Length: | 76 ft |
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Builder: | Silhouette |
Year Built: | 2006 |
Refit: | 2020 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 4 |
Max Speed: | 16 knots |
Cruising: | 10 knots |
Fuel Use: | 2 US Gall/Hr |
Beam: | 38 ft |
Draft: | 5.5 ft |
Base Port: | Village Cay, Tortola, BVI |
We welcome you aboard the fabulous yacht Zingara where the enchanting spirit of the lovely Contessa Zingara lives on, through the decadent delights that await you and the passion that is woven through every hidden corner. You are invited to leave your cares ashore and be seduced by the legacy. Zingara now features the amazing Starlink internet service. |
We have a Queen cabin that can be changed to 2 Twin Beds. All sheets and blankets are new, and we have luxurious comforters and bathrobes on order. All toilets are electric fresh water flush. Zingara now includes the amazing Starlink internet service. | |
Kings: | 1 |
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Queens: | 4 |
Scuba: | Onboard |
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Resort Course: | Included |
Full Course: | E-Learning $142.45 |
License Info: | Instructor |
Compressor: | Onboard |
Dive Tanks: | 12 |
BCs: | 12 |
Regs: | 12 |
Divers: | 10 |
Dives: | 5 to 7 |
Night Dives: | 5 |
Dive Lights: | 4 |
Dive Info: | |
Enjoy learning to Dive with our 2 Dive Instructors! | |
Dive Costs: | |
Diving is included for certified Divers. All resort courses included too. Referral O/W Certifications available Practical included in charter fee, PADI e-learning theory paid by guests and preferably completed before boarding. |
Dinghy: | 19 ft |
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Dinghy HP: | 115 |
Dinghy Pax: | 10 |
Adult Skis: | Yes |
Kids Skis: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
Skurfer: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
1 Man Kayak: | 2 |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | 2 x Aft 1 x Fwd & Passarelle b |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Lots of Lures and Rods |
# Fish Rods: | 6 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Other Toys: | |
2 new two-man kayaks coming for Fall, 2019 Extra Water Sports equipment can be obtained - just let us know your requirements. |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Media play |
Num CDs: | Media play |
Board Games: | Yes |
Num Books: | 100 |
iPod: | Yes |
Other: | |
PlayStation 3 and lots of games. Apple TV in each cabin TV/DVD in each cabin. | |
Amenities | |
Voltages: | 110/220 |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | No |
Nude Charters: | No |
Guest Smoke: | Stern only pls |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | No Minimum Age |
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Your professional crew aboard catamaran ZINGARA
The crew of Zingara offer a polished and luxury experience for all their guests. They look forward to having you aboard and showcasing this beautiful part of the world to you and your family and friends.
CAPTAIN: Capt. Jason Van Groeningen (SA) has extensive navigational experience, particularly within the Caribbean and with over 200+ charters during his time in the BVI. He holds a Yachtmasters, over 45 000 nautical miles and 3 Atlantic crossings - you can rest assured that you are in good hands. He grew up on the west coast of South Africa and is an avid sailor, surfer and free diver, with a love for fishing. He has a diverse set of interests, having studied at the Campus for Performing Arts prior to embarking on his yachting career, and plays classical piano and guitar. Jason is friendly, flexible and goes above and beyond to make your time aboard memorable.
DECKHAND/DIVE INSTRUCTOR: Reece Hayward (SA) joins Zingara in the role of deckhand/dive instructor, adding his extensive diving experience and knowledge of the BVI to the team. His dedication to safety in and out of the water is paramount, whilst offering instruction for all skill levels. Reece is actively involved in marine conservation efforts, volunteering with Beyond The Reef (BTR) in the British Virgin Islands. He is certified to treat corals affected by Stony Coral Tissue Loss Disease (SCTLD) and has contributed to cetacean research surveys and shark tagging projects. Reece looks forward to sharing his passion for the ocean with guests aboard.
STEWARDESS/DIVE INSTRUCTOR: Margret Church (SA) not only serves as stewardess aboard but she is also a qualified dive instructor, ready to join in your underwater adventures. Her involvement in marine conservation projects and initiatives in the BVI is a passion of hers, combined with a lifelong love for the ocean, she is now able to share her knowledge with guests who would like to learn more. She met Reece on the east coast of Africa, whilst they were both completing their PADI scuba instructor and freediving instructor courses. Since then, they have been traveling and exploring together and they cannot wait to show you the BVI’s secret spots.
CHEF: Ed Stacey (UK) is back aboard and more determined than ever to tantalize your taste buds! Ed has amassed a lifetime's worth of culinary knowledge and expertise from a broad spectrum of hospitality settings, including private households, Michelin-star and AA Rosette fine-dining restaurants, luxury wedding and banqueting venues as well award-winning gastropubs. Prior to becoming a chef, he worked in sales and marketing in the UK, where he was born and raised. In 2005, he moved to Sweden where he worked as a translator. But, his passion was cooking and after the birth of his son, Ed decided to retrain as a professional chef, graduating from the highly-acclaimed Ashburton Chefs Academy with distinction in every one of the assessment categories. He continues to improve and embellish his culinary repertoire and is excited about welcoming guests aboard and treating them to mouthwatering dishes inspired by flavors from across the world.
POTATO GALETTE BENEDICT
Crispy potato and parmesan galette topped with poached egg, hollandaise sauce and chives
BRIOCHE FRENCH TOAST
Thick sliced brioche French toast with fresh berries and lemon zest
SMOKED SALMON BAGELS
Smoked salmon topped bagel with cream cheese, avocado roses, capers, and red onion.
SMASHED AVOCADO TOAST
Toasted sourdough with smashed avocado, a poached egg, crispy bacon and feta cheese.
SOUFFLE PANCAKES
Japanese style souffle pancakes served with salted butter and maple syrup.
CRAB TOAST
Crab in a creamy lemon aioli on rye toast with diced red chilli and dill
LUNCH
BLACKENED MAHI
Blackened style Mahi Mahi fillet on a summer salad with a lemon vinaigrette.
MIDDLE EASTERN MEZZE
Fresh falafels, mint and cumin lamb balls, tabbouleh, tzatziki, hummus, and baked pita breads.
ASIAN NOODLE SALAD
Sweet chilli teriyaki seasoned chicken tossed in Udon noodles with Bok choy, bamboo shoots, curried coconut milk and toasted cashews.
SALMON POKE BOWLS
Salmon on a bed of sticky sushi rice, shredded carrot, wakame noodles, edamame beans, avocado roses, spring onions, sliced radish, and wasabi cream.
FISH TACOS
Soft tortillas filled with seasoned fresh fish and a Caribbean summer slaw.
SUSHI
Salmon roses, nigiri, assorted maki, California rolls and cucumber rolls.
APPETIZERS
SPANAKOPITA
Crispy phyllo pastry filled with spinach and feta.
CHIMICHURRI BEEF SKEWERS
Tender beef skewers marinaded in a savoury Argentinian sauce.
MUSHROOM ARANCINI
Small balls of rice stuffed with mushrooms and rolled in panko crumbs and fried.
COCONUT CRUSTED CHICKEN TENDERS
Chicken coated in coconut and served with a mango salsa.
SESAME COATED AHI TUNA
Seared Ahi coated in sesame seeds a n served on a Wonton crisp with wasabi cream.
CONCH CEVICHE
Traditional Caribbean conche ceviche with lime and orange juice, peppers, pineapple, and cucumber served with toast points.
DINNER
PISTACHIO CRUSTED AHI TUNA
Ahi tuna covered in crushed pistachios, seared, and served on a bed of soba noodles tossed in wasabi cream, seaweed noodles and microgreens.
SALMON FILET
Soy and ginger salmon filet, Bok choy, charred spring onion, black rice.
FILET OF BEEF
Seared filet of beef, potato pave, Hasselback butternut, broccolini and charred scallops.
NEW ZEALAND LAMB
Herb crusted New Zealand rack of lamb on a polenta cake with spring vegetables .
LOBSTER RISOTTO
Baked butterfly lobster tail served on a bed of creamy risotto and a fresh green citrus salad.
VEGAN SCALLOPS
Salt water poached and cast-iron seared turnip, succotash, beet puree and crispy leeks.
DESSERTS
SALTED CARAMEL MACADAMIA CHEESECAKE
Baked vanilla cheesecake topped with salted caramel and roasted macadamia nuts.
TIRAMISU
Layers of mascarpone cheese, espresso soaked savoiardi biscuits dusted with chocolate and espresso powder.
MADAGASCAN VANILLA PANNA COTTA
Classic panna cotta flavoured with Madagascan vanilla bean, drizzled with a berry compote and delicate white chocolate shavings.
CRÈME BRULE
A classic rich set custard dessert with a caramelized sugar crust
PASSIONFRUIT PAVLOVA
Meringue bowl filled with Chantilly cream, passionfruit, and lime zest.
CHOCOLATE TORTE
European style flourless chocolate cake topped with fresh raspberries and dusted with icing sugar.
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Summer 2023 | $47,300 | $47,300 | $47,300 | $50,600 | $54,000 |
Winter 2023 to 2024 | $47,300 | $47,300 | $47,300 | $50,600 | $54,000 |
Summer 2024 | $47,300 | $47,300 | $47,300 | $50,600 | $54,000 |