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Power Catamaran Jan’s FeLion

Where Luxury meets adventure!

Jan’s Felion, a 64-foot Lagoon power catamaran built in 2018, offers a luxurious experience for up to 8 guests. With its spacious layout, multiple areas for seating, sunning, and dining, and abundance of amenities, Jan’s Felion is the perfect yacht for a relaxing and unforgettable vacation.

The yacht’s salon is a spacious and inviting space with a dining table, comfortable L-shaped sofa, and fully equipped galley. Guests can enjoy stunning views of the ocean through the large windows, and the salon is the perfect place to relax and socialize.

The aft deck offers an alfresco dining option for eight, a wet bar, and a barbecue. It’s the perfect place to enjoy a meal or drink while taking in the views.

The flybridge is a great place to relax and soak up the sun. It has a hard top with a folding fabric sunroof, gorgeous 360-degree views, a seating and sunning area, and dual helms.

The large swim platform provides easy access to the water and is extended by the large floating dock. It is the perfect place to enjoy the variety of water toys and sports equipment, including water skis, snorkeling gear, tubes, wakeboards, kayaks, stand-up paddleboards, and an e-foil available on board. Guests can also enjoy underwater scooters, a large floating dock, and beach games.

Jan’s Felion is the perfect yacht for a luxurious and unforgettable vacation. With its spacious layout, abundance of amenities, and collection of water toys and sports, Jan’s Felion offers something for everyone.

7-Night Charter Rates
From
$37,000 (2 passengers 7 nights)
To
$42,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
63
Cabin Layout
4 Queen en-suite cabins with A/C
Designer
Lagoon
Launched
2018
Home Port
Nanny Cay, Tortola, BVI

Meet the Crew

Crew photo
MEET YOUR CAPTAIN

CAPTAIN ANDREW SMITH

Andy's lifelong passion for the ocean began with surfing, which led him to a career on the water. As a former junior professional surfer, I’ve traveled the world searching for the perfect wave and still love to chase swells when I can. With 7 years of experience as a charter captain of catamarans in the Caribbean, Andy enjoys showing guests the beauty of the ocean, whether it’s finding the perfect snorkeling spot or reeling in a big catch.

Before becoming a charter captain, Andy started his maritime career as a delivery captain, crossing both the Indian and Atlantic Oceans. This extensive experience has shaped his approach to navigation and adventure at sea. Off the water, he is passionate about Japanese carpentry and enjoys building furniture, a craft that mirrors his patience and precision on the water.

With a love for the sea, a wealth of sailing experience, and a desire to create unforgettable experiences, Andy looks forward to making your charter one to remember.


CHEF ELIANE DRAGUET

Eliane Draguet grew up in Marbella, a seaside town in southern Spain. Her father is a captain and does sailing day charters in the Mediterranean, so she has always been connected to the sea and loves to be surrounded by water.
She studied Gastronomy and Culinary Arts at the Basque Culinary Center in the Basque Country, the heart of Spanish gastronomy, a university founded by Spain's most renowned chefs and considered one of the best culinary schools in Europe.
During those four years of training, she also did internships in different types of restaurants. Monkey Club in Puente Romano (Marbella), Agrikultur in Stockholm (1 Michelin star), Skina (2 Michelin stars), Baest in Copenhagen, etc.
Her love for the sea made her complete the necessary training to become a boat chef with the idea of working on a boat like her father.
An adventurer and traveler, the fact that she comes from a Belgian, Spanish and American family and her international background make her an affable person who is open to investigating new culinary options from anywhere else in the world. She has already done so in the Mediterranean, around Croatia, Albania and Montenegro and is now looking forward to welcoming and delighting customers in the British Virgin Islands.

STEWARDESS BRENDA LIMA

Born in Brazil, Brenda moved to St Kitts & Nevis when she was 6 years old. With a childhood spent in the beauty of the Caribbean, she instantly grew a passion for being out on the water & in the outdoors. This has transitioned into Brenda’s adult life, as now life is centered around being on the water, paddle boarding, kayaking, swimming, snorkeling, you name it. Brenda also enjoys staying active & exercises regularly. Living in different countries throughout the years & and traveling extensively in her personal time as well as for work has given her insight into other cultures & the chance to meet so many new people. This has taught her great communication skills and the ability to build strong bonds in her work and daily life. Brenda is very outgoing and loves working as part of a team. She is also very capable of working on her own and taking initiative.

Crew are fully vaccinated for COVID 19

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2025
$37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
Winter
2025 to 2026
$37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
Summer
2026
$37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
63
Designer
Lagoon
Flag
BVI
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Nanny Cay, Tortola, BVI
Menu

Sample Menu for Award Winning Chef Loic Doan

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

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

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