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
LUNCH
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.
APPETIZERS
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.
DINNER
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.
DESSERTS
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.
Pick Up Locations
Pref. Pick-up:
Village Cay, Tortola
Other Pick-up:
Tortola
Details
Refit:
2020
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 X 20Kw gen sets
Fuel Consumption:
2
Cruising Speed:
10 knots
Max Speed:
16 knotsUS Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat TV:
Zingara now features the amazing Starlink High Speed Wifi service around the boat for your use while in the BVI.
# of Videos:
-
# DVDs/Movies:
Media play
# CD's:
Media play
Camcorder:
No
Books:
100
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Sea Recove
Special Diets:
Yes
Kosher:
No
BBQ:
Yes
# Dine In:
10
Minimum Age:
No Minimum Age
Generator:
20 Kw
Inverter:
Yes
Voltages:
110/220
Water Maker:
Sea Recove
Water Cap:
1200 litres
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
No
Hairdryers:
Yes
# Port Hatches:
12
Guests Smokes:
Stern only pls
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
Please contact us
Guest Pets:
No
Children Ok:
Yes
Hammock:
Yes
Windscoops:
No
Water Sports
Dinghy size:
19 ft
Dinghy hp:
115
Dinghy # pax:
10
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
No
Wave Runners:
No
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
Yes
Wake Board:
Yes
Kayaks 1 Pax:
2
Kayaks (2 Pax):
No
Floating Mats:
Yes
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
2 x Aft 1 x Fwd & Passarelle b
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Lots of Lures and Rods
Rods:
6
Scuba Diving Details
Crew License
Resort Course
Full Course
Instructor
Included
E-Learning $142.45
Divers
10
Tanks
12
BCs
12
Regulators
12
Dive Lights
4
Air Compressor
Onboard
Wet Suits
-
Weight Sets
12
Dives/wk
5 to 7
Night Dives
5
General Diving Info
Enjoy learning to Dive with our 2 Dive Instructors!
Diving Costs information
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.
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.
