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JAN’S FELION Yacht Charter

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JAN’S FELION Yacht Description

Advertised by DMA Yachting, the astonishing charter yacht JAN’S FELION is a 64 ft power catamaran. The main attractions of JAN’S FELION are her well-chosen interiors and fantastic layout. JAN’S FELION spends the summer and winter season in US Virgin Islands. She was constructed by the ship builder Lagoon in 2018. The expansive yacht layout features 4 generous cabins and easily accommodates up to 8 guests.

JAN’S FELION is offered primarily as a power catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes connect you with the outside world.

The motor yacht features ONAN 17.5 KW generator engines and a generator.

Accommodation

4 queen cabins with ensuite bathrooms

What is the cabin arrangement of JAN’S FELION?

  • 4 VIP cabins

JAN’S FELION

The flybridge and helm stations
The flybridge and helm stations
  • Weekly price:
    $35,000 - $42,000

    Low Season | High Season

  • Length: 64'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 3
  • Builder: Lagoon
  • Cruising Speed: 12 knots
  • Max. Speed: 18 knots
  • Built Year: 2018
Master cabin aft
Master cabin aft

JAN'S FELION Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Summer 2022 $35,000 $36,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Winter 2022 to 2023 $35,000 $36,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Summer 2023 $35,000 $36,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Winter 2023 to 2024 $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000 $0 $0 $0 $0

JAN’S FELION Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 70,000$ to 84,000$ 14,000$ to 25,200$ 84,000$ to 109,200$ Discounts outside the main season are common.
7 day charter 35,000$ to 42,000$ 7,000$ to 12,600$ 42,000$ to 54,600$ Standard charter rate, base for all calculations.
3 day charter 17,500$ to 21,000$ 3,500$ to 6,300$ 21,000$ to 27,300$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
35,000$ / 6 * 3 days = 17,500$
1 day charter 5,833$ to 8,400$ 1,167$ to 2,100$ 7,000$ to 10,500$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $35,000

High season rate: $42,000

Christmas 2022 and New Years 2022/23 - Up to 8 guests: $47,000, all-inclusive. Christmas week to end Dec 26th and New Years week to start no earlier than Dec 27th

Christmas 2023 and New Years 2023/24 - Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 26th. New Years to start no earlier than December 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.Christmas 2022 and New Years 2022/23 - Up to 8 guests: $47,000, all-inclusive. Christmas week to end Dec 26th and New Years week to start no earlier than Dec 27th

Christmas 2023 and New Years 2023/24 - Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 26th. New Years to start no earlier than December 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.

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 79 G/Hr
Ice Maker: Yes
Number Of Dvds: 100
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: No
Hairdryers: Yes
Number Of Port Hatches: 20
Smoking: Stern only
Crew Smokes: No
Children Ok: Yes
Generator: Onan 17.5 KW
Inverter: Yes
Voltages: 110/220 US plugs
Hammock: Yes
Windscoops: No

Specifications

Tube:
Guests: 8
Maxspeed: 18 knots
Draft: 5
Cruising Speed: 12 knots
Helipad: No
Ac: Full
Ac Night:
Built: 2018
Turnaround: 48 hours
Cabins: 4
King:
Queen: 4
Double:
Single:
Twin:
Pullman:
Showers: 4
Basins: 4
Heads:
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Onan 17.5 KW
Internet: Onboard WIFI
Cruising Speed: 12 knots
Max Speed: 18 knots

Layout

Layout of JAN’S FELION

More Specifications

Flag: USA
Homeport: British Virgin Islands
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Acord

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Rod /reel
Rods: 4
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts: 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.

Water Sports

Dinghy Size: Highfield 500T 16.3 ft.
Kayaks 1 Pax: No
Kayaks 2 Pax:
Dinghy Hp: 90
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games:
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2

Other Entertainment

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

Crew

Crew Information

Crew of JAN’S FELION|Chef Chef

Crew of JAN’S FELION|Captain Captain

Crew of JAN’S FELION|Stewardess Stewardess

Captain: Kirk Robinson

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

Menu

 








Sample Menu for AWARD WINNING 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


 

  • JAN’S FELION

    Price Terms: Inclusive

    Price from $35,000/week

    High season $42,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts in US Virgin Islands for Winter/Spring 2024 are 43.7% reserved. If you are considering a charter in this time period, inquire now!


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