Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
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

Signature Caribbean-Influenced Menu:

A fusion of Caribbean flavors, Mexican roots, and international cuisine for luxury yacht dining.

BREAKFAST:

*All breakfasts include a fresh tropical fruit platter, freshly brewed coffee, and juice.

Avocado Toast Benedict – Creamy smashed avocado on toasted sourdough, topped with poached eggs, crispy bacon, hollandaise, and fresh microgreens
Papaya Ricotta Pancakes – Fluffy ricotta pancakes with caramelized papaya, passionfruit syrup, and toasted pecans
Plantain & Cheese Frittata – Golden sweet plantains, melted Oaxaca cheese, and fresh herbs, baked to perfection
Smoked Salmon Arepa – Crispy arepa stuffed with silky cream cheese, smoked salmon, capers, and citrus drizzle

LUNCH

Roca Coconut Tacos – Crispy coconut-crusted shrimp, creamy avocado crema, pickled cabbage, and mango-papaya salsa
Citrus-Marinated Chicken Salad – Juicy grilled chicken, avocado, mango, cashews, and lime vinaigrette over fresh greens
Pulled Jerk Pork Sandwich – Tender, smoky pork with pineapple chutney and spicy aioli, toasted ciabatta, served with sweet potato fries
Lamb Kofta Skewers – Mediterranean-spiced lamb, creamy tzatziki, herbed tabbouleh, warm pita

APPETIZERS

Coconut-Crusted Shrimp – Crispy, golden shrimp with pineapple-chili dipping sauce
Mini Plantain & Black Bean Quesadillas – Gooey queso fresco, creamy black beans, avocado crema
Tuna Tataki – Seared sesame-crusted tuna, yuzu-lime ponzu, pickled ginger
Jerk Chicken Skewers – Smoky, tender chicken with sticky mango glaze

DINNER

Saffron & Lime Butter Seabass – Perfectly seared seabass, coconut rice, sautéed greens, mango salsa
Herb-Crusted Lamb Chops – Mint-cilantro chimichurri, roasted heirloom vegetables, truffle-sweet potato mash
Steak Frites with Mushroom-Truffle Sauce – Tender grilled steak, hand-cut golden fries, creamy mushroom-truffle sauce
Lobster Mac & Cheese – Creamy, cheesy pasta loaded with succulent lobster, topped with buttery breadcrumbs

DESSERTS

Tres Leches with Tropical Fruits – Moist sponge soaked in three milks, passionfruit & mango drizzle
Chocolate & Chili Mousse – Mexican cacao mousse with a hint of chili, topped with whipped cream
Key Lime Tartlets – Tangy lime custard in crisp coconut crust, fluffy meringue
Coconut Panna Cotta – Silky, tropical, with pineapple coulis and toasted coconut

TENDER: Yes, 25 HP engine, with room for 8
2 standup paddleboards
Snorkeling gear
Sea scooter
Fishing Gear
Floating dock

Chef/Mate Juan Martinez — Chef/Mate

Juan Martinez

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/Mate Juan Ramirez

I’m Chef Juan Ramirez, and for me, cooking is all about connection , bringing people together through food, stories, and shared experiences at sea. With over eight years in hospitality, I’ve cooked across Europe, America, and Asia, learning to blend global flavors with local Caribbean ingredients. I truly love what I do, and I bring warmth, creativity, and care to every dish. Whether it’s an elegant dinner or a casual beach barbecue, my goal is to make guests feel at home, happy, and completely cared for.

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.