At the heart of Sailing Infinity are Captain Dylan and Chef/Stew Rebecca a couple whose passion for sailing and hospitality ensures every charter feels both effortless and unforgettable.

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.