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.
ZINGARA is based from Village Cay Tortola, Summer Base Port: BVI & Grenada, Summer Operating Area: Caribbean Virgin Islands (BVI), Winter Base Port: Village Cay Tortola BVI, Winter Operating Area: Caribbean Virgin Islands (BVI)
| 1 -6 pax | 7 pax | 8 pax | 9 pax | 10 pax | |
| W 2024/5 | 47300 | 48950 | 50600 | 52300 | 54000 |
| S 2025 | 47300 | 48950 | 50600 | 52300 | 54000 |
| W 2025/26 | 47300 | 48950 | 50600 | 52300 | 54000 |
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$62,700
9 guests, 7 nights aboard: US$63,700
10 guests, 7 nights aboard: US$64,700
Spring Break/Easter Break – 7 March to 15 April
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.
Zingara has a crew of Four
Captain: Jason Van Groeningen & Chef: Ed Stacey
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.
The Menu aboard Yacht Zingara is a fusion of local flavors and continental techniques. We take pride in featuring the freshest ingredients supporting on island producers at every opportunity. Our breads and baked goods are either crafted in our galley or sourced from on shore bakeries. We select our meats and seafood carefully and are committed to a sustainability approach where possible. Yacht Zingara caters to most dietary requirements, be that for those with more particular tastes or medically diagnosed needs, we are here to accommodate you. Enjoy a personalized dining experience that is both satisfying and mindful of your needs.
BREAKFAST
Fresh fruit salad of cubed watermelon, dragonfruit, mango and blueberries. Full English Breakfast with crispy bacon and sausages, confit tomatoes, sautéed mushrooms, avocado and homemade sourdough topped with your eggs just the way you like ‘em.
Golden french toast coated in cinnamon sugar served with crispy bacon and caramelized bananas or fresh raspberries, blackberries and strawberries, drizzled in maple syrup and dusted in powdered sugar.
Authentic German Pancakes with scrambled eggs, smoked salmon slices, local avocado and dill sour cream, topped with shavings of red onion and micro herbs, finished with cold pressed olive oil and a grind of black pepper.
Freshly baked walnut and blueberry scones served the classic way with melted butter, topped with strawberry jam preserve and shredded mozzarella finished with chantilly whipped cream and fresh strawberries.
Fruit parfait with layers of greek yogurt, stewed pears and cinnamon honey granola, topped with toasted almonds slices. Stacks of fluffy American pancakes topped with melted butter, and dollops of maple cream with a drizzle of vanilla bean syrup.
Eggs Benedict or Florentine with a toasted and buttered English muffin topped with perfectly poached eggs on a bed of wilted spinach or Canadian bacon, spoon of hollandaise sauce and served with a side of scorched mushrooms.
Caramelized onion and manchego omelettes with a dollop of melted cream cheese, crispy bacon bits, bell peppers and sliced spinach, accented with fresh thyme and basil, and served with fire roasted tomatoes.
LUNCH
Freshly baked hamburger buns served with a juicy BBQ Beef patty, melted Swiss cheese and topped with fresh slices of tomato, caramelized onions and baby leaves, accompanied with a Mediterranean salsa and garlic aioli fries.
Succulent chicken tenders dusted with herbed seasoning served on a bed of leaves, drenched in a homemade Caesar salad dressing and topped with bacon bits and crunchy croutons, finished with Parmesan shavings.
A Niçoise salad with “sushi grade” Tuna, pan-seared to perfection and sliced, served on a bed of leaves and basil with blanched green beans, baby tomatoes and black olives with quartered eggs, topped with spring onion and drizzled with olive oil.
A Rack of ribs rubbed and slow cooked with a sticky BBQ marinade and served with coconut rice and cajun wedges, accompanied by a baby green salad and sweet, local plantain chips.
Soft flour tacos filled with slow cooked pulled pork and topped with an asian slaw, julienne red bell pepper, thinly sliced avocado and diced fresh pineapple, drizzled with a spicy mayo and garnished with fresh cilantro leaves.
Chef Ed’s Signature fish and chips (fries); with golden, beer battered pieces of fish served with a pea puree and triple fried, thick cut potato chips and homemade tartar sauce with tarragon and dill.
Rustic flatbreads with a fire roasted tomato marinara topped with Parma Ham, avocado, parmesan shavings and bunches of arugula with balsamic glaze; topped with bacon, sun-dried tomatoes and buffalo mozzarella rounds with fresh basil and chili oil.
CANAPÉS
Ham and manchego croquettes with a smoked paprika bravas sauce.
Arancini, deep fried Italian rice balls with Arrabbiata sauce.
Caribbean tempura prawns with a homemade sweet chili sauce.
Chorizo scotch eggs on crispy leek nests with piccalilli.
Beet, cilantro and vodka cured salmon, sliced and topped with dill crème.
Home favorite and homemade Mac ‘n cheese bites with bacon bits.
Mezze platter with hummus, falafel, tzatziki and freshly made Pitta breads.
STARTERS
Cubes of fresh salmon seasoned and chilled with shallots, mirin, salt and sesame seed oil, combined and moulded, with a wasabi and avocado mousse, topped with baby leaves and drizzled with a dill oil.
Scallops pan seared with a knob of butter and served with a turmeric and paprika, pumpkin squash puree and topped with crispy bacon crumbs and sliced spring onion and finished off with a chili oil.
Thinly sliced Beef Carpaccio, complimented with a caper and fresh herb vinaigrette, shaved parmesan and wild arugula, finished off with cracks of black pepper, lemon zest and thinly sliced red onion.
A salad of baby spinach, roasted cubes of butternut squash and cherry tomatoes, served with a relish of mint, cilantro and red onion in a sugared red wine vinegar, doused in rosemary oil and topped with crumbled feta and roasted pine nuts.
Crispy battered squid rings served on a bed of pea shoots with a tomato jam and doused in Maltaise citrus emulsion and drizzled with a soy, honey and sesame warmed dressing.
A Beetroot and pear tartlet with slices of red and golden beets, pear and caramelized onion on a pastry base, topped with goats cheese and garnished with micro chard and beet shoots.
Gambas Crostini with shrimp panfried in a chili, garlic, parsley butter, tossed with lime drenched avocado cubes and cherry tomatoes; placed on a crunchy crostini and garnished with cilantro leaves and droplets of soy reduction.
MAINS
Herb crusted rack of lamb served with charred broccolini and Pommes Dauphinoise on a parsnip and smoked celeriac puree with honey glazed carrots and redcurrant sauce; garnished with micro greens.
Wild Mushroom and Parmesan Risotto with fire roasted bell peppers, surrounded by a Manchego cream and topped with a mushroom duxelle and Shiitake caps; laced with truffle oil and garnished with crispy sage.
Al dente linguine tossed with shaved fennel, garlic and fresh chili, and topped with steamed crab, cherry tomatoes and samphire, garnished with red bell peppers and drizzled with a spicy seafood oil.
Fillet steak, marinated and sous vide for 2 hours, served on a bed of wilted spinach with Pommes Anna, roasted cherry tomatoes on the vine and charred asparagus spears; topped with wild mushrooms and finished with a chimichurri butter.
Pan Roasted Salmon fillets with couscous and seared baby bok choy , accompanied with Caponata Sicilian, a relish with tomato, aubergine, capers and olives; garnished with baby kale leaves.
Succulent Pork tenderloin, sous vide for 4 hours and pan seared, served on a beetroot and apple puree with fondant potatoes and roasted cauliflower florets, finished with a Tarragon and Cider Sauce.
Chilean Seabass finished off with butter in the pan and served with charred courgette ribbons, sautéed baby new potatoes and surrounded by a mint, ginger and white pepper pea puree, finished with brunoise green bell peppers and beetroot shoots.
DESSERT
A tropical twist on the classic Creme Brûlée with a passionfruit, ginger and toasted coconut notes.
Sticky Toffee Pudding on a layer of Dulce de Leche, topped with a white chocolate creme and served with macadamia nut soil and salted caramel ice cream.
Shards of vanilla and coconut meringue topped with a mango gel and fired pineapple cubes infused with rum, garnished with fresh coconut shavings.
A decadent chocolate brownie with chunks of white chocolate and snaps of honeycomb brittle, topped with an almond tuile and finished with Italian meringue.
Caramelized Lemon tart with crushed “Pink Lemonade” strawberries and served on a drag of creme fraiche with a “Raspberry and Rose” gel and garnished in sugar art.
Apple Tarte Tatin, with layers of decorative apple slices placed on a pastry base and caramelized, served on a fudge dusting with a cinnamon ice cream.
Peanut butter and dark chocolate mousse with espresso paint, topped with chantilly cream and caramel popcorn and garnished with white chocolate beads.
Mid-March, 2023, guests aboard catamaran ZINGARA wrote:
I wanted to provide some feedback for you on our recent trip on the Zingara. We had a fabulous time, and it was an exceptional vacation for us all.
We were very worried after our last trip with Captain Lee and Cami, we would never be able to replace the experience. However, Captain Hugh is so young and energetic. He is light-hearted, but very serious when it comes to the safe operations of the boat therefore you feel a ton of confidence in his capability. Perhaps since he is only 24 and recent to the charter business there is no burn out. As you know so well charter clients can be so demanding, and I am sure after a period of years the lifestyle would wear on most anyone. I think this Captain is really excited to make a career of this, and I sensed his ambition and desire to create a great experience for us. The day trips planned were wonderful, and we found the suggestions of things to do very helpful. The logistics of our day trips were well coordinated, and we had a fabulous and diverse experience. The kids of course also loved the water sports, spontaneous snorkeling, and random treasure hunting hikes along various rock formations.
Maxime the chef is one of the more talented I have encountered in terms of both presentation and food quality. I have been on a yacht called the Victoria Del Mar several times (170 feet I think), and I would match Max’s food with that experience. Every meal was different and all home made and fresh ranging from fresh pasta and homemade bread all the way to elegant seafood dishes and beautiful salads. She is also a total delight to be around, and did things like made cookies with my kids in the afternoon. She was very detailed and sure to have everything on the provisions list.
Gabi and her are quite the pair. Gabi never hesitated to get us anything we needed, and she always took the time to check on us wherever we may be on the boat. She has an incredibly warm personality. Her table settings for all three meals of the day were gorgeous, and she spent umpteen amounts of time teaching my daughter how to fold napkins and set the table. She also spent a lot of time making seashell necklaces with Elizabeth.
Kyle assisted us around the boat and off the boat. He was always there lifting and helping us move my 84 year old Dad in and out of the tender. He is a very quiet professional, and makes anyone feel well cared for on the Zingara.
This is an exceptional crew. They cooperate and work together beautifully, and it is evident in the joy and positive energy they have each day. My kids are still sending videos and crying about missing them so much.
March.12th Charter Guests Said:
A HUGE THANK YOU Captain Hugh and your crew, wonderful words of praise for them!
I wanted to provide some feedback for you on our recent trip on the Zingara. We had a fabulous time, and it was an exceptional vacation for us all.
We were very worried after our last trip with Captain Lee and Cami, we would never be able to replace the experience. However, Captain Hugh is so young and energetic. He is light-hearted, but very serious when it comes to the safe operations of the boat therefore you feel a ton of confidence in his capability. Perhaps since he is only 24 and recent to the charter business there is no burn out. As you know so well charter clients can be so demanding, and I am sure after a period of years the lifestyle would wear on most anyone. I think this Captain is really excited to make a career of this, and I sensed his ambition and desire to create a great experience for us. The day trips planned were wonderful, and we found the suggestions of things to do very helpful. The logistics of our day trips were well coordinated, and we had a fabulous and diverse experience. The kids of course also loved the water sports, spontaneous snorkeling, and random treasure hunting hikes along various rock formations.
Maxime the chef is one of the more talented I have encountered in terms of both presentation and food quality. I have been on a yacht called the Victoria Del Mar several times (170 feet I think), and I would match Max’s food with that experience. Every meal was different and all home made and fresh ranging from fresh pasta and homemade bread all the way to elegant seafood dishes and beautiful salads. She is also a total delight to be around, and did things like made cookies with my kids in the afternoon. She was very detailed and sure to have everything on the provisions list.
Gabi and her are quite the pair. Gabi never hesitated to get us anything we needed, and she always took the time to check on us wherever we may be on the boat. She has an incredibly warm personality. Her table settings for all three meals of the day were gorgeous, and she spent umpteen amounts of time teaching my daughter how to fold napkins and set the table. She also spent a lot of time making seashell necklaces with Elizabeth.
Kyle assisted us around the boat and off the boat. He was always there lifting and helping us move my 84 year old Dad in and out of the tender. He is a very quiet professional, and makes anyone feel well cared for on the Zingara.
This is an exceptional crew. They cooperate and work together beautifully, and it is evident in the joy and positive energy they have each day. My kids are still sending videos and crying about missing them so much.
Guests aboard ZINGARA in late February, 2023, wrote
Early July, 2021, guests in the BVI aboard catamaran ZINGARA said:
June, 2021 guests on catamaran ZINGARA wrote:
Guests for 10 days in aboard ZINGARA in June, 2018 said:
Our family of seven sailed on Zingara from June 7-17, 2018. It was almost impossible for us to even put our trip into words for this review because it was such an incredible, once-in-a-lifetime experience.
Zingara is an incredible boat with every amenity you could want—complete with chocolates on the pillows every night and spacious, impeccably-maintained guest suites. The boat is fully equipped for almost any type of fun imaginable. Pool noodles, inner tubes, a party float, waterskis, a complete set of SCUBA and snorkeling gear, and a crazy fun tubing tube are just some of the water activities available. The nets on the front of the boat are a great place to relax with a book or just lay out in the Caribbean sun, but there are also some great shaded areas in the aft cockpit and the bridge if you prefer to stay shaded.
The SCUBA certification course was expertly executed and all of the dives were memorable and full of exciting marine life. We had a mix of uncertified and certified divers at the start of the trip, but even those of us who were certified did not consider ourselves particularly SCUBA-savvy. By the end we all felt comfortable and excited by all the underwater adventures SCUBA diving offers! Camille and Andres are truly exceptional instructors beyond compare.
Every day held a new and exciting adventure in the BVIs, complete with incredible excursions ashore. We loved exploring the Baths at Virgin Gorda, hiking to the bubbly pool, scootering around Anegada, and playing beach volleyball at the Soggy Dollar. The BVIs have the opportunity to create endless memories; it is almost impossible to pack it all into 10 days there—we will just have to come back!
Beyond the island adventures, every single meal was an artistic and culinary masterpiece that never failed to delight us and perfectly complement the activities of the day. We are still dreaming of Tyler’s cooking! Part of the excitement of a new day in the BVIs was a whole new menu of culinary surprises from Tyler’s kitchen. We were initially worried about our group’s many food intolerances, preferences, and allergies, but Tyler adapted the meals with expert ease.
Above all, the crew is what makes Zingara so incredibly special. Lee is an incredible captain who navigates the Caribbean waters with a relaxed confidence. He was also happy to entertain all of our questions about sailing and life on the water! He is funny, wonderful to converse with, and even included us on a fun provision run ashore! Not really stuffy at all!! ? Camille is so kind, helpful, and awesome to adventure with. She keeps the cabin looking incredible, makes amazing lemonade and cookies, and is also an awesome yoga instructor! She makes sure every guest is comfortable and happy throughout the day and is an excellent underwater guide—she finds amazing wildlife that you might miss otherwise! Andres is another essential part of the Zingara experience. He instructed two new divers through their SCUBA certifications with ease. He helped us catch a Jack fish and Tarpon off the stern, and was always excited to help us fish and adventure on the water! He was a great captain of the tender boat and even helped a first-time tuber feel safe enough to try it out. He is also an expert crafter of cocktails and the beverages of your dreams—be sure to try the Painkillers! His fun-loving attitude keeps spirits high throughout the trip. Tyler is an incredible chef worthy of a Michelin star or two, but he is also an excellent conversationalist with great stories and jokes. We loved chatting with him and learning all about the inspiration for his incredible culinary creations.
They are all fantastic crew-members, but, more importantly, they are all truly incredible people. By the end of the trip, we counted every one of them among our friends! Zingara is a magical place where dreams come true!
All of our charters are personalised, so we will tailor your holiday to you.