Archipelago Adventurer II |
|
 |
|
|
| Crew, facilities, dive courses... |
|
|
The crew comprises:
- Cruise Director
- 4 Divemasters
- Captain
- 1st and 2nd Officers
- 3 Cooks
- 4 Engineers
- 2 Stewards
- Medical Officer
- 2 Deck hands
- 2 Dive tender drivers
|
 |
Enriched air nitrox (complimentary) - Motorised dive tenders - 30m² dive deck with hot water shower - Camera tables, rinse tanks and HP air hose - 36m² Air-conditioned saloon with TV, DVD video, computer, marine, movie and general library - Air-conditioned Cinnamon Restaurant with bar and music system - Open-air shaded area for relaxation and dining - 130m² sundeck with sunchairs and mattresses - Boutique selling Indonesian curios, jewellery and souvenirs.
All diving in the Banda Sea is done from the Adventurer II's two motorised aluminium dive tenders. The tenders have fitted wooden bench seats with built-in equipment stations directly behind each seat, which makes donning of scuba gear an absolute breeze. The tenders also have steel ladders and carry first aid kits, drinking water and CB radios.
|
|
|
|
|
|
|
| Menu, cuisine type... |
On board you can enjoy the finest meals prepared by a team of internationally-trained chefs. Fresh seafood and fruits are complemented with home made bread, and the gourmet menu is as varied as it is delicious.
- International main meal dishes.
- Waited service in dining room or open-air.
- Most dietary requirements can be catered for - please send us your requirements.
- The dining service begins upon your arrival on the first day of the cruise.
- Coffee, tea, soft drinks, drinking water, fruit and biscuits are all provided free of charge.
- Beer (US$ 3 per bottle), spirits and wine (US$ 20 per bottle) are also available.
- Operator rates their dining as "11 out of 10"!
|
 |
Cuisine samples:
Dinner - variety of soups followed by main course, e.g. Red Snapper with butter rice, roasted vegetables and chilli sauce, or Beef tenderloin with black pepper sauce, served with cheese potatoes and sauté vegetables; then dessert - apple and cinnamon mousse crepe with orange sauce, or Bisque Glace of semi-frozen cream with crushed cashew nuts and caramel sauce with a mango caulis.
Lunch - variety of salads (e.g. sundried tomato salad) followed by main course, e.g. roast chicken with rosemary sauce, sautéed eggplant and long beans in tomato and chilli sauce.
Cooked breakfast - any eggs style (e.g. bacon and goat's cheese omelette), bacon, sausage, grilled tomatoes and roasted potatoes.
Continental breakfast - muesli, pastries, croissants, fruit and toast.
|
|
|
|
|
|
