A3 - Infinity Yacht Charters

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	56 Ft / 17.1 m
Beam	31 Ft / 9.47 m
Draft	5 Ft / 1.53 m
Built - Refit:	2016
Builder	Lagoon
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

1 Master cabin with queen bed and 3 spacious guest cabins with queen-sized beds.

WATERSPORTS

Dinghy	Highfield 14ft
Dinghy HP	60
Paddle Boards	2
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Scuba Diving	Onboard

OTHER TOYS
Defibrillators

CREW PROFILE

Jake Dyer

Maia Gifford

MEET YOUR CREW:
CAPTAIN: JAKE DYER
CHEF: MAIA GIFFORD

Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.

After realizing my heart belonged at sea, I moved to South Africa to earn my Captain's license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.

In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.

Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.

Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.

Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.

After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.

Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!

YACHT DESCRIPTION
A3 is a stunning 2016 56' Lagoon Catamaran featuring 1 master queen cabin and 3 spacious cabins with queen-sized beds, each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds over the beautiful blue Caribbean water! The salon will comfortably seat up to 8 guests in comfort for lounging or dining. The exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place to really unwind. Water toys include snorkeling gear, floating mats and tube, 2 stand-up paddleboards, and 2 fishing rods. DIVING: A3 offers onboard diving with a qualified PADI Instructor. Dives for certified divers are $50 per person per dive, payable to crew directly. Maximum 6 divers at a time and 4 dives per week (depending on number of divers). Resort course offered at $150 per person (maximum number of resort courses offered per week is 4). Rate includes use of boats dive gear.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK

Beetroot Salmon Shingle

Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit

Tamagoyaki Japanese Omelet

Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit

Acai Breakfast Bowl

Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit

Banana Kahuna Cakes

Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit

Tapas Breakfast Board

Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit

Chicken n’ Waffle Wake-Up

Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit

Florentine Benedict

Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit

MIDDAY

Papadum Chaat Salad

Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum

Cuttlefish Ink & Crab Mezzelunes

Fennel Leek & Pecorino Ragout

Summertime Chopped Salad

Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points

Chicken Katsu Bento Box

Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice

Pomegranate & Tarragon Lobster Salad

Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers

Grilled Everglade Chicken Sandwich

Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough

A3 Bison Burger

Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun

Blue Corn Shrimp n’ Grits

Tomato Bacon Relish

HORS D'OEUVRES

Takoyaki

Octopus, Okonomiyaki Sauce, Bonito Flakes

Citrus Segment Shrimp Cocktail

Sweet Scotch Bonnet Basil Vinaigrette

Salmon Lomi Lomi

Wasabi Rice Crackers

Herb Encrusted Steak Carpaccio

Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia

Cauliflower, Crab & Cave Aged Cheddar Dip

Blue Corn Tortillas

Trinidad Doubles

Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread

Peruvian Ceviche

Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis

MAIN

Bronzed Mesquite Diver Scallops

Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique

Wine Pairing

Château Lamothe White Bordeaux – Bordeaux, France

Charred Black Powder New York Strip

2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle Crème Fraiche

Wine Pairing

Big Smooth Cabernet Sauvignon – Lodi, California

Citrus Seared Sea Bass

Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo

Wine Pairing

Basa Verdejo – Rueda, Spain

Canard Au Poivre

Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote

Wine Pairing

Louis Jadot Beaujolais – Burgundy, France

Lobster Flight

Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion

Wine Pairing

Santa Margherita Pinot Grigio – Controllata, Italy

Moroccan Lamb Tangine

Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad

Wine Pairing

Bodegas Muga Reserva – Rioja, Spain

Harissa Roasted Airline Chicken

Artichoke & Pea Tendril Salad, Lemon Brie Cream

Wine Pairing

Peter Yealands Sauvignon Blanc – Marlborough, New Zealand

DESSERT

Galley Fresh Brittle Brownie Ice Cream

Hazelnut Ganache

Galley Fresh Banana, Baileys & Coconut Ice Cream

Monkey Dust

Lilikoi Lemon Bars

Fresh Passion Fruit

Mexican Chocolate Tres Leches

Bandito Dust

Key Lime Tart

Citrus Meringue

Strawberry Rhubarb Galette

Galley Fresh Vanilla Ice Cream

Apfelstrudel

Fresh Cream

SHIP’S BAR

Marg-A3-ta

Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim

Planteurs Punch

Arundel Rum, Spiced Cane Syrup, Guava, Pineapple

Tuscan Sun

Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange

Mermaid Kiss

Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim

Orange Hemingway

Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur

Poquito Picante

Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, Jalapeño Infused Simple Syrup

Yuzu Lychee Fizz

Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass

PRICING DETAILS
A3 INQUIRE

Pricing

From: 32,000
To: 35,000
Winter 2024 to 2025

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

Summer 2025

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

Winter 2025 to 2026

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

Summer 2026

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

Pricing Details

GENERAL NOTES:

2026 SEASON:
For all bookings for the 2025/26 season, please increase listed rates by 10% before quoting to your client.

MINIMUM NIGHTS: 4,
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners.
Requires 2 lunches and 1 dinner ashore at client expense.

SLEEP ABOARD: Sleep aboard the night before charter dates.
Half Day Rate.
Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/28

A3

Pricing

Pricing Details

Destinations

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