Jan’s FeLion 64ft Power Catamaran

Yacht Details

Length: 64ft Lagoon
Cabins: 4 Queen(s)
Number of Guests: 1-8
High Cost: $33,000
Low Cost: $27,000

Yacht Description

Jan’s FeLion is a new 2018 Lagoon 64 powercat chartering in the British Virgin Islands. It has 4 queen cabins with ensuite bathrooms. The aft master cabin has a seating area and larger bathroom with private deck access. There are a further 3 queen guest cabins which have well laid out beds with great walkround beds and separate showers.

Chef Mora Nia for winning Best Overall in the BVI Charter Yacht Show Culinary Contest 2019

Yacht Rates in USD

  2 pax    3 pax   4 pax   5 pax   6 pax   7 pax   8 pax
S 2019   27000   28000   29000   30000   31000   32000   33000
W 2019/20   27000   28000   29000   30000   31000   32000   33000
S 2020   27000   28000   29000   30000   31000   32000   33000

All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information

Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.

Xmas week & New Year week – Up to 8 guests: $40,000, all-inclusive

No USVI ports please

Yacht offers Rendezvous diving only

Photos – click for larger images

Yacht Amenities

  • Salon Tv/ Stero
  • iPod/Device Hookups
  • TV's in each stateroom w/ External Hard Drive w/ library of movies + series
  • Apple TVs in each Stateroom
  • Indoor & Outdoor audio system
  • Sun Awning
  • Hammock
  • Deck Shower
  • Bimini
  • Special Diets Inquire
  • Kosher Inquire
  • BBQ
  • Hairdriers
  • 20 Port Hatches
  • Guests Smokes on Stern only
  • Children are Welcome
  • Water Maker
  • Ice Maker
  • Sailing Instructions
  • Internet Access Onboard WIFI
  • Green Initiatives make purified drinking water
  • Re-usable water bottles
  • PH Balanced mineralized water made onboard with refillable insulated cups for each guest
  • ECO and reef safe soaps/detergents used on board
  • Reef safe + all natural sunscreen provided
  • Highfield 500T 16.3 ft. Dinghy with 90hp
  • Water Skis for Adult
  • Snorkel Gear
  • Tube
  • Scurfer
  • Wake Board
  • 1 x 2 man Kayaks
  • Floating Mats
  • Swim Platform with Boarding Ladder
  • Beach Games
  • 2 x SU Paddle Boards
  • Fishing Gear
  • Deep Sea Fish
  • U/Water Camera
  • Fishing Permit
  • Floating Sun Island
  • Giant Floating Mat

Cruising Area

  • Pref. Pick-up Sopers Hole West End
  • Other Pick-up Village Cay
  • Summer & Winter Ports British Virgin Islands
  • Summer & Winter Operations Caribbean Virgin Islands Caribbean Leewards Caribbean Windwards
  • No USVI ports please

Charter Information

  • All rates are for the entire boat and are subject to change without notice prior to actual reservation
  • Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter
  • All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information
  • Marina dockage if applicable upon the request of the charter guests is not included
  • Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense
  • Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).
  • Jan's FeLion underway
  • Come aboard BVI Yacht Charter Jan’s FeLion 64ft Power Catamaran

Crew

Captain and Crew of Jan’s FeLion 64ft Power Catamaran, a 64ft Lagoon Caribbean Yacht Charter

Crew Profile

MEET YOUR CAPTAIN

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. 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 depth and nuance. Most recently he was captain of the successful charter yacht Amazing. He’s clearly a well-liked captain, with 90% being repeat guests or special requests by referral. Kirk is a very kid-friendly captain, welcoming families and friends to have a great time on Jan’s FeLion.

NIA MORA
Nia Mora is a versatile chef and photographer. Her work began in New York City, where she specialised in product photography and portraiture. After which she began a campaign of sailing across the Pacific from Hawaii to Australia, photographing the landscapes and people of many of the Pacific islands.

In 2013 Nia settled in Australia for a year where she developed work based on food, wine, and travel. After attaining a position as an assistant chef in some of Brisbane’s trendiest restaurants, she acquired an eye for food styling and combined this with her photography. She now focuses her commercial work towards her passions of food, wine, and travel.

2014 Certificate III in Commercial Cookery

AWARDS:
Winner of the 2015 USVI Yacht Show Culinary Competition
Winner of the 2016 BVI Yacht Show Culinary Competition – Best Entree on yachts over 60ft

Stewardess Kathryn Lucus
Kathryn, warmly known as “Kat”, grew up in England where she studied Social Health at University. Throughout her schooling she worked as an aid to adults with disabilities and then in the evenings worked in a local bar. Her focus has always been in the area of providing care to others. Kat has taken those meaningful years in hospitality and opened her horizons to the yachting industry. Fueled by a love of the water since she was a young girl, Kat has completed all required professional training to further align her skillsets with her passion. Kat moved to the BVI in December 2018 and loves being apart of the Jan’s FeLion Team!

Yacht Layout

Yacht Layout of British Virgin Islands Charter Jan’s FeLion 64ft Power Catamaran

Sample Menu

Sample Menu for AWARD WINNING Chef Nia Mora aboard Jan’s FeLion

Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine

7 Day Menu Plan
BREAKFAST:
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.
Home made granola served with cartelized grapefruit sliced, yogurt, and honey
English Style scrambled eggs served with maple glazed bacon and home made scones
Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg
French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest
Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche
Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s hollandaise sauce
Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan

LUNCH
Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw
Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro
Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle
Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce
Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)
Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos
Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley

DINNER:
Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)
Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds
Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root
Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle
Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado
Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice
Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad

Read More

DESSERT:
Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest
Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream
Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce
Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks
Grapefruit sorbet and candied grapefruit slice
Espresso cheese cake with fresh local berries
White chocolate ganache with strawberry rosemary sauce

Sample Menu for AWARD WINNING Chef Nia Mora aboard Jan’s FeLion

Specializing in Latina American / Mexican; Asian Blend (including Sushi); and Mediterranean influenced cuisine

7 Day Menu Plan
BREAKFAST:
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.
Home made granola served with cartelized grapefruit sliced, yogurt, and honey
English Style scrambled eggs served with maple glazed bacon and home made scones
Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg
French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest
Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche
Eggs florentine, two poached eggs, over olive oil fried bread, with crispy english bacon, fresh spinach leaf, and chef’s hollandaise sauce
Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan

LUNCH
Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw
Beer battered mahi-mahi fish tacos, pickled red cabbage ,sliced avocado topped with chipotle lime cream sauce and fresh cilantro
Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and grape musk reduction drizzle
Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce
Bbq jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)
Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatos
Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley

DINNER:
Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)
Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with black and white sesame seeds
Seared Scallops with beet root two ways: red beet root risotto and sautéed golden beet root
Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle
Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado
Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice
Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad

DESSERT:
Marscapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest
Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream
Red wine poached pears, served chilled, with dallop of fresh creme fraiche, and reduced red wine sauce
Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks
Grapefruit sorbet and candied grapefruit slice
Espresso cheese cake with fresh local berries
White chocolate ganache with strawberry rosemary sauce

Testimonials

JAN’S FELION GUESTS COMMENTS

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 every want and need. Best week full of family memories!”
With love, The McKennons
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. It is kept up pristine and definitely feels like home. Thanks for caring for us this week- we were in great hands! Again thank you, thank you Capt. Kirk and Nia- God Bless you!”
The Orozcos, MI
February 2019
“ A fabulous vacation! Every detail was perfect…the boat, the food, the crew, the friends and the weather.
Captain Kirk arranged perfect days that were the greatest balance of relaxation and adventure. We enjoyed riding scooters, bar hopping and indulging in local cuisine and dancing. Nia spoiled us with daily culinary treats and Nicole arranged a beautiful table and created lovely cocktails. We just can’t say enough about how much we loved this trip! It far-exceeded our expectations. Thank you for a fabulous week!
-The Robertsons
Jan’s FeLion’s first guests, in January, 2018, aboard a brand new yacht said:
Jan’s FeLion, what can I say other than it was 63’ feet of perfection!!!! My family and I had the privilege of being the first charter on this brand new beauty. It had all the accommodations you would imagine and more. I have known the captain, Kirk, from previous sailing trips in the BVI with my brothers and father. Everyone in the group always wants to boat with captain Kirk, this trip was no exception. Our group included my siblings, their spouses and my parents, 12 people in total, so we decided to charter two boats. Jan’s Felion and A3 both exceeded our expectations. My wife and I were on Jan’s Felion with captain Kirk and his first mate Randy. The two crews worked non-stop to make sure we were all having a good time. In addition to the beautiful sites, delicious food and fun activities, Captain Kirk, and Randy truly are what made it special. I have one perfect quote that I did not write, but noticed written at Potters by the Sea on Anegada. We were all finishing up eating, having a few drinks and dancing. I stopped to look at the wall and it said “There is no place like home, but, this is better”. It truly was perfect. Thanks to Jan’s Felion crew for what really was one of the best weeks of our lives!

Please know that the BVI is open for business and the people as always were friendly, welcoming and strong. They want to see you there.

Thanks all who had a hand in this,

(Steve and Jenny Zawacki)
Comments from guests on Capt. Kirk Robinson
SV JUS CHILLIN VOYAGE 60′ JAN 5- 12 2016 BVIs

“We have NEVER hadsuch an AMAZING time!!!! We spent an entire week being taken from island toisland in the BVI while literally eating 5 star cuisine!! This will probably be a annual trip for theRobertsons!!!! I wish there was a way to express truly how amazing of a time wehad!!! Kirk was our Captain and Heather was our Chef. If you know ANY franchisee looking forsomething out of the ordinary…. This is it!!! Every day with sailing, eating, drinking, snorkeling, diving, enjoyingsolitude beaches, beach parties, fishing, paddle boarding…. You name it!!!!!! We felt like we were leaving our closefriends when we left!!…” But just had to send a quick email to tell youhow BLESSED we were to be on Jus Chillin with Kirk and Heather!!!!!! We can notexpress how much we LOVED EVERYTHING about it!!!!!!! You are right Susan…. Heather and Kirk and Very Special people.” – The Robertson’s

SV AMAZING L6209-13 July, 2016 in BVIs

The boat was very comfortable inside & out, and inimmaculate condition…spotless, and crew worked to keep it that way throughoutour visit. It was a pleasure cruising with Kirk & Heather…they were so easyto get along with, great & positive attitude. They catered to our everyneed and refused to let us lift a finger. They made sure everyone was happy andengaged throughout. Captain Kirk was clearly an experienced and skilled captainand piloted the vessel in a way to make sure everyone was comfortable. Heatherwas a master in the kitchen…excellent meals…the presentation was better thanmost of the top restaurants I have visited anywhere. Truly memorabletrip…working on dates to come back.? – Brother’s Company Flotilla

SV AMAZING L620 May 23-30, 2015, BVIs

Kirk, Heather & Courtney, ?Spending the week on boardAmazing has been an unbelievable experience for our entire family. This triphas been on my “bucket list” since I started coming to the islands and the last7 days have exceeded every expectation. Thank you all for taking such greatcare of us – you made it truly special in every way. You showed us the BVI’sfrom a local’s point of view and made it come alive for all of us. Heather, thefood and presentation was amazing. Courtney, thank you for your constantattention and wonderful boat drinks. Kirk, an outstanding captain, host andperson. We are always going to remember this and hold it very close to ourhearts. Hope we see you again.?Matt & Lea, Shannon & Derick, Taylor & Chase

SV AMAZING L620 April 18-25, 2015, BVIs

Heather, Kirk & Courtney – Thank you all for such awonderful & memorable week. We look forward to this trip all year and it’sbeen the best one so far! We knew we were getting an upgrade, but your companymade the experience all the better. Kirk hooked us up with the best spot atevery location. Heather fattened us up with DELICIOUS food and Courtney wasalways there to make sure we were happy and liquored up. You guys knew it wasour 4th charter but took us to places we’d never been. Thanks again for such awonderful and relaxing trip.? Kent, Tori, Kate, Elias
Latest water toy for Jans Feline
Come and enjoy the Tahiti Floating Island – latest water toy for Jans Feline
Chilling out on Jans Feline
Friends and family on spacious upper deck of Jan’s Feline
British Virgin Islands
Jan’s Feline – guests on vacation in the beautiful Virgin Islands
More pics of Jans Feline
Cute name for tender of Jan’s Feline 🙂
Great vacation on Jan\’s Feline
Everyone had a fabulous time on beautiful, elegant Jan’s Feline in the Virgin Islands.