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DANTE2023 Bali 5.4

Bali 5.4 Aft Deck.jpg

Length:  54 Feet     Builder: Bali Catamarans     Year Built:  2023      Crew:  2      Cabins: 4 Guests: 8

Yacht Photos

Accommodations

CREW

CREW

4 Queen guest staterooms each with private en-suite electric head, stall shower, and vanity sink.  
All staterooms have individually controlled air conditioning for your comfort.
Large covered flybridge for spectacular views.
Forward cockpit dining area and lounging space.
Large glass "garage" door for bright and open salon.
Interior dining table that can be opened up when the garage door is raised.
 
Accommodations
Crew Bios

Crew

Captain Jeffrey Fitting, USCG/STCW

Chef Melinda Goforth "Chef Mindy", Food Safety/STCW

Captain Bio Coming Soon

Chef Mindy~

 

Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years.

 

Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. She later went to Sea School in 2019 to obtain her STCW license.

 

She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime.

 

She is also working towards a Captains License!

Dante Sample Menu

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Dante-Main.jpg
Dante-Appetizer.jpg

Breakfast

  • Eggs Benedict Florentine with Side of Fruit

  • Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with a Side of Breakfast Sausage and Fruit

  • All American Continental - Sausage, Scrambled Eggs, Home Fries, Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

  • Huevos Rancheros with Chorizo topped with a fried egg and Cilantro

  • Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

  • Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

  • Fit for a Sailor Frittata Spinach Feta Caramelized onion
     

Lunch

  • Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun

  • Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing

  • Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

  • Grilled Chicken Caesar Salad with homemade Caesar dressing and croutons

  • Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage, Queso Fresco, Crema Homemade Guacamole and Mango salsa

  • Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

  • Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
     

Canapés
 

  • Fresh Bruschetta with Goat Cheese Crostini

  • Smoke Salmon Wrapped Asparagus Filo Fingers

  • Smoked Salmon Lox Cucumber Cannelloni

  • Chef’s Choice Cured Meat and Cheese Board

  • Crudite Platter with homemade Sun Dried Tomato Feta Hummus

  • Caprese salad with Locally Grown Basil topped with Balsamic Reduction

  • Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
     

Dinner
 

  • Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice

  • Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus

  • Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus

  • Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

  • Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée

  • Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad

  • Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
     

Desserts
 

  • White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

  • Lemon Curd Tart with Fresh Whip Cream and Raspberries

  • Hot Mango Soufflé with Vanilla Bean Ice Cream

  • Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

  • Vanilla Creme Brûlée

  • Grandma Goforth’s Lemon Pound Cake

Sample Menu

Rates

High Rate:  $33,000 per week                   Low Rate:  $29,000 per week

MCA Compliant
Rates are Caribbean Terms:  Inclusive
BVI Customs and Immigrations Fees:  Paid by Client
Seasonal/Individual Rates
Season                     Currency              Terms                      2 Pax            3 Pax            4 Pax            5 Pax            6 Pax            7 Pax            8 Pax
Winter 2023-24
US Dollars
Inclusive
$29,000
$29,500
$29,500
$30,000
$30,500
$31,000
$31,000
Summer 2024
US Dollars
Inclusive
$31,000
$31,000
$31,500
$32,000
$32,500
$33,000
$33,000
Winter 2024-25
US Dollars
Inclusive
$31,000
$31,000
$31,500
$32,000
$32,500
$33,000
$33,000
Captain Only Rates:
No Captain Only offered on this yacht.

Minimum Nights:  5
For 6 night charters, divide weekly rate by 7 nights x 6 nights.  For 5 nights, 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.

Turn Arounds:  This yacht requires 48-hours.

Half-Board Option:  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 @ $35,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28


Yacht is Based in US Virgin Islands Summer and Winter Season
Yacht Is Also Licensed for BVI


Charter Pick-up and Drop-off at Compass Point Marina or American Yacht Harbor

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