hash browns,
bagels or toast
Smoothie
Fresh seasonal fruit, honey, low fat yoghurt,
milk and ice blended smooth
Buffet Lunch
Enjoy a buffet lunch on Lady J's sun deck
with 360º views.
Smoked salmon, red onion, capers, sweet oven
roasted cherry tomatoes & dill cream on a bed
of Coquillettes
Crispy fried squid with Thai soy & ginger
dipping sauce
Pork fillet & Macadamia salad with sage and
honey vinaigrette
Sweet pea, Pancetta and camembert tart
Warm goat's cheese, arugula & roasted red
pepper salad with sunflower seeds
Barbeque Lunch or Picnic
A Barbeque lunch on Lady J or a picnic
at the beach
Scallops, shrimps and white fish kebabs with
romanesco sauce
Caribbean style lightly seared Tuna steaks
with fresh lime
Moroccan spicy lamb kebabs with sweet peppers
and red onions
Fresh green leafy baby herb salad lightly
dressed with almond and thyme vinaigrette
Dessert
Pear, honey and lime cake with
pear eau-de-vie glaze
Dinners
Entrée
King Prawns with baby spinach & champagne butter sauce
Main
Slow cooked lamb shanks with smooth sweet
potato mash & a dark rich jus
Dessert
Decadent chocolate mousse with lavender
ice cream
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Entrée
Gateau of smoked salmon & avocado with
creamy fish velouté
Main
Tagliatelle with basil cream sauce topped with
flambéed tuna steaks
Dessert
Chocolate espresso cake with mascarpone berry
cream and fresh summer berries
Entrée
Mature cheese & tangy English mustard soufflés
Main
Salmon rilliets poached with orange butter sauce served
with steamed sugar snap peas
Dessert
Pears poached in red wine & vanilla with pear financier
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Entrée
Lightly seared scallops encrusted in smoky back
bacon strips
Main
Fillet of prime Angus beef served on garlic
potato mash garnished with tangy mint pea puree
Dessert
Apple parfait with green apple compote
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Entrée
Red pepper and cherry tomato gazpacho with a
hint of basil
Main
Crispy skin Dourade on a bed of slow roasted
fennel with olives, clams, garlic & thyme
Dessert
Delicate white chocolate and lemon mousse
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