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

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

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Location Details: BVI for late October through into early July (and down island on request)
early July through October – Grenadines.
No USVI for 2022-2023

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
Summer 2022 Inclusive $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000
Winter 2022 to 2023 Inclusive $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000
Winter 2022 to 2023 Inclusive $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000
Summer 2023 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

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

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Location Details: BVI for late October through into early July (and down island on request)
early July through October – Grenadines.
No USVI for 2022-2023

Zingara Crewed Catamaran Charters Crew of Four

Your professional crew aboard catamaran ZINGARA

Zingara

Captain Mark Saunders

Having been born in Cape Town, Mark moved to New Zealand in the early 90’s where he has been heavily involved in the local yachting community on various racing yachts. Thus, giving him the opportunity to learn all the fundamentals of driving high performance boats.
Feeling the need for a change in direction, Mark sailed from Cape Town to the British Virgin Islands 3 years ago. Soon he fell in love with the charter industry where he has been able to transfer that love of boats and ocean into an exciting career and adventure.
In his downtime you may still find him on the water fishing or diving, but if not he’s bound to be in the snow or behind a good book.
You can expect the very best experience with Mark on Zingara for a safe and exciting once in a lifetime trip.

Chef Stephanie Berton

Stephanie was born in the south of France and always loved the sea from a young age, she taught herself how to swim at the age of five.
Her free spirit, took her on a never ending journey around the world tour as soon as she finished school and culinary studies, and she used her skills to work at the same time. Hence, her cuisine is influenced by many flavours of the world. She studied culinary arts in France, and really started to love it and dived into it with the New World cuisine, such as Australia and new Zealand. She has discovered new technics, and was excited about the variety of products on offer in those different parts of the world.
Once confident enough with her skills, she decided to go and try herself at sea, and very naturally ended up working on yachts.
A few years ago she took a break and bought a house in Greece and adopted two cats. She really missed Caribbean and when the opportunity presented itself on Zingara, she couldn’t wait to get back on the ocean. During her free time, she likes to do yoga, long walks in nature, and is enjoying the challenge of learning to freedive. She also enjoys a good dinner with wine and company, and exploring local flavours wherever that may be.
She is happy to cater to your needs and different diets, using all the local and seasonal products that the BVI has to offer.

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.

Title Name Nation Born Languages
Captain Mark Saunders Kiwi 0 English, French, Spanish
Crew Stephanie Berton French

Your crew

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
Pax 10
Cabins 5
Refit 2020
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
Draft 5.5
King 1
Queen 4
Pref Pickup West End, Tortola
Other Pickup West End, Tortola
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 738702
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.