JAN’S FELION

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YACHT TYPE: CATAMARANS

JAN’S FELION

  • 35,000 / Week
  • 42,000 (High Weekly Price)
  • 35,000 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Speed: 18 knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

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.

Specifications

  • Size: 64.00 Ft
  • Beam: 33
  • Draft: 5
  • Engine: ONAN 17.5 KW generator
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • 2022 Lift e-Foil ( x1)
  • IAqua Seadart Sea Scooter (Sea Bob) ( x1)
  • 3-Speed Underwater handheld Sea Scooters ( x2)
  • 10 Ft SOLSTICE Inflatable circular dock with mesh insert + cup holders ( x1)
  • Stand Up Paddle Boards ( x2)
  • Kayak ( 2 person)( x1)
  • wake board ( x2)
  • kneeboard ( x1)
  • Water skies ( x2, adult + children)
  • Towable inner tube ( x 2 person)
  • Noodles ( x10)
  • Dry bags ( x2)
  • Beach cooler bag ( x1)
  • Frisbee ( x1)
  • Volleyball ( x1)
  • Soccer ball ( x1)
  • Underwater Lights
  • TV + Apple TVs in each state room
  • Indoor + Outdoor audio system
  • Hairdryers in each cabin
  • Diffusers with essential oils in each stateroom
  • US convertor charging station in each stateroom + saloon

Accommodations

4 queen cabins with ensuite bathrooms

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JAN’S FELION Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

 

Sample Menu for Chef Loic Doan 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

 

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