DOCK HOLIDAY
Dock Holiday Yacht Charter
Welcome aboard Dock Holiday, the ultimate luxury catamaran designed to deliver an unparalleled yacht charter experience. Whether you seek relaxation, adventure, or a bit of both, this stunning yacht provides the perfect setting for a dream vacation at sea. From its sophisticated interiors to its inviting outdoor spaces, every moment aboard Dock Holiday is crafted for comfort and enjoyment.
Elegance and Comfort Redefined
Step into a world of effortless luxury with Dock Holiday’s beautifully appointed accommodations. The yacht features three spacious queen en-suite cabins, each designed for restful nights and peaceful mornings. Guests will appreciate the private en-suite bathrooms with separate showers, offering an extra touch of convenience and privacy. An additional queen cabin with a wet head ensures that all guests have a comfortable retreat to unwind after a day of exploring the open waters.
Aboard Experience Like No Other
Whether lounging on the sun-kissed deck, enjoying a gourmet meal prepared by your dedicated crew, or soaking in the breathtaking ocean views, every experience on Dock Holiday is curated to perfection. The yacht’s spacious living areas invite guests to gather, share stories, and create lasting memories. The open-air design allows for seamless indoor-outdoor living, making it easy to take in the refreshing sea breeze at any moment.
Your Gateway to Unforgettable Destinations
Sail through some of the most captivating destinations imaginable, from secluded coves to vibrant coastal towns. Whether you’re snorkeling in crystal-clear waters, basking in the warmth of the sun on pristine beaches, or exploring lively island cultures, Dock Holiday offers the perfect vessel for your adventure. With a dedicated crew catering to your every need, your journey will be as smooth and carefree as the gentle Caribbean breeze.
Secure Your Luxurious Escape Today
Dock Holiday is ready to welcome you aboard for the getaway of a lifetime. Whether you’re seeking a romantic retreat, a family adventure, or an unforgettable voyage with friends, this yacht offers everything you need for an extraordinary experience at sea. Don’t miss your chance to set sail—reserve your charter today and create memories that will last forever!
Three Queen Cabins en suite with separate showers & one queen cabin with a wet head.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.85 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| Flag: | U.S. |
| RegNum: | 134570 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Ginger Perez
Ginger Michelle Perez grew up in California where she graduated from the Santa Monica College Film Program and continued her undergrad at the University of California Irvine (UCI). During her time at UCI, she learned to sail FJ's by joining the UCI sailing team and quickly worked her way up to skipper. Her culinary experience began after High School when she was hired as the cook on a ranch in the Eastern Sierra Mountains where she cooked for cowboys, guests and outfitted for trips that lasted up to a week in the backcountry where she had to pack in her the provisions on a mule train. Since then she has worked both front of house and back of house for many restaurants thus her service experience ranges from bar tending at high volume ski bars to cooking on superyachts. When she's not at sea, she enjoys country line dancing, salsa dancing, making short films, reading, skiing, running, and playing guitar.
~ Sample Menu ~
Breakfast:
~ Avocado Toast with Poached Egg & Red Chili Flakes: Creamy avocado on toasted
sourdough, topped with a poached egg and a sprinkle of red chili flakes.
~ Seasonal Fresh Fruit: A refreshing mix of citrus, berries, and melon—perfect for a light
start.
~ Cheddar Broccoli Mini Quiches: Bite-sized quiches with cheddar and broccoli, lightly
baked for a savory, satisfying treat.
~ Cinnamon Rolls: Warm, homemade cinnamon rolls, drizzled with icing.
~ French toast: topped with a mixed berry compote made from blueberries, raspberries,
and strawberries, lightly simmered with a hint of lemon juice.
Lunches:
~ Lobster Rolls: Fresh, butter-poached lobster meat, dressed in a creamy lemon-chive
aioli, finished with a drizzle of truffle butter, and served in a lightly toasted brioche bun
with a garnish of fresh herbs and a side of crispy fries.
~ Asian Chicken Salad: A refreshing medley of green cabbage, purple cabbage, carrots,
and green onion, topped with turmeric ginger chicken, crispy wonton strips, and tossed
in a tangy lime dressing.
~ Mediterranean Salad: Chicken souvlaki on a bed of mixed greens with feta, purple onion,
microgreens, olives, and cherry tomatoes, served with naan bread, hummus, and
dolmas.
Appetizer:
~ Seared Ahi Tuna Bites: blackened and seared Ahi tuna served with guacamole on a
tortilla chip with a sprinkle of sesame seeds, and a thin jalapeño slice.
~ Spinach Artichoke Dip: A creamy dip made with spinach, artichoke hearts, and garlic,
served with toasted baguette slices.
~ Charcuterie Board: A well-curated selection of cheeses, dried apricots, and
antipasto—perfect for nibbling and cocktail hour.
~ Elote Dip: A creamy, spicy corn dip made with sour cream, cream cheese, Monterey
Jack, and cilantro, with a touch of cayenne and lime, served with crispy tortilla chips.
Dinner:
~ Blackened Snapper: served on a bed of buttery mashed potatoes with brocolini, citrus,
and fresh thyme.
~ Churrasco Steak with Chimichurri Sauce: Grilled churrasco steak, served with a fresh
chimichurri sauce made from parsley, garlic, olive oil, and a splash of red wine vinegar,
alongside garlic-sautéed fingerling potatoes and a refreshing green salad.
~ Chicken Parmesan (Fresh): Tender chicken cutlets, breaded and broiled under
mozzarella, provolone, and parmesan, served over angel hair pasta with a rich vodka
sauce, topped with fresh parsley.
Desserts:
~ Dark Chocolate and Hazelnut Cake: A rich, indulgent dark chocolate cake, filled with
hazelnuts and dusted with cocoa powder for a luxurious finish.
~Individual Strawberry Shortcakes: Sweet, light cake, topped with fresh strawberries, a
dollop of whipped cream, and a sprinkle of mint for a fresh, refreshing finish.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,500 | $28,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
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
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 8
- : 2023
- : Bali Catamarans
- : Yacht offers Rendezvous Diving only
- : Jason Mackay
- : U.S.
- : 134570
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Ginger Perez
Ginger Michelle Perez grew up in California where she graduated from the Santa Monica College Film Program and continued her undergrad at the University of California Irvine (UCI). During her time at UCI, she learned to sail FJ's by joining the UCI sailing team and quickly worked her way up to skipper. Her culinary experience began after High School when she was hired as the cook on a ranch in the Eastern Sierra Mountains where she cooked for cowboys, guests and outfitted for trips that lasted up to a week in the backcountry where she had to pack in her the provisions on a mule train. Since then she has worked both front of house and back of house for many restaurants thus her service experience ranges from bar tending at high volume ski bars to cooking on superyachts. When she's not at sea, she enjoys country line dancing, salsa dancing, making short films, reading, skiing, running, and playing guitar.
~ Sample Menu ~
Breakfast:
~ Avocado Toast with Poached Egg & Red Chili Flakes: Creamy avocado on toasted
sourdough, topped with a poached egg and a sprinkle of red chili flakes.
~ Seasonal Fresh Fruit: A refreshing mix of citrus, berries, and melon—perfect for a light
start.
~ Cheddar Broccoli Mini Quiches: Bite-sized quiches with cheddar and broccoli, lightly
baked for a savory, satisfying treat.
~ Cinnamon Rolls: Warm, homemade cinnamon rolls, drizzled with icing.
~ French toast: topped with a mixed berry compote made from blueberries, raspberries,
and strawberries, lightly simmered with a hint of lemon juice.
Lunches:
~ Lobster Rolls: Fresh, butter-poached lobster meat, dressed in a creamy lemon-chive
aioli, finished with a drizzle of truffle butter, and served in a lightly toasted brioche bun
with a garnish of fresh herbs and a side of crispy fries.
~ Asian Chicken Salad: A refreshing medley of green cabbage, purple cabbage, carrots,
and green onion, topped with turmeric ginger chicken, crispy wonton strips, and tossed
in a tangy lime dressing.
~ Mediterranean Salad: Chicken souvlaki on a bed of mixed greens with feta, purple onion,
microgreens, olives, and cherry tomatoes, served with naan bread, hummus, and
dolmas.
Appetizer:
~ Seared Ahi Tuna Bites: blackened and seared Ahi tuna served with guacamole on a
tortilla chip with a sprinkle of sesame seeds, and a thin jalapeño slice.
~ Spinach Artichoke Dip: A creamy dip made with spinach, artichoke hearts, and garlic,
served with toasted baguette slices.
~ Charcuterie Board: A well-curated selection of cheeses, dried apricots, and
antipasto—perfect for nibbling and cocktail hour.
~ Elote Dip: A creamy, spicy corn dip made with sour cream, cream cheese, Monterey
Jack, and cilantro, with a touch of cayenne and lime, served with crispy tortilla chips.
Dinner:
~ Blackened Snapper: served on a bed of buttery mashed potatoes with brocolini, citrus,
and fresh thyme.
~ Churrasco Steak with Chimichurri Sauce: Grilled churrasco steak, served with a fresh
chimichurri sauce made from parsley, garlic, olive oil, and a splash of red wine vinegar,
alongside garlic-sautéed fingerling potatoes and a refreshing green salad.
~ Chicken Parmesan (Fresh): Tender chicken cutlets, breaded and broiled under
mozzarella, provolone, and parmesan, served over angel hair pasta with a rich vodka
sauce, topped with fresh parsley.
Desserts:
~ Dark Chocolate and Hazelnut Cake: A rich, indulgent dark chocolate cake, filled with
hazelnuts and dusted with cocoa powder for a luxurious finish.
~Individual Strawberry Shortcakes: Sweet, light cake, topped with fresh strawberries, a
dollop of whipped cream, and a sprinkle of mint for a fresh, refreshing finish.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,500 | $28,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
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
