ZINGARA Yacht Charter Catamaran

Crew Profile

Your professional crew aboard catamaran ZINGARA

CAPTAIN LEE ADAMS
Lee's interest in the Maritime Industry was installed in him from the earliest age possible, owing to his grandfather being Admiral Tom Hardiman of the Port Elizabeth Navy.
While at a young age he took part in bay racing and lending a hand at the local yacht club. His passion for sailing grew and after school and much thought, Lee took to the oceans on a recreational professional side as opposed to the Navy.
He joined a crew and raced across the Atlantic, where he took part in regattas in Antigua and St Maarten. In the USA he was able to establish himself as a valuable crew member aboard a classic Schooner that circumnavigated the globe, and after completing his maritime studies he was fortunate to take over as skipper and gained more experience in the engineering department.
Lee is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

CHEF Leanne Ho-Chung

Leanne hails from the Bondi Beach on the sunny Coast of New South Wales, Australia.

There are too many specialities to mention, but with Leanne’s infectious happy vibes, ever present sense of humor and of course, incredibly presented, appetizing, delectable and mouth watering meals prepared from breakfast to dinner with everything in between.

Leanne has been in the customer service industry for two decades and has focused on yacht charters over the last 5 years. Leanne’s experience is extensive and varied ranging from Chef/First mate on private catamarans and term charter yachts to serving in fine-dining restaurants and bars, luxury hotels and B&B accommodation.

Leanne previously held positions as a chef, deckhand, restaurant supervisor, fine dining waitress/ bartender, personal chef and dive master in various countries around the world. All of these vocations have required exceptional people skills and social interaction, both of which come naturally.

Leanne is always willing to cater to any palate. Her passion for creating meals allows her to experiment with many different flavors, whether it be Asian or Mediterranean, North American or Caribbean. My main focus is keeping food as healthy as possible using as many fresh ingredients available. Of course, dietary requirements are always taken into consideration.

Leanne welcomes you on board Zingara and looks forward to providing you with a culinary experience you have never experienced before.

Mate Camille Bedouin

Originally from France and Italy, Camille has been an ocean lover and nature enthusiast from a very young age. She grew up in Italy where her weekends were mostly spent horseback riding, swimming in the Mediterranean Sea, sailing on lakes with her dad and skiing in the mountains.
After studying Business and Management in England and France, she moved to the Caribbean to work in marine conservation. There, she discovered scuba diving and started sailing more regularly. She fell in love with the ocean which led her to pursue a life at sea in the yachting industry.
Over the past year and a half on Zingara, Camille has learned a great deal about boat handling, sailing and the industry as a whole. Her service experience also comes from previous positions as a lodge manager and horseback safari guide in Kenya, as well as being a dive instructor in Costa Rica.
She is a very energetic crew member and is always exited to share her love for the ocean with guests. She’ll happily take them on adventures - whether it be underwater, above water or on land. She always looks forward to giving the guests the best possible experience.

Stewardess Nicola Greenaway

Nicola hails from Stratford-Upon-Avon, England, the home of Shakespeare! Although she was born far from the ocean, she first dove when she was just ten years old and from then she was entranced with the beauty of the ocean and of its therapeutic benefits. She holds a degree in psychology and is passionate about sharing the tranquility of SCUBA and the conservation of our oceans with all that will listen.
From working as an instructor and guide onboard a yacht in the Bahamas, a five star resort in Cyprus and various other islands within Europe and the Caribbean she is never found too far from the ocean! She loves all watersports and is particularly fond of swimming, with the aim of swimming across the English Channel in the next five years.
Away from the water, she loves to hike and explore new destinations. She has also read the vows for over two hundred weddings and renewals across the world from Haiti too Norway.
Nicola has worked within the customer service industry for the last seven years and is excited to be working onboard the Zingara. Sharing her absolute passion for the ocean she endeavors to deliver the very best experience to all guests in and out of the water and looks forward to welcoming you onboard.
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Menu

SAMPLE MENU FOR ZINGARA 2018/2019

BREAKFAST OPTIONS:

•Fried eggs served with spicy beans, sausages, sautéed spinach

•Corn fritters, scrambled eggs, sour cream, avocado, tomato salsa

•Eggs Benedict or Eggs Florentine

•French toast, marscapone, berry coulis,bacon

•Breakfast burrito

•Eggs over-easy, mushroom, spinach, cherry tomato, hummus on sourdough with capsicum jam

•Quiche Lorraine/ Salmon and Brie quiche

•Chia pudding

All breakfasts are served with continental options of daily baked muffins/bread, cereal fruit and yoghurt 

LUNCH OPTIONS:

•Grilled prawn, fennel and orange salad with a citrus dressing 

•Steamed mussels in cider and bacon

•Tuna/Salmon poké bowl with quinoa, seaweed salad, avocado, pickled ginger and cucumber

•Balsamic marinated skirt steak with spinach, blue cheese, date and walnut salad

•Bourbon marinated pork/beef ribs, corn salsa, potato salad

•Soy and lager marinated pork tenderloin with apple slaw

•’Build your own’ beef burgers/fish burgers

•Coconut jerk chicken, coleslaw, fried plantain

SUNSET SNACK OPTIONS:

•Gorgonzola, apple chutney on polenta squares

•Meat/vegetarian pizza

•Spanish tortilla with tomato chutney

•Dip trio of hummus, baba ghanoush, cheese and onion, crackers, crudités 

•Cheese and cold cut platter

•Spinach and cheese parcels

•Prawn sesame toasts

•Chicken satay skewers 

APPETISER OPTIONS:

•Watermelon gazpacho with feta crema

•Seared scallops with green apple and bacon 

•Asian tuna tartare

•Spinach and pear soup

•Charred asparagus with Romesco sauce

•King prawn with Pernod and tarragon sauce and feta

•Thai fish cakes

•Baked blue cheese cake, pickled beetroot, honey

DINNER OPTIONS:

•Crispy skin salmon, prosciutto wrapped asparagus, charred peppers, cauliflower purée 

•Seafood marinara, squid ink spaghetti

•Grilled tuna, pesto sauce, carrot salad, brown rice

•Pistachio and pine-nut crusted Mahi Mahi, parsley arugula vichyssoise, sweet potato

•Beef tenderloin, cognac cream sauce, truffle mashed potato, green beans

•Crispy skin duck breast, blackberry sauce, date labneh, kale, peanut crumble

•Roasted chicken thigh, coconut peanut sauce, red onion salsa

•Parmesan and herb encrusted lamb rack, pumpkin purée, red pepper sauce, charred broccoli

DESSERT OPTIONS:

•Baked Chocolate ganache, spicy hazelnuts, orange oil

•Popcorn ice cream, caramelized popcorn, black pepper

•Almond cake, lemon curd, lemon cream

•Goats cheesecake, apricot coulis

•Tumeric butterscotch pie

•Banoffee cheesecake

•Pavlova, berries, marscapone

•Rum and Apple tartin, chantilly cream