JAN'S FELINE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 4 |
| Length | 78 Ft / 23.8 m |
| Beam | 36.1 Ft / 11.03 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | Lagoon |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 15kts |
Option: One of the Queen Cabins can be converted into 2 double beds in cabin.
| Dinghy | 17ft Highfield |
| Dinghy HP | 100HP |
| Paddle Boards | 4 |
| Double Kayaks | 2 |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
• Truffled Eggs Benedict: Poached eggs with hollandaise, smoked salmon, avocado, feta
crumble, parsley oil, and toasted seeds on
• 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’Oeuvre
• 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.
| 2 Guests | 76,000 |
|---|---|
| 3 Guests | 77,000 |
| 4 Guests | 78,000 |
| 5 Guests | 79,000 |
| 6 Guests | 80,000 |
| 7 Guests | 81,000 |
| 8 Guests | 82,000 |
| 2 Guests | 76,000 |
|---|---|
| 3 Guests | 77,000 |
| 4 Guests | 78,000 |
| 5 Guests | 79,000 |
| 6 Guests | 80,000 |
| 7 Guests | 81,000 |
| 8 Guests | 82,000 |
| 2 Guests | 76,000 |
|---|---|
| 3 Guests | 77,000 |
| 4 Guests | 78,000 |
| 5 Guests | 79,000 |
| 6 Guests | 80,000 |
| 7 Guests | 81,000 |
| 8 Guests | 82,000 |