ULTRA

2017 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 63 ft.

Builder: Lagoon

Year: 2017

Terms: Inclusive

Beam: 32 ft.

Draft: 3.11 ft.

From $34,000 to $39,000 per week

See Price Details for premium holiday rates

Description

Ultra is a state of the art 2017 Lagoon 630 power catamaran combining performance and comfort. With an abundance of space both on the exterior and interior, Ultra has all the space you need to come together or spread out. Ultra comfortably accommodates 8 people in 4 well-appointed and thoughtfully decorated staterooms, all with ensuite bathrooms, AC, power outlets, and USB ports. Equipped with absolutely everything you need for your bucket list vacation, there is never a dull moment on Ultra. Whether you want to be in the ocean floating, snorkeling, and taking amazing action shots with our underwater camera or prefer to be above the water enjoying paddleboards, water skis, wakeboards, and kayaks - Ultra has it all.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: No
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Aft Transom

Water Sports

  • Dinghy: 14ft
  • Dinghy Horsepower: 70 - New 2024
  • Dinghy Pax: 9
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: 2
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Underwater Lights
    2x Sea Scooters NEW for 2024/25 season

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI
  • Other Pickups: BVI
  • Turnaround: 48hrs Please Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Summer 2026 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2026 to 2027 $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000
Summer 2027 $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000
Price Details
Available for BVI and USVI charters LESS THAN 7 NIGHT CHARTERS: For 6 nights divide weekly rate by 7 and multiply by 6. For less than 6 nights, divide weekly rate by 6 and multiply by X number of nights. 5 Night minimum please Minimum 48 hour turn required between charters. HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners. All other meals to be taken ashore at client expense. 2pax @ 33,700; 3pax @ 34,050; 4pax @34,400; 5pax @ 34,750; 6pax @ 35,100; 7pax @ 35,450; 8pax @ 35,800 SLEEP ABOARD OPTION: Includes boarding the day before charter dates at 4pm or later, welcome cocktail, and continental breakfast the following morning. Dinner taken ashore at client expense. Sleep aboard rate is half of the daily rate. (Divide weekly rate by 14.) CHRISTMAS/NEW YEARS CHARTERS: Flat rate $45,000 1-8pax. 7 night minimum. No specials apply. Christmas charter must end no later the December 26th. New Years charter must begin no earlier than December 28th. Crew is fully vaccinated for COVID-19.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

As veteran crew running charters in the Virgin Islands for the last 5 years, Kyle and Jessica have the knowledge and experience you need to create the vacation you deserve! Being in and on the water is a major part of their 19-year relationship and they love sharing their passions for the ocean, boating, food, and Caribbean island life with their guests. While guest safety and the well-being of

the vessel are always top priority, Kyle and Jessica know that a successful charter boat relies on a crew with a fun, optimistic, and resourceful mindset.

Kyle and Jessica were both born and raised in the beautiful Appalachian Mountains of Virginia and they carry their Southern charm, hospitality, and graciousness like a badge of honor. Like a clichΓ© teenage romance movie, their love story started over 19 years ago in high school as the captains of the football team and cheerleading squad – they have been inseparable ever since.

Captain Kyle Foglesong

For as long as Kyle can remember, he has longed to live on the sea. To answer the call of the ocean, he and Chef Jessica moved to Florida about 12 years ago. Eager to learn about all things boating, he spent every free moment on the nearest available vessel including sailboats, charter yachts, fishing boats, pontoons, and jet skis. During this time, Kyle earned his USCG Master Captain 200 GT license and became an expert in boat maintenance and guest safety.

Kyle’s fun-loving spirit and easy-going personality are contagious onboard and charter guests often leave his boat with not only an experience of a lifetime and promises to return, but with a genuine new friend. He prides himself on keeping the boat in tip-top shape while ensuring that guests are enjoying the vacation of their dreams. Kyle is truly a jack of all trades and you can find him in the engine room keeping everything running smoothly, guiding guests on snorkel trips, hikes, and watersports, or at the bar crafting up a delicious round of homemade cocktails.

Chef Jessica Dillow

Jessica believes that true happiness is a mindset promoted by surrounding yourself with good people, beautiful scenery, and delicious food. Raised in a family full of phenomenal chefs, Jessica has been cooking since she was tall enough to see over the stove. She is passionate about using locally sourced, fresh ingredients, and bold flavors to create mouthwatering dishes tailored to guests’ preferences. Jessica pours herself into the creation of each dish she serves and shares β€œthe most important ingredient in anything that leaves my galley is the joy I feel when cooking and the genuine care and love I have for the person about to experience my craft.”

Jessica often refers to herself as a professional student with an insurmountable hunger to learn. In addition to her culinary training, Jessica has received bachelor’s degrees in Premedical Biology and Psychology, attended medical school, and received her master’s degree in Clinical Mental Health Counseling. As a licensed therapist, she continues to work with families, couples, and children to realize their overall mental wellness goals. When she’s not creating beautiful and nutritious dishes in the galley, Jessica’s focus is on generating unforgettable experiences and memories for her guests.

Crew is fully vaccinated for COVID-19.

Sample Menu

From the Galley of Jessica Dillow
SUNDAYBreakfast:Β Crab Cake Benedict | Lemon Dijon HollandaiseLunch:Ahi Tuna Stack | Cucumber Mango Salsa | Ginger Soy Avocado | Wonton CrispsAppetizer:Crab Stuffed Garlic MushroomsDinner:Red Wine Braised Short Ribs | Creamy Goat Cheese Mashed Potatoes | Roasted BroccoliniDessert:Apple Pie Phyllo Tartes | Homemade Vanilla Bean Ice Cream
MONDAYBreakfast:Artisan Brioche French Toast | Orange Honey CustardLunch:Spicy Shrimp Cubans | White Truffle Potato SaladAppetizer:Spinach Feta Tarte SolielDinner:Seafood Paella | Crab Legs | Shrimp | Sausage | Mussels | ClamsDessert:Chocolate Covered Key Lime PieΒ 
TUESDAYBreakfast:Italian Frittata | Pancetta | Roasted Onion | Spinach | Fingerling PotatoesLunch:Honey Jerk Salmon Summer Salad | Mango | Watermelon Radishes | Minty Champagne VinaigretteAppetizer:Tuna Crudo | Wonton CrispsDinner:Filet Mignon | Jumbo Prawns | Butternut Squash Puree | French Beans AlmondineDessert:Mango Pineapple Mint SherbetΒ 
WEDNESDAYBreakfast:Vanilla Cinnamon Buttermilk Pancakes | Bourbon Banana ButterLunch:Short Rib Sliders | Red Wine Au Jus | Five Cheese Mac & CheeseAppetizer:Fresh Baked Artisan Flatbreads | Honey Orange Bacon | Sundried Tomatoes | Arugula | Pesto Balsamic GlaceDinner:Captain Caught Lobster | Garlic Parmesan Pommes Stacks | Lemon Garlic Asparagus | Roasted Pepper PureeDessert:Fresh Beignets | Chocolate MousseΒ 
THURSDAYBreakfast:Old Charleston Style Shrimp | Grits | Andouville SausageLunch:Grouper Tacos | Chili Cilantro Lime Cabbage | Mexican Street CornAppetizer:Bacon Wrapped Scallops | Lemon Cream SauceDinner:Curried Red Snapper | Coconut Infused Jasmine Rice | Honey Ginger Roasted CarrotsDessert:Chocolate Ganache Torte with Black Cherry Pepper SorbetΒ 
FRIDAYBreakfast:Farm fresh Hash | Irish Pommes CakesLunch:Blackened Mahi Fiesta Salad | Black Bean and Corn Salsa | Tortilla Strips | Avocado Lime VinaigretteAppetizer:Pear Carpaccio Salad | Sweet Pear Hazelnut Balsamic ReductionDinner:Scallop Marsala | Buttery Homemade Egg Noodles | Crispy Shallot Green BeansDessert:Cappuccino Souffle | Bailey’s Whipped CreamΒ 
SATURDAYBreakfast:Huevos Rancheros | Fried Egg | Black Bean Puree | Corn Tortilla | Fresh Pico de Gallo | CojitaLunch:Teriyaki Steak Roll-ups | Bok Choy Stir-fry | Fried RiceAppetizer:Heirloom Tomato & Wild Mushroom BruschettaDinner: Pan Seared Swordfish | Pineapple Mango Salsa | Lemon Herb Infused Israeli Couscous | Spicy Honey Roasted Brussel SproutsDessert:Vanilla Crème Brûlée 
Β 

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