TRANQUILITY

2014 76ft Catamaran Sleeps 12 Guests In 6 Cabins, Ideal for a large group

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Accommodations

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.)...

Amenities

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Water fun

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.

Crew

Two Crews rotating every 4 months...

Patric and Mary
Patric and Mary have been sailing together for nearly 10 years and in that time have delighted and charmed their guests in over 150 charters over 55 000 miles with a holiday of a life time.

Now aboard the paradise "Tranquility" they are continuing to do just that throughout the Caribbean.

Captain Patric GUYAZ / Swiss
Born in Switzerland Patric has travelled extensively following his love of sailing and diving.

As RYA Yacht Master he has sailed in many of our seas. In Europe, the Caribbean and also Australia where he was able to fulfill his love of off shore racing.

As a Dive Instruc...

Cuisine

<p> <span style="font-weight:bold">A sampler from Mary’s galley aboard <span style="font-style:italic">Tranquility</span></span><br/></p><p>Breakfast</p><p>Freshly Baked Bread, Fresh Fruit Platter, Yoghurts, Cheese Omelettes, Various Eggs, just How You Like It,    <br/>American Pancakes, Crispy Bacon, French Toast, Crepes, Tropical Fruit Smoothies, Croissants, Cereals, Muesli</p><p><span style="font-weight:bold">Lunch</span><br/>Homemade Caribbean Crab Cakes with Spicy Remolade <br/>Smoke Salmon And Chive Quiches with a Green Leaf &amp; Herb salad<br/>Chicken Wing Feast with Broccoli Salad<br/>Teriyaki Steak Skewers with Bean Sprouts, Water Chestnuts &amp; Chinese Leaf Salad<br/>Baby Back Ribs &amp; Wholegrain Rice Salad <br/>Seared Tuna with Wasabi &amp; Soy<br/>Grilled Red Snapper with Mango &amp; Pineapple Salsa &amp; Warm Quinoa Salad<br/>Homemade Spiced Lentil &amp; Barley Burgers, Orange &amp; Toasted Pinenut Salad(V)<br/>Variety of Pizzas with Toppings of Your Choice (V)</p><p> <br/><span style="font-weight:bold">Appetisers</span><br/> <br/>Mozzarella &amp; Basil Quesadilla Wedges<br/>Tortilla Chips with melted Cheese and a spicy Salsa<br/>Creamy Artichoke Dip <br/>Spicy Prawn Skewers<br/>Cheese Platter with assorted meats<br/>Mini Pizzas with sweet peppers &amp; Mozzarella<br/>Baked Camembert<br/>Chicken Satay with Spicy Peanut sauce</p><p> </p><p><span style="font-weight:bold">Dinners </span></p><p> </p><p>Butternut Squash Soup<br/>Mahi-Mahi with Parmesan &amp; Lemon Risotto and Baby Asparagus<br/>Raspberry Meringues with Mascarpone and Maple Syrup</p><p> Caprese Salad <br/>Chicken Parmesan, Marinara Sauce, Pasta and Mange Tout <br/>Freshly made Fruit Sorbet</p><p>Steak night<br/>Shrimp and Avocado Salad<br/>Beef Tenderloin cooked to your liking, Baked Potatoes, Corn on the Cobs, Coleslaw, Homemade Red wine steak sauce<br/>Fudgy Wudgy Chocolate Brownies </p><p>Asian Salad with Mango &amp; Smoked Tuna<br/>Ginger and Lime Salmon with Orzo and Green Beans<br/>Crème Brule</p><p>Grilled Scallops, Pea Puree and Pancetta<br/>Pork Tenderloin with White Wine and Tarragon, Roast Potatoes and Julian Vegetables<br/>Lemon Tart</p><p>Melon, Feta &amp; Parma Ham Salad<br/>Chicken Masala with Shitaki Mushrooms, Cherry Tomatoes &amp; Crushed New potatoes<br/>Mango Cheesecake</p><p>Halloumni (Grilled Squeaky Cheese) with Lemon &amp; Capers<br/>Fillet Mignon with Roasted Mediterranean Vegetables and Smokey Tomato Sauce<br/>Chocolate Mouse</p><p>Cucumber &amp; Poppy Seed Salad (V)<br/>Roasted Butternut Squash with Burnt Aubergine &amp; Pomegranate Molasses with French Beans, Mange Tout, Hazelnuts &amp; Orange (V)<br/>Pear &amp; Almond Frangipani Tart with Vanilla Ice Cream</p><p>_________________</p><p><span style="font-weight:bold">Samples from the Galley of Kate Purdy</span></p><p><span style="font-weight:bold"><span style="text-decoration:underline">Breakfast</span></span></p><p>Baked Egg Tarts with Sausage and Tomato</p><p>Huevos Rancheros</p><p>Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic</p><p>Omelets with various fillings</p><p>Eggs Benedict/Eggs Florentine/Eggs Norwegian</p><p>Speculoos and Strawberry French Toast with Sausage Patties and Maple Syrup</p><p>Fluffy Banana Pancakes with Bacon and Coconut Rum Syrup</p><p>Home made fresh baked pastries served each morning with - Tea, Coffee, Juices and a Fruit Platter e.g.  </p><p>Fresh Cinnamon Rolls</p><p>Home Made Strawberry Pop Tarts</p><p>Home Made Cheese and Almond Danish</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Lunch</span></span></p><p>Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette with a fresh green salad</p><p>Ranch Steak Bruschetta Salad with Horseradish Cream and tomato basil flatbread</p><p>Island Pork Tenderloin Salad served with artisan bread</p><p>Greek Pasta Salad with black olives and Feta cheese</p><p>Fresh Tuna Tacos with Black Bean and Sweet Corn Salad and all the sides</p><p>Lemon Chicken Pasta and Pine Nut salad with Mandarin Orange and Praline Salad</p><p>Home made Falafels in pita bread with Tabouli salad</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Canapés</span></span></p><p>Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes</p><p>Sun ripened Tomato and Cheese Brushchetta</p><p>Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette</p><p>Parmesan and Black Olive Shortbreads with Goat’s Cheese and Thyme</p><p>Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes</p><p>Szechuan Pepper Chicken skewers with Tomato Chilli Jam</p><p>Antipasto platter</p><p><span style="font-weight:bold"><span style="text-decoration:underline">First Course</span></span></p><p>Cold Chick Pea and Tahini Soup</p><p>Pumpkin Agnolotti with Crème Fraiche sauce</p><p>Seared Scallop with Nori Brown Butter and Dill</p><p>Shrimp and Smoked Salmon Salad with Horseradish Cream and Ginger Lime Vinaigrette</p><p>Baby Romaine Caesar with Wasabi peas</p><p>Mango Gazpacho with Pickled Shrimp</p><p>Slow Roasted Belly Pork with Apple soup and roasted garlic</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Main Course</span></span></p><p>Stacked Mahi Mahi with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette</p><p>Grilled Spiny Caribbean Lobster tails served with garlic butter sweet Plantains and West Indian Rice and Peas</p><p>Seared Beef Tenderloin with creamy Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze</p><p>Shrimp and Mango Skewers with a Guava Lime Glaze and Mixed Wild Rice</p><p>Coffee-Marinated Grilled Pork with Sweet Potato Puree and Smoked Paprika with Maple Molasses Sauce</p><p>Duck Breasts glazed with Orange Tamarind sauce and served with Rosemary Walnut Polenta</p><p>Grilled Chicken Verde with Avocado Mayonnaise, Tumeric Coconut Rice and Sautéed Vegetables</p><p><span style="font-weight:bold"><span style="text-decoration:underline">Dessert</span></span></p><p>Hibiscus Pavlovas with Strawberries, Whipped Cream, Hibiscus dust and Port syrup</p><p>Lucious Chocolate Molten Cake with home Beurre Blanc</p><p>Fresh Mangoes with Lime and Vanilla syrup and sticky Coconut rice</p><p>White Chocolate and Vanilla Bean Panacotta with Dessert Wine Poached Pears</p><p>Double Chocolate Tart with Black Peppercorn Ice Cream</p><p>Apple Roses with home made Crème Anglaise</p><p>Dessert Trio – Lime Posset, Sticky Toffee Pudding and Apple Samosas with Cognac Cream</p>

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