DOCK HOLIDAY
- Year Built 2023
- Length 54 ft.
- Designer Bali Catamarans
- Cabins 4
- Maximum Guests 8
- Starting From $27,500
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
For Guest use: Four Queen Cabins en suite with dry heads.
Crew occupy Starboard Aft Cabin.
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2 SUBLUE Sea Scooters
7x7 Bote - Floating Dock
2 Stand Up Paddle Boards
1 Sun Chill Raft -
Rendezvous Diving Only
- 2 Guests: $27,500
- 3 Guests: $28,000
- 4 Guests: $28,500
- 5 Guests: $29,000
- 6 Guests: $29,500
- 7 Guests: $30,500
- 8 Guests: $31,000
- 2 Guests: $27,500
- 3 Guests: $28,000
- 4 Guests: $28,500
- 5 Guests: $29,000
- 6 Guests: $29,500
- 7 Guests: $30,500
- 8 Guests: $31,000
Check Charter Availability by Month
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May 2028
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Yacht layout
Specifications
Amenities
Water Sports
2 SUBLUE Sea Scooters
7x7 Bote - Floating Dock
2 Stand Up Paddle Boards
1 Sun Chill Raft
- Year Built 2023
- Length 54 ft.
- Designer Bali Catamarans
- Cabins 4
- Maximum Guests 8
- Starting From $27,500
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Chef Josiah's Sample Menu
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Day BreakFresh Pastries and seasonal Fruits
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Smoked Salmon Tart- Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
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Lobster Parfait- Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
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Whole wheat oatmeal pancakes- Maple syrup, fruit, creme frâiche
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Eggs Benedict- Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
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Quiche- Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
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Shrimp Kedgeree- Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
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Mushroom Toast- Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
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Croissant BLT- Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
Midday
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Shrimp BeignetsPepper tomato chutney Boat made Flatbread Roasted vegetables, pesto
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Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion
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Crab and Romaine Caesar SaladFresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan bread crumb
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Ceviche de leche de tigrePeruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
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White Bean hummusVegetable crudités, olive oil, toasted pine nuts, Za’atar
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Smash Burger SlidersThin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
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Curry Chicken Salad WrapsRoast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
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Roast Pork SubsRoast pork, broccoli raab, pickled Italian peppers, provolone cheese
Hors D’œuvres
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Fresh Burrata CheeseChili crisp and baguette
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Nordic Deviled EggsClassic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
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Ricotta stuffed peppersBoat made ricotta, pickled and confit peppers, pistou, local honey
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Salad De SaisonSeasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
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Spinach and Artichoke dipCream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
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Salt Cod CroquettesSalt cod and potato, fried, with pickles and tartar sauce
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Radishes with ButterRed and watermelon radish, boat made cultured butter and sea salt
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Local Fish CrudoLightly pickled cucumber, lime, sesame, olive oil, fish sauce
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Cast iron Seared Shrimp in XO sauce
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Shaved Squash SaladFennel, honey, buttermilk dressing
Mains
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Cast iron seared RibeyeCreamy mashed potato, charred onion, boat made steak sauce
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Fish en PapilloteDaily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal vegetables
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Grouper en BriocheLocal grouper seared with a brioche crust, mushroom sauce suprême
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Grilled Pork ChopHerb and caper green sauce, lentil salad, grilled cucumber
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Roasted Chicken BreastWhite beans and buerre printinier(fresh herb and spring onion butter), zucchini
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Lyonaisse Style Scallop QuenelleScallop Dumpling baked in a lobster bisque with chunks of fresh lobster
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Roasted Salmon SteaksWilted napa cabbage, rice vinegar, parsley cream, bottarga
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Creamy Tucson PastaImported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
Dessert
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Turkish coffee and cardamon pot au creme and chantilly
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Pear Gallette with vanilla bean ice cream and salted caramel
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Tiramisu
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Creme Anglais tart with macerated berries and cream
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Fruit sorbet with Almond Tuille
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Absolutely the Best Experience!
This trip was terrific, there literally is not one negative thing I could say.
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.
Trip of a lifetime with a crew of a lifetime!
When we arrived at Manuel Reef Marina, Jason and Jason were waiting with warm and inviting smiles as they helped with luggage and we embarked onto Dock Holiday. Jason and Jason made it clear from the beginning..." What can we do to help? What questions do you have that we can answer? We are here for you!"
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


















