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!
For Guest use: Four Queen Cabins en suite with dry heads.
Crew occupy Starboard Aft Cabin.
| 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 |
| JetSkis: | No |
| 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: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| 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: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Josiah McGaughey
As a self-taught and James beard nominated professional chef with nearly 30 years of experience in the food service
industry, I have dedicated my career to creating exceptional culinary experiences. I proudly owned and operated a highly-rated restaurant in Asheville, NC, where
I showcased my passion for innovative cuisine and commitment to quality. I am now very excited to bring all that I have to offer to your yachting experience.
Chef Josiah's Sample Menu
Day Break
Fresh Pastries and seasonal Fruits
Smoked Salmon Tart- Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
Lobster Parfait- Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
Whole wheat oatmeal pancakes- Maple syrup, fruit, creme frâiche
Eggs Benedict- Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
Quiche- Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
Shrimp Kedgeree- Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
Mushroom Toast- Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
Croissant BLT- Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
Midday
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto
Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion
Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan
bread crumb
Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar
Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese
Hors d’œuvres
Fresh Burrata Cheese
Chili crisp and baguette
Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, pistou, local honey
Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce
Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt
Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce
Cast iron Seared Shrimp in XO sauce
Shaved Squash Salad
Fennel, honey, buttermilk dressing
Mains
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce
Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal
vegetables
Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême
Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber
Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini
Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster
Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga
Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
Dessert
Turkish coffee and cardamon pot au creme and chantilly
Pear Gallette with vanilla bean ice cream and salted caramel
Tiramisu
Creme Anglais tart with macerated berries and cream
Fruit sorbet with Almond Tuille
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
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
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
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4.85 Feet
- : 8
- : 2023
- : Bali Catamarans
- : No
- : No
- : 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: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
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 Josiah McGaughey
As a self-taught and James beard nominated professional chef with nearly 30 years of experience in the food service
industry, I have dedicated my career to creating exceptional culinary experiences. I proudly owned and operated a highly-rated restaurant in Asheville, NC, where
I showcased my passion for innovative cuisine and commitment to quality. I am now very excited to bring all that I have to offer to your yachting experience.
Chef Josiah's Sample Menu
Day Break
Fresh Pastries and seasonal Fruits
Smoked Salmon Tart- Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
Lobster Parfait- Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
Whole wheat oatmeal pancakes- Maple syrup, fruit, creme frâiche
Eggs Benedict- Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
Quiche- Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
Shrimp Kedgeree- Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
Mushroom Toast- Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
Croissant BLT- Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
Midday
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto
Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion
Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan
bread crumb
Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar
Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese
Hors d’œuvres
Fresh Burrata Cheese
Chili crisp and baguette
Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, pistou, local honey
Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce
Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt
Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce
Cast iron Seared Shrimp in XO sauce
Shaved Squash Salad
Fennel, honey, buttermilk dressing
Mains
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce
Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal
vegetables
Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême
Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber
Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini
Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster
Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga
Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
Dessert
Turkish coffee and cardamon pot au creme and chantilly
Pear Gallette with vanilla bean ice cream and salted caramel
Tiramisu
Creme Anglais tart with macerated berries and cream
Fruit sorbet with Almond Tuille
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
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| 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 |
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
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
