Dock Holiday is a sleek and stylish 54.0 ft catamaran designed for unforgettable escapes. With 4 spacious queen cabins—each featuring a private en-suite head,—she comfortably hosts up to 8 guests, offering a boutique floating retreat with room to unwind.

A professional 2-person crew ensures every detail is taken care of, from personalized service and tailored experiences, to crafting you delicious gourmet meals. Whether you're lounging on deck, sailing turquoise seas, or dining under the stars, Dock Holiday brings the perfect mix of adventure and indulgence to your charter.

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DOCK HOLIDAY

2023 • 8 GUESTS • 4 cabins

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Specifications

Length: 54 ft.

Builder: Bali Catamarans

Year: 2023

Beam: 29 ft.

Draft: 4.85 ft.

From $25,000 to $33,000 per week

See Price Details for premium holiday rates

RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Features & Amenities

Max Guests: 8
Total Cabins: 4
Queen Cabins: 4
Showers: 4
Heads: 4
Electric Heads: 4

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Comfort

Water Maker: Yes
Jacuzzi: No

Entertainment

Kids Okay: Yes
Internet Access: Onboard WIFI
Salon Stereo: Yes
Salon TV / DVD: No
Board Games: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Crew Smokes: No
Guest Smoke: On sugar scoops only

Water Sports

Dinghy: Yes
Dinghy Horsepower: 25
Dinghy Pax: 8
Wake Board: No
Tube: No
Knee Board: No
Snorkel Gear: Yes
Underwater Camera: No
Kayak: No
Stand Up Paddle Boards: 2
Floating Mats: Yes
Jetskis: No
Other Toys:
2 SUBLUE Sea Scooters

7×7 Bote – Floating Dock

2 Stand Up Paddle Boards

1 Sun Chill Raft
Water Skis: Kids (0)

Diving

Tanks: No
BCs: No
Regulators: No
Scuba: Onboard
Air Compressor: Yes
Dive Lights: No

Location Details: USVI pick up and drop offs - unlimited
Summer Base Port: Virgin Islands
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Pickups: Yacht Haven Grande
Other Pickups: Nanny Cay, BVI
Turnaround: 48 Hours Hours
Flag: U.S.

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8
Winter 2025 to 2026	$24,500	$25,000	$25,500	$26,000	$26,500	$27,500	$28,000
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

Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

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the crew

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 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

~ 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.

Client Feedback

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

Trip of a lifetime with a crew of a lifetime!

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

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DOCK HOLIDAY

Specifications

Features & Amenities

Guest Cabins & Yacht Layout

COMFORT & AMENITIES

Water Sports & DIVING

location

rates & availability

Price Details

show Availability details

the crew

Sample Menu

Client Feedback

Inquire About

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or call us at 1 (407) 922-9696