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.
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
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.
Resort Course Included. Full Course E-Learning $142.45
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
12 Port Hatches
20 Kw Generator
Green Initiatives Make purified drinking water & Re-usable water bottles
19 ft Dinghy with 115 hp engine
Water Skis Adult & Kids
2 x Kayaks for 1
Sailing Dinghy Hobbie Cat
2 x SU Paddle Boards
U/Water Camera & Video
Apple TV in each cabin
TV/DVD in each cabin
Summer Base Port: BVI & Grenada
Caribbean Virgin Islands
Winter Base Port: Nanny Cay
Caribbean Virgin Islands
BVI for late October through into early July (and down island on request) early July through October - Grenadines.
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.
CAPTAIN LEE ADAMS
Lee’s interest in the Maritime Industry was installed in him from the earliest age possible, owing to his grandfather being Admiral Tom Hardiman of the Port Elizabeth Navy.
While at a young age he took part in bay racing and lending a hand at the local yacht club. His passion for sailing grew and after school and much thought, Lee took to the oceans on a recreational professional side as opposed to the Navy.
He joined a crew and raced across the Atlantic, where he took part in regattas in Antigua and St Maarten. In the USA he was able to establish himself as a valuable crew member aboard a classic Schooner that circumnavigated the globe, and after completing his maritime studies he was fortunate to take over as skipper and gained more experience in the engineering department.
Lee is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.
CHEF Leanne Ho-Chung
Leanne hails from the Bondi Beach on the sunny Coast of New South Wales, Australia.
There are too many specialities to mention, but with Leanne’s infectious happy vibes, ever present sense of humor and of course, incredibly presented, appetizing, delectable and mouth watering meals prepared from breakfast to dinner with everything in between.
Leanne has been in the customer service industry for two decades and has focused on yacht charters over the last 5 years. Leanne’s experience is extensive and varied ranging from Chef/First mate on private catamarans and term charter yachts to serving in fine-dining restaurants and bars, luxury hotels and B&B accommodation.
Leanne previously held positions as a chef, deckhand, restaurant supervisor, fine dining waitress/ bartender, personal chef and dive master in various countries around the world. All of these vocations have required exceptional people skills and social interaction, both of which come naturally.
Leanne is always willing to cater to any palate. Her passion for creating meals allows her to experiment with many different flavors, whether it be Asian or Mediterranean, North American or Caribbean. My main focus is keeping food as healthy as possible using as many fresh ingredients available. Of course, dietary requirements are always taken into consideration. Leanne welcomes you on board Zingara and looks forward to providing you with a culinary experience you have never experienced before.
Mate Andres Bolanos
Andres is from Costa Rica. He grew up by the ocean in the Guanacaste region in the Northern pacific side of the country and started surfing at a young age. It’s when he started diving that he decided that his career would be linked to the ocean, its marine environment and its wildlife.
Through his past experiences in one of the biggest 5 star resorts of Costa Rica, Andres has learned how to offer high standards of hospitality that he hopes to put to good use in the service industry. Guiding and instructing diving have led him to follow his dreams of working by the ocean and his goal is to one day become a captain and run his own boat. Always with a smile on his face and a charming accent, he will be always be happy to share with you his love for the ocean and watersport activities.
Andrés and Camille met while working as dive instructors in Costa Rica. Their common passion, motivations and interests grew into a strong relationship and they decided to chase their ocean dreams together. Their combined experience and enthusiasm for outdoor and water-sport activities and the pleasure they have in sharing this with others make them a great team aboard Zingara. Andrés speaks fluent Spanish and English while Camille is fully trilingual in English, French, and Italian and can speak some Spanish as well. They are thrilled to be working on Zingara, to gain more experience in the service industry and to make guests enjoy life on the ocean as much as they do.
Stewardess Camille Bedouin
Originally from France, Camille grew up in Rome, Italy. From a very young age she has been a nature lover and outdoor enthusiast. Although she lived in Rome, her weekends were mostly spent on horseback, hiking in the mountains or swimming in the Mediterranean Sea. After studying in England and France, she moved to the US Virgin islands to work in marine conservation for a year. There, she discovered scuba diving and fell in love with the underwater world and decided that she would pursue a life by the ocean. She had the privilege to work alongside committed conservationists that opened her eyes to the beauty of the aquatic world and she gained valuable knowledge about the importance of healthy oceans that she will happily share with you. In the future she hopes to continue her efforts in ocean conservation. Her experience in the service industry comes from previous jobs working as a lodge manager and horseback safari guide in Kenya as well as being a dive instructor in Costa Rica.
Samples from the Galley of catamaran Zingara
Caramelized Apple Pancakes?
Truffle Eggs Benedict with Saffron and Lemon Hollandaise
Assorted Fruit Platter and Variety of Cereals and Yoghurts.?
Spanish Open Omelette, with Spring Onion, Spicy Chorizo, Rosa Tomatoes and Herbed Avocado.
Toasted Brioche with Raspberry Compote and Mascarpone.
CANAPE’S / HORS D’ OEUVRES :
Tempura Prawn and Sweet Chilli Dip.?
Fillet of Beef en Croute’ with wasabi mayo and Parmesan Tuille.
Roasted Fennel and Parma Ham Croquettes.
Tomato, Basil, Caramelized Onion and Blue Cheese Tarts.
Beef Carpaccio served with Nectarine and a roasted Pine nut Salad with English Mustard Dressing.?
Tuna Tartar with Avocado and Chilli Mousse, Aioli and Sauteed Prawns.?
Duck Confit with Burnt Orange Sauce and Pomegranate Puree.
Chilli and Lime Slow Cooked Crab Salad served with Pickled radish and Shaved Fennel Tops.
Bacon and Pea Risotto with Herb Roasted Potatoes and a Herb Butter.
STARTER: Butternut Ravioli and nutted Brown Sage Butter.
Teriyaki Salmon, Saffron Foam and Edamame Puree.
Bacon Wrapped Mahi Mahi served with Steamed Peas and Pickled Carrots.
Beetroot Mousse and Roasted Pecan Nuts accompanied with Parsley Butter and Cocktail Tomatoes.
MAINS: Rabbit Terrine with Roasted Baby Potatoes, Glazed Apple and Savoy Cabbage.
Fresh Curried Calamari served on Puff Pastry with Garlic Tomatoes and Shiitake Mushrooms.?
Herb Crusted Lamb Rack served with ‘popcorn’ Chickpea, Honey Goats Cheese and Cranberry Sauce.?
Braised Pork Belly with Siraccha Jus, Sweet Potato Puree and Watercress.
DESSERT: Chocolate Mousse, Mixed Berry Coulis, Ginger biscuit and Raspberry.
Lime Sorbet, Lime Jelly, Blackberry and Cinnamon Tuille.
Lemon Curd, Passion Fruit Mousse, Pisstachio Brittle and Mint.
Kiwi and Blue Berry Creme Brule, Coconut Crumble.