DOCK HOLIDAY Yacht Description
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2 SUBLUE sea scooters:
Zip around reefs and bays together, making snorkel time longer and more fun. -
7x7 Bote floating dock:
Creates a stable “hangout” platform off the stern for lounging and easy water access. -
Big game fishing gear:
Head out for trolling or casting, then bring your catch back for a fresh onboard meal.
Fresh build, big platform. DOCK HOLIDAY is a 54-foot Bali catamaran built in 2023, set up to sleep 8 guests in 4 queen cabins. The wide beam pays off in real, usable living space for groups who like to stay together without constantly bumping shoulders.
Easy water days. Outdoor shower, swim access, then straight to the BBQ. Simple loop. Add full air conditioning and onboard Wi-Fi and you can stay comfortable when the sun stops being cute.
Toys that get used. Two stand-up paddleboards, floating mats, a 7x7 Bote floating dock, and a Sun Chill Raft make anchoring feel like your own little waterfront. There are also snorkeling gear and two SUBLUE sea scooters for quicker laps around the reef.
Cabins with logic. Three queen cabins are en suite with separate showers, plus one queen cabin with a wet head, so everyone gets a proper space to reset between swims and snacks.
Accommodation
Three Queen Cabins en suite with separate showers & one queen cabin with a wet head.What is the cabin arrangement of DOCK HOLIDAY?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | Queen size bed | Private en-suite bathroom | Full |
| Queen Cabin 1 | Queen bed | En-suite bathroom with separate shower | Full |
| Queen Cabin 2 | Queen bed | En-suite bathroom with separate shower | Full |
| Queen Cabin 3 | Queen bed | En-suite wet head | Full |
DOCK HOLIDAY
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Weekly price: $25,000 - $33,000
Low Season | High Season
- Length: 54'
- # of Guests: 8
- # of Cabins: 4
- 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 | ||||
| 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
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Sea scooters | 2 SUBLUE Sea Scooters for underwater propulsion. |
| Floating dock | 7x7 Bote - Floating Dock for lounging on the water. |
| Paddleboards | 2 Stand Up Paddle Boards for stand-up paddling. |
| Sun Chill raft | 1 Sun Chill Raft for relaxing on the water. |
| Floating mats | Floating mats for relaxing on the water. |
| Beach games | Beach games for shore activities. |
| Snorkeling gear | Snorkeling equipment for guests. |
| Fishing gear | 2 rods for trolling and casting. |
Other Entertainment
Exercise Bands,
Yoga Mat
Crew
Runs day-charter style itineraries around St. Thomas and St. John with clear timing and local know-how. Brings a hospitality background from fine dining events to keep the onboard flow organized.
- American nationality
- Based in the Virgin Islands since 2009
- Licenses/certifications: USCG 100 Ton, ASA 101-104, STCW, CPR
- Language: English
- South African/American nationality
- Entering fourth season in the Virgin Islands
- Approximately 65 charters and 600+ guests hosted
- Licenses/certifications: ASA 101-106, STCW, CPR, NASLBA
Menu
- Fresh coconut milk chia pudding – with fruit
- Paleo pancakes – maple sage sausage and soft scrambled eggs
- Smoked salmon benedict – brown butter caper hollandaise and crispy capers
- Harissa Shakshouka – olives, feta and sauteed spinach
- Chilaquiles – salsa verde, chorizo, queso fresco, confit cherry tomatoes and sunny eggs
- Continental breakfast – fresh fruit, pastries, eggs and breakfast potatoes
- Brioche French Toast – maple syrup, crispy bacon, fresh fruit and whipped cream
- Lobster rolls – fresh jalapeno salsa, drawn butter and garden salad
- Sumac and garlic marinated chicken – garlic roasted cauliflower and yellow raisin caper gremolata
- Smash Burgers – bacon onion jam and raclette cheese, served with home fries
- Skirt steak burritos – oaxacan cheese and sauteed onions and peppers
- Lamb and mint meatballs – dill yogurt sauce, served with cumin roasted carros
- Grilled romaine caesar salad – blackened chicken and house croutons
- Spicy asian style chicken lettuce wraps – free herbs and peanuts
Appetizers
- Watermelon, mint and rose gazpacho
- Caviar, creme fraiche, 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 – seasonal mushroom & blueberry wild rice, in roasted tomato and onion broth
- Butter poached cod – baba ganoush and cous cous with roasted chili squash
- Seared Magret Duck breast – cauliflower puree with Port wine and demi glace reduction
- Prime Roast beef – roast carrot puree, crispy Brussel sprouts and savory au jus
- New Orleans Style Shrimp and Grits – with szechuan green beans
- Seared Scallops – curry leaf ginger sauce and sweet and spicy carrots
- Dry Aged Ribeye – parsnip puree, 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 mouse – with caramel whipped cream
- Fresh Key lime pie – with blackberry compote
- Strawberry shortcake – Gran Marnier whipped cream and lemon curd
- Salted caramel and chocolate chip cookie ice cream sundaes
- Deconstructed smores – brandy chocolate ganache and whipped peanut butter
No snack items were provided in the sample menu.
Chef’s Style & Influences
Mediterranean, Mexican, and Asian accents with seafood, warm spices, and bright herb sauces.
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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