Lagoon 64

Jan's Felion

64.00 Ft / 19.00 M 8 Guests 4 Suites

Caribbean Leewards, Caribbean Virgin Islands (BVI)

Starting from $37,000 Per week

Check Availability

Summary

Lagoon - Jan's Felion

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.

  • Location Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 3
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2018
  • Length 64.00 Ft / 19.00 M
  • Scuba Rdv. Scuba

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  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for JAN'S FELION

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2025 $37,000 $38,000 $38,000 $39,000 $40,000 $41,000 $42,000
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

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat


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.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Stern Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110/220 US plugs

Tender

  • Info Highfield 500T 16.3 ft.
  • HP 90
  • Number of passengers 8

Toys

  • Tube
  • Scurfer
  • Sea Scooter
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

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.


  • Cruising Speed 12 knots
  • Pref Pick-Up Village Cay
  • Bimini Yes
  • Inverter Yes
  • Generator Onan 17.5 KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

 

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. 

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Stern Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110/220 US plugs

Activities

Tender

  • Info Highfield 500T 16.3 ft.
  • HP 90
  • Number of passengers 8

Toys

  • Tube
  • Scurfer
  • Sea Scooter
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Double Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

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.


Specifications

  • Cruising Speed 12 knots
  • Pref Pick-Up Village Cay
  • Bimini Yes
  • Inverter Yes
  • Generator Onan 17.5 KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Menu

 

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. 

Meet the Jan's Felion 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 o...

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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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