JAN'S FELION Yacht Charter - Luxury Fully Crewed Yacht Charters

JAN’S FELION

from 35000€ per week
19.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Village Cay

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

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

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : 20
  • Crew Smokes : No
  • Guests Smokes : Stern only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Onan 17.5 KW
  • Inverter : Yes
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

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

Watersports

  • 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
  • Tubes : Yes
  • Scurfer : Yes
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 4
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : Yes

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

 

Accommodations & Specs

  • Length : 19.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2018
  • Cruising Speed : 12 knots
  • Fuel Consumption :
  • 4 queen cabins with ensuite bathrooms

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:3

    Kirk Robinson|Captain
    Born: 1974 Nation: Antiguan | Languages: English & Spanish
    Loic Jausoro|Chef Mate
    Born: 1974 | Nation: Spanish

    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. 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 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% 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.

    CHEF LOIC DOAN JAUSORO

    Loic Doan grew up in the Canary Islands, surrounded by the sea and everything that it entails. His father was a sailor so he naturally developed a love for watersports, spearfishing, diving and surfing. It was when he had the opportunity to travel the world in his youth that he began to develop his sensibility for the culinary arts. Exploring places like Indonesia, Vietnam, Norway, Thailand, Sweden, Austria, France- these cultures all have left a mark on his senses and inform his versatile culinary abilities.

    Loic’s passion for cooking was born thanks to his grandmothers. Since he was a child he spent time in their kitchens as well as his aunt’s restaurant, observing and falling in love with the magic that was being created there. Loic decided to pursue a degree with the top culinary school in Spain. He studied gastronomy and culinary arts in the heart of Spanish gastronomy, Basque Country. There he spent 4 years learning a tremendous amount alongside colleagues from all over the world and with the guidance of internationally recognized chefs. Loic started cooking in small restaurants and villas and soon he was able to work in places with greater recognition, among which include an Italian Michelin star restaurant, Nub Restaurant, and the highly regarded Nordic restaurant with Japanese influence, called Frantzén, which has three Michelin Stars.

    After these years of applying his knowledge, Loic defines his cuisine as a blend of international style, with Spanish and Italian cuisine standing out the most. He loves to challenge himself daily by playing with different styles – blending the old with the new in his recipe creation, a nod to where he first fell in love with cooking. Ultimately it’s the light, fresh, local ingredients that inform his menu design. You can look forward to experiencing a beautifully presented, delicious and versatile culinary experience onboard with Loic Doan.

    KATHERINE WARREN

    Katherine was born with an adventurous spirit. Growing up in North Carolina with six siblings she spent most of her time on the water or in the
    mountains. Kat shared her passion for thrill with the children she nannied for many years. Her Interior Design Degree can be seen in her ability to make any space warm and inviting.

    After college she moved to the snowy mountains of Vail, CO, where she restored antique furniture and soaked in all the outdoors had to offer. She enjoyed hiking, camping, climbing, fishing, rafting, and of course shredding on her snowboard. Later, she volunteered her time across the U.S., working on multiple organic farms. She also spent her summers growing produce for local restaurants. One thing is for certain, no matter where Kat goes, her southern charm and thirst for adventure are always with her. She makes friends wherever she is and is a stranger to no one

    In the past 5 years she has built her yacht portfolio in the USVI and BVI, including a sailing scuba dive liveaboard, where her love for underwater grew.
    Kat will be seen helping the Captain with deckhand work, assisting the Chef with a spectacular meal, or keeping the boat clean and tidy for all to enjoy. Kat is always up for any water activity. She enjoys paddle boarding, diving, wakeboarding and swimming with sea creatures.

    Your sailing experience is guaranteed to be enhanced with the contagious laughter and fun Kat brings to charter. She has worked in the service industry and understands the importance of comfort, fun, relaxation, and balance. She can mix the perfect cocktail of mermaid water or if you’re lucky she will have some samples of her homemade Kombucha! Her down to earth personality will make it hard to leave, but you will cherish the memories she helps create.

    Crew are fully vaccinated for COVID 19

    Guest Reviews

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