Dante

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	56 Ft / 17.1 m
Beam	29.0 Ft / 8.86 m
Draft	4.9 Ft / 1.5 m
Builder	Bali Catamarans
Built - Refit:	2023 - No Refit Date Set

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Paddle Boards	Yes
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

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

CREW PROFILE

Kelsey Dyer

Cassie Pepin

Captain Kelsey Dyer

Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the US. After graduating college, she moved to The Bahamas for a marketing stint. It wasn’t long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world. Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you’re looking for a relaxing, sunny vacation or an exciting ocean adventure, she is happy to welcome you aboard!

Chef/Mate Cassie Pepin

Originally from Florida, Cassie grew up on the water. Spending the weekends at the beach, grilling out with friends and family fostered her love for entertaining. Growing up as the oldest of 6, she is overqualified at managing multiple personalities and wrangling a group.

She was the go-to girl for family birthday cakes and over the years has been more than happy to use her family for countless hours of recipe testing. After college, Cassie began working in DC as an events planner, and while her family's love for entertaining helped her excel in this position, she still yearned for something more.

Deciding to take a year off to backpack through Europe, Cassie ended up on a sailboat trip with friends in Croatia and that was it. She knew she had to find a way to stay, and when the staff on board asked if she knew how to cook, she said yes - and never looked back!

During the pandemic when the tourism industry slowed, she took that as an opportunity to advance her career. Cassie took a year off from working on boats to attend culinary school in New York City, landing a job as a line cook at a well known southeast asian restaurant in Chinatown while attending school. Learning from some of the best chefs in the industry and fine tuning her own skills on the line, she gained priceless experience during her year on land.

Sailing & cooking throughout the Mediterranean, French Polynesia, and most recently BVI- Cassie has developed a love for traveling on the water and brings her experiences from around the globe to the guests. The best way to experience a place is through the food, and having traveled to over 40 countries- taking in the cuisine through restaurants, street markets & cooking classes- Cassie brings these experiences right back to her kitchen and your plate. This, alongside her professional restaurant training, is sure to make the food on each charter a highlight of the trip.

She loves to entertain & wether at home with friends or on board with guests, Cassie makes it her mission to make the guests time unforgettable.

YACHT DESCRIPTION
Bali yachts are so unique and designed to be the perfect charter yacht. As a 2023 build, Dante is at the top of the list for a dream charter yacht in the Virgin Islands. Ideal for families with a couple small kids or a few couples to share in the luxuries of this 54' yacht. With Bali's signature cockpit enclosure option, guests love this yacht for the open air style and ability to comfortably enjoy the outdoors and views rain or shine! The lounge areas on the flybridge and foredeck are the "hot spots" for sun bathing or taking in the salty spray and Caribbean breeze!

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

MENU:

Breakfast

Individual Shakshukas & mediterranean sausage. Homemade pita bread, labneh, & fresh fruit.
Soft scrambled eggs & bacon, freshly baked croissants and yogurt parfaits.
Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs. Fresh fruit plate & overnight oats.
Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco. Homemade muffins & fresh fruit plate.
Cinnamon Brioche French Toast. Glazed banana & whipped mascarpone. Soft boiled eggs, bacon & yogurt parfaits.

Lunch

Korean slow cooked pork belly lettuce wraps. Homemade scallion pancakes & steamed rice. Traditional sauces and pickled veggies.
Thai lemongrass and ginger crispy chicken wings. Cucumber & mango salad with a ginger vinaigrette. Egg fried rice.
Tuna Poke Bowls.
Crispy skin salmon filet on top of a nicoise salad of romaine, green beans, tomatoes, fingerling potatoes, a hard boiled egg & homemade dressing.
Greek style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces.

Appetizers

Dressed oysters on the half shell.
Grazing platter of local cheeses, cured meats.
French onion soup.
Roasted peach caprese.

Dinner

Moqueca; Brazillian Seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce. Served with rice & Brazilian cheese bread and a plantain salad.
63 degree sous vide egg in miso soup. An assortment of traditional Japanese omakase plates; Steamed gyoza, fresh nigiri, and hand rolled sushi.
Handmade pasta with Peruvian pesto & seared tiger prawns.
Thai crispy rice salad. Crispy duck leg confit Khao soi curry.
Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus.
Watermelon, feta & mint salad. Morrocan fish tagine & saffron rice tahdig. Roasted za’atar cauliflower with garlicky lemon tahini.

Dessert

“Key Lime Pie” Pavlova
Matcha cheesecake
Blood Orange Tiramisu.
Fresh Cardamom & chai ice cream with babka bits.
Crepe cake
Pistachio creme bruleè

PRICING DETAILS
Dante INQUIRE

Pricing

From: 25,000 per week
To: 38,000 per week
Winter 2024 to 2025

2 Guests	25,300
3 Guests	25,850
4 Guests	26,400
5 Guests	26,950
6 Guests	27,500
7 Guests	28,050
8 Guests	28,600

Summer 2025

2 Guests	25,300
3 Guests	25,850
4 Guests	26,400
5 Guests	26,950
6 Guests	27,500
7 Guests	28,050
8 Guests	28,600

Winter 2025 to 2026

2 Guests	32,000
3 Guests	32,500
4 Guests	33,000
5 Guests	33,500
6 Guests	34,000
7 Guests	34,500
8 Guests	35,000

Summer 2026

2 Guests	32,000
3 Guests	32,500
4 Guests	33,000
5 Guests	33,500
6 Guests	34,000
7 Guests	34,500
8 Guests	35,000

Pricing Details

GENERAL NOTES:

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.

CHRISTMAS/NEW YEARS: 7 night minimum

CHRISTMAS: 1-8 guests @ $41,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $46,000 - charter may not start prior to 12/28

Destinations

Caribbean

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