Scuba

Silhouette 76

Zingara

76.00 Ft / 23.00 M 10 Guests 5 Suites

Caribbean Virgin Islands (BVI)

Starting from $48,800 Per week

Check Availability

Summary

Silhouette - Zingara

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. Zingara now features the amazing Starlink internet service.

  • Location Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 4
  • Suites 5 (1x King, 4x Queen)
  • Bathrooms 5
  • Manufactured Year 2006
  • Length 76.00 Ft / 23.00 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for ZINGARA

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $48,800 $48,800 $48,800 $48,800 $49,550 $50,300 $52,100
Summer 2025 $47,300 $47,300 $47,300 $47,300 $47,300 $48,950 $50,600
Summer 2026 $488,300 $48,800 $48,800 $48,800 $49,550 $50,300 $52,100
Winter 2026 to 2027 $48,800 $48,800 $48,800 $48,800 $49,550 $50,300 $52,100

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

ZINGARA is based from Village Cay, Tortola.
No USVI ports please.

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.

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.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes (Min Age: No Minimum Age)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Stern Only Pls
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110/220

Enjoy learning to Dive with our 2 Dive Instructors!

  • 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.
  • Resort Course
    Included
  • Number of Divers
    10
  • Dives per Week
    4
  • Number of Night Dives
    5
  • Air Compressor
    Onboard
  • Tanks
    12
  • BCs
    12
  • Regulators
    12
  • Weight Sets
    12
  • Dive Lights
    4
  • License Info
    Instructor

Tender

  • Info 19 ft
  • HP 115
  • Number of passengers 10

Toys

  • Tube
  • Scurfer
  • Sea Bob
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • Sailing dinghy
  • SUP

Other Toys

2 new two-man kayaks coming for Fall, 2019
2 Sea Bobs added, Autumn 2025

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

  • Refit 2020
  • Cruising Speed 10 knots
  • Pref Pick-Up Village Cay, Tortola
  • Bimini Yes
  • Inverter Yes
  • Generator 20 Kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

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.

Amenities

  • Children Yes (Min Age: No Minimum Age)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Stern Only Pls
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110/220

Activities

Enjoy learning to Dive with our 2 Dive Instructors!

  • 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.
  • Resort Course
    Included
  • Number of Divers
    10
  • Dives per Week
    4
  • Number of Night Dives
    5
  • Air Compressor
    Onboard
  • Tanks
    12
  • BCs
    12
  • Regulators
    12
  • Weight Sets
    12
  • Dive Lights
    4
  • License Info
    Instructor

Tender

  • Info 19 ft
  • HP 115
  • Number of passengers 10

Toys

  • Tube
  • Scurfer
  • Sea Bob
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • Sailing dinghy
  • SUP

Other Toys

2 new two-man kayaks coming for Fall, 2019
2 Sea Bobs added, Autumn 2025

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

Specifications

  • Refit 2020
  • Cruising Speed 10 knots
  • Pref Pick-Up Village Cay, Tortola
  • Bimini Yes
  • Inverter Yes
  • Generator 20 Kw
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

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.

Meet the Zingara Crew

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: Reece grew up on the farmlands outside Knysna, South Africa, where he gained strong mechanical and carpentry skills while spending his free time surfing, kitesurfing, and fishing along the coast. With extensi...

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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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