ZINGARA

2006 76ft Catamaran Sleeps 10 Guests In 5 Cabins, Fun and Family Friendly

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....

Accommodations

Sleeps up to 10 guests. Master king cabin and four queen cabins, each with en-suite bath.
We have a Queen cabin that can be changed to two Twin Beds.

All toilets are electric fresh water flush....

Amenities

PlayStation 3 and lots of games.
Apple TV in each cabin
TV/DVD in each cabin.

Water fun

2 new two-man kayaks coming for Fall, 2019

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

Crew

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 ...

Cuisine

<div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>BREAKFAST</p> <p>Seasonal fresh fruit salad, homemade granola and freshly squeezed juice<br />Warm crusty Cobb loaf, breakfast muffins<br />Selection of jams and homemade seville marmalade<br /><em>To Order</em><br />Eggs any way<br />Smoked salmon, cream cheese and capers on toasted bagel <br />Sweet or savoury crepes<br />Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket<br />Eggs/Portobello Benedict or Florentine on toasted muffin <br />Traditional English breakfast, eggs any way, Bacon, sausage, hashbrowns, sautéed mushrooms, roasted vine tomatoes and avocado</p> <p>LUNCH</p> <p><em>May be served as indervidual plates or buffet style </em></p> <p>Smoked salmon and leek quiche, summer greens <br />Chimichurri Sirloin, heirloom tomato salad<br />Sous vide chicken ceaser salad<br />Roasted black bean burgers, mango and tomato salsa, cajun wedges <br />Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg<br />Salmon fishcakes, roasted butternut and pomegranate salad <br />Garganelli pasta with chorizo and peas</p> <p>CANAPES</p> <div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Smoked salmon blinis, chive and cream cheese <br />Mushroom, spinach and goats cheese Vol-Au-Vents<br />Roasted and stuffed prosciutto wrapped fig <br />Stiltonand chutney rarebit on rye<br />Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive</p> <p><em>Charcuterie</em><br />A selection of local meats, cheeses and olives, chutneys and artisan breads</p> <p>STARTERS</p> <p>Red onion and goats cheese tart, dressed greens <br />Brocolli and stilton soup<br />Smoked salmon carpaccio with orange, beetroot and lemon <br />Honeyed fig, burrata and prosciutto salad with hazelnuts<br />Sous vide fennel, orange and quinoa salad <br />Fresh prawn cocktail, homemade sauce <br />Malaysian chicken satay</p> <p>MAINS</p> <div class="page" title="Page 3"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Beef Wellington, sautéed kale, potato fondant and rosemary jus <br />Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce<br />Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges<br />Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce<br />Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes<br />Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli Fresh grilled prawns, mushroom and truffle risotto</p> <p>DESSERT</p> <div class="page" title="Page 3"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Chocolate, rum truffle torte, fresh cream and berries <br />Tropical Eton mess, lemon curd cream and passionfruit sauce <br />Spiced apple crumble, custard and vanilla bean ice cream <br />Tiramisu, blackberry compote<br />Raspberry and whiskey cream pots, homemade shortbread and fresh cream<br />Irish cream chocolate mousse, chocolate art and baby bushwhacker<br />Lemon Tart, berry coulis, mirangue pieces</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div>

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