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Jan's Felion

power catamarans • 2018 • 8 GUESTS • 4 cabins • 64 ft.

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Specifications

Length: 64 ft.

Builder: Lagoon

Year: 2018

Beam: 33 ft.

Draft: 5 ft.

From $37,000 to $42,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Power Catamaran Jan's Felion offers luxury crewed yacht charters in the BVI. She features a crew of 3 and accommodations for up to 8 guests in 1 Master Queen Suite plus 3 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

4 queen cabins with ensuite bathrooms

Amenities

  • AC: Full
  • Voltages: 110/220 US plugs
  • Hairdryer: Yes
  • Water Capacity: 79 G/Hr
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: 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
    Starlink

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Stern only

Water Sports

  • Dinghy: Highfield 500T 16.3 ft.
  • Dinghy Horsepower: 90
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 2022 Lift e-Foil (x1)
    3-Speed Underwater Sea Bob (x1)
    Handheld Sea Scooters ( x6)
    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

    All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.


Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Location Details: No USVI ports please Not Available for Charter in the USA Preferred Tortola port Village Cay Marina This yacht operates on the Caribbean booking system.
  • Summer Base Port: British Virgin Islands
  • Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: British Virgin Islands
  • Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay
  • Other Pickups: Village Cay
  • Turnaround: 24 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2025 $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000 $0 $0 $0 $0
Winter 2025 to 2026 $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000 $0 $0 $0 $0
Summer 2026 $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000 $0 $0 $0 $0
PRICE DETAILS

Christmas 2025 and New Years 2025/26 - Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 27th. New Years to start no earlier than December 28th. No USVI ports please Inquire for less than 5 nights BVI Cruising Permits and License included. Other locations fees will be extra.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

November 11, 2025-November 14, 2025: Boat Show: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 2, 2025-December 6, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

December 20, 2025-December 27, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

December 28, 2025-January 4, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

January 24, 2026-January 30, 2026: Transit: Tortola, Village Cay, BVI to Saint Marten, West Indies

January 31, 2026-February 14, 2026: Booked: Saint Marten, West Indies to Saint Marten, West Indies

February 15, 2026-February 27, 2026: Transit: Saint Marten, West Indies to Tortola, Village Cay, BVI

March 1, 2026-March 7, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 23, 2026-March 31, 2026: Hold: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

April 18, 2026-April 25, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

June 15, 2026-June 20, 2026: Hold: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

July 15, 2026-October 31, 2026: Unavailable: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

the crew

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

menu

*Inquire about customized or special menus.

 

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. 

Inquire about Jan's Felion

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