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Power Catamaran Jan’s Feline

Where Luxury meets adventure!

New images coming soon.

7-Night Charter Rates
From
$76,000 (2 passengers 7 nights)
To
$82,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
78
Designer
Lagoon
Launched
2025

Meet the Crew

Captain Kirk Robinson
Expert Charter Captain | Yacht-master Certified
Captain Kirk Robinson is a seasoned mariner with over 22 years of professional charter experience in the Caribbean, bringing unparalleled expertise and a warm, welcoming personality to every voyage. Having worked with the same owners across three different yachts, Kirk is now the proud captain of the brand-new Lagoon Seventy8, Jan’s Feline, where he continues to deliver exceptional experiences tailored to families, friends, and avid
adventurers alike.

Professional Journey
Kirk’s love for the water began in his early 20s, but his career started on land as a professional soccer player, representing his home country of Antigua in the United States, England, and South America. This discipline and drive translated seamlessly into a successful sailing career. Kirk began as an Engineer with Sun-sail, working in Antigua and the British Virgin Islands, before earning his prestigious Yacht-master Certification. Over the years, he has captained numerous yachts, most recently helming the highly successful charter vessel Jan’s FeLion. His intimate knowledge of the Caribbean’s intricate islands and hidden gems ensure every charter is uniquely crafted and unforgettable.


Charter Experience
Captain Kirk is known for his calm demeanor, focus on safety, and unmatched dedication to his guests. An avid fisherman, he often adds an extra touch to the journey by catching fresh seafood for dinner. His ability to connect with people has resulted in 90% repeat guests or referrals, with many families and groups returning specifically to sail under his guidance. Kirk’s kid-friendly approach makes Jan’s FeLion the perfect choice for families looking to
create lifelong memories.

Passions Beyond Sailing
When not at sea, Kirk’s competitive spirit and love for adventure continue to shine. As a soccer legend in Antigua, his legacy on the field is as impressive as his reputation on the water. Whether tailoring itineraries to discover hidden Caribbean treasures or sharing stories of his sporting days, Captain Kirk creates a unique and personal experience for every guest.

About the Lagoon Seventy8
The Jan’s Feline offers a new level of luxury and comfort, perfectly matched to Captain Kirk’s expertise. With his leadership and the yacht’s state-of-the-art design, guests are sure to enjoy smooth sailing, personalized service, and an unforgettable journey through the Caribbean.

Chef Ludovic Jean-Baptiste
Chef Ludo's culinary expertise brings refined elegance and world-class flavor to your time on board the Feline. Ludo Baptiste hails from the beautiful island of Martinique where as a young man he dreamed of apprenticing under renowned chefs in France to refine his passion for the culinary arts. That he did- now trained in the rich traditions of French cuisine, our chef combines classic techniques with modern creativity to deliver an unforgettable dining experience at sea.

Before entering the yachting industry, Ludo worked as a head chef and ran his own pastry business, where he specialized in handcrafted desserts and refined dishes. His cooking style reflects both discipline and creativity, blending French techniques with Caribbean influences and international flavors.

With experience in high-end restaurants and luxury yachting, Ludo specializes in crafting bespoke menus tailored to guest preferences, dietary needs, and the freshest seasonal ingredients available. From delicate pastries and artisanal breads to expertly prepared seafood and exquisite multi-course dinners, every dish is thoughtfully designed and beautifully presented.

For Chef Ludo, cooking is more than a profession, it is a true passion and a way to bring people together and create unforgettable moments around the table.

Stewardess

Deckhand Chloe Waddicor
Chloe grew up in England with a deep love for the sea, which has shaped both her life and career. She has skippered solo around the Mediterranean, gaining invaluable experience and confidence on the water, and previously worked as a rigger and in yacht maintenance, building a strong technical foundation and a genuine respect for well-kept boats.

Now based in the BVI, she is a qualified watersports instructor who truly lives for the ocean. Whether out on the water, snorkelling, or exploring new anchorages, she is happiest when immersed in the marine world and sharing that passion with others. She loves discovering new places and experiences and brings that same sense of adventure into everything she does.

Chatty, bubbly, and approachable, she enjoys connecting with people, creating great experiences, and making time on the water both fun and memorable.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Jun 2026123456789101112131415161718192021222324252627282930 
Jul 202612345678910111213141516171819202122232425262728293031
Aug 202612345678910111213141516171819202122232425262728293031
Sep 2026123456789101112131415161718192021222324252627282930 
Oct 202612345678910111213141516171819202122232425262728293031
Nov 2026123456789101112131415161718192021222324252627282930 
Dec 202612345678910111213141516171819202122232425262728293031
Jan 202712345678910111213141516171819202122232425262728293031
Feb 202712345678910111213141516171819202122232425262728   
Mar 202712345678910111213141516171819202122232425262728293031
Apr 2027123456789101112131415161718192021222324252627282930 
May 202712345678910111213141516171819202122232425262728293031

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2026
$76,000 $77,000 $78,000 $79,000 $80,000 $81,000 $82,000
Winter
2026 to 2027
$76,000 $77,000 $78,000 $79,000 $80,000 $81,000 $82,000
Summer
2027
$76,000 $77,000 $78,000 $79,000 $80,000 $81,000 $82,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
78
Beam
36.1
Draft
4.2
Designer
Lagoon
Children Allowed
Yes
Flag
BVI
Guests
8
Dinghy/Tender
17ft Highfield
Dingy Max. Passengers
8
Dinghy hp
100HP
Wash basins
4
Heads
4
Helipad
No
Jacuzzi
No
Engines
Volvo 510 x2Onan 29k & Onan 29k backup
Generators
2x Onan 29k
Cruising speed
15kts
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Accommodation Description

Option: One of the Queen Cabins can be converted into 2 double beds in cabin.

Location
Winter Cruising Area
Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (BVI)
Preferred Port
Village Cay
Other Port
Trellis Bay
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110V & 220V
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Books
Yes
Bimini
Yes
Kosher
Inq
Nude
Inq
Guests smokes
Stern Sugar Scoop Only - At An
Guest pets
No
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Water capacity
422 G
Stabilizers
No
Water Sports
Adult Waterskis
1
Kids Waterskis
1
Stand Up Paddle Board
4
Snorkeling Gear
Yes
Tow Tube
1
Wake Board
1
2-Person Kayak
2
Float Mats
1
Fishing Gear
Yes
Fishing Gear Type
Trolling & Casting
Number of Rods
4
Underwater Camera
Yes
Other Water Toys

E Foil x2

Underwater Lights


Sea scooters
Yes
Kneeboard
1
Swim platform
Hydraulic Platform
Sea bobs
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Captain Nationality
Antiguan
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Inq
Menu

Breakfast

Truffled Eggs Benedict: Poached eggs with hollandaise, smoked salmon, avocado, feta crumble, parsley oil, and toasted seeds.

Tropical Smoothie Bowl: Blueberry yogurt, fresh papaya, mango, coconut granola, candied coconut shards, and chia pearls.

Coconut Lime French Toast: Brioche toast with lime mascarpone, pistachio praline, matcha dust, and white chocolate drizzle.

Vegetable & Sausage Frittata: With paprika crème, scallion ribbons, and artisan bread.

Caramelized Banana Pancakes: Topped with peanut butter mousse, whipped vanilla cream, and a hint of sea salt.

Avocado & Bacon Brioche Toast: With pickled vegetables, microgreens, and harissa crème.

Crispy Hash Browns: With crème fraîche, chive oil, and smoked chili flakes.

 

Lunch

Seafood Risotto: Langoustines, fermented leek espuma, and rosemary-scented parmesan tuile.

Korean Bao Buns: Char Siu pork, purple cabbage purée, pickled onions, chili-peanut crumble, and fresh herbs.

Miso-Glazed Mahi-Mahi: With roasted vegetables, potato espuma, and crispy pommes soufflées.

Pork Carnitas Tacos: Burnt onion aioli, cotija, avocado slices, lime gel, and cilantro sprigs. Artisanal Sushi Platter:

Mango-salmon uramaki, prawn-avocado maki, tuna-cream cheese uramaki, and mixed nigiri.

Roast Duck Breast: With orange glaze, caramelized fennel, and celery root purée.

Lobster Brioche Rolls: Pickled cucumber, chipotle-lime mayo, and avocado purée.

 

Hors d’Oeuvres

Cucumber-radish tartlets with truffle sour cream.

Tuna nori tacos with yuzu mayo and sesame.

Bruschetta trio: tomato confit, basil pesto, and burrata mousse.

Tapioca crisps with mango-habanero salsa.

Iberico pork croquettes with saffron aioli.

Beetroot cones with whipped goat cheese and hazelnut crumble.

Hummus tartlets with heirloom crudités.

 

Dinner

Appetizer: Summer veggie rolls with spiced peanut sauce.

Main: Herb-crusted lamb rack with hazelnut mustard crust, grilled shallots, and potato mousseline.

Dessert: Cardamom rice pudding with caramelized white chocolate shards.

Appetizer: Pan-seared scallops with chili-lime aguachile, avocado mousse, and radish curls.

Main: Butter-poached local fish with charred asparagus and yuzu beurre blanc.

Dessert: Vanilla bean crème brûlée.

Appetizer: Tuna tataki with sesame crust, soy-ginger glaze, and crème fraîche dots.

Main: Golden beet quinoa salad with grilled shrimp and citrus vinaigrette.

Dessert: Tiramisu in a glass with coffee gelée.

Appetizer: Beetroot carpaccio with mustard vinaigrette and shaved manchego.

Main: BBQ Jerk chicken with cauliflower purée and crispy sweet potato chips.

Dessert: Lemon tart with burnt meringue.

Appetizer: Crispy shrimp dumplings with black vinegar soy dip.

Main: Lomo saltado with soy-marinated beef, caramelized onions, and tamarind jus.

Dessert: Warm apple tarte Tatin with cinnamon ice cream.

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