Length: 55 Feet
Builder: Bali Catamarans
Year Model: 2023
Crew: 2
Guests: 8
Cabins: 4
Queen: 3
Owner Suite: 1
Dock Holiday
Max 8
4 Beds
Say When
Dock Holiday will accommodate 8 charter guests in 3 spacious queen cabins and 1 sprawling master cabin for those who desire more space. She is a 2023 sailing catamaran offering solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, rendezvous scuba diving, snorkeling gear, 2 underwater scooters, 7x7 Bote floating dock, Sunchill, 2 stand up paddle boards, pool noodles, yoga mat & exercise bands, fishing rods, board and card games, Fusion 3 Bluetooth enabled sound system.
PHOTOS | AMENITIES | CREW | SAMPLE MENU | LAYOUT | AVAILABILITY | RATES | YACHT REVIEWS
Onboard Amenities
Dinghy Engine: 40hp
Stand Up Paddle Boards
Sublue Underwater Scooters
Fishing Gear
Wake Board
Subwing
Ski Tube
Float Mat
Pool Noodles
Snorkeling Gear
Underwater Lights
Wifi & Internet
Eco-Friendly and Reef Safe Toiletries
Fully Customizable Menu
Ship's Bar
Outdoor Shower
Television in the Salon
Full-Sized Freezer/Fridge
Coffee/Espresso Machine
10 ft. Floating Dock
Board and Card Games
Atlas Giveaways
Crew resides in starboard mid-ship (twin), but will move to starboard aft on request for $800 fee.
Meet Your Crew
Meet Mead
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.
Meet Jason Mackay
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
Breakfast
-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
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