Ed Hamilton & Co.

TRANQUILITY

  • Guests 12
  • Cabins 6
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

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.)

Sample Menu


A sampler from Mary’s galley aboard
Tranquility

Breakfast

Freshly Baked Bread, Fresh Fruit Platter, Yoghurts, Cheese Omelettes, Various Eggs, just How You Like It,
American Pancakes, Crispy Bacon, French Toast, Crepes, Tropical Fruit Smoothies, Croissants, Cereals, Muesli

Lunch
Homemade Caribbean Crab Cakes with Spicy Remolade
Smoke Salmon And Chive Quiches with a Green Leaf & Herb salad
Chicken Wing Feast with Broccoli Salad
Teriyaki Steak Skewers with Bean Sprouts, Water Chestnuts & Chinese Leaf Salad
Baby Back Ribs & Wholegrain Rice Salad
Seared Tuna with Wasabi & Soy
Grilled Red Snapper with Mango & Pineapple Salsa & Warm Quinoa Salad
Homemade Spiced Lentil & Barley Burgers, Orange & Toasted Pinenut Salad(V)
Variety of Pizzas with Toppings of Your Choice (V)


Appetisers

Mozzarella & Basil Quesadilla Wedges
Tortilla Chips with melted Cheese and a spicy Salsa
Creamy Artichoke Dip
Spicy Prawn Skewers
Cheese Platter with assorted meats
Mini Pizzas with sweet peppers & Mozzarella
Baked Camembert
Chicken Satay with Spicy Peanut sauce

Dinners

Butternut Squash Soup
Mahi-Mahi with Parmesan & Lemon Risotto and Baby Asparagus
Raspberry Meringues with Mascarpone and Maple Syrup

Caprese Salad
Chicken Parmesan, Marinara Sauce, Pasta and Mange Tout
Freshly made Fruit Sorbet

Steak night
Shrimp and Avocado Salad
Beef Tenderloin cooked to your liking, Baked Potatoes, Corn on the Cobs, Coleslaw, Homemade Red wine steak sauce
Fudgy Wudgy Chocolate Brownies

Asian Salad with Mango & Smoked Tuna
Ginger and Lime Salmon with Orzo and Green Beans
Crème Brule

Grilled Scallops, Pea Puree and Pancetta
Pork Tenderloin with White Wine and Tarragon, Roast Potatoes and Julian Vegetables
Lemon Tart

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

Halloumni (Grilled Squeaky Cheese) with Lemon & Capers
Fillet Mignon with Roasted Mediterranean Vegetables and Smokey Tomato Sauce
Chocolate Mouse

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

_________________

Samples from the Galley of Kate Purdy

Breakfast

Baked Egg Tarts with Sausage and Tomato

Huevos Rancheros

Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic

Omelets with various fillings

Eggs Benedict/Eggs Florentine/Eggs Norwegian

Speculoos and Strawberry French Toast with Sausage Patties and Maple Syrup

Fluffy Banana Pancakes with Bacon and Coconut Rum Syrup

Home made fresh baked pastries served each morning with – Tea, Coffee, Juices and a Fruit Platter e.g.

Fresh Cinnamon Rolls

Home Made Strawberry Pop Tarts

Home Made Cheese and Almond Danish

Lunch

Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette with a fresh green salad

Ranch Steak Bruschetta Salad with Horseradish Cream and tomato basil flatbread

Island Pork Tenderloin Salad served with artisan bread

Greek Pasta Salad with black olives and Feta cheese

Fresh Tuna Tacos with Black Bean and Sweet Corn Salad and all the sides

Lemon Chicken Pasta and Pine Nut salad with Mandarin Orange and Praline Salad

Home made Falafels in pita bread with Tabouli salad

Canapés

Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes

Sun ripened Tomato and Cheese Brushchetta

Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette

Parmesan and Black Olive Shortbreads with Goat’s Cheese and Thyme

Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes

Szechuan Pepper Chicken skewers with Tomato Chilli Jam

Antipasto platter

First Course

Cold Chick Pea and Tahini Soup

Pumpkin Agnolotti with Crème Fraiche sauce

Seared Scallop with Nori Brown Butter and Dill

Shrimp and Smoked Salmon Salad with Horseradish Cream and Ginger Lime Vinaigrette

Baby Romaine Caesar with Wasabi peas

Mango Gazpacho with Pickled Shrimp

Slow Roasted Belly Pork with Apple soup and roasted garlic

Main Course

Stacked Mahi Mahi with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette

Grilled Spiny Caribbean Lobster tails served with garlic butter sweet Plantains and West Indian Rice and Peas

Seared Beef Tenderloin with creamy Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze

Shrimp and Mango Skewers with a Guava Lime Glaze and Mixed Wild Rice

Coffee-Marinated Grilled Pork with Sweet Potato Puree and Smoked Paprika with Maple Molasses Sauce

Duck Breasts glazed with Orange Tamarind sauce and served with Rosemary Walnut Polenta

Grilled Chicken Verde with Avocado Mayonnaise, Tumeric Coconut Rice and Sautéed Vegetables

Dessert

Hibiscus Pavlovas with Strawberries, Whipped Cream, Hibiscus dust and Port syrup

Lucious Chocolate Molten Cake with home Beurre Blanc

Fresh Mangoes with Lime and Vanilla syrup and sticky Coconut rice

White Chocolate and Vanilla Bean Panacotta with Dessert Wine Poached Pears

Double Chocolate Tart with Black Peppercorn Ice Cream

Apple Roses with home made Crème Anglaise

Dessert Trio – Lime Posset, Sticky Toffee Pudding and Apple Samosas with Cognac Cream

Additional Rate Information

Plus $500 each way for USVI ports
7 nights minimum charters
Christmas Week: up to 12 guests – $75,000
New Years Week: up to 12 guests – $95,000
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.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: BVI for late October through into early July (and down island on request)
Early July through August – Grenadines.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests 11 Guests 12 Guests
Winter 2021 to 2022 Inclusive $56,950 $56,950 $56,950 $56,950 $56,950 $57,450 $57,950 $58,450 $58,950 $59,450 $59,950
Summer 2022 Inclusive $56,950 $56,950 $56,950 $56,950 $56,950 $57,450 $57,950 $58,450 $58,950 $59,450 $59,950

Additional Rate Information

Plus $500 each way for USVI ports
7 nights minimum charters
Christmas Week: up to 12 guests – $75,000
New Years Week: up to 12 guests – $95,000
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.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: BVI for late October through into early July (and down island on request)
Early July through August – Grenadines.

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 Instructor Patric has taught and dived in some of the best locations in the world, including the Great Barrier Reef, the Red Sea, Maldives and also South Africa where he met Mary up by the Mozambique boarder.
In the BVI he spent 3 years teaching Sailing and Diving to youngsters within a summer camp program before moving on to Crewed Yacht Charters with Mary 10 years ago.
A great sense of humor, coupled with a professional and open and relaxed manner will make you feel special, safe and at home the moment you, your family and friends step aboard Tranquility.
There is no request to big “except the one regarding the elephant” and no cocktail too bizarre that Patric cannot cater to.

Chef Hostess Mary HADDOW / British
Mary was born in the UK and worked in the film 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 flavors with you. Quality of produce remains the mainstay of her cooking and she will tailor any menus to suit you and your family’s requirements.
Also a qualified Dive Master she is happy to paddle about with you in the water, lunches permitting.
Flexible with a lively sense of humor and a kind heart, her aim is to make your stay as seamless and comfortable as possible.

_____________
Tony and Kate

Tony and Kate have been involved in the Crewed Yacht and Villa hospitality business in the British Virgin Islands since 1999. Tony was previously captain and Kate the chef of successful charter yachts in the BVI for eleven years, and provided over 150 high quality charters. This was followed by six rewarding years as Estate Managers and chef at Golden Pavilion, a luxury home away from home and rental villa on Tortola. Soon after arriving in the BVI they realized what a wonderful place it is and have made it their home ever since. They built a house here in 2011 in Little Bay, Tortola.
Kate and Tony love to show their guests the secret hideaways of the British Virgin Islands and their favourite haunts. They will show you some unique island experiences and their enthusiasm and love for the British Virgin Islands and the Caribbean waters will shine out. The joy of the water, the sailing and the physical beauty of the islands has keeps them looking forward to every day. They love to share their knowledge of the islands and the seas with all their guests, thrilled that the profession that seems to have chosen them allows them to meet so many interesting people from around the world.

Tony and Kate chose to leave their successful, rewarding and demanding positions in the UK in 1997. They combined their knowledge and skills to sail their 70-year-old classic 32-foot wooden yacht from the UK, via France, Africa and South America to the Caribbean where they cruised for two years. Later, they also sailed their yacht Roxane, which they owned and maintained for 20 years, via Cuba, the Dominican Republic, Turks and Caicos and the Bahamas to Virginia where she now rests.

ANTHONY TRAPPE – Captain
Born in Cheshire in the UK, Tony enjoyed an idyllic childhood, and took up sailing as a young boy when his father built a sailing dinghy in their garage. He went on to captain his first yacht at 16, delivering a boat along the south coast of England. Tony is now RYA Ocean Yacht master and BVI Boat Master 100 Ton License Grade 1 with over 40,000 sea miles.
In 1981 he was awarded a BSc (Safety and Hygiene) from the Engineering Department of Aston University which started a career as a Sales Engineer. This took him onto oil rigs, down coal mines, into sweet factories and every kind of industry in the UK. A career change led him into a rewarding time as a teacher where within three years he had a Masters Degree in Primary Education and employment as an Advisory Teacher. He went on to run a project for Greenwich Education Authority in London providing services to the 300 schools throughout Greenwich.
Tony continued his interest in sailing and when his thoughts turned to travelling he sought out and purchased his yacht Roxane in Spain. He lived on her whilst teaching in London where he met Kate (the lucky chap!).

KATE PURDY – Chef
Kate was born in Malta and spent her childhood in Northern Ireland, the UK and Hong Kong. As soon as she could, she left home and carried on travelling, spending several years working in the summers and travelling in the winters. Eventually after buying a house, she settled in London and took up sailing. Deciding that a boat would be much more interesting than a house, she bought a Dutch barge instead and lived on it in a marina in the centre of London. Being paired with Tony and winning in a dinghy race one day led to the start of their relationship which was celebrated with the winning prize of a lottery ticket on the first ever National Lottery. They won 10 pounds – and have been laughing about life together ever since.
Kate has been in the food preparation industry since 1984 and for several years was the manager of a small food retail chain throughout the railway stations of London. She has worked as a chef on yachts and in villas since 1999 and has loved pretty much every moment. She has attended a culinary course in France and has a food certificate from her early days in the food industry in London. Kate’s close involvement in life in France has enabled her to learn firsthand the delights and rewards of delicious French cuisine. She has expanded her culinary skill and knowledge throughout her life. Kate has recently contributed to a recipe book with other top chefs from the island and appeared on the local TV show “Gourmet Galley with Chef Lisa”. In addition to her chef and management duties at Golden Pavilion, Kate has also provided chef services for other prestigious villas and establishments, notably the Governor of the British Virgin Islands and the owners of Amway at Peter Island Resort.
Kate and Tony enjoy an adventurous and busy life together and embrace hard work with vitality and enthusiasm. Charming, fun and great company, they are complete all-round hospitality winners. They work well together under pressure and routinely handle all that the hospitality and sailing world may demand of them and have fun on the way.

Tony and Kate have had a home in Brittany in France since 1991 and when they are not in the BVI’s, they can be found drinking wine and eating cheese with their neighbours in France.

Tranquility’s Captain and Chef are aided by Mate/Stewardesses Jesse Shipley and Georgiana Stoica.

Title Name Nation Born Languages
Captain Patric Guyez &/or Tony Trappe Swiss/UK 1978 English German French Romanian
Crew Mary Haddow &/or Kate Purdy UK

Spring/Summer Season Capt & Chef

Tony and Kate

Accomodation

Electric Heads 6

Ammenities

Ac Full
Hair Dryer Yes
Generator 20 kW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 76 Ft
Pax 12
Cabins 6
Year Built 2014
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes
Min Child Age Swimmers please

Leisure

Dinghy 17
Dinghy Hp 90
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 2
Games Beach Yes
Fishing Gear Yes
Dive Costs Diving is included for certified divers
Resort courses: Included
Open Water Referral certifications: $350

Other Specs

Beam 38 Ft
Draft 5.5 Ft
King 1
Queen 3
Twin Cabins 2
Helipad No
Pref Pickup Tortola
Other Pickup St. Thomas +$500
Turn Around 24
Builder Matrix Yachts
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 12
Sun Awning No
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters Yes
Voltages 110 & 220
Dinghy Pax 10
Sea Bob No
Sea Scooter No
Swim Platform Yes, 2
Boarding Ladder Stern
Dinghy Sailing Yes
Scuba Onboard Onboard
Full Course Referral cert: $350
License Info Instructor
Compressor Onboard
Num Dive Tanks 18
Num B C S 18
Num Regs 18
Num Dives 5/week
Showers 6
Wash Basins 6
Heads 6
Tp In Heads Yes
Ac Night Yes
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.

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.)


A sampler from Mary’s galley aboard
Tranquility

Breakfast

Freshly Baked Bread, Fresh Fruit Platter, Yoghurts, Cheese Omelettes, Various Eggs, just How You Like It,
American Pancakes, Crispy Bacon, French Toast, Crepes, Tropical Fruit Smoothies, Croissants, Cereals, Muesli

Lunch
Homemade Caribbean Crab Cakes with Spicy Remolade
Smoke Salmon And Chive Quiches with a Green Leaf & Herb salad
Chicken Wing Feast with Broccoli Salad
Teriyaki Steak Skewers with Bean Sprouts, Water Chestnuts & Chinese Leaf Salad
Baby Back Ribs & Wholegrain Rice Salad
Seared Tuna with Wasabi & Soy
Grilled Red Snapper with Mango & Pineapple Salsa & Warm Quinoa Salad
Homemade Spiced Lentil & Barley Burgers, Orange & Toasted Pinenut Salad(V)
Variety of Pizzas with Toppings of Your Choice (V)


Appetisers

Mozzarella & Basil Quesadilla Wedges
Tortilla Chips with melted Cheese and a spicy Salsa
Creamy Artichoke Dip
Spicy Prawn Skewers
Cheese Platter with assorted meats
Mini Pizzas with sweet peppers & Mozzarella
Baked Camembert
Chicken Satay with Spicy Peanut sauce

Dinners

Butternut Squash Soup
Mahi-Mahi with Parmesan & Lemon Risotto and Baby Asparagus
Raspberry Meringues with Mascarpone and Maple Syrup

Caprese Salad
Chicken Parmesan, Marinara Sauce, Pasta and Mange Tout
Freshly made Fruit Sorbet

Steak night
Shrimp and Avocado Salad
Beef Tenderloin cooked to your liking, Baked Potatoes, Corn on the Cobs, Coleslaw, Homemade Red wine steak sauce
Fudgy Wudgy Chocolate Brownies

Asian Salad with Mango & Smoked Tuna
Ginger and Lime Salmon with Orzo and Green Beans
Crème Brule

Grilled Scallops, Pea Puree and Pancetta
Pork Tenderloin with White Wine and Tarragon, Roast Potatoes and Julian Vegetables
Lemon Tart

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

Halloumni (Grilled Squeaky Cheese) with Lemon & Capers
Fillet Mignon with Roasted Mediterranean Vegetables and Smokey Tomato Sauce
Chocolate Mouse

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

_________________

Samples from the Galley of Kate Purdy

Breakfast

Baked Egg Tarts with Sausage and Tomato

Huevos Rancheros

Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic

Omelets with various fillings

Eggs Benedict/Eggs Florentine/Eggs Norwegian

Speculoos and Strawberry French Toast with Sausage Patties and Maple Syrup

Fluffy Banana Pancakes with Bacon and Coconut Rum Syrup

Home made fresh baked pastries served each morning with – Tea, Coffee, Juices and a Fruit Platter e.g.

Fresh Cinnamon Rolls

Home Made Strawberry Pop Tarts

Home Made Cheese and Almond Danish

Lunch

Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette with a fresh green salad

Ranch Steak Bruschetta Salad with Horseradish Cream and tomato basil flatbread

Island Pork Tenderloin Salad served with artisan bread

Greek Pasta Salad with black olives and Feta cheese

Fresh Tuna Tacos with Black Bean and Sweet Corn Salad and all the sides

Lemon Chicken Pasta and Pine Nut salad with Mandarin Orange and Praline Salad

Home made Falafels in pita bread with Tabouli salad

Canapés

Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes

Sun ripened Tomato and Cheese Brushchetta

Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette

Parmesan and Black Olive Shortbreads with Goat’s Cheese and Thyme

Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes

Szechuan Pepper Chicken skewers with Tomato Chilli Jam

Antipasto platter

First Course

Cold Chick Pea and Tahini Soup

Pumpkin Agnolotti with Crème Fraiche sauce

Seared Scallop with Nori Brown Butter and Dill

Shrimp and Smoked Salmon Salad with Horseradish Cream and Ginger Lime Vinaigrette

Baby Romaine Caesar with Wasabi peas

Mango Gazpacho with Pickled Shrimp

Slow Roasted Belly Pork with Apple soup and roasted garlic

Main Course

Stacked Mahi Mahi with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette

Grilled Spiny Caribbean Lobster tails served with garlic butter sweet Plantains and West Indian Rice and Peas

Seared Beef Tenderloin with creamy Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze

Shrimp and Mango Skewers with a Guava Lime Glaze and Mixed Wild Rice

Coffee-Marinated Grilled Pork with Sweet Potato Puree and Smoked Paprika with Maple Molasses Sauce

Duck Breasts glazed with Orange Tamarind sauce and served with Rosemary Walnut Polenta

Grilled Chicken Verde with Avocado Mayonnaise, Tumeric Coconut Rice and Sautéed Vegetables

Dessert

Hibiscus Pavlovas with Strawberries, Whipped Cream, Hibiscus dust and Port syrup

Lucious Chocolate Molten Cake with home Beurre Blanc

Fresh Mangoes with Lime and Vanilla syrup and sticky Coconut rice

White Chocolate and Vanilla Bean Panacotta with Dessert Wine Poached Pears

Double Chocolate Tart with Black Peppercorn Ice Cream

Apple Roses with home made Crème Anglaise

Dessert Trio – Lime Posset, Sticky Toffee Pudding and Apple Samosas with Cognac Cream

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.