Yacht Details

Length: 76 ft Silhouette
Cabins: 1 King(s), 3 Queen(s), 1 Twin(s)
Number of Guests: 1-12
High Cost: $49,100
Low Cost: $42,800

Yacht Description

We welcome you aboard the fabulous crewed charter yacht  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.
Accommodations:
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.

Rates are based on a 7 night charter (1 week) all inclusive of food and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information

Yacht Rates in USD

  2 – 6 pax  7 pax  8 pax  9 pax  10 pax
W 2020/21  42800  45400  45900  48600  49100
S 2021  42800  45400  45900  48600  49100
W 2021/22  42800  45400  45900  48600  49100

All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information

Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.

Christmas / New Years:
8 guests, 7 nights aboard: US$60,500
9 guests, 7 nights aboard: US$61,500
10 guests, 7 nights aboard: US$62,500

USVI pick/-up &/or drop-off +$350 each way pls

Charter Information Read More

Scuba Onboard

Resort Course Included.   Full Course E-Learning $142.45
LicenseInstructor
Diving Info: Enjoy learning to Dive with our 2 Dive Instructors!
Diving 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.

Photos – click for larger images

See Other 10/12 pax Yachts to Consider for Charter

Yacht Amenities

  • Salon Tv
  • Salon Stereo
  • iPod/Device Hookups
  • Sun Awning
  • Hammock
  • Deck Shower
  • Bimini
  • Special Diets
  • BBQ
  • Hairdryers
  • 12 Port Hatches
  • 20 Kw Generator
  • Water Maker
  • Ice Maker
  • Sailing Instruction
  • Onboard WIFI
  • Green Initiatives Make purified drinking water & Re-usable water bottles 19 ft Dinghy with 115 hp engine
  • Water Skis Adult & Kids
  • Snorkel Gear
  • Tube
  • Scurfer
  • Wake Board
  • 2 x Kayaks for 1
  • Floating Mats
  • Swim Platform
  • Boarding Ladder
  • Sailing Dinghy Hobbie Cat
  • Beach Games
  • 2 x SU Paddle Boards
  • Fishing Gear
  • U/Water Camera & Video
  • Fishing Permit
  • PlayStation 3/games
  • Apple TV in each cabin
  • TV/DVD in each cabin

Cruising Area

  • Summer Base Port: BVI & Grenada
  • Caribbean Virgin Islands
  • Caribbean Leewards
  • Caribbean Windwards Winter Base Port: Nanny Cay
  • Tortola
  • BVI
  • Caribbean Virgin Islands
  • Caribbean Leewards
  • BVI for late October through into early July (and down island on request) early July through October - Grenadines. BVI for late October through into early July (and down island on request) early July through October - Grenadines.

Charter Information

  • All rates are for the entire boat and are subject to change without notice prior to actual reservation
  • Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter
  • All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information
  • Marina dockage if applicable upon the request of the charter guests is not included
  • Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense
  • Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).
  • Zingara 76 ft Silhouette
  • Come aboard BVI Yacht Charter Zingara 76 ft Catamaran

Crew

Captain and Crew of Zingara 76 ft Catamaran, a 76 ft Silhouette Caribbean Yacht Charter

Crew Profile

Your professional crew aboard catamaran ZINGARA

CAPTAIN CAMILLE
Originally from France and Italy, Camille has been an ocean lover and nature enthusiast from a very young age. She grew up in Italy where her weekends were mostly spent horseback riding, swimming in the Mediterranean Sea, sailing on lakes with her dad and skiing in the mountains.

After studying Business and Management in England and France, she moved to the Caribbean to work in marine conservation. There, she discovered scuba diving and started sailing more regularly. She fell in love with the ocean, which led her to pursue a life at sea in the yachting industry. Camille is a PADI dive instructor.

Over the past four years on Zingara, Camille has learned a great deal about boat handling, sailing, the good running of the vessel, and the industry as a whole. Her background as a lodge manager and horseback safari guide in Kenya, as well as a dive instructor in Costa Rica forms a solid foundation for the high-level service she provides today. Camille knows the BVIs and the Southern Caribbean inside out, which allows her to choose the best possible itinerary and easily adapt to the guests’ preferences.

She is a very energetic Captain and is always exited to share her love for the ocean with guests. She’ll happily take them on adventures – whether it be underwater, above water or on land. She always looks forward to giving the guests the best possible experience.

CHEF KATIE
Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess for Sunsail in Lefkas, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the company’s flagship location in the BVI, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery
Katie began cheffing professionally in 2016 for The Moorings in the Caribbean where she found a love for the culture and flavours of the Caribbean
She has been working in the Caribbean ever since, spending her downtime diving, hiking and exploring all the BVI has to offer
After a fantastic summer working onboard Superyachts Katie is now on Zingara and so excited to share her culinary creations with her guests
Whatever your requests or requirements she is more than happy to tailor her menu exclusively for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow

MATE ORIOL
Born and raised in Spain, Oriol grew up between the mountains and the seaside. He is an open-minded and enthusiastic guy that will always be there to make you feel at home.
His deep interest in discovering new cultures and understanding the unknown, pushed him to study Diplomacy and International Relations in the United Kingdom.
A determined lover of outdoor activities, he has been exploring the globe for many years. From the cold winters of the Swiss Alps to the hot eternal summers of the tropics.
Also a PADI scuba diving instructor, his biggest motivation has always been the study and understanding of marine wildlife in order to share its wonders with everyone else. Knowing the importance that marine ecosystems have on the world, he has taken part in several coral conservation and propagation projects in Thailand and Indonesia.
Being a very attentive and joyful member aboard Zingara, Oriol will always be at your service and will love taking you on diving trips. Join him to explore the turquoise Caribbean Sea, its mysterious wrecks or on a tour around its breath-taking jungles.

Alexandra – Stewardess:
Born and raised across the globe, Alexandra rapidly developed her passion for adventure, as a young girl. She became a certified diver at the age of 12 and since that day, has fallen in love with the sheer beauty of underwater world. Alexandra became a dive professional on Komodo island, Indonesia, where she gained extensive experience guiding and teaching in challenging dive sites with intense currents and conditions, but surrounded by the amazing reef and sea life that the Indian Ocean has to offer.
However, marine biology and ecosystem education is where her true passion lies. Alexandra has been involved with various coral conservation and rehabilitation projects worldwide. While based in Indonesia, she was responsible for the transplantation of fragmented coral to protected coral nurseries to encourage successful growth. She is a firm believer that we must protect our planet in order to enjoy our planet! Alexandra is a PADI dive instructor.
Other than her fishy friends, one of the main pleasures of Alexandra’s work are her customers. She is a real people’s person and takes great pleasure in looking after her guests alongside showing them all the wanders our world has to offer.
If its diving in crystal clear waters or sipping on a wonderfully made cocktail, Alexandra is at your service to assist and ensure your dream vacation is exactly that……the dream, may you depart Zingara with many happy memories and a longing to return.
Till next tim

Yacht Layout

Yacht Layout of British Virgin Islands Charter Zingara 76 ft Catamaran

Sample Menu

BREAKFAST

Seasonal fresh fruit salad, homemade granola and freshly squeezed juice
Warm crusty Cobb loaf, breakfast muffins
Selection of jams and homemade seville marmalade
To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel
Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket
Eggs/Portobello Benedict or Florentine on toasted muffin
Traditional English breakfast, eggs any way, Bacon, sausage, hashbrowns, sautéed mushrooms, roasted vine tomatoes and avocado

LUNCH

May be served as indervidual plates or buffet style

Smoked salmon and leek quiche, summer greens
Chimichurri Sirloin, heirloom tomato salad
Sous vide chicken ceaser salad
Roasted black bean burgers, mango and tomato salsa, cajun wedges
Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg
Salmon fishcakes, roasted butternut and pomegranate salad
Garganelli pasta with chorizo and peas

CANAPES

Smoked salmon blinis, chive and cream cheese
Mushroom, spinach and goats cheese Vol-Au-Vents
Roasted and stuffed prosciutto wrapped fig
Stiltonand chutney rarebit on rye
Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive

Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads

STARTERS

Red onion and goats cheese tart, dressed greens
Brocolli and stilton soup
Smoked salmon carpaccio with orange, beetroot and lemon
Honeyed fig, burrata and prosciutto salad with hazelnuts
Sous vide fennel, orange and quinoa salad
Fresh prawn cocktail, homemade sauce
Malaysian chicken satay

MAINS

Beef Wellington, sautéed kale, potato fondant and rosemary jus
Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce
Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges
Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce
Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes
Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli Fresh grilled prawns, mushroom and truffle risotto

DESSERT

Chocolate, rum truffle torte, fresh cream and berries
Tropical Eton mess, lemon curd cream and passionfruit sauce
Spiced apple crumble, custard and vanilla bean ice cream
Tiramisu, blackberry compote
Raspberry and whiskey cream pots, homemade shortbread and fresh cream
Irish cream chocolate mousse, chocolate art and baby bushwhacker
Lemon Tart, berry coulis, mirangue pieces

Testimonials

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