Archipelago Adventurer II |
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| Crew, facilities, dive courses... |
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Crew comprises:
- Cruise Director
- 4 Divemasters
- Captain
- 1st and 2nd Officers
- 3 Cooks
- 2 Stewards
- Medical Officer
- 4 Engineers
- 2 Dive tender drivers
- 2 Deck hands
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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 - Laundry service.
On board the Archipelago Adventurer II, all diving in the Banda Sea is done from the two motorised aluminium dive tenders. The tenders have fitted wooden bench seats with individual equipment stations set directly behind each seat place, which makes donning of scuba gear very easy. The tenders also have steel ladders and carry first aid kits, drinking water and CB radios.
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| 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"!
- No fixed menu.
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Sample menus:
Dinner - a variety of soups followed by main course, e.g. Prawns in ginger with julienne vegetables, or Beef Lolita served with garlic potatoes, vegetables and corn sauce; then dessert - chocolate cake with ice cream, or pancake with apple/mango/cinnamon mousse and ice cream.
Lunch - a variety of salads (e.g. tomato and cucumber salad) followed by main course, e.g. seafood curry with shrimps, rice and vegetables.
Cooked breakfast - any eggs style (e.g. bacon and goat's cheese omelette), bacon, sausage, roasted potatoes and grilled tomatoes.
Continental breakfast - muesli, Danish pastries, croissants, fruit and toast.
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