Ed Hamilton & Co. Yacht Charter Agents

JAN’S FELION

  • Guests 8
  • Cabins 4
  • Model Powered Catamaran
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen cabins with ensuite bathrooms

Sample Menu

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

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Christmas and New Years – Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 26th. New Years to start no earlier than December 27th.

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Location Details: No USVI ports please
Preferred Tortola port Village Cay Marina

This yacht operates on the Caribbean booking system.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
Winter 2024 to 2025 Inclusive $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
Summer 2025 Inclusive $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Christmas and New Years – Up to 8 guests $49,000 all-inclusive. Christmas week to end by December 26th. New Years to start no earlier than December 27th.

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Location Details: No USVI ports please
Preferred Tortola port Village Cay Marina

This yacht operates on the Caribbean booking system.

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

Title Name Nation Born Languages
Captain Kirk Robinson Antiguan 1974 English & Spanish
Crew Loic Jausoro Spanish

Chef

Loic Doan Jausoro

Captain

Kirk Robinson

Stewardess

Kat Warren

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Onan 17.5 KW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 64 ft
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 12 knots
Guest Smoke Stern only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Highfield 500T 16.3 ft.
Dinghy Hp 90
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 33
Draft 5
Queen 4
Pref Pickup Village Cay
Turn Around 24 hours
Builder Lagoon
Max Speed 18 knots
Vcr Dvd Yes
Num Dvd 100
Board Games Yes
Cam Corder Yes
Num Dine In Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 20
Engines ONAN 17.5 KW generator
Inverter Yes
Voltages 110/220 US plugs
Water Capacity 79 G/Hr
Kids Skis Yes
Sea Bob Yes
Sea Scooter Yes
Fish Permit Yes
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type Rod /reel
Num Fish Rods 4
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other 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.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 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
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct Yes
Other Toys 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




4 queen cabins with ensuite bathrooms

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

Request Info

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