DOCK HOLIDAY2023 Bali 5.4
Length: 54 Feet Builder: Bali Catamarans Year Built: 2023 Crew: 2 Cabins: 4 Guests: 8
Yacht Photos
Accommodations
3 queen guest staterooms each with private en-suite electric head, stall shower, and vanity sink.
1 queen guest stateroom with wet head.
All staterooms have individually controlled air conditioning for your comfort.
Large covered flybridge for spectacular views.
Forward cockpit dining area and lounging space.
Large glass "garage" door for bright and open salon.
Interior dining table that can be opened up when the garage door is raised.
Crew
Jason 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.
Jason Mead
Captain Jason Mead and Mate/Chef 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
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
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
-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