Ed Hamilton & Co.

ZINGARA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2006

Rates Per Week

Crew Profiles

Specifications

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.

All toilets are electric fresh water flush.

Sample Menu

BREAKFAST

Seasonal fresh fruit salad, homemade granola and freshly squeezed juice
Warm crusty Cobb loaf, breakfast muffins
Selection of jams and homemade seville marmalade
To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel
Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket
Eggs/Portobello Benedict or Florentine on toasted muffin
Traditional English breakfast, eggs any way, Bacon, sausage, hashbrowns, sautéed mushrooms, roasted vine tomatoes and avocado

LUNCH

May be served as indervidual plates or buffet style

Smoked salmon and leek quiche, summer greens
Chimichurri Sirloin, heirloom tomato salad
Sous vide chicken ceaser salad
Roasted black bean burgers, mango and tomato salsa, cajun wedges
Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg
Salmon fishcakes, roasted butternut and pomegranate salad
Garganelli pasta with chorizo and peas

CANAPES

Smoked salmon blinis, chive and cream cheese
Mushroom, spinach and goats cheese Vol-Au-Vents
Roasted and stuffed prosciutto wrapped fig
Stiltonand chutney rarebit on rye
Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive

Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads

STARTERS

Red onion and goats cheese tart, dressed greens
Brocolli and stilton soup
Smoked salmon carpaccio with orange, beetroot and lemon
Honeyed fig, burrata and prosciutto salad with hazelnuts
Sous vide fennel, orange and quinoa salad
Fresh prawn cocktail, homemade sauce
Malaysian chicken satay

MAINS

Beef Wellington, sautéed kale, potato fondant and rosemary jus
Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce
Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges
Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce
Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes
Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli Fresh grilled prawns, mushroom and truffle risotto

DESSERT

Chocolate, rum truffle torte, fresh cream and berries
Tropical Eton mess, lemon curd cream and passionfruit sauce
Spiced apple crumble, custard and vanilla bean ice cream
Tiramisu, blackberry compote
Raspberry and whiskey cream pots, homemade shortbread and fresh cream
Irish cream chocolate mousse, chocolate art and baby bushwhacker
Lemon Tart, berry coulis, mirangue pieces

Additional Rate Information

Christmas / New Years:
8 guests, 7 nights aboard: US$60,500
9 guests, 7 nights aboard: US$61,500
10 guests, 7 nights aboard: US$62,500
USVI pick/-up &/or drop-off +$350 each way pls
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.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: 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.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2022 to 2023 Inclusive $42,800 $42,800 $42,800 $42,800 $42,800 $45,400 $45,900 $48,600 $49,100
Winter 2021 to 2022 Inclusive $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000
Summer 2022 Inclusive $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000

Additional Rate Information

Christmas / New Years:
8 guests, 7 nights aboard: US$60,500
9 guests, 7 nights aboard: US$61,500
10 guests, 7 nights aboard: US$62,500
USVI pick/-up &/or drop-off +$350 each way pls
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.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: 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.

Your professional crew aboard catamaran ZINGARA

CAPTAIN CAMILLE

Originally from France and Italy, Camille has been an ocean lover and nature enthusiast from a very young age. 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.

After studying Business and Management in England and France, she moved to the Caribbean to work in marine conservation. There, 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. Camille is a PADI dive instructor.

Over the past four years on Zingara, Camille has learned a great deal about boat handling, sailing, the good running of the vessel, and the industry as a whole. Her background as a lodge manager and horseback safari guide in Kenya, as well as a dive instructor in Costa Rica forms a solid foundation for the high-level service she provides today. Camille knows the BVIs and the Southern Caribbean inside out, which allows her to choose the best possible itinerary and easily adapt to the guests’ preferences.

She is a very energetic Captain 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.

CHEF KATIE

Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess for Sunsail in Lefkas, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the company’s flagship location in the BVI, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery
Katie began cheffing professionally in 2016 for The Moorings in the Caribbean where she found a love for the culture and flavours of the Caribbean
She has been working in the Caribbean ever since, spending her downtime diving, hiking and exploring all the BVI has to offer
After a fantastic summer working onboard Superyachts Katie is now on Zingara and so excited to share her culinary creations with her guests
Whatever your requests or requirements she is more than happy to tailor her menu exclusively for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow

MATE FRANCOIS BOTHA

Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricane Irma. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Scuba Diving Instructor, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected member onboard Zingara, Francois will always be at your service with a smile and will make sure his guests feel well attended to and give them their own tailored trip of a lifetime.

STEWARDESS BRITNEY PIETERSE

Britney is a very enthusiastic young lady, who loves meeting new people, mixing with different cultures and going on new adventures. She grew up in a small town along the East coast of South Africa. There, her grandfather taught her how to swim before she could even walk, and she went on to become a professional swimmer competing all around the country at a very high level for many years. With her love for swimming came her love for the ocean and the underwater world, which led her to become a certified diver when she was only 10, diving with sharks on her local reefs almost every weekend. Soon after finishing school she became a PADI dive instructor in Sodwana Bay, South Africa, and went on to travel to some amazing destinations all around the world such as Mozambique, Thailand, and the British Virgin Islands. She met many amazing people and gained a great level of experience along the way. She found herself falling in love with the BVIs, as many do, and now her love for the BVIs and the ocean has led her to pursue a life in the industry aboard Zingara.

Besides her love for the ocean, traveling, hiking, camping and drawing, one of Britney’s favourite pleasures is interacting with people. So, whether it’s exploring the BVIs or making a delicious cocktail Britney is at your service to make sure you have the most wonderful time with us.

Title Name Nation Born Languages
Captain Camille Bedouin France 1992 English, Afrikaans, French, Italian
Crew Katie Harrison British

Chef

Katie

Captain

Camille

Mate

Francois

Stewardess

Britney

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 20 Kw
Water Maker Sea Recove
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 76 Ft
Pax 10
Cabins 5
Refit 2017
Year Built 2006
Cruise Speed 10 knots
Guest Smoke Stern only pls
Guest Pet No
Children Allowed Yes
Min Child Age No Minimum Age

Leisure

Dinghy 19 ft
Dinghy Hp 115
Adult W Skis Yes
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak 2
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Enjoy learning to Dive with our 2 Dive Instructors!
Dive 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.

Other Specs

Beam 38 Ft
Draft 5.5 Ft
King 1
Queen 4
Twin Cabins 1
Pref Pickup Nanny Cay Marina, Road Town,
Other Pickup Yacht Haven/Red Hook STT
Turn Around 48 hours
Builder Silhouette
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Media play
Num Cds Media play
Board Games Yes
Num Books 100
Cam Corder No
Num Dine In 10
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Engines 2 X 20Kw gen sets
Fuel 2
Inverter Yes
Voltages 110/220
Water Capacity 316.8 gallons
Dinghy Pax 10
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit Yes
Swim Platform Yes
Boarding Ladder 2 x Aft 1 x Fwd & Passarelle b
Dinghy Sailing No
Fish Gear Type Lots of Lures and Rods
Num Fish Rods 6
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
Resort Course Included
Full Course E-Learning $142.45
License Info Instructor
Compressor Onboard
Num Dive Tanks 12
Num B C S 12
Num Regs 12
Num Weights 12
Num Divers 10
Num Dives 5 to 7
Num Night Dives 5
Num Dive Lights 4
Other Entertain PlayStation 3 and lots of games.
Apple TV in each cabin
TV/DVD in each cabin.
Communicate We have free unlimited High Speed Wifi around the boat for your use while in the BVI. For charters outside the BVI, WiFi can be arranged at an additional fee.
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Num Video Media Play
Sail Instruct Yes
Other Toys 2 new two-man kayaks coming for Fall, 2019

Extra Water Sports equipment can be obtained - just let us know your requirements.

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.

BREAKFAST

Seasonal fresh fruit salad, homemade granola and freshly squeezed juice
Warm crusty Cobb loaf, breakfast muffins
Selection of jams and homemade seville marmalade
To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel
Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket
Eggs/Portobello Benedict or Florentine on toasted muffin
Traditional English breakfast, eggs any way, Bacon, sausage, hashbrowns, sautéed mushrooms, roasted vine tomatoes and avocado

LUNCH

May be served as indervidual plates or buffet style

Smoked salmon and leek quiche, summer greens
Chimichurri Sirloin, heirloom tomato salad
Sous vide chicken ceaser salad
Roasted black bean burgers, mango and tomato salsa, cajun wedges
Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg
Salmon fishcakes, roasted butternut and pomegranate salad
Garganelli pasta with chorizo and peas

CANAPES

Smoked salmon blinis, chive and cream cheese
Mushroom, spinach and goats cheese Vol-Au-Vents
Roasted and stuffed prosciutto wrapped fig
Stiltonand chutney rarebit on rye
Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive

Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads

STARTERS

Red onion and goats cheese tart, dressed greens
Brocolli and stilton soup
Smoked salmon carpaccio with orange, beetroot and lemon
Honeyed fig, burrata and prosciutto salad with hazelnuts
Sous vide fennel, orange and quinoa salad
Fresh prawn cocktail, homemade sauce
Malaysian chicken satay

MAINS

Beef Wellington, sautéed kale, potato fondant and rosemary jus
Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce
Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges
Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce
Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes
Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli Fresh grilled prawns, mushroom and truffle risotto

DESSERT

Chocolate, rum truffle torte, fresh cream and berries
Tropical Eton mess, lemon curd cream and passionfruit sauce
Spiced apple crumble, custard and vanilla bean ice cream
Tiramisu, blackberry compote
Raspberry and whiskey cream pots, homemade shortbread and fresh cream
Irish cream chocolate mousse, chocolate art and baby bushwhacker
Lemon Tart, berry coulis, mirangue pieces

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.