Tranquility

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	4
Length	76 Ft / 23.2 m
Beam	38.0 Ft / 11.61 m
Draft	5.5 Ft / 1.68 m
Builder	Matrix Yachts
Built - Refit:	2014 - No Refit Date Set

ACCOMMODATION INFORMATION

The king suite can convert to twin berths.

(TRANQUILITY maintains a full guest and crew safety locker, including an automated external defibrillator (AED), supplemental oxygen, and an EMS-level first aid kit.)

WATERSPORTS

Dinghy	17
Dinghy HP	90
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
Tranquility features a huge aft platform between the hulls that will raise and lower the dinghy, but can also do the same for 10 divers, or allow a group to use it as a resort shelf for sitting in 6" of water in chairs, sort of bringing the beach to Tranquility! It will be similar to a "resort shelf" on a pool.
E-foil (New!)
There are hammocks, deckchairs, beanbags, shade on the flybridge, inside and outside movie theater. 4-person tube.

• Air Conditioning
• BBQ
• Coffee machine
• Nespresso Machine
• Outdoor shower
• Defibrillator
• Light fishing gear
• Ice maker
• Indoor audio system
• Media movie server
• Outdoor audio system
• Streaming online media
• Swim platform
• TV master cabin
• TV saloon
• Water maker
• Hammock
• Free Wi-Fi
• Hairdryers
• Phone chargers
• Shampoo, Conditioner, Soap in all Bathrooms

CREW PROFILE

Patric

Mary

Diane

Jacques

Patric & Mary, Diane and Jacques
Patric and Mary have been running Charter boats for over 20 years and 11 years now on S/Y Tranquility. There are not many islands in the Caribbean where they haven’t been either sailing or diving. They are more than happy to share with you the best spots above and
below water! The exciting bit was the exploring of some “o the beaten track” places like Cuba, Exumas, Galapagos, San Blas Islands, Bahamas or Jamaica. They are complemented by Chief Stew Diane and 1st Mate and Dive Master Jacques.
Their goal is to make sure you are having the best Sailing Holiday on water, one can possibly imagine.
While sailing on Tranquility, you can expect a tailor made and relaxed sailing vacation with an experienced and fun Team.

While sailing on Tranquility, you can expect a tailor made and relaxed sailing vacation with an experienced and fun Team.

Captain: Patric Guyaz / Swiss
Patric has held a 200 ton RYA Yacht Master Captains license for over 20 years and has been an active PADI Dive Instructor for almost 25 years.
He has travelled extensively and would probably still be running around the globe, if he had not got stuck, working for a Summer Camp out of the British Virgin Islands. Teaching teenagers sailing and diving was probably one of the most rewarding and fun things he’s
ever done. He still enjoys taking youngsters out for a dive or teaching guests how to tack, jibe and pinch on this large luxury Catamaran he calls home now. Patric sailed a lot up and down the Caribbean but also clocked miles in the Mediterranean,
Australia, the English Channel and has captained 3 successful Atlantic crossings. He worked as a dive instructor in Egypt, Maldives, Australia, Honduras, Kenya, Mozambique, South Africa and the BVI and has certified over a thousand students.
A Swiss sense of humor, (good luck) coupled with a professional, open and relaxed manner. He will make you feel safe and at home the moment you step aboard Tranquility.

Master of Knifes & Forks: Mary Haddow, United Kingdom
Mary was born in the UK and worked in the movie business before giving up the camera for a cooker.
Having had the opportunity to travel the world, from Europe to Australia, Africa to India and the USA to the Caribbean, she has had the chance to sample many of the world's cuisines. She takes great delight in sharing these flavours with you. She will tailor any menus to suit you and your family's requirements and tastes. Quality of produce remains the mainstay of her cooking.
Flexible with a lively sense of humour, her aim is to make your stay as scrumptious and tasty as possible.

Chief Stewardess: Diane Moffitt, Norther Ireland
Born in Northern Ireland, Diane has spent the last 30 years living in many interesting places around the world. Arriving in BVI for a week in 2015, she fell in love with the place and decided to stay a wee while longer and has been working in the sailing industry since.
Growing up on a farm, she has a strong work ethic, and always ready to help you any way she can. With her ‘heavy handed’ pours, she'll fix you a drink any time of the day. When not on the boat, she can be found lambing sheep in Canada, Scotland, England or
France and summers driving tractors, all for fun. Diane looks forward to welcoming you on board and getting to know how you like your co ee.
She enjoys travelling, hiking, horse riding and really enjoys learning about other cultures & great food. Ask her about driving the tractor!

1st Mate / Divemaster: Jacques Hoffman, South Africa
All the way from sunny South Africa, Jacques is the newest member to the team. With more than 15 years in the hospitality industry and the past four years spent in yachting, he has built his career defined by passion, professionalism, and a love for adventure. His journey
has taken him from running his own successful beach-themed restaurants on land to working across a wide range of roles at sea - from Head Chef and Head of Housekeeping to Dive Master and experienced Deckhand. This diverse background has given him strong appreciation for teamwork, attention to detail, and creating exceptional guest experience. Now serving as First Mate, he holds a Master of Yachts 200GT O shore license and takes pride in assisting keeping things running smoothly above and below deck. Known for his positive outlook and easy-going nature, Jacques believes life at sea to be all about balance - hard work, good food, great company and unforgettable moments on the
water. His zest for life and passion for the ocean make him a valued part of the crew and a pleasure to have around.

ADDITIONAL INFORMATION

SAMPLE MENU

CHEF MARY HADDOW’S TRANQUILITY SAMPLE MENU

Breakfast
Bagels, Muffins, Toast, Fresh Fruit Platter, Yoghurts, Cheese Omelettes, Various Eggs to order, American Pancakes, Crispy Bacon, French Toast, Crepes, Tropical Fruit Smoothies, Croissants, Cereals, Muesli

Lunch
Homemade Caribbean Crab Cakes with Sweet Chilli Sauce and Seaweed Salad
Smoke Salmon and Chive Quiches with a Green Leaf & Herb salad
Chicken Cesar Salad with Parmesan Croutons and Fresh Anchovies
Teriyaki Steak Salad with Bean Sprouts, Water Chestnuts & Chinese Leaf Salad
Pulled Pork, Potato Salad & Wraps
Seared Tuna with Wasabi & Soy, Pickled Ginger and Broccoli Salad
Grilled Red Snapper with Mango & Pineapple Salsa & Warm Quinoa Salad
Mahi Fish Tacos with Lime and Cilantro Remoulade

Appetisers
Mozzarella, Cherry Tomatoes & Basil bites
Tortilla Chips with melted Cheese and a spicy Salsa
Creamy Artichoke Dip
Spicy Prawn Skewers
Charcuterie and Cheese Platter
Mini Pizzas with sweet peppers & Mozzarella
Baked Camembert
Guacamole, Humous, Salsa Chips and Dips

Dinners

Butternut Squash Soup
Sea Bass with Roasted Med Veg and Wild Rice
Fudgy Brownies and Strawberries & Ice cream

Caprese Salad
Chicken Stuffed with Mozzarella wrapped in Prosciutto, Marinara Sauce, Pasta and Mange Tout
Mango and Raspberry Fruit Sorbet

Tuna Tartar
Shrimp with Coconut, Lime and Jasmine Rice
Crème Brule

Grilled Scallops, Pea Puree and Pancetta
Pork Tenderloin with White Wine and Tarragon, Roast Potatoes and Julian Vegetables
Key Lime Pie

Melon, Feta & Parma Ham Salad
Chicken Masala with Shiitake Mushrooms, Cherry Tomatoes & Crushed New potatoes
Mango Cheesecake

Halloumi (Grilled Squeaky Cheese) with Lemon & Capers
Pan Fried Mahi Mahi with Lemon and Parmesan Risotto and Shaved Asparagus
Vanilla Panna cotta with Raspberry and Banana Coulis

Cucumber & Poppy Seed Salad (V)
Roasted Butternut Squash with Burnt Aubergine & Pomegranate Molasses with French Beans, Mange Tout, Hazelnuts & Orange (V)
Pear & Almond Frangipani Tart with Vanilla Ice Cream

Steak night
Shrimp and Avocado Salad
Beef Tenderloin cooked to your liking, Mash Potatoes, Corn on the Cob, Sauteed Mushrooms, Truffle & Red Wine Reduction
Moule au Chocolate with Vanilla Ice Cream