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.
Introduced by DMA Yachting, the breathtaking charter yacht DOCK HOLIDAY is a 54 ft sailing catamaran. The promiment features of DOCK HOLIDAY are her well-chosen interiors and interconnection with the sea. DOCK HOLIDAY spends the summer and winter season in British Virgin Islands. She was constructed by the renowned boatbuilder Bali Catamarans in 2023. The spacious yacht layout features 4 large cabins and easily accommodates up to 8 guests.
DOCK HOLIDAY is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where the guests spend most of their time. The fascinating cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
and a generator.
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 |
| Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,500 | $28,000 |
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 for an additional $2000.
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 @ $32,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28Additional Rate Details:
USVI Embarkation/Disembarkation: Dock Holiday is happy to offer to and from USVI for an additional $2000.
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 @ $32,000 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - 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/ First Mate
Captain: Jason Mackay
Jason runs these islands like his own backyard, blending fine-dining hosting skills with years of driving resort guests across every corner of St. Thomas and St. John so your days feel smooth, dialed-in, and never wasted on guesswork.
- Over 15 years living in the Virgin Islands.
- Extensive experience captaining day charters from the Ritz-Carlton and Westin resorts.
- USCG 100 Ton license, ASA 101–104, STCW, CPR certified.
- Background in high-end hospitality and fine-dining event hosting.
Jason turns local, seasonal ingredients and often the day’s own catch into sharp, memorable plates, pushing out restaurant-level food while keeping the vibe loose, social, and built around the table.
- Born in South Africa, raised in Louisiana; South African/American nationality.
- Experience hosting ~65 charters and over 600 guests in the Virgin Islands.
- Fourth season working in the Virgin Islands charter industry.
- ASA 101–106, STCW, CPR, NASLBA certified.
Menu
- Fresh coconut milk chia pudding with fruit
- Paleo pancakes with maple sage sausage and soft scrambled eggs
- Smoked salmon benedict with brown butter caper hollandaise and crispy capers
- Harissa shakshouka with olives, feta and sautéed spinach
- Chilaquiles with salsa verde, chorizo, queso fresco, confit cherry tomatoes and sunny eggs
- Continental breakfast with fresh fruit, pastries, eggs and breakfast potatoes
- Brioche French toast with maple syrup, crispy bacon, fresh fruit and whipped cream
- Lobster rolls with fresh jalapeño salsa, drawn butter and garden salad
- Sumac and garlic marinated chicken with garlic roasted cauliflower and yellow raisin caper gremolata
- Smash burgers with bacon onion jam and raclette cheese, served with home fries
- Skirt steak burritos with Oaxacan cheese and sautéed onions and peppers
- Lamb and mint meatballs with dill yogurt sauce served with cumin roasted carrots
- Grilled romaine Caesar salad with blackened chicken and house croutons
- Spicy Asian-style chicken lettuce wraps with fresh herbs and peanuts
Appetizers
- Watermelon, mint and rose gazpacho
- Caviar, crème fraîche and smoked salmon johnny cakes
- Blue cheese stuffed, bacon wrapped dates
- Muffaletta puff pastry bites
- Vegan queso with tortilla chips
- Caprese bites
- Mexican-style street elotes with cotija cheese
Entrees
- Seared crispy skin snapper on seasonal mushroom and blueberry wild rice in roasted tomato and onion broth
- Butter-poached cod on baba ganoush and couscous with roasted chili squash
- Seared magret duck breast with cauliflower purée, port wine and demi-glace reduction
- Prime roast beef with roast carrot purée, crispy Brussels sprouts and savory au jus
- New Orleans-style shrimp and grits with Szechuan green beans
- Seared scallops with curry leaf ginger sauce and sweet and spicy carrots
- Dry-aged ribeye on parsnip purée with mushroom marsala cream sauce and seared asparagus
- Milk tart topped with cinnamon and lightly macerated seasonal berries
- Flourless chocolate torte with French vanilla gelato
- Gianduja chocolate mousse with caramel whipped cream
- Fresh key lime pie with blackberry compote
- Strawberry shortcake with Grand Marnier whipped cream and lemon curd
- Salted caramel and chocolate chip cookie ice cream sundaes
- Deconstructed s’mores with brandy chocolate ganache and whipped peanut butter
Chef offers light bites and snacks using fresh, seasonal ingredients throughout the day.
Globally inspired, seasonal island cuisine with Southern, South African and Latin touches, focused on fresh seafood.
Reviews
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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