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DOCK HOLIDAY

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YACHT DETAILS

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:

GENERAL NOTES:
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 $400 per cabin, with a 3 cabin minimum. 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

DOCK HOLIDAY Yacht Charter Locations

Summer Season

Caribbean Virgin Islands (BVI/USVI)

USVI

BVI

Winter Season

Caribbean Virgin Islands (BVI/USVI)

USVI

BVI

Amenities

Salon Stereo: Yes

Salon Tv: No

Nude: No

Crew Pets: No

Guest Pets: No

Water Maker: Yes

Ice Maker: Yes

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Inq

Kosher: No

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: No

Hairdryers: Yes

Smoking: On sugar scoops only

Crew Smokes: No

Children Ok: Yes

Generator: Yes

Inverter: Yes

Voltages: 110V

Specifications

Tube:

Guests: 8

Draft: 4.85

Helipad: No

Ac: Full

Ac Night:

Built: 2023

Turnaround: 48 Hours

Cabins: 4

King:

Queen: 4

Double:

Single:

Twin:

Pullman:

Showers: 4

Basins: 4

Heads: 4

Electric Heads: 4

Jacuzzi: No

Features

BBQ: Yes

AC: Full

Generator: Yes

Internet: Onboard WIFI

Layout

More Specifications

Flag: U.S.

Homeport: Virgin Islands

Resort Course:

Yacht Permit: 1

Yacht License: 1

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type: Trolling and Casting

Rods: 2

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size:

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp: 25

Floating Mats:

Dinghy Pax: 8

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners:

Kneeboard:

Windsurfer:

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard: 2

Seabob: No

Sea Scooter:

Other Entertainment

1 Yoga Mat
Exercise Bands

Crew

Captain

Mate/Chef

Captain: Jason Mead

Jason Mead (Captain)

Captain Jason hails from Columbia, Maryland, where his love for sports and the outdoors began. He earned a degree in Criminal Justice and Criminology from the University of Maryland before relocating to the Virgin Islands in 2009, a place he has proudly called home for over 15 years.

Jason’s professional journey began in the hospitality industry, including fine dining, where he gained extensive experience hosting elegant, high-end events that prioritized exceptional guest experiences. Following the devastation of Hurricanes Irma and Maria in 2017, Jason shifted his career focus to the sea, discovering his true passion for life on the water.

Since then, he has spent the majority of his time captaining day charters from the Ritz-Carlton and Westin resorts, serving guests exploring the stunning waters around St. Thomas and St. John.

When he’s not on the water, Captain Jason enjoys snowboarding, golfing, and exploring new travel destinations. His dedication to providing unforgettable experiences and his enthusiasm for adventure make him a valued leader and host on every voyage.

Jason Mackay (Chef and Mate)

Born in South Africa and raised in Louisiana, Jason Mackay grew up in a community that cherished meals shared with friends and family. An adventurous spirit, Jason has always had a passion for travel and nature. His time in Asheville, NC, deepened his connection to seasonal and local ingredients, inspiring him to create dishes that celebrate the bounty of nature. While living in Mexico, he spent much of his time in the water, spearfishing, and hosting pop-up dinners centered around the day's catch, bringing communities together. With around 65 charters and over 600 guests hosted under his belt, Jason is now entering his fourth season in the Virgin Islands. His love for creating memorable culinary experiences makes him the ideal chef and mate, consistently delivering unforgettable moments for delighted guests

-Fresh coconut milk chia pudding with fruit
-Paleo pancakes with maple sage sausage and soft scrambled eggs
-Smoked salmon benedict with brown butter caper hollandaise and crispy capers
-Harissa Shakshouka with olives, feta and sauteed spinach
-Chilaquiles with salsa verde, chorizo, queso fresco, confit cherry tomatoes and sunny eggs
-Continental breakfast with fresh fruit, pastries, eggs and breakfast potatoes
-Brioche French Toast with maple syrup, crispy bacon, fresh fruit and whipped cream

Lunch

-Lobster rolls with fresh jalapeno salsa, drawn butter and garden salad
-Sumac and garlic marinated chicken with garlic roasted cauliflower and yellow raisin caper gremolata
-Smash Burgers with bacon onion jam and raclette cheese served with home fries
-Skirt steak burritos with oaxacan cheese and sauteed onions and peppers
-Lamb and mint meatballs with dill yogurt sauce served with cumin roasted carros
-Grilled romaine caesar salad with blackened chicken and house croutons
-Spicy asian style chicken lettuce wraps with free herbs and peanuts

Dinner

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 on seasonal mushroom & blueberry wild rice resting in roasted
tomato and onion broth
-Butter poached cod on a bed of Baba Ganoush and cous cous with roasted chili squash
-Seared Magret Duck breast with Cauliflower puree topped with a Port wine and demi glace Reduction

-Prime Roast beef served Roast Carrot puree, Crispy Brussel Sprouts and savory Au Jus

-New Orleans Style Shrimp and Grits and szechuan green beans
-Seared Scallops served with a curry leaf ginger sauce and sweet and spicy carrots
-Dry Aged Ribeye served on a parsnip puree with mushroom marsala cream sauce and
seared asparagus

Dessert

-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 with Gran Marnier whipped cream and lemon curd
-Salted caramel and chocolate chip cookie ice cream sundaes
-Deconstructed smores with brandy chocolate ganache and whipped peanut butter

Reviews

DOCK HOLIDAY

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.

DOCK HOLIDAY

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