Infinity

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	46 Ft / 14.1 m
Beam	26.1 Ft / 7.98 m
Draft	4.5 Ft / 1.38 m
Builder	Lagoon
Built - Refit:	2023 - No Refit Date Set

ACCOMMODATION INFORMATION

– 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

WATERSPORTS

Dinghy	Highfield 330 Sport
Dinghy HP	50HP Honda engine
Paddle Boards	2
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only
Scuba Compressor	Onboard

OTHER TOYS
⦿ E-Foil Audi Etron
⦿ Sublue Navbow Underwater Scooter
⦿ Adult water skis
⦿ Wakeboard
⦿ Tube
⦿ 1x single jobe 1x double jobe
⦿ Floating Mats
⦿ Stand up paddle board
⦿ Snorkel gear
⦿ Go Pro Hero 10
⦿ Newly installed code 0 sail for avid sailors to enjoy!
⦿ Pool noodles

Onboard dive equipment:

⦿ x2 Tanks
⦿ x2 BC's
⦿ x2 Regulators
⦿ x1 Air compressor
⦿ x1 Dive light
⦿ x2 Sets of weights
⦿ x2 wet suits (x1 male / x1 female)

CREW PROFILE

Dylan

At the heart of Sailing Infinity is Captain Dylan, whose passion for sailing and dedication to guest experience ensure every charter feels both effortless and unforgettable.

With decades of experience at sea and over 20,000 nautical miles sailed, Dylan offers guests the confidence of being in truly capable hands. His calm, steady approach and deep knowledge of Caribbean and Bahamian waters create the perfect balance between adventure and relaxation.

Professional, approachable, and attentive to detail, Dylan takes pride in delivering smooth, well-run charters where guests can fully unwind and enjoy life on the water — making Sailing Infinity not just a yacht, but a home at sea.

At the heart of the onboard experience is Tiera, a warm, motivated, and guest-focused crew member whose background in hospitality and passion for the ocean help create a welcoming and relaxed atmosphere from the moment guests step onboard.

With hands-on experience as Chef and First Mate aboard sailing catamarans, Tiera is confident managing charter service under pressure while maintaining high standards in both the galley and interior. Her calm, organized, and detail-oriented approach ensures that meals, service, and onboard presentation feel seamless throughout the charter.

Naturally attentive and adaptable, Tiera brings positive energy to the yacht and works effortlessly as part of a close-knit team. Whether preparing fresh, guest-focused menus, styling a beautiful table setting, or supporting deck operations, her goal is always the same: to make guests feel comfortable, cared for, and truly at home on the water.

YACHT DESCRIPTION
Step onboard into a world of pure opulence with the brand-new 2023 Lagoon 46 owners version, Infinity! This fully equipped, sailing catamaran is the epitome of sophistication and comfort boasting one incredibly spacious master cabin suite and two double cabins with queen sized beds and three en-suite bathrooms for guests to use. Infinity boasts an extensive list of water toys onboard which will be sure to elevate your Caribbean charter vacation experience to unparalleled heights of adventure! Soak up the Caribbean sun up top on the flybridge, lounge in the comfortable foredeck seating area or enjoy delicious meal times together in Infinity's aftdeck dining area which also doubles up as a great space for out-door movie nights via Infinity's projector screen! Sail into the most enchanting bays aboard Infinity where the waters glisten in shades of crystal blue, and the shores boast powdery white sands. This is your gateway to all the wonders the Caribbean has to offer. Unleash your sense of adventure, bask in the serenity of secluded coves, and let Infinity and her crew craft unforgettable memories for you and your charter group

ADDITIONAL INFORMATION

SAMPLE MENU

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.

PRICING DETAILS
Infinity INQUIRE

Pricing

From: 20,000 per week
To: 22,500 per week
Winter 2025 to 2026

2 Guests	20,000
3 Guests	20,500
4 Guests	21,500
5 Guests	22,000
6 Guests	22,500

Summer 2026

2 Guests	20,000
3 Guests	20,500
4 Guests	21,500
5 Guests	22,000
6 Guests	22,500

Winter 2026 to 2027

2 Guests	20,000
3 Guests	20,500
4 Guests	21,500
5 Guests	22,000
6 Guests	22,500

Pricing Details

Minimum Nights: 4 (inquire for less)
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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.

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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.)

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Holiday Rates (2023/2024) — 7-night minimum

Christmas Week: $27,000 flat (2–6 guests). Must end no later than Dec 26.

New Year’s Week: $29,250 flat (2–6 guests). Must begin no sooner than Dec 27.

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Infinity

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