JAN'S FELION

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

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From $35,000/week

Special Terms

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...

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Accommodations

8 Guests

4 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

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

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Amenities

WiFi internet access

Generator:Onan 17.5 KW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top

BBQ

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

Tube

Floating Mats

Beach Games

Adult Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera

Wakeboard

2 Man Kayak

Fishing Gear

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




Crew

CAPTAIN KIRK ROBINSON

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...

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Cuisine

<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>

 

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Rates

 

Reviews (14)

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 in the galley all the time. It was a team effort and they all ...

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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...

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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… with food better than any restaurant on the island and a positive and cheery attitude that welcomes all, Captain Kirk made us al...

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March 2019

“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 ...

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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!
Thank you,
The Genovese-...

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February 2019

“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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