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/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.
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.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
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
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
- : 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/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.
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.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| 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 |
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
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
