|Length:||76 ft Silhouette|
|Cabins:||1 King(s), 3 Queen(s), 1 Twin(s)|
|Number of Guests:||1-12|
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
|2 pax||3 pax||4 pax||5 pax||6 pax||7 pax||8 pax||9 pax||10 pax|
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.
Additional Rate Details:
Christmas / New Years:
8 guests, 7 nights aboard: US$55,500
9 guests, 7 nights aboard: US$56,500
10 guests, 7 nights aboard: US$57,500
USVI pick/-up &/or drop-off +$350 each way pls
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
- Salon Tv
- Salon Stereo
- iPod/Device Hookups
- Sun Awning
- Deck Shower
- Special Diets
- 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
- 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
- Summer Base Port: BVI & Grenada
- Caribbean Virgin Islands
- Caribbean Leewards
- Caribbean Windwards Winter Base Port: Nanny Cay
- Caribbean Virgin Islands
- Caribbean Leewards Location Details: 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.
Your professional crew aboard catamaran ZINGARA
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 Ed Stacey
Ed’s first taste of sailing came at a young age, spending family holidays cruising the islands around Greece and Croatia. After university, Ed moved into publishing and in 2000 joined Yachting World magazine. During this time Ed discovered offshore racing, taking part in the 2001 Fastnet Race aboard Ecover, skippered by round-the-world yachtswoman Dee Caffari. Ed’s career eventually took him away from the marine industry and towards another great passion: food and cuisine. Ed’s culinary background includes one of the UK’s best and busiest gastropubs, a 2 AA rosette restaurant as well as a Michelin star kitchen. Most recently Ed has been running the Conference and Banqueting operations at one of the most prestigious hotels in Southeast England, planning and executing wedding banquets and other large scale feasts for up to 200 people.
Now, aboard Zingara, Ed’s love of the sea and passion for cooking are finally united and he is tremendously excited about sharing his experience in the form of mouthwatering dishes for Zingara’s guests. Whatever your tastes, preferences or dietary requirements, Ed strives to bring bags of flavour and balance to every dish using the freshest local ingredients.
Mate Camille Bedouin
Originally from France and Italy, Camille has been an ocean lover and nature enthusiast from a very young age.
She recently travelled to Plymouth in England to obtain her RYA certification, Yachtmaster Offshore, as she aims to become a captain and run her own boat in the coming years. She has learned a great deal about sailing, boat handling, engineering and the industry as a whole since joining Zingara over two years ago.
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. Whilst working in marine conservation in Saint Croix, 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. Her service experience also comes from previous positions as a lodge manager and horseback safari guide in Kenya, as well as being a dive instructor in Costa Rica.
She is a very energetic crew member 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.
Stewardess Aishah ‘Sash’ Osman
A free-spirit thalassophile and a passionate teacher from Malaysia. Growing up near the Strait of Malacca, Sash developed her love for the ocean from such a young age, and would spend hours splashing and swimming in the water.
She is into solo traveling and immersing herself in different cultures, learning local languages as she goes along. After earning her Business Degree in Management, she landed her first job as a Sales Executive. When the office job became restricted, she moved to Hawaii for three and a half years to pursue a Graduate degree in Communication. The Aloha experience was her major turning point in life when she decided to chose the island/ocean life over city life.
She launched her first professional diving career as an underwater videographer in Borneo. A natural underwater talent, she then became a PADI dive instructor in 2015 on Tioman Island, Malaysia. Her experiences in the diving business have provided knowledge and insights about the scuba diving industry in Malaysia and beyond.
As the health of the world’s oceans is deteriorating, Sash realised she had to do something about it before it was too late. So, she decided to join a marine conservation project in Yucatan, Mexico in an effort to protect the Mesoamerican Barrier Reef. Whilst in Mexico, she developed strong mentor-mentee relationships with her students, always set high diving standard, and therefore earned the nickname “Dive Mom”.
A selfless, energetic person who cares about others, she looks forward to sharing amazing Caribbean experiences with her guests. Look out for her as she seeks new adventures wherever she goes.
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.