We welcome you aboard the fabulous yacht Zingara where the enchanting spirit of the lovely Contessa Zingara lives on, through the decadent delights that await you and the passion that is woven through every hidden corner. You are invited to leave your cares ashore and be seduced by the legacy.
Pay half of the price and hold for 2 days. Get 100% return if cancelled.
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.
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.
# of Videos:
# Dine In:
No Minimum Age
# Port Hatches:
Stern only pls
Please contact us
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
2 x Aft 1 x Fwd & Passarelle b
Lots of Lures and Rods
Scuba Diving Details
5 to 7
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.
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
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
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
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
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
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
Winter 2022 to 2023
ZINGARA is based from Village Cay, Tortola.
For USVI pick-ups an additional $2000 delivery fee is required please, the same is true for drop-offs, so $4000/round-trip.
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.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat