INFINITY
Infinity Yacht Charter
Step aboard Infinity, a stunning 2023 Lagoon 46 owner’s version catamaran, and immerse yourself in a world of luxury and adventure. Designed to deliver an unparalleled sailing experience, this exquisite yacht seamlessly blends sophistication, comfort, and exhilarating exploration. Whether you’re seeking a serene retreat or an action-packed voyage, Infinity is your perfect gateway to the breathtaking beauty of the Caribbean.
A Floating Sanctuary of Luxury
Infinity offers an inviting atmosphere where elegance meets functionality. The master suite is a haven of relaxation, featuring a spacious layout that ensures privacy and comfort. Two additional double cabins, each with queen-sized beds and en-suite bathrooms, provide a lavish escape for guests. Every space on board has been meticulously designed to offer an open, airy ambiance, making the yacht feel like a private floating oasis.
Unparalleled Onboard Experience
Indulge in the art of leisure as you unwind on the expansive flybridge, where panoramic ocean views and warm Caribbean breezes set the perfect scene for relaxation. The foredeck offers plush seating, ideal for sipping a cocktail as the sun dips below the horizon. In the evenings, the aft deck transforms into an intimate outdoor cinema, where you can enjoy movie nights under a canopy of stars, complete with the gentle lull of the waves as your soundtrack.
Adventure Awaits
For those with a thirst for adventure, Infinity is fully equipped with an impressive selection of water toys that promise endless excitement. Dive into the crystal-clear waters, paddle through serene coves, or ride the waves on thrilling watercraft. Whether you prefer snorkeling among vibrant marine life or gliding along the coastline on a paddleboard, every day brings a new opportunity to explore the Caribbean’s hidden gems.
Discover the Caribbean’s Hidden Treasures
Infinity invites you to set sail for some of the most breathtaking destinations in the Caribbean. Explore secluded bays where the water sparkles in mesmerizing shades of blue and sink your toes into the soft, powder-white sands of unspoiled beaches. Every journey is an invitation to discover the region’s rich culture, indulge in its world-class cuisine, and create memories that will last a lifetime.
Secure Your Spot for the Ultimate Yacht Charter Experience
Let Infinity be the setting for an unforgettable escape, where luxury, adventure, and serenity come together in perfect harmony. Don’t wait to embark on the journey of your dreams—book your exclusive yacht charter today and experience the Caribbean like never before!
- Sleeps up to 6 guests in 3 cabins
- Master suite with en-suite bathroom
- 2 double cabins, each with en-suite bathroom
- All heads are 'dry' heads
- The crew occupy the forepeak cabins
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 18 x LiFoP0 48V/5.12KWh, 4 inverters 48V/6000W/12000W Two alternators (48 56V 150A) attached to the Yanmar engines that charge the batteries at 6 times the speed. | |
| Fuel Consumption: | 247.7 |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.1 Feet |
| Draft: | 4.5 Feet |
| Pax: | 6 |
| YearBuilt: | 2023 |
| Builder: | Lagoon |
| Engines: | 18 x LiFoP0 48V/5.12KWh, 4 inverters 48V/6000W/12000W Two alternators (48 56V 150A) attached to the Yanmar engines that charge the batteries at 6 times the speed. |
| JetSkis: | No |
| Flag: | German |
| SatTv: | Yes |
| RegNum: | FR-CNBZV482E323 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes - 52.8 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes - 52.8 |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No smoking please, outside smo |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 330 Sport |
| Dinghy hp: | 50HP Honda engine |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Yes - Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Deep sea & light tackle |
| Rods: | 2 |
Dylan’s decades of experience at sea and over 20,000 nautical miles mean guests are always in safe hands. His steady approach and deep knowledge of the Caribbean and Bahamian waters ensure the perfect balance of adventure and relaxation.
Rebecca is dedicated to creating a warm, welcoming atmosphere. From her creative menus to her attention to detail in service, she loves turning every meal into an experience and every charter into a memory.
Together, they bring professionalism, fun, and heart to every journey making Sailing Infinity not just a charter, but a home on the water.
Sample menu - Rebecca Snyman
Day One –
Breakfast
A sunrise spread of tropical fruits with crisp bacon, a garden herb frittata served alongside
warm sourdough, and freshly baked muffins.
Lunch
Custom poke bowls prepared with tuna or salmon, complemented by pickled ginger,
edamame beans, seaweed salad, and a sesame–soy dressing.
Afternoon Bite
A taste of Spain with petite skewers of manchego cheese, marinated olives, and smoky
chorizo.
Dinner
Appetizer: Chilled Andalusian gazpacho finished with basil oil and a parmesan crisp.
Main: Saffron seafood paella, abundant with mussels, prawns, and calamari.
Dessert: Dark chocolate tart with candied orange peel and a touch of sea salt.
⸻
Day Two –
Breakfast
A refreshing fruit platter accompanied by grilled breakfast sausages, baked egg cups with
parmesan and bacon, and rustic sourdough toast.
Lunch
A Mediterranean platter featuring marinated chicken skewers, grilled halloumi, warm pita
bread, creamy hummus, and an olive salad.
Afternoon Bite
A trio of bruschetta: classic tomato with basil, ripe fig with prosciutto, and wild mushrooms
scented with truffle.
Dinner
Appetizer: Green papaya salad tossed with lime, chili, and toasted peanuts.
Main: Red Thai prawn curry simmered in coconut milk with Thai basil, served with jasmine
rice.
Dessert: Passionfruit tiramisu layered with mascarpone and coconut cream.
⸻
Day Three –
Breakfast
Blueberry pancakes with maple syrup, served with scrambled eggs, crisp bacon, and a
pineapple–mango smoothie, alongside a fresh fruit platter.
Lunch
Butter-toasted brioche rolls filled with chilled lobster, paired with peach and cucumber salad
and charred corn brushed with lime butter.
Afternoon Bite
Tuna tartare with avocado and ginger, presented in crisp wonton cones.
Dinner
Appetizer: Ceviche with local snapper served with plantain chips.
Main: Coconut-crusted mahi-mahi accompanied by mango and chili salsa with golden
turmeric rice.
Dessert: White chocolate miso mousse topped with fresh strawberries.
⸻
Day Four –
Breakfast
Açaí bowls layered with berries and granola, eggs cooked to order, crisp bacon, warm
cinnamon rolls, and rustic sourdough.
Lunch
A festive taco bar with grilled fish and pulled pork, accompanied by citrus slaws, fire-roasted
salsas, and smooth avocado crema.
Afternoon Bite
Steamed edamame sprinkled with sea salt and chili flakes.
Dinner
Appetizer: Burrata and heirloom tomato caprese stack with basil oil and balsamic pearls.
Main: Grilled Caribbean lobster over fresh pasta in a saffron cream sauce, brightened with
lemon zest.
Dessert: Pavlova crowned with passionfruit curd, mango, and kiwi.
⸻
Day Five –
Breakfast
French toast layered with caramelised bananas and maple syrup, served with crisp bacon
and fruit parfaits.
Lunch
Hand-stretched pizzas from the galley oven: margherita with buffalo mozzarella, prosciutto
with rocket, and seafood with garlic and herbs.
Afternoon Bite
Yakitori chicken skewers glazed with sesame and soy.
Dinner
Appetizer: Charred eggplant with whipped feta, pomegranate molasses, and dukkah.
Main: Slow-braised Moroccan lamb shank with apricots and ras el hanout, presented over
saffron couscous with roasted root vegetables.
Dessert: Eton mess with whipped cream, meringue and fresh fruit.
⸻
Day Six –
Breakfast
A savoury bacon and gruyère quiche, accompanied by warm muffins, grilled breakfast
sausages, fresh juices, and seasonal fruits.
Lunch
Chicken satay skewers with a rich peanut sauce, served alongside rice noodles and a
pickled cucumber salad.
Afternoon Bite
Mini vegetable spring rolls with a sweet chili dipping sauce.
Dinner
Appetizer: Roasted beetroot carpaccio with whipped feta and walnut crumble.
Main: Grilled ribeye steak with chimichurri, accompanied by roasted sweet potatoes and
green beans almondine.
Dessert: Chocolate hazelnut panna cotta with praline shards.
⸻
Day Seven –
Breakfast
Delicate crepes with berry compote, tropical smoothies, scrambled eggs, crisp bacon, and a
fresh fruit selection.
Lunch
A bagel bar featuring smoked salmon, avocado, cream cheese, capers, and soft-boiled
eggs, paired with a citrus salad.
Afternoon Bite
A rustic antipasti board of burrata, prosciutto, and marinated vegetables.
Dinner
Appetizer: Tuna tartare with avocado and sesame crisp.
Main: Surf and Turf of lobster tails and filet mignon finished with garlic–herb butter, served
with asparagus and truffle mash.
Dessert: Mango and passionfruit mille-feuille with vanilla crème légère and a glossy
passionfruit glaze.
*7N minimum*
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $20,000 | $20,500 | $21,500 | $22,000 | $22,500 | ||||||
| Summer 2026 | $20,000 | $20,500 | $21,500 | $22,000 | $22,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
--------------------------------------------------------------------
Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nights
Sleep Aboard: ½ the daily rate. Includes boarding after 5 pm, welcome cocktail, breakfast the next morning, and early start. Dinner ashore at client’s expense.
--------------------------------------------------------------------
Meal Plan Discounts
Half Board: –$150 pp (7 breakfasts, 4 lunches, 3 dinners)
Local Fare: –$75 pp (7 breakfasts, 5 lunches, 6 dinners)
(Other meals ashore at guest expense.)
--------------------------------------------------------------------
Holiday Rates (2023/2024) — 7-night minimum
Christmas Week: $24,500 flat (2–6 guests). Must end no later than Dec 26.
New Year’s Week: $27,000 flat (2–6 guests). Must begin no sooner than Dec 27.
--------------------------------------------------------------------
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.1 Feet
- : 4.5 Feet
- : 6
- : 2023
- : Lagoon
- : 18 x LiFoP0 48V/5.12KWh, 4 inverters 48V/6000W/12000W Two alternators (48 56V 150A) attached to the Yanmar engines that charge the batteries at 6 times the speed.
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Dylan
- : German
- : Yes
- : FR-CNBZV482E323
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 18 x LiFoP0 48V/5.12KWh, 4 inverters 48V/6000W/12000W Two alternators (48 56V 150A) attached to the Yanmar engines that charge the batteries at 6 times the speed. | |
| Fuel Consumption: | 247.7 |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Leewards, Caribbean Windwards |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes - 52.8 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes - 52.8 |
| Water Cap: | 158.503 USG |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No smoking please, outside smo |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 330 Sport |
| Dinghy hp: | 50HP Honda engine |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Yes - Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Deep sea & light tackle |
| Rods: | 2 |
Dylan’s decades of experience at sea and over 20,000 nautical miles mean guests are always in safe hands. His steady approach and deep knowledge of the Caribbean and Bahamian waters ensure the perfect balance of adventure and relaxation.
Rebecca is dedicated to creating a warm, welcoming atmosphere. From her creative menus to her attention to detail in service, she loves turning every meal into an experience and every charter into a memory.
Together, they bring professionalism, fun, and heart to every journey making Sailing Infinity not just a charter, but a home on the water.
Sample menu - Rebecca Snyman
Day One –
Breakfast
A sunrise spread of tropical fruits with crisp bacon, a garden herb frittata served alongside
warm sourdough, and freshly baked muffins.
Lunch
Custom poke bowls prepared with tuna or salmon, complemented by pickled ginger,
edamame beans, seaweed salad, and a sesame–soy dressing.
Afternoon Bite
A taste of Spain with petite skewers of manchego cheese, marinated olives, and smoky
chorizo.
Dinner
Appetizer: Chilled Andalusian gazpacho finished with basil oil and a parmesan crisp.
Main: Saffron seafood paella, abundant with mussels, prawns, and calamari.
Dessert: Dark chocolate tart with candied orange peel and a touch of sea salt.
⸻
Day Two –
Breakfast
A refreshing fruit platter accompanied by grilled breakfast sausages, baked egg cups with
parmesan and bacon, and rustic sourdough toast.
Lunch
A Mediterranean platter featuring marinated chicken skewers, grilled halloumi, warm pita
bread, creamy hummus, and an olive salad.
Afternoon Bite
A trio of bruschetta: classic tomato with basil, ripe fig with prosciutto, and wild mushrooms
scented with truffle.
Dinner
Appetizer: Green papaya salad tossed with lime, chili, and toasted peanuts.
Main: Red Thai prawn curry simmered in coconut milk with Thai basil, served with jasmine
rice.
Dessert: Passionfruit tiramisu layered with mascarpone and coconut cream.
⸻
Day Three –
Breakfast
Blueberry pancakes with maple syrup, served with scrambled eggs, crisp bacon, and a
pineapple–mango smoothie, alongside a fresh fruit platter.
Lunch
Butter-toasted brioche rolls filled with chilled lobster, paired with peach and cucumber salad
and charred corn brushed with lime butter.
Afternoon Bite
Tuna tartare with avocado and ginger, presented in crisp wonton cones.
Dinner
Appetizer: Ceviche with local snapper served with plantain chips.
Main: Coconut-crusted mahi-mahi accompanied by mango and chili salsa with golden
turmeric rice.
Dessert: White chocolate miso mousse topped with fresh strawberries.
⸻
Day Four –
Breakfast
Açaí bowls layered with berries and granola, eggs cooked to order, crisp bacon, warm
cinnamon rolls, and rustic sourdough.
Lunch
A festive taco bar with grilled fish and pulled pork, accompanied by citrus slaws, fire-roasted
salsas, and smooth avocado crema.
Afternoon Bite
Steamed edamame sprinkled with sea salt and chili flakes.
Dinner
Appetizer: Burrata and heirloom tomato caprese stack with basil oil and balsamic pearls.
Main: Grilled Caribbean lobster over fresh pasta in a saffron cream sauce, brightened with
lemon zest.
Dessert: Pavlova crowned with passionfruit curd, mango, and kiwi.
⸻
Day Five –
Breakfast
French toast layered with caramelised bananas and maple syrup, served with crisp bacon
and fruit parfaits.
Lunch
Hand-stretched pizzas from the galley oven: margherita with buffalo mozzarella, prosciutto
with rocket, and seafood with garlic and herbs.
Afternoon Bite
Yakitori chicken skewers glazed with sesame and soy.
Dinner
Appetizer: Charred eggplant with whipped feta, pomegranate molasses, and dukkah.
Main: Slow-braised Moroccan lamb shank with apricots and ras el hanout, presented over
saffron couscous with roasted root vegetables.
Dessert: Eton mess with whipped cream, meringue and fresh fruit.
⸻
Day Six –
Breakfast
A savoury bacon and gruyère quiche, accompanied by warm muffins, grilled breakfast
sausages, fresh juices, and seasonal fruits.
Lunch
Chicken satay skewers with a rich peanut sauce, served alongside rice noodles and a
pickled cucumber salad.
Afternoon Bite
Mini vegetable spring rolls with a sweet chili dipping sauce.
Dinner
Appetizer: Roasted beetroot carpaccio with whipped feta and walnut crumble.
Main: Grilled ribeye steak with chimichurri, accompanied by roasted sweet potatoes and
green beans almondine.
Dessert: Chocolate hazelnut panna cotta with praline shards.
⸻
Day Seven –
Breakfast
Delicate crepes with berry compote, tropical smoothies, scrambled eggs, crisp bacon, and a
fresh fruit selection.
Lunch
A bagel bar featuring smoked salmon, avocado, cream cheese, capers, and soft-boiled
eggs, paired with a citrus salad.
Afternoon Bite
A rustic antipasti board of burrata, prosciutto, and marinated vegetables.
Dinner
Appetizer: Tuna tartare with avocado and sesame crisp.
Main: Surf and Turf of lobster tails and filet mignon finished with garlic–herb butter, served
with asparagus and truffle mash.
Dessert: Mango and passionfruit mille-feuille with vanilla crème légère and a glossy
passionfruit glaze.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $20,000 | $20,500 | $21,500 | $22,000 | $22,500 |
| Summer 2026 | $20,000 | $20,500 | $21,500 | $22,000 | $22,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
--------------------------------------------------------------------
Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nights
Sleep Aboard: ½ the daily rate. Includes boarding after 5 pm, welcome cocktail, breakfast the next morning, and early start. Dinner ashore at client’s expense.
--------------------------------------------------------------------
Meal Plan Discounts
Half Board: –$150 pp (7 breakfasts, 4 lunches, 3 dinners)
Local Fare: –$75 pp (7 breakfasts, 5 lunches, 6 dinners)
(Other meals ashore at guest expense.)
--------------------------------------------------------------------
Holiday Rates (2023/2024) — 7-night minimum
Christmas Week: $24,500 flat (2–6 guests). Must end no later than Dec 26.
New Year’s Week: $27,000 flat (2–6 guests). Must begin no sooner than Dec 27.
--------------------------------------------------------------------
