Ed Hamilton & Co.

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 AWARD WINNING 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

Additional Rate Information

Xmas week & New Year week – Up to 8 guests: $45,000, all-inclusive. Christmas week to end Dec 26th and New Years week to start no earlier than Dec 27th

No USVI ports please

Please allow 48 HOURS between charters for best practice of Covid Cleaning.

BVI Cruising Permits and License included. Other locations fees will be extra.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: No USVI ports please
Preferred Tortola port Sopers Hole, West End.

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $33,000 $34,000 $34,000 $35,000 $36,000 $37,000 $38,000
Summer 2022 Inclusive $33,000 $34,000 $34,000 $35,000 $36,000 $37,000 $38,000
Winter 2022 to 2023 Inclusive $33,000 $34,000 $34,000 $35,000 $36,000 $37,000 $38,000

Additional Rate Information

Xmas week & New Year week – Up to 8 guests: $45,000, all-inclusive. Christmas week to end Dec 26th and New Years week to start no earlier than Dec 27th

No USVI ports please

Please allow 48 HOURS between charters for best practice of Covid Cleaning.

BVI Cruising Permits and License included. Other locations fees will be extra.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: No USVI ports please
Preferred Tortola port Sopers Hole, West End.

 

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.

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 2019 BVI Yacht Show Culinary Competition – Best overall
Winner of the 2019 BVI Yacht Show Culinary Competition – Best Lunch Entree
Winner of the 2015 USVI Yacht Show Culinary Competition
Winner of the 2016 BVI Yacht Show Culinary Competition – Best Entree on yachts over 60ft

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.

Title Name Nation Born Languages
Captain Kirk Robinson Antiguan 1974 English
Crew Nia Mora US

Chef/Mate

Nia Mora

Captain

Kirk Robinson

Stewardess

Kathryn Lucus

Accomodation

Electric Heads 4

Ammenities

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
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 No
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 Ft
Draft 5 Ft
Queen 4
Pref Pickup Village Cay
Turn Around 48 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 No
Sea Bob No
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'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
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct Yes
Other Toys 1x IAqua Seadart Sea Scooter
Stand Up Paddle Boards (2)
Floating Sun Island
Giant Floating Mat

4 queen cabins with ensuite bathrooms

Sample Menu for AWARD WINNING 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

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.