GOOD OL' DAYS is a 52 ft Island Spirit sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2027. Cruising areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI).
GOOD OL’ DAYS is a 2027 Island Spirit 525 sailing catamaran built for spacious, easygoing charters with modern comfort and strong cruising capability. At nearly 52’ with a wide 26’9” beam, she offers impressive volume for group getaways, with a bright open salon and generous forward and aft social spaces that make it easy to gather, relax, and enjoy the view.
Accommodating up to 10 adults in 5 queen cabins, GOOD OL’ DAYS is designed for groups who want room to spread out without losing that connected, social feel. A flybridge expands the outdoor living space for lounging, dining, and taking in island scenery, while efficient sailing performance and a shallow draft help bring tucked-away anchorages within reach. Big comfort, easy flow, and nothing but good days ahead.
Nov 1, 2026 – Apr 30, 2027
$32,000Base charter rate
| 2 guests | $32,000 |
|---|---|
| 3 guests | $32,500 |
| 4 guests | $33,000 |
| 5 guests | $33,500 |
| 6 guests | $34,000 |
| 7 guests | $34,500 |
| 8 guests | $35,000 |
| 9 guests | $35,500 |
| 10 guests | $36,000 |
May 1, 2027 – Oct 31, 2027
$32,000Base charter rate
| 2 guests | $32,000 |
|---|---|
| 3 guests | $32,500 |
| 4 guests | $33,000 |
| 5 guests | $33,500 |
| 6 guests | $34,000 |
| 7 guests | $34,500 |
| 8 guests | $35,000 |
| 9 guests | $35,500 |
| 10 guests | $36,000 |
Nov 1, 2027 – Apr 30, 2028
$32,000Base charter rate
| 2 guests | $32,000 |
|---|---|
| 3 guests | $32,500 |
| 4 guests | $33,000 |
| 5 guests | $33,500 |
| 6 guests | $34,000 |
| 7 guests | $34,500 |
| 8 guests | $35,000 |
| 9 guests | $35,500 |
| 10 guests | $36,000 |
Jul 3, 2026 – Nov 30, 2030
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $40,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $43,000 | 2–10 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Rates are as published by the yacht and may exclude expenses, taxes and gratuities depending on the charter terms. Final pricing is confirmed in your charter quote.
Checking the yacht calendar…
Pizza Oven
2 Sea Scooters
1 2-Person Kayak
2 Stand Up Paddle Boards
1 Kneeboard
1 Wakeboard
1 Floating Mat
1 Inflatable Platform/Pool
10 Foam Noodles
Snorkel Gear
Fishing Gear
Captain John Yoxall and Chef Olga Dibrova bring together a passion for exploration, exceptional hospitality, and memorable dining experiences. John's international sailing background, love of history, and appreciation for fine wine are perfectly complemented by Olga's globally inspired cuisine, creative presentation, and warm, welcoming personality.
Together, they create a relaxed and engaging charter experience where beautiful cruising, personalized service, and thoughtfully prepared meals come together to create unforgettable memories on the water.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Captain John Yoxall
Originally from England, Captain John Yoxall has embraced a truly international lifestyle, having lived in seven different countries. His passion for sailing began while studying at the University of Toronto, inspiring him to leave the corporate world behind and pursue a career on the water. Since then, he has captained yachts throughout the Caribbean and the breathtaking waters of Greece.
Beyond sailing, John is a passionate wine enthusiast with extensive experience in the wine industry. He previously managed Canada’s largest wine auction and is a certified sommelier, allowing him to expertly pair exceptional wines with the chef’s culinary creations and elevate every dining experience on board.
A true lover of the ocean, John enjoys guiding guests to the best snorkeling and diving locations while sharing his enthusiasm for the marine environment. With a degree in history, he also brings the Virgin Islands to life through the colorful stories and rich heritage of the region, adding another memorable dimension to every charter.
Chef/First Mate
Chef Olga Dibrova
Originally from Odessa on Ukraine's beautiful Black Sea coast, Chef Olga Dibrova has always dreamed of traveling the world. Her passion for the sea, discovering new cultures, and connecting with people naturally led her to a career in yachting.
Olga began her maritime career as a stewardess aboard motor yachts cruising the Mediterranean and Caribbean. Along the way, she discovered that combining her love of travel with her lifelong passion for cooking was the perfect recipe for creating unforgettable guest experiences.
Inspired by the destinations she visits, Olga's cuisine reflects a blend of international flavors, artistic presentation, and creative techniques. She enjoys exploring local markets, experiencing regional specialties, and incorporating fresh ingredients and global influences into every menu she designs.
Dedicated to continually refining her craft, Olga has completed extensive culinary and hospitality training, including studies in molecular gastronomy, cake design, wine, mixology, barista service, silver service, and advanced yacht hospitality. Her attention to detail, positive energy, and genuine love for making guests feel welcome shine through in every meal she prepares.
Olga's personal philosophy is simple: "Be happy every day, meet wonderful people, do what you truly love, and always smile."
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Fruit Platter
Fresh local fruits and berries.
Eggs Your Way
Choose from sunny side up, scrambled, poached, omelette, shakshuka, or frittata.
Healthy Options
Choose from yogurt parfait, granola, acai bowl, smoothie, oatmeal, or a traditional lassi.
Bagel Board
Served with bacon, cold cuts, smoked salmon, cheeses, spreads, toppings, lettuce, and cucumber.
Mexican Inspiration
Breakfast burritos or quesadillas served with fresh avocado.
Sweet Classics
Choose from pancakes, crêpes, French toast, or waffles, served with berries, powdered sugar, maple syrup, and butter.
Good Morning Breads
Freshly baked sourdough bread, banana bread, croissants, and gluten-free Brazilian tapioca buns.
MIDDAY
Mahi Mahi Tacos
Served with fresh mango salsa, vegetables, and guacamole.
Mussels in White Wine
Prepared with lemon, garlic, lemongrass, and served with croutons.
Pulled Pork Bao Buns
Steamed bao buns filled with pulled pork, carrots, cucumber, bell pepper, red cabbage, cilantro, and hoisin sauce.
Cantonese Steamed Fish
Grouper steamed with ginger, lemongrass, spring onion, soy sauce, black rice, and an Asian-style salad.
Neapolitan Pizza
Freshly made dough topped with tomato sauce, mozzarella, basil, oregano, and smoked olive oil.
Fresh Tuna Poke Bowl
Seared tuna with sesame seeds, vegetables, rice, and peanut sauce.
Burgers & Fries
Beef patty with cheese, lettuce, tomatoes, pickled onions, and French fries.
HORS D’OEUVRES
Caprese Salad
Cherry tomatoes, mozzarella, fresh basil, arugula, olive oil, and balsamic pearls.
Prosciutto & Melon Board
Fresh melon served with sliced prosciutto.
Caesar Salad
Romaine lettuce, parmesan, freshly made Caesar dressing, and homemade sourdough croutons.
Signature Chicken Wings
Marinated and seasoned chicken wings served with blue cheese sauce.
Sunshine Salad
Spring mix with grilled peaches, cucumber, halloumi cheese, and French dressing.
Hummus Board
Hummus served with olives, tomatoes, roasted pine nuts, and pita bread.
Charcuterie Board
A selection of meats, cheeses, crackers, nuts, fruits, and fresh vegetables.
MAIN
Italian Meatballs & Pasta
Freshly made meatballs served with marinara sauce, spaghetti, parmesan, and basil.
Chicken Masala
Chicken thigh prepared with tomato, coconut milk, cashews, seasonings, and jasmine rice.
A Night in Japan
A selection of sushi served with edamame and crispy cauliflower.
Lobster Butterfield
Lobster prepared with lemon, garlic, and green pea purée.
Salmon Teriyaki
Pan-seared salmon served with teriyaki sauce, couscous, and asparagus.
Mushroom Risotto
Creamy mushroom risotto finished with parmesan chips, bacon corals, and fresh microgreens.
Steak au Poivre
Filet mignon served with peppercorn sauce, mashed potatoes, and glazed carrots.
DESSERT
Crème Brûlée
Served with pineapple, a caramelized sugar crust, and fresh strawberry.
Apple Pie
Freshly made shortcrust pastry filled with apple, cinnamon, and almond petals.
Chocolate Brownie
Served with vanilla ice cream, mango purée, and white chocolate decoration.
Ice Cream
A selection of assorted flavors with a variety of toppings.
Poached Pear
Vanilla-poached pear served with crème anglaise and chocolate syrup.
Mom's Favorite Plant
Tiramisu served with chocolate "soil" and fresh mint.
Pavlova
Crisp meringue topped with lemon curd and fresh berries.
Tell us your dates and group size and a charter specialist will confirm availability and send a tailored quote.
Request yacht detailsYacht information is supplied by the yacht’s central agent and may change. We verify every detail with the yacht before you book. Listing last updated August 14, 2026.
Yacht data provided by Central Yacht Agent.
