DANTE

2023 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 56 ft.

Builder: Bali Catamarans

Year: 2023

Terms: Inclusive

Beam: 29 ft.

Draft: 4.85 ft.

From $32,000 to $35,000 per week

See Price Details for premium holiday rates

Description

DANTE is a 2023 Bali 5.4 sailing catamaran built for next-level Virgin Islands charters, with Bali’s signature indoor-outdoor flow and big, social living spaces. Standout feature: the Bali cockpit enclosure, transforming the aft lounge from open-air breeze to weather-protected comfort at the touch of a button. Sleeps 8 in 4 cabins—3 Queen cabins plus 1 Twin—each with a private ensuite. Spread out across multiple hangout zones: a spacious flybridge, sun-drenched foredeck, generous sunpads, and wide, easy walkways for effortless movement onboard. Inside, the bright U-shaped galley, chart table with sea views, and flexible salon-dining space keep the vibe polished yet relaxed. Modern, breezy, and made for island-hopping—DANTE delivers paradise with power.

Features & Amenities

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

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Sugarscoops Only

Water Sports

  • Dinghy: Highfield center console
  • Dinghy Horsepower: 60
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    8-Person Dinghy With 60 HP
    2 Stand Up Paddle Boards
    Snorkel Gear
    Wakeboard
    Kneeboard
    Adult Water Skis
    Towable Tube
    Floating Mats
    Floating Dock
    Fishing Gear With 2 Rods
    Kayak Available Upon Request
    Beach Games

  • Water Skis: Kids (0)

Diving

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

  • Summer Base Port: STT-Foreign Based Unlimited
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: STT
  • Other Pickups: Tortola
  • Turnaround: 48 hrs, Inquire for less Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Winter 2026 to 2027 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2027 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Capt. Brad Needham
As a North Carolina native, one of Brad’s earliest memories is sailing with his father in the Pamlico Sound on the family boat, a 12’ O’Day Widgeon. By age ten, he could singlehandedly sail the family boat, and he spent many summers attending sailing camp, ultimately joining the staff as an instructor by age sixteen.

He continued teaching sailing while attending the University of North Carolina at Wilmington, sharing his passion by helping others learn the craft. Having graduated from N.C. State University with a degree in mechanical engineering, he also has a keen awareness of the inner workings of many vessel systems. His combination of formal engineering training and real-world troubleshooting experience means he’s equally comfortable consulting technical manuals or improvising solutions when the unexpected inevitably occurs on the water.

Brad also has a strong background in hospitality, having worked in both front and back of house positions in numerous hotels, restaurants, and bars while pursuing his undergraduate degree. Brad worked as an engineer for a private company in Homer, Alaska, traveling throughout the U.S. and internationally to Turkmenistan for border security installations, but was soon reacquainted with his need to be on the water after taking a vacation cruising around Florida on a friend’s 28’ Cape Dory.

This prompted a career change into charter fishing boats in Alaska, and subsequently multiple boat deliveries along the Inside Passage and throughout the Caribbean. With over 40,000 NM under his belt, spanning the Atlantic coast, the rugged North Pacific, and the Virgin Islands, Brad is an accomplished captain and enjoys sharing his experiences with others.

βΈ»

Chef Zoe Gahan
Growing up in Minnesota, the land of 10,000 lakes, Zoe developed a natural affinity for water, spending summers enjoying fishing trips, water sports, and wilderness canoeing. The family story goes that her love for fine foods began with her first-ever bite of solid food as a baby: fresh homemade focaccia. Since she can remember, cooking and serving food to loved ones has been a passion and deep source of joy.

With a background in a family-owned community newspaper, Zoe gained valuable experience in customer service, management, and organization. These skills translate perfectly to her role as mate and chef. Her fine arts education enhances her culinary presentations, where she combines technique with creativity to deliver meals that are as visually stunning as they are delicious. Zoe’s international travels have always centered around exploring local cuisines, enriching her diverse cooking style.

When the publishing industry began changing, Zoe sought new horizons and made the bold decision to drive to Alaska sight unseen. After her first day working on a charter fishing boat in Alaska, she knew she had found a special calling working on the water, and worked on a variety of vessels in Alaska ranging from 28’ to 65’. Now having earned her captain’s license, she continues to expand her maritime knowledge with every voyage, which includes vessel deliveries from the Virgin Islands to both Grenada and Florida.

Brad and Zoe met in Alaska almost nine years ago (for a funny story, ask how!), and they’ve been working on charter vessels, both independently and as a team, since then. They are happiest when on the water, whether it’s fishing or sharing good food and laughter with new and old friends alike.

βΈ»

Together, Brad and Zoe make an exceptional teamβ€”combining his seasoned seamanship and engineering expertise with her artistic culinary flair and warm hospitality. Whether he’s navigating the perfect course or troubleshooting systems at sea, and she’s crafting visually stunning, flavor-forward dishes, their shared love for the water and genuine delight in creating memorable experiences ensure every charter is seamless, safe, and supremely satisfying. Together, they look forward to welcoming you aboard and turning each voyage into a celebration of adventure, friendship, and outstanding service.

Sample Menu

DAY BREAK
All breakfasts include fresh fruit platter, yogurt & granola.
Β 
Savory Crepes with Ham & Gruyère
Warm, delicate crepes filled with savory ham and melted Gruyere cheese.
Β 
Brioche French Toast
Β 
Topped with toasted pecans and orange glaze.
Β 
Bagels & Lox
Served with capers and pickled red onions.
Β 
Eggs Benedict
With poached eggs and homemade English muffins.
Β 
Lemon & Blueberry Corn Pancakes
Bright and fluffy, perfect with a touch of maple syrup.
Β 
Creamy Polenta Breakfast Bowl
Topped with crispy pancetta, roasted tomatoes, and a poached egg.
Β 
Β 
MIDDAY
Tuna Poke Bowl
With crisp vegetables and homemade spicy mayo.
Β 
Flank Steak Salad
Corn, avocado, and crispy tortilla strips.
Β 
Jumbo Lump Crab Cake
Served over arugula and mango with a sherry vinaigrette.
Β 
Spiced Beef Empanadas
Stuffed with olives and raisins.
Β 
Grilled Za’atar Chicken
Served with herbed yogurt sauce and roasted vegetables.
Β 
Bulgogi Pork Lettuce Wraps
Korean-style pork served in crisp lettuce cups.
Β 
Β 
HORS D’OEUVRES
Bacon, Date & Chèvre Flatbread
Sweet, salty, and creamy on a crispy flatbread base.
Β 
Papaya & Avocado Salad
With fresh lime and olive oil.
Β 
Charcuterie Board
A selection of meats, cheeses, and fresh seasonal fruits.
Β 
Homemade Hummus Trio
Β 
An assortment of house-made hummus flavors.
Β 
Pork & Shrimp Dumplings
Served with ponzu sauce.
Β 
Sushi CanapΓ©s
Bite-sized sushi-inspired creations.
Β 
Β 
MAIN
Jerk Chicken
Served with cilantro rice, pineapple salsa, and chimichurri.
Β 
Local Grouper
Topped with scallion cream sauce and blistered garlic green beans.
Β 
Stuffed Pork Tenderloin
Paired with broccolini and potato gratin.
Β 
Sesame-Seared Tuna
Served with coconut rice, cabbage slaw, and sweet soy glaze.
Β 
Chicken Parmesan
Topped with slow-simmered tomato sauce.
Β 
Surf & Turf
Local lobster and grilled steak with prosciutto-wrapped asparagus and mashed potatoes.
Β 
Β 
DESSERT
Lemon Olive Oil Cake
Served with mascarpone cream.
Β 
Wine-Poached Pears
Β 
Accompanied by palmiers and ice cream.
Β 
Flourless Chocolate Torte
Β 
Finished with pecan crumble.
Β 
Mango Cheesecake
Tropical and creamy.
Β 
Lime & Pineapple Tart
Bright citrus custard in a flaky crust.
Β 
Coconut Panna Cotta
Topped with passionfruit purΓ©e.

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YACHT INQUIRY

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696