ZINGARA

76' SAIL CATAMARAN

Home Port | Tortola, BVI

ZINGARA

76' SAIL CATAMARAN

Home Port | Tortola, BVI

ABOUT

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.

Crewed charter yacht, Zingara accommodates 10 guests in 5 spacious cabins with ensuite. All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary. We respond quickly!
Make: Silhouette
Year: 2006
LOA: 76.0 ft
Beam: 38.0 ft
Draft: 5.5 ft
Flag: BVI
115 HP TENDER
FLOATING MATS
TOWABLE TUBE
SCUBA DIVING ONBOARD
SUP BOARDS
WAKEBOARD
WATER SKIS
KAYAKS
FISHING GEAR
APPLE TV IN ALL CABINS
HIGH-SPEED WIFI
SWIM PLATFORM

SCUBA DIVING

SCUBA Diving available onboard!

R A T E S
6 dives included in the weekly charter rate. Certified divers only.
Discover SCUBA Course for non-certified divers included
Open Water Diver certification course rate TBD

All SCUBA gear provided by the yacht at no additional cost.

CREW

C A P T A I N | Hugh White
C H E F | Maxime Hughes
M A T E | James Webb
S T E W | Erin Macia

Hugh White, Captain:
Growing up in Pretoria, South Africa Hugh spent his youth on the water where his passion for water sports and sailing emerged at an early age. He is an avid fisherman and is passionate about life on the water.
Upon graduating, Hugh went straight into yachting and completed a Mediterranean season in France where his interest in the industry grew.
Followed by a 12,000 nm delivery which included two Atlantic crossings and sailing up the east coast of Africa, Hugh’s enthusiasm for sailing, fishing and diving only increased, and flourished.
Hugh spent two years sailing through Caribbean as the first mate where he worked on a catamaran that spent most of its time chartering in the British Virgin Islands, with this experience he is extremely knowledgeable on the best locations for making your charter unforgettable.
He looks forward to welcoming you on board and creating the trip of a lifetime.

Maxime Hughes, Chef
Born and raised along the coast in the Eastern Cape of South Africa – Maxime thrived as she came to realize her love of the sea.
After completing a Hospitality Management degree and working a further 3 years in various luxury environments, she finally combined her passion for the ocean with experience gained and grew her skillset to work in yachting and explore the rest of the world.
She started her career as sole stewardess on a sailing yacht in Monaco and began her first circumnavigation, embarking on an extraordinary adventure sailing the world. Following which she joined the Oyster World Rally, also participating in the Oyster Antigua Regatta which really ignited her passion and love for sailing.
Having done a circumnavigation while first working as a stewardess and then becoming chef, she has prepared food in various parts of the world and therefore her cuisine is beautifully diverse and influenced by global flavours.
During her career she has sailed over 50 000 nm thus far, sailing through the North and South Atlantic, the South Pacific, the Indian Ocean, the Mediterranean and Caribbean Sea. Maxime is a vibrant and positive individual, whose caring attitude shines even while working under pressure. She strives to create a guest-centred environment, catering to your needs and specific tastes.
She looks forward to having you onboard and satisfying all your culinary needs.

Deckhand & Dive instructor James Webb

Originating from the south coast of England, James has never been too far from the ocean. After being taught how to scuba dive by his father and gaining an overwhelming urge to see the world, James travelled to Thailand to become a scuba instructor where he would spend the next 5 years mastering his craft.

To gain a better understanding of the diving industry, he then moved to places such as the Cayman Islands, Barbados, Bahamas, and Mexico where he would gain much experience and simultaneously, realize a love for the Caribbean as well as, discovering a real sense of adventure that would be working on boats. James has set a goal of becoming a captain and one day owning his own boat.

Stewardess & dive instructor Erin Macia

Erin was born in Mexico City and moved to Europe when she was 13. She obtained a degree in Hospitality and Business Management in Valencia, Spain. After spending a few years working in the hospitality industry, she embarked on a journey to Japan to spend a year in a silent Buddhist monastery where she learned to connect with nature which in turn, helped her decide on her next venture: moving to Thailand and starting a career in the scuba diving industry. Once she became an instructor she worked in different countries sharing her love for the ocean. She is now combining her two passions while working in the yacht industry and being a part of Zingara’s crew.

DINING ON ZINGARA

Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.

•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
•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.
•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.
•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.
•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.

RATES

7 Nights, All Inclusive:

2 – 6 GUESTS : $47,300
7 GUESTS : $48.950
8 GUESTS : $50,600
9 GUESTS : $52,300
10 GUESTS : $54,000

CHRISTMAS / NEW YEAR WEEK :
8 GUESTS : $62,700
9 GUESTS : $63,700
10 GUESTS: $64,700

Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.

GUEST REVIEWS

This was our first family charter ever and we have already decided that we need to go on another charter on Zingara. We thoroughly enjoyed every minute. It is truly like sailing in a 5-star hotel, only you have beautiful sunny days sailing on crystal clear waters. The crew, the meals, and all the activities were top notch. The amenities are all as described and even better. Who can resist being waited on by staff ready to provide all requests expertly and always with a smile? None in the family wanted the trip to end. We could have stayed another week if we could have.
The team 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!
BRITISH VIRGIN ISLANDS
JUNE 2023

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