MY Baani Explorer |
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| Crew, facilities, dive courses... |
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The 10 crew comprises:
- Cruise Director
- 3 Divemasters / instructors
- Captain
- Cooks
- Engineers
- Deck hands
- Dhoni driver
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Enriched air nitrox - Camera rinse tank - SMBs for each diver - 45m² Saloon with bar, water dispenser, TV & video machine, music system, computer, books and magazines - 25m² Open-air dining area - 70m² Sun deck and shaded area with sun recliners and matresses - Jacuzzi - Sea kayaks - Fishing gear - Escorted snorkelling tours
All the diving on the Baani Explorer is done from a 15 metre dive tender. The Dhoni has two compressors and stores all the dive equipment.
All divers are given a enos unit to use whilst diving. This is a security GPS locating device for lost/separated divers.
It is the goal of the Explorer to show you the most beautiful dive sites of the Maldives, and to do that we have to adapt the routing to seasonal conditions, available time and weather forecasts. The crew ask you to trust them to choose the best possible route each week, and to fully exploit the liveaboard's mobility in every situation. Fixed routes would mean to ignore the inside knowledge of the crew.
Maximum dive depth here is 33 metres.
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| Menu, cuisine type... |
At dinner you can enjoy the leisure of waitress service, whilst breakfast and lunch are both served buffet style. Dinner consists of an apertiser and buffet salad followed by a main course and dessert. You cuisine is a variety of international favourites as well as a few local Maldivian dishes, made with an array of spices and plenty of local fruit and vegetables.
- Maldivian and international dishes - steaks, salads and pasta.
- Breakfast includes eggs, cereals, fresh fruit, toast and juices.
- Buffet style lunch and table-served dinner in saloon or open-air dining area.
- The dining service begins with lunch on the first day of the cruise.
- Coffee, tea, biscuits, coconut, cakes and chilled drinking water are provided free of charge.
- Soft drinks, beer, wine and spirits are also available for purchase on board. Please do not bring your own.
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Sample dinner appertisers: Tom yam soup, eggplant salad with tomato, pancake stuffed with spinach and cheese, sashimi, spring rolls.
Sample dinner main courses: Beef fillet with pepper sauce, fondue evening, BBQ evening, Cordon Bleu stuffed with ham & cheese and served with rice & parsley potatoes, spaghetti with spicy red sauce & sea food served with jumbo prawns.
Sample desserts: Caramel pudding, fruit salad, ice cream with chocolate sauce, mocca mousse in coffee cup.
Sample lunches: Japanese salad with orange, spicy grilled fish, chicken satay with pineapple, lasagne, vegetable curry, penne carbonara, dahl curry, fried rice with vegetables, raisin & cashew nuts, oven grilled tuna fillet with onions & tomatoes.
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