2018 64ft Catamaran Sleeps 8 Guests In 4 Cabins, Perfect for foodies
Jan's FeLion is a new Lagoon 64 powercat now available in the British Virgin Islands...
4 Queen Beds
4 Wash Basins
4 Electric Heads
Four queen cabins with en-suite bathrooms...
WiFi internet access
Generator:Onan 17.5 KW
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Salon TV with satellite tv
TV's in each stateroom w/ External Hard Drive w/ library of movies + series
Apple TVs in each Stateroom
Indoor & Outdoor audio system
Hairdryers 1 per cabin
Highfield 500T 16.3 ft. 90 Dinghy
Adult Water Skis
Stand Up Paddle
2 Man Kayak
Stand Up Paddle Boards (2)
Floating Sun Island
Giant Floating Mat
Kirk has always been a very active person. His love of the water began in his early 20's but It all started on land for Kirk as a professional soccer player where he spent his younger years representing his country Antigua in America, England and South America. He's also a keen fisherman, so when sailing with Kirk you'll notice he'll be on the lookout for a fresh dinner from the sea!
Kirk started his sailing career as an Engineer with Sunsail working in Antigua and BVI. He is Yachtmaster Certified and has been a professional charter captain in the Caribbean for the past 12 years. He knows the intricate islands of the Caribbean with great dep...
<p> <span style="font-weight:bold">Sample Menu for </span>AWARD WINNING<span style="font-weight:bold"> Chef Nia Mora aboard <span style="font-style:italic">Jan’s FeLion</span></span></p><p>Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine </p><p> </p><p><span style="text-decoration:underline">7 Day Menu Plan</span></p><p><span style="font-weight:bold">BREAKFAST: </span></p><p>Daily breakfast consists of a variety of bistro style egg dishes, served alongside toast or muffins, fruit, cereal or granola with yogurts. Breakfast smoothies or smoothies on offer. </p><p>Home made granola served with cartelized grapefruit sliced, yogurt, and honey</p><p>English Style scrambled eggs served with maple glazed bacon and home made scones</p><p>Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg</p><p>French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest</p><p>Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche</p><p>Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s hollandaise sauce</p><p>Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan </p><p> </p><p><span style="font-weight:bold">LUNCH</span></p><p>Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw </p><p>Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro</p><p>Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle</p><p>Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce</p><p>Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)</p><p>Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos</p><p>Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley</p><p> </p><p><span style="font-weight:bold">DINNER:</span></p><p>Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)</p><p>Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds</p><p>Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root</p><p>Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle </p><p>Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado</p><p>Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice </p><p>Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad</p><p> </p><p><span style="font-weight:bold">DESSERT:</span></p><p>Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest</p><p>Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream</p><p>Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce</p><p>Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks </p><p>Grapefruit sorbet and candied grapefruit slice</p><p>Espresso cheese cake with fresh local berries</p><p>White chocolate ganache with strawberry rosemary sauce</p><p> </p>
Upcoming 12 months reservations calendar
Available - the dates are available for your charter
Booked - booked by another client group already
Hold - held by another client group, not yet booked, and can be challenged
Unavailable - blocked out by the Owner and unavailable to challenge
BVI January 2022 BEST vacation
Comments from Broker regading Clients aboard -
They said this was the BEST vacation they have EVER had! Captain Kirk was so nice and super professional. Bill is a very experienced sailor and was impressed with Kirk and his knowledge. They were impressed by his mannerisms, supremely professional and knowledgeable. He also helped out with Nia in the galley all the time. It was a team effort and ...
March 15 - 19 (Broker - Carol)
“Dear Captain Kirk, Kat + Nia,
What an amazing vacation!!! I don’t even know where to begin to thank you! We enjoyed ourselves and had so much fun with you! The tubing, beach outings, and just spending time relaxing on the boat have all been restorative to our souls and a well needed rest.
Then there is the food. Every meal was incredibly delicious and we are very grateful to the care and ef...
March 7 -14, 2020
“What an amazing week…we gathered from all over…Colorado, Wilmington, NC Toronto, Grand Is/ and NY + Ohio. We had no idea what an amazing week we would experience….The BVI’s are special but the crew took the trip to a whole other level .. you are so good at what you do… Nia with food better than any restaurant on the island and a positive and cheery attitude that welcomes all, Captain Kirk made u...
“The McKennon Family is so appreciative for the “best ever week onboard Jan’s FeLion. From the moment we boarded we were amazed at what a beautiful home we had. Captain Kirk took amazing care of us and provided the exact perfect spot and activity for each day. Chef Nia prepared photo ready and delicious dishes at each meal. Susanna kept our cocktails full and our hearts warmed as she cared to our ...
Feb 15 -22, 2020
“Kat, Nia, and Captain Kirk …how will we survive without you? Its only been one week, but you have raised the bar in all ways. This trip has exceeded all expectations. The boat is meticulously maintained, the food has blown us away every day and night, and the drinks and hospitality has warmed our hearts. You are going to have to kick us off because we are not leaving!
“What a week it has been! Our family made many memories that will last a lifetime! Captain Kirk and Nia are hard-working, caring and gracious people who made the trip more fabulous than we could have imagined. They took care of every detail- didn’t miss anything! From the food and the cocktails to our daily adventures- everything was perfect. WE WILL BE BACK! Compliments too on the beautiful boat....
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