DOCK HOLIDAY Yacht Description
Dock Holiday is a sleek and stylish 54.0 ft catamaran designed for unforgettable escapes. With 4 spacious queen cabins—each featuring a private en-suite head,—she comfortably hosts up to 8 guests, offering a boutique floating retreat with room to unwind.
A professional 2-person crew ensures every detail is taken care of, from personalized service and tailored experiences, to crafting you delicious gourmet meals. Whether you're lounging on deck, sailing turquoise seas, or dining under the stars, Dock Holiday brings the perfect mix of adventure and indulgence to your charter.
Accommodation
Three Queen Cabins en suite with separate showers & one queen cabin with a wet head.What is the cabin arrangement of DOCK HOLIDAY?
- 4 VIP cabins
DOCK HOLIDAY
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Weekly price: $25,000 - $33,000
Low Season | High Season
- Length: 54'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Built Year: 2023
- Turnaround: 48 Hours
DOCK HOLIDAY Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2026 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,500 | $30,000 | ||||
| Winter 2026 to 2027 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,500 | $31,000 | ||||
| Summer 2027 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,500 | $31,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.DOCK HOLIDAY Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 50,000USD to 66,000USD | 50,000USD to 66,000USD | Discounts outside the main season are common. | |
| 7 day charter | 25,000USD to 33,000USD | 25,000USD to 33,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,500USD to 16,500USD | 12,500USD to 16,500USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000USD / 6 * 3 days = 12,500USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD25,000
High season rate: USD33,000
Additional Rate Details:
USVI Embarkation/Disembarkation: Dock Holiday is happy to offer to and from USVI
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 half the calculated daily rate. 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 @ $36,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,000 - charter may not start prior to 12/28
DOCK HOLIDAY Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
1 Yoga Mat
Exercise Bands
Crew
Chef/Mate
Captain: Jason Mackay
Captain Jason Mackay
Born in South Africa and raised in Louisiana, Captain Jason Mackay has always been drawn to the water and the sense of freedom it brings. With an adventurous spirit and a deep respect for nature, Jason has built a life around exploration, community, and the sea. From spearfishing along the coasts of Mexico to navigating the crystal waters of the Caribbean, Jason’s journey has been defined by his passion for the ocean and the connections it inspires. Over the years, he has hosted more than 65 charters and welcomed over 600 guests aboard, earning a reputation for his calm leadership, professionalism, and genuine care for those in his charge. Now entering his fourth season in the Virgin Islands, Jason takes the helm of Dock Holiday as her captain—bringing together his love for the sea, his hands-on experience, and his dedication to creating unforgettable adventures under sail. Whether charting a course through hidden coves or sharing stories at anchor, Jason ensures every guest experiences the magic of life on the water.
Chef/Mate Lelani Bright
I specialise in creating beautiful, nourishing meals and adapting to dietary preferences, while ensuring that the entire guest experience feels effortless and luxurious. My passion for wellness and global cuisine influences every dish I prepare, and I approach service with a hospitality heart, anticipating needs, creating moments of joy, and going the extra mile to ensure guests are always in their “wow” moment.
As a chef, I bring not only skill, but soul. I love introducing guests to Caribbean culture and history, sharing stories, and creating the kind of environment that lingers in memory long after the charter ends. I believe food is an extension of love and celebration, and dancing through life with grace — even under pressure — is the essence of great service and positive reviews.
Menu
Chef Lelani's Caribbean Yacht Menu
Wake-Up Goodness
Tropical Papaya Sunrise Bowl
Fresh papaya star, vanilla yogurt, seasonal tropical fruits, and house granola. Served with artisan toast, crispy bacon, and warm cinnamon rolls.
Flourless Garden Quiche
Chef's flourless muffin quiches nestled on sunflower sprouts, accompanied by maple-glazed breakfast sausages and an ornate fruit platter.
Wagyu Eggs Benedict
Poached eggs atop toasted English muffins with seared Wagyu and silky hollandaise sauce. Served with bacon, thyme-marinated avocado, and an elegant fruit display.
West End Scramble
Herbed scrambled eggs with melted cheeses, pumpernickel toast, fruit preserves, and an abundant family-style fruit platter.
Apple Cinnamon French Toast
Golden cinnamon-infused French toast with house-made maple syrup, fresh orange slices, and authentic South African boerewors.
Walk in the Garden Avocado Toast
Fried egg in flower designs Smashed Onion and tomato infused avocado atop artisan toast, crowned with butterfly cucumbers, alfalfa sprouts, and fresh garden herbs finished with balsamic glaze.
Sunday Brunch Lox & Bagel
Smoked salmon and toasted bagels served with house-made chive, dill, cucumber, and tomato cream cheese. Accompanied by rosemary breakfast potatoes.
Mid-Day Pick-Me-Up
Cajun Shrimp Wraps
Fresh lime and mint-marinated Cajun shrimp wrapped with crisp vegetables. Served with hand-selected potato chips.
Fisherman's Mahi Mahi Tacos
Fresh-caught mahi mahi with carrot-citrus slaw, diced mango, cilantro, and avocado-lime salsa. Served with tortilla chips and house salsa.
Sesame-Seared Ahi Tuna Salad
Sesame-crusted ahi tuna atop mixed greens with parmesan-seared baby corn, wasabi-dusted mushrooms, mandolin radishes, carrots, mandarin oranges, and wasabi pea crunch. Finished with ginger-orange sesame dressing.
Waldorf Chicken Salad Sandwich
Traditional Waldorf chicken salad on artisan toasted bread with sweet potato fries and Caribbean honey mustard.
Sea Scallop Scampi
Pan-seared sea scallops in garlic butter sauce with fresh asparagus spears and warm oven-baked baguette.
Caribbean Mahi Sandwich
Fresh mahi mahi topped with seared pineapple and house Cajun island sauce on a buttered bun. Served with seasoned curly fries.
Cheeseburger in Paradise
Jimmy Buffett-inspired ribeye burger topped with grilled pineapple on a toasted brioche bun. Served with summer salad or handmade herb potato chips finished with balsamic drizzle.
Appetizers & Salads
Italian Caprese
Fresh mozzarella, heirloom tomatoes, basil, and balsamic reduction.
Portobello & Pear Crostini
Rosemary-roasted portobello mushrooms with pear and balsamic glaze atop toasted macadamia crostini.
Jost Van Dyke Salad
Mixed greens with blueberry goat cheese, house herb croutons, cherry tomatoes, cucumber half-moons, toasted pumpkin seeds, almonds, and fresh blueberry vinaigrette.
Pear, Brie & Honey Phyllo Bites
Delicate phyllo pastries filled with pear, creamy brie, and local honey.
Classic Caesar Salad
Crisp romaine, shaved parmesan, heirloom tomatoes, lemon wedges, and signature fried parmesan crisps.
Kale Harvest Salad
Kale topped with caramelized dates, pecans, dried cranberries, toasted chickpea croutons, and house-made poppy seed dressing.
Sunset Dinners
Rosemary-Crusted Wagyu Roast
Served over creamy garlic mashed potatoes with truffle asparagus.
Alaskan Salmon
Finished with a dill, garlic, and caper sauce. Served alongside raisin-spiced rice pilaf and lemon-pepper squash.
Mama Leone's Legendary Pasta Night
A chef-inspired pasta experience served with warm garlic bread and seasonal accompaniments.
Caribbean Roti Night
Traditional Caribbean roti with house mango-guava chutney and island salad with pineapple vinaigrette.
Coconut Lime Grouper
Fresh grouper beneath a coconut-lime cream sauce, served with pineapple rice and sautéed seasonal squash medley.
Mediterranean Chicken Roulade
Stuffed with feta, olives, sun-dried tomatoes, and olive tapenade, accompanied by Dragon Welsh sausage, sweet potato mash, and seasonal vegetables.
Fisherman's Steak Fish
Topped with a roasted red and yellow pepper guava sauce. Served with forbidden black rice and almond-panko broccolini.
South African Bobotie
A cherished South African classic served with peach chutney, traditional yellow rice, and creamy feta spinach.
Sweet Endings
Cinnamon Melt Tart
Warm cinnamon-spiced tart with delicate pastry layers.
Chocolate Turtle Brownie à la Mode
Rich chocolate brownie topped with caramel, toasted pecans, and premium vanilla ice cream.
Lychee Custard
Silky custard infused with sweet lychee fruit.
Key Lime Pie
A Caribbean classic finished with fresh lime zest.
Blueberry Mille-Feuille
Flaky pastry layers with fresh blueberries and vanilla cream.
Lemon Meringue Pie
House-made lemon curd topped with toasted meringue peaks.
Reviews
The boat was just like our boat before and was great. The BVI was different than the USVI but it was terrific. The sailing was superb. We sailed to Anegada where we rented a truck and our Captain drove us around the island, taking up to snorkeling spots, and various beaches. We had dinner at Sid’s, it was fabulous. We saw the flamingos!!
Let’s talk about our crew.
Captain Jason and Chef Juan - WOW!!!!
These two work together like a well oiled machine. They compliment each other well. When Captain Jason said we received an upgrade when Chef Juan came on board he was not kidding. The food was fantastic and we all brought back at least 10 pounds each. Captain Jason took us to unique places and we always had optimum yacht placement.
If you have any first time charter groups, Captain Jason is the person and this is the boat to send them on. Captain Jason and Chef Juan were both very chill, calm, and always smiling. If they asked once, they asked 100 times if there was anything we wanted or anything they could get us. They never sat down and had dinner with us or interjected into our conversations unless asked and then only for the parts that pertained to them. They truly realized this was our vacation and they were there to take care of us and let us be worry free.
Provisions were more than we needed and no one ever wanted for a thing.
Just absolutely the best experience and 100% will do a trip with Captain Jason again at some point.
Jason "squared" had such an in-depth knowledge of everywhere we went; Norman Island, Virgin Gorda, Anegada, etc. Starting with Veuve Clicquot and charcuterie one could not imagine the incredible meals that Jason (2) worked round the clock preparing! Scrambled eggs and bacon to perfection; Mahi Bowls, Pork Chops with butternut squash and almond cake to name a few.
The Bali54 was so incredibly functional and well laid out. The automatic wall enclosure converting to a/c or open air at the flip of a switch! Just one of the wonderful features aboard Dock Holiday!
My husband and I along with our daughter and very dear friends are beyond grateful to have had the privilege of Captain Jason Mead and Chef Jason Mackay for our crew May 3rd to May 10th, 2025. Like most we have hundreds of combined photos, I have an entire book documenting every day, every island, every meal and every priceless memory.
I will refrain from the treasured details. Simply put booking your own charter on Dock Holiday is the only way to experience your trip of a lifetime with a crew of a lifetime.
Kelly and Randy
Date of experience: May 2025
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