79°F | , English Harbour, Antigua
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Yacht Description

JAN’S FELION yacht is a 64.00 ft long motor yacht catamaran and spends the summer and winter season in Antigua. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

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

Accommodation

4 queen cabins with ensuite bathrooms

JAN’S FELION Yacht Details

8

Guests

4

Cabins

3

Crew

Lagoon

Built by

$27,000 - $33,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: 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
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

Price Details

Price from: $27,000

High season rate: $33,000

Xmas week & New Year week - Up to 8 guests: $40,000, all-inclusive

No USVI ports please

Inquire for less than 5 nights

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Sopers Hole, West End
Draft: 5
Cruising Speed: 12 knots
Helipad: No
Maxspeed: 18 knots
Other Pickup: Village Cay
Built: 2018
Turnaround: 24 hours
Cabins: 4
Queen: 4
Showers: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Onan 17.5 KW
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Highfield 500T 16.3 ft.
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 90
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Rod /reel
Windsurfer: No
Rods: 4
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: Yes
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Apple TV
TV's with DVD in each cabin
Indoor & Outdoor audio system

Crew

Crew Information

Chef/Mate

Captain

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. 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 2015 USVI Yacht Show Culinary Competition
Winner of the 2016 BVI Yacht Show Culinary Competition - Best Entree on yachts over 60ft

Menu

 








Sample Menu for 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


 

    • JAN’S FELION

      Price from $27,000

      High season $33,000

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