ZINGARA

$49,800 - $50,800 / per Week

Top Overview Features Crew Rates ZINGARA CHARTER GUEST REVIEWS
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OVERVIEW

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.

LAYOUT

SPECIFICATIONS

  • Length
    76.00 Ft
    23.16 m
  • Yacht Type Cat
  • Guests 10 maximum
  • Cabins 5
  • Crew 4
  • Summer Caribbean Virgin Islands (BVI)
  • Winter Caribbean Virgin Islands (BVI)
CONTACT A CHARTER BROKER

Holiday:

ZINGARA is based from Village Cay, Tortola.
No USVI ports please.

Christmas / New Years:
8 guests, 7 nights aboard: US$64,900
9 guests, 7 nights aboard: US$66,950
10 guests, 7 nights aboard: US$69,000

Spring Break/Easter Break - 7 March to 15 April - No charters under 6 nights please.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
 

FEATURES

Learn more about ZINGARA

  • Accommodations
  • Entertainment
  • Guest Amenities

  • We have a Queen cabin that can be changed into 2x Singles



    Cabin Turndowns every night.



    All toilets are electric fresh water flush.






  • Adult W Skis Yes

    Kids Skis Yes

    Gear Snorkel Yes

    Tube Yes

    Scurfer Yes

    Wake Board Yes

    Games Beach Yes

    Fishing Gear Yes

    Under Water Cam Yes

    Under Water Video Yes

    Stand Up Paddle 2

    Sea Bob Yes

    Fish Permit 738702

    Dinghy 19 ft

    Dinghy Hp 140

    Dinghy Pax 10

    Swim Platform Yes

    Fish Gear Type Lots of Lures and Rods

  • Gym Yes

    Bimini Yes

    Ac Full

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Your Crew

CAPTAIN Reece & CHEF Henre


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: Reece grew up on the farmlands outside Knysna, South Africa, where he gained strong mechanical, carpentry and hands on skills while spending his free time either in the mountains or surfing and fishing along the coast. With extensive diving experience and in-depth knowledge of the BVI, he combines his adventurous spirit ensuring guests enjoy an unforgettable experience aboard Zingara.


STEWARDESS/DIVE INSTRUCTOR: Margret Church, 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 South 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: Henre Koekemoer. is a qualified chef with three years of professional experience, most of which he gained at a 5-star luxury lodge. he studied at Olive Chef School in Bloemfontein, where he graduated as one of the top students in his class.
Henre specialises in crafting tailored menus that combine fine dining with fresh, seasonal ingredients to suit every guest’s preferences and dietary needs. he gets along well with people from all walks of life, a strength that comes naturally from working in hospitality, and he prides himself on creating a warm and welcoming atmosphere both in and out of the kitchen. Beyond cooking, he is an active and energetic person who enjoys playing a wide variety of sports. His goal is to ensure every charter is memorable, with cuisine that perfectly complements both the luxury and adventure of life at sea.

MATE/DECKHAND: Ryan Clark feels most at home with the ocean at his feet and salt in the air. Working at sea isn’t just a job, it’s who he is. Adventurous, easygoing, kind and friendly, Ryan has a natural way of putting people at ease, creating a relaxed atmosphere whether guests are stepping aboard for the first time or strapping on a dive tank for an underwater adventure. As a PADI Staff Instructor, he guides divers of all levels with patience and a calm, laid-back approach.

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CUISINE

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.

Rates

Season 2 Pax 4 Pax 6 Pax 8 Pax 10 Pax
Summer 2026$49,800$49,800$50,550$53,100$56,500
Winter 2026 to 2027$50,800$50,800$51,550$54,100$57,500
Summer 2027$50,800$50,800$51,550$54,100$57,500

ZINGARA REVIEWS

Guests in late March, 2025, wrote of their week aboard ZINGARA:

I wanted to take a moment to share a review of the Zingara, where we stayed, and I'd love for this message to be passed along to both the crew and the boat's owner.<br />
The boat itself was fantastic, but what truly made our stay unforgettable was the crew: Lee, Reece, Ed, and Margy. What an incredible team. With five kids on board, they went above and beyond every single day, and we couldn't have hoped for a better crew.<br />
Margy's attention to detail, her quiet presence, and the way she would set the table differently three times a day – we truly felt like royalty. Reece was a powerhouse of energy and talent. There's nothing he can't do - he's smart, hardworking, endlessly enthusiastic, and always one step ahead. He kept the kids entertained non-stop, which was honestly impressive. I have no doubt he'll make an exceptional captain one day. My son Eliott will still be talking about Reece ten years from now, I'm sure of it.<br />
And Ed - what a chef! Every single meal was delicious, and we're already missing his cooking. Always working quietly in the background, never stopping - thank you so much, Ed!<br />
And finally, Captain Lee. His calm, reassuring presence and deep experience gave us complete peace of mind throughout the journey.<br />
Thank you to the entire crew for your patience, your kindness, and your resilience with our lively group. We will never forget this vacation. The owner of the Zingara is incredibly lucky to have such a dedicated, hard-working, and thoughtful crew who take care of the boat as if it were their own.<br />
As business owners ourselves, with over 500 employees, we can confidently say: we'd hire each and every one of them without hesitation.<br />

Mid November, 2024 guests aboard catamaran ZINGARA said:

Jason was excellent, he really paid a lot of attention to detail. He spent time learning us quickly and turned every day into a dream full of endless activities that we thoroughly enjoyed! I don't think it would be possible to find a better captain than Jason. <br />
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Reece, Margy, and Ed were the perfect combination of crew members for this boat. Ed's food was exceptional, every meal was truly a 5-star experience. Reece worked around the clock to make sure we were all having the best time possible. Margy's attention to detail was unbelievable for someone her age. The cleanliness of the boat and the quality of the drinks was impeccable! The food and drinks may have been the biggest surprise of the trip. Everyone in our group was impressed with every aspect of the food and drinks on this trip! <br />
<br />
We loved the yacht, plenty of room for our group of 9 to spread out and it was super clean and comfortable. The itinerary was awesome, we had a perfect mix of beaches, snorkeling, hiking, and sailing. We would not change a thing! It was a perfect balance of sports and leisure activities, we packed a lot into each day so we were never feeling like we needed to do more. <br />
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It was the most memorable trip of our lives, we can't wait to start planning the next one! <br />
<br />
The Van Dyke party

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Post Charter Survey

  • Home Sweet Home!

    Now that you're back, we would love to hear your feedback on your charter vacation, especially while it's fresh in your mind.
    Vacations fade. That's why we need to have so many of them. 😊