JAN'S FELION, un Power Catamaran de 64 pies, disponible para charter de lujo con tripulación

POWER CATAMARAN · 64FT · BRITISH VIRGIN ISLANDS

JAN'S FELION

Yate privado con tripulación

Descubrir

64

FT — POWER CATAMARAN

8

GUESTS

4

CABINS

3

CREW

British Virgin Islands

HOME PORT

From

$37,000

Per Week

32 reseñas32 reseñas

The Yacht

'JAN'S FELION' es un Power Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en British Virgin Islands.

JAN'S FELION Description and Charter Summary Information

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.

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.
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Explore the layout and specifications for JAN'S FELION, a 64 ft Power Catamaran

Especificaciones

At a Glance

Longitud
64 ft
Manga
33 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
4
Año de construcción
2018

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para JAN'S FELION

Embárcate y explorá JAN'S FELION

    Temporada 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    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
    Winter 2026 to 2027 $38,000 $39,000 $39,000 $40,000 $41,000 $42,000 $43,000
    Summer 2027 $38,000 $39,000 $39,000 $40,000 $41,000 $42,000 $43,000

     

    SAMPLE MENU: CHEF ELIANE DRAGUET

    BREAKFAST

    Everyday buffet:

    • Fruit seasonal plater
    • Cheese and ham platter
    • Pastries variety
    • Natural yogurts (granola, cereals, nuts)
    • Toasts (butter, jams, tomato, avocado)
    • Eggs

    Special of the day:

    • French toasts with raspberry jam and honey.
    • Scrambled eggs with bacon and salad.
    • Pancakes with maple syrup and blueberries.
    • Eggs benedict toasts.
    • Spanish toast with olive oil, tomato and Iberian ham.
    • Smoked salmon toasts with avocado and crème fraiche.
    • Natural yogurts with granola, nuts and fresh fruits.

    LUNCH 

    • Chicken curry with coconut milk, Thai rice, mango salad and coriander. Homemade cookies. • Pork skewers with potato salad. Lemon cake with olive oil and yogurt. • Homemade pasta with mussels, dried bottarga and breadcrumbs chili flakes. Raspberry sorbet and chocolate ice cream. • Quinoa salad with edamame beans, grenade and tuna tataki. Crepes with red berries and salted caramel sauce. • Steak burger with parmesan sauce and fried sweet potatoes. Seasonal fruit. • Chicken wrap with sundried tomatoes, arugula, yogurt dressing and Greek salad. Blueberry financiers. • Spanish gazpacho and seafood paella with aioli. Chocolate mousse.

    HORS D’OEUVRES

    • Iberian ham croquettes.
    • Fried artichokes with anchovy mayo.
    • Cheese board with nuts and homemade jam.
    • Vietnamese rolls with tahini and peanut cream.
    • Tempura langoustines with spicy mayo and soy sauce.
    • Spinach and goat cheese quiche.
    • Anchovy and boquerones toasts

    DINNER (3 COURSES)

    • Celeriac carpaccio with apple and smoked nuts. Meatballs with parmesan, mashed potatoes and cucumbers salad. Tarte tatin with vanilla ice cream. • Tomato soup with crème fraiche and fresh oregano. Lamb chops with garlic bread and coleslaw. Classic Basque cheesecake with red berries coulis. • Squid and clams fresh salad. Grilled salmon with asparagus risotto. Spanish egg Flan. • Burrata salad with cherry tomatoes. Basil pesto and nuts lasagna. Tiramisu glass. • Beetroot tartar with feta cheese and nuts. Grilled pork neck with broccolini and shallots.  Carrot cake with cream cheese filling and nuts. • Sea Bass ceviche with kumquat, avocado and jalapeños. Hake ¨in salsa Verde¨. Brownie with passion fruit sorbet and caramelized nuts. • Sushi night. Lime pie with Italian meringue. 

  • TENDER: Highfield 500T 16.3 ft., 90 HP engine, with room for 8
  • Water skis for adults
  • Water skis for kids
  • Kneeboard
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Wakeboard
  • 2-person kayak
  • Sea scooter
  • Fishing Gear
  • Underwater camera/video
  • E-foil x1
  • Floating dock

    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

May 2025

This was the most incredible week ever. This is our 2nd trip with families, and it was even better than the first. Winds were a bit "Spoty" but Andy, Brenda & Eli were amazing. Can't wait to get back here next year. Thank you all for an out of this world experience. Love the Cobbs.
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