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2018 64ft Catamaran Sleeps 8 Guests In 4 Cabins, Perfect for foodies


From $35,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 64ft

Cabins: 4

Built: 2018

Crew: 3

Builder: Lagoon

Jan's FeLion is a new Lagoon 64 powercat now available in the British Virgin Islands...



8 Guests

4 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

Four beautifully appointed queen cabins with en-suite bathrooms...




WiFi internet access

Generator:Onan 17.5 KW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

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


Water fun

Highfield 500T 16.3 ft. 90 Dinghy


Floating Mats

Beach Games

Adult Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera


2 Man Kayak

Fishing Gear

1x IAqua Seadart Sea Scooter
Stand Up Paddle Boards (x2)
Kayak ( 2 person)
Large Floating Dock



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. A keen fisherman, you'll notice when sailing with Kirk, 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 the 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...




<p class="normal"> </p> <table style="height: 53px; width: 100%; border-collapse: collapse; background-color: #20b2aa;" border="1"> <tbody> <tr style="height: 41px;"> <td style="width: 100%; height: 53px; text-align: center;"><span style="font-size: 14pt;"><strong><span lang="EN">Sample Menu for </span></strong><span lang="EN" style="font-family: 'times new roman', times, serif;">AWARD WINNING</span><strong><span lang="EN"> Chef Loic Doan aboard <em>Jan’s FeLion</em></span></strong></span></td> </tr> </tbody> </table> <p><span style="font-size: 12pt;">Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine </span></p> <p><span style="text-decoration: underline;"><span style="font-size: 12pt;">7 Day Menu Plan</span></span></p> <p><strong><span style="font-size: 12pt;">BREAKFAST: </span></strong></p> <p><span style="font-size: 12pt;">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. </span></p> <p><span style="font-size: 12pt;">Home made granola served with cartelized grapefruit sliced, yogurt, and honey</span></p> <p><span style="font-size: 12pt;">English Style scrambled eggs served with maple glazed bacon and home made scones</span></p> <p><span style="font-size: 12pt;">Breakfast sandwich on a  toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg</span></p> <p><span style="font-size: 12pt;">French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest</span></p> <p><span style="font-size: 12pt;">Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche</span></p> <p><span style="font-size: 12pt;">Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s  hollandaise sauce</span></p> <p><span style="font-size: 12pt;">Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan </span></p> <p><strong><span style="font-size: 12pt;">LUNCH</span></strong></p> <p><span style="font-size: 12pt;">Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw </span></p> <p><span style="font-size: 12pt;">Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro</span></p> <p><span style="font-size: 12pt;">Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle</span></p> <p><span style="font-size: 12pt;">Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce</span></p> <p><span style="font-size: 12pt;">Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)</span></p> <p><span style="font-size: 12pt;">Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos</span></p> <p><span style="font-size: 12pt;">Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley</span></p> <p><strong><span style="font-size: 12pt;">DINNER:</span></strong></p> <p><span style="font-size: 12pt;">Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)</span></p> <p><span style="font-size: 12pt;">Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds</span></p> <p><span style="font-size: 12pt;">Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root</span></p> <p><span style="font-size: 12pt;">Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle </span></p> <p><span style="font-size: 12pt;">Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado</span></p> <p><span style="font-size: 12pt;">Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice </span></p> <p><span style="font-size: 12pt;">Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad</span></p> <p><strong><span style="font-size: 12pt;">DESSERT:</span></strong></p> <p><span style="font-size: 12pt;">Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest</span></p> <p><span style="font-size: 12pt;">Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream</span></p> <p><span style="font-size: 12pt;">Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce</span></p> <p><span style="font-size: 12pt;">Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks </span></p> <p><span style="font-size: 12pt;">Grapefruit sorbet and candied grapefruit slice</span></p> <p><span style="font-size: 12pt;">Espresso cheese cake with fresh local berries</span></p> <p><span style="font-size: 12pt;">White chocolate ganache with strawberry rosemary sauce</span></p> <p> </p>