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Dante

sailing catamarans • 2023 • 8 GUESTS • 4 cabins • 56 ft.

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Specifications

Length: 56 ft.

Builder: Bali Catamarans

Year: 2023

Beam: 29 ft.

Draft: 4.85 ft.

From $32,000 to $35,000

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Twin Cabins: 1
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

3 Queen en suite cabins and one twin double cabin for guests. Crew takes the starboard aft cabin. Crew are willing to change to the twin double cabin (midship) for $1,000 fee.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: 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
  • Water Skis: (Adult)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Other Toys: Dante Water Toys include:
    2 SUPS
    Snorkel Gear
    Floating Dock
    Kneeboard
    Wakeboard
    Water Skis
    Fishing Gear
    Kayak available upon request

    Games on board:
    Scrabble
    Yahtzee
    Pictionary
    Uno
    Jenga
    Cards

Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Summer Base Port: STT-Foreign Based Unlimited
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: STT-Foreign Based Unlimited
  • 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

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0 $0 $0
Summer 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0 $0 $0
Winter 2026 to 2027 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0 $0 $0
Summer 2027 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0 $0 $0
PRICE DETAILS

Cruising Area • Virgin Islands (USVI & BVI) Base Port • Yacht Haven Grande (YHG) – St. Thomas, USVI • Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas • BVI ports available on request (Contact us for details) Yacht Status & Operations • Based in St. Thomas, USVI • USVI pick-up/drop-off preferred • BVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 5-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Crew are willing to change to the twin double cabin (midship) for $1,000 fee. Crew Relocation • $1,000 fee if guests request crew to move to twin cabin • Advance inquiry required Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $41,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $46,000 | 2–8 guests • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

January 13, 2026-January 26, 2026: Unavailable: Unavailable to Unavailable

January 31, 2026-February 8, 2026: Booked: St Thomas, USVI* to St Thomas, USVI*

February 14, 2026-February 19, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

February 23, 2026-March 1, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

March 7, 2026-March 13, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

March 15, 2026-March 22, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

March 24, 2026-March 29, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

April 4, 2026-April 11, 2026: Booked: Red Hook, St. Thomas, USVI* to Yacht Haven Grand

April 12, 2026-April 18, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

April 19, 2026-May 4, 2026: Hold: Unavailable to Unavailable

May 31, 2026-June 6, 2026: Booked: St Thomas, USVI* to St Thomas, USVI*

June 19, 2026-June 26, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

December 10, 2026-December 17, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

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.

⸻

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.

⸻

Together, Brad and Zoe make an exceptional team—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.

menu

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

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