- Guests 8
- Cabins 4
- Model Powered Catamaran
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2023 to 2024||Inclusive||$37,000||$37,500||$38,000||$38,500||$39,000||$39,500||$40,000|
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the norm for good service is 15%-20% of the charter fee.
Departs from St. Thomas, USVI. Pick-up and drop-off in BVI available by request only.
BVI PORT FEE: Add $400 each end for BVI PU/DO ports.
If cruising area includes BVI, rates are PLUS permits, licenses, and fees which are to be paid by client.
HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners. All other meals to be taken ashore at client expense. 2pax @ 36,700; 3pax @ 37,050; 4pax @37,400; 5pax @ 37,750; 6pax @ 38,100; 7pax @ 38,450; 8pax @ 38,800
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 $48,000 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.
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
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 decided to move to Florida about 9 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 “the 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, Jessica works with families, couples, and children to realize their overall mental wellness goals. She is also an adjunct faculty member at a Florida State College and teaches several online counseling and psychology courses. When asked about her diverse background, Jessica says “I made a decision long ago to do what I love. I love food, being on the ocean, helping people, and teaching – so that’s what I do!”
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 cliché teenage romance movie, their love story started over 16 years ago in high school as the captains of the football team and cheerleading squad – they have been inseparable ever since.
Being in and on the water is a major part of their 16-year relationship and they love sharing their passions for the ocean, boating, food, and Caribbean island life with their guests. Both Kyle and Jessica are guest- focused, detail-oriented, and have extremely high standards for their own performance. 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 positive, optimistic, and resourceful mindset.
Crew is fully vaccinated for COVID-19
Ultra can accommodate 8 guests in 4 cabins – 1 master and 2 queen cabins and one twin with upper/lower berths ideal for kids, all ensuite. The master cabin is well appointed with a sofa and large closets and drawers.
From the Galley of Jessica Dillow
Crab Cake Benedict | Lemon Dijon Hollandaise
Ahi Tuna Stack | Cucumber Mango Salsa | Ginger Soy Avocado | Wonton Crisps
Crab Stuffed Garlic Mushrooms
Red Wine Braised Short Ribs | Creamy Goat Cheese Mashed Potatoes | Roasted Broccolini
Apple Pie Phyllo Tartes | Homemade Vanilla Bean Ice Cream
Artisan Brioche French Toast | Orange Honey Custard
Spicy Shrimp Cubans | White Truffle Potato Salad
Spinach Feta Tarte Soliel
Seafood Paella | Crab Legs | Shrimp | Sausage | Mussels | Clams
Chocolate Covered Key Lime Pie
Italian Frittata | Pancetta | Roasted Onion | Spinach | Fingerling Potatoes
Honey Jerk Salmon Summer Salad | Mango | Watermelon Radishes | Minty Champagne Vinaigrette
Tuna Crudo | Wonton Crisps
Filet Mignon | Jumbo Prawns | Butternut Squash Puree | French Beans Almondine
Mango Pineapple Mint Sherbet
Vanilla Cinnamon Buttermilk Pancakes | Bourbon Banana Butter
Short Rib Sliders | Red Wine Au Jus | Five Cheese Mac & Cheese
Fresh Baked Artisan Flatbreads | Honey Orange Bacon | Sundried Tomatoes | Arugula | Pesto Balsamic Glace
Captain Caught Lobster | Garlic Parmesan Pommes Stacks | Lemon Garlic Asparagus | Roasted Pepper Puree
Fresh Beignets | Chocolate Mousse
Old Charleston Style Shrimp | Grits | Andouville Sausage
Grouper Tacos | Chili Cilantro Lime Cabbage | Mexican Street Corn
Bacon Wrapped Scallops | Lemon Cream Sauce
Curried Red Snapper | Coconut Infused Jasmine Rice | Honey Ginger Roasted Carrots
Chocolate Ganache Torte with Black Cherry Pepper Sorbet
Farm fresh Hash | Irish Pommes Cakes
Blackened Mahi Fiesta Salad | Black Bean and Corn Salsa | Tortilla Strips | Avocado Lime Vinaigrette
Pear Carpaccio Salad | Sweet Pear Hazelnut Balsamic Reduction
Scallop Marsala | Buttery Homemade Egg Noodles | Crispy Shallot Green Beans
Cappuccino Souffle | Bailey’s Whipped Cream
Huevos Rancheros | Fried Egg | Black Bean Puree | Corn Tortilla | Fresh Pico de Gallo | Cojita
Teriyaki Steak Roll-ups | Bok Choy Stir-fry | Fried Rice
Heirloom Tomato & Wild Mushroom Bruschetta
Dinner: Pan Seared Swordfish | Pineapple Mango Salsa | Lemon Herb Infused Israeli Couscous | Spicy Honey Roasted Brussel Sprouts
Vanilla Crème Brûlée
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