ZINGARA

Guests 10
Cabins 5
Model Cat
Year Built 2006

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Winter 2024 to 2025	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000
Summer 2025	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000
Winter 2025 to 2026	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Jason Van Groeningen	RSA	0	RYA Yachtmaster Ocean	English
Crew	Ed Stacey	UK

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.

CAPTAIN

JASON VAN GROENINGEN

CHEF

EDWARD STACEY

MATE AND STEW

REECE AND MARGY

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.

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 2024 to 2025	Inclusive	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000
Summer 2025	Inclusive	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000
Winter 2025 to 2026	Inclusive	$47,300	$47,300	$47,300	$47,300	$47,300	$48,950	$50,600	$52,300	$54,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Christmas / New Years:
8 guests, 7 nights aboard: US$62,700
9 guests, 7 nights aboard: US$63,700
10 guests, 7 nights aboard: US$64,700

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