- Guests 10
- Cabins 5
- Model Cat
- Year Built 2006
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 2023 to 2024||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 norm for good service is 15%-20% of the charter fee.
For USVI pick-ups an additional $2000 delivery fee is required please, the same is true for drop-offs, so $4000/round-trip.
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.
Summer Area: Caribbean Virgin Islands (BVI), Caribbean Windwards
Winter Area: 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 ports
Your professional crew aboard catamaran ZINGARA
Hugh White, Captain
Growing up in Pretoria, South Africa Hugh spent his youth on the water where his passion for water sports and sailing emerged at an early age. He is an avid fisherman and is passionate about life on the water.
Upon graduating, Hugh went straight into yachting and completed a Mediterranean season in France where his interest in the industry grew.
Followed by a 12,000 nm delivery which included two Atlantic crossings and sailing up the east coast of Africa, Hugh’s enthusiasm for sailing, fishing and diving only increased, and flourished.
Hugh spent two years sailing through Caribbean as the first mate where he worked on a catamaran that spent most of its time chartering in the British Virgin Islands, with this experience he is extremely knowledgeable on the best locations for making your charter unforgettable.
He looks forward to welcoming you on board and creating the trip of a lifetime.
Maxime Hughes, Chef
Born and raised along the coast in the Eastern Cape of South Africa – Maxime thrived as she came to realize her love of the sea.
After completing a Hospitality Management degree and working a further 3 years in various luxury environments, she finally combined her passion for the ocean with experience gained and grew her skillset to work in yachting and explore the rest of the world.
She started her career as sole stewardess on a sailing yacht in Monaco and began her first circumnavigation, embarking on an extraordinary adventure sailing the world. Following which she joined the Oyster World Rally, also participating in the Oyster Antigua Regatta which really ignited her passion and love for sailing.
Having done a circumnavigation while first working as a stewardess and then becoming chef, she has prepared food in various parts of the world and therefore her cuisine is beautifully diverse and influenced by global flavours.
During her career she has sailed over 50 000 nm thus far, sailing through the North and South Atlantic, the South Pacific, the Indian Ocean, the Mediterranean and Caribbean Sea. Maxime is a vibrant and positive individual, whose caring attitude shines even while working under pressure. She strives to create a guest-centred environment, catering to your needs and specific tastes.
She looks forward to having you onboard and satisfying all your culinary needs.
Deckhand & Dive instructor Kyle Lello
Kyle was born in South Africa and while growing up along the South coast he grew a passion for the ocean. During this time Kyle took up lifesaving where he learnt valuable skills and became competent with many water toys such as jet skis, stand up paddle boards and kayaks. If Kyle wasn’t busy with lifesaving he would be at the docks growing a keen interest in sailing and water sports. Kyle attended a prestigious boarding school for high school which moulded him into a well mannered, respectful young man always willing to lend a helping hand.
After completing school he studied marketing and ventured into the business world. He then moved up the coast of South Africa to Sodwana Bay, which is where he started his career in the scuba diving industry. He grew a passion for working with guests and being able to show them the beauty of the underwater world. He worked his way up to become an instructor at a 5 star PADI center. After gaining ample experience as an instructor, he was invited to qualify as a PADI staff instructor where he trained and assisted Divemasters to become qualified instructors.
Kyle also loves fishing and is also a keen spear fishermen, which has come from his free diving experience. He is keen and always willing to take guests out to enjoy any water sports and experience the beauty of the open ocean.
Kyle’s goal is to gain experience in the industry and to one day become a captain, but for now, he enjoys his time on the water with his crew and the guests that come onboard. He is always ready for adventure, loves a challenge and is never shy to try something new.
Stewardess and dive instructor Gabi Cox
Gabriella was born and raised in a small town on the coast of South Africa called Knysna . Growing up by the sea, her love for the ocean is unmatched. Almost every moment of her free time was spent surfing, swimming, paddle boarding or kayaking. Gabriella has always loved the sailing world and feeling the freedom the wind brings while being on the water. While in school Gabriella played water polo, further strengthening her swimming skills. After school, Gabriella went on to become an Au Pair, living in several countries including, England, the United States and France. In 2019 Gabriella won Au Pair of the Year while caring for four children in New Jersey. This is national award where she was recognized by both her host family and Au Pair International.
Gabriella has a knack for building relationships and making everyone in her presence feel as though you know her your whole life. Her ability to assimilate into families, juggle responsibilities and always being two steps ahead propelled her into setting goals and conquering them. In 2021
Gabriella returned to South Africa to pursue her ultimate dream of becoming a professional scuba diver. She went on to complete her diving courses in Sodwana Bay, KwaZulu Natal where she became a PADI Scuba Instructor. This where she gained ample experience while having many great life experiences. Later on she furthered her qualifications and obtained her PADI staff instructor, one of the highest level of certification in diving. In this role she is qualified to teach students to become instructors which has only expanded her knowledge and experience in the ocean and diving world. Additionally, she is an Emergency First Response Instructor putting safety at the forefront, always vigilant and always making sure her guests are happy and safe. All of this had lead to her dream job of combining diving and the yachting industry.
Gabriella is tenacious, hardworking and is always up for an adventure. She has a fun loving and kind nature, loves working with people and makes a great cocktail, always making sure you have a refreshing drink in hand. Gabriella loves to lend a hand making unforgettable experiences for guests in and out of the water whether it be taking them on an unforgettable dive or making them a cocktail while the sun sets. Gabriella can’t wait to share the beautiful Zingara experience with her crew and the guests doing her utmost best to make the experience an incredible and unforgettable memory.
|Captain||Hugh White||English, French, Spanish|
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.
Apple TV in each cabin
TV/DVD in each cabin.
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.
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.
Japanese style souffle pancakes served with salted butter and maple syrup.
Crab in a creamy lemon aioli on rye toast with diced red chilli and dill
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.
Soft tortillas filled with seasoned fresh fish and a Caribbean summer slaw.
Salmon roses, nigiri, assorted maki, California rolls and cucumber rolls.
Crispy phyllo pastry filled with spinach and feta.
CHIMICHURRI BEEF SKEWERS
Tender beef skewers marinaded in a savoury Argentinian sauce.
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.
Traditional Caribbean conche ceviche with lime and orange juice, peppers, pineapple, and cucumber served with toast points.
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.
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 .
Baked butterfly lobster tail served on a bed of creamy risotto and a fresh green citrus salad.
Salt water poached and cast-iron seared turnip, succotash, beet puree and crispy leeks.
SALTED CARAMEL MACADAMIA CHEESECAKE
Baked vanilla cheesecake topped with salted caramel and roasted macadamia nuts.
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.
A classic rich set custard dessert with a caramelized sugar crust
Meringue bowl filled with Chantilly cream, passionfruit, and lime zest.
European style flourless chocolate cake topped with fresh raspberries and dusted with icing sugar.
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.