JAN’S FELION

JAN’S FELION

BUILT/REFITYEAR 2018
YACHTLENGTH 64.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM $27,000

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 2019 BVI Yacht Show Culinary Competition - Best overall
Winner of the 2019 BVI Yacht Show Culinary Competition - Best Lunch Entree
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 skill sets with her passion. Kat moved to the BVI in December 2018 and loves being apart of the Jan’s FeLion Team!






Specifications

Type Catamaran
BuilderLagoon
Year Built2018
Size64.00 Ft
Beam33 Feet
Draft5 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Sopers Hole, West End
Other Pick-up: Village Cay

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

ONAN 17.5 KW generator
Fuel Consumption: -
Cruising Speed: 12 knots
Max Speed: 18 knots US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: 100
# CD's: -
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Onan 17.5 KW
Inverter: Yes
Voltages: 110/220 US plugs
Water Maker: Yes
Water Cap: 79 G/Hr
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: 20
Guests Smokes: Stern only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Highfield 500T 16.3 ft.
Dinghy hp: 90
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Rod /reel
Rods: 4

 

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

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $29,000 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000
Summer 2021 $29,000 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000
Winter 2021 to 2022 $29,000 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000
Xmas week & New Year week - Up to 8 guests: $42,000, all-inclusive. Christmas week to end Dec 26th and New Years week to start no earlier than Dec 27th

No USVI ports please

Please allow 48 HOURS between charters for best practice of Covid Cleaning.

Inquire for less than 5 nights

BVI Cruising Permits and License included. Other locations fees will be extra.
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards


Available:
Hold/Option:
Booked:
Unavailable:

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Jan’s Felion Power Catamaran

Foodie Alert!
 
Jan’s FeLion Motor Catamaran. Just finished viewing this beautiful motor catamaran virtually for the 2020 BVI Yacht Show.
 
The all-star crew of Jan’s FeLion happily returns for another season eager to provide a unique, high-quality charter experience for our guests complete with award-winning Chef Nia in the galley.
 
Nia’s stunning food creations are beyond compare! Take a look!!!!
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The Crew aim to please & stand out for accommodating all who are looking for luxury service within a relaxed & friendly environment.
 
They welcome families and children of all ages, couples or groups of friends, as well as speciality diets with the ability to customize a package specific to a clients requests.
 
Captain Kirk’s local knowledge & insights into the history of Caribbean culture is another element that sets Jan’s FeLion apart.
 
Jans FeLion Motor Catamaran is immaculately kept & recently upgraded with new paddle boards, snorkel gear & table service items.
 
They have also significantly increased their provisioning budget so that Chef Nia can create without any limitation while also pairing high quality wine and liquor selections to her customized menus.