MY Baani Adventurer |
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| Crew, facilities, dive courses... |
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The 10 crew comprises:
- Cruise Director
- 3 Divemasters / instructors
- Captain
- Cooks
- Mechanics
- Deck hands
- Dhoni driver
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Camera rinse tank - SMBs for each diver - 45m² Main deck saloon with bar, water dispenser, video, music system, computer, books and magazines - 25m² Open-air dining area - 70m² Sun deck and shaded area with sun loungers and matresses - Jacuzzi - Sea kayaks - Fishing gear - Escorted snorkelling tours
All of the dives are made from a 15 metre dive tender. The Dhoni has a toilet, two compressors and stores all the dive equipment.
It is the aim of the Adventurer to show you Maldives' most beautiful dive sites, and to do that they have to adapt the route to seasonal conditions, time available and weather forecasts. The crew will choose the best possible route each week to exploit the liveaboard's mobility in every situation. Fixed routes would only mean to ignore the crew's inside knowledge.
Maximum dive depth is 33 metres.
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| Menu, cuisine type... |
Breakfast and varied choices of lunch are both served buffet style. Dinner consists of a starter and salad buffet followed by a main course and dessert. You can expect a mixture of international cuisine as well as a few local dishes made with an array of spices, and of course plenty of fresh local fruit and vegetables.
- Maldivian and international main meal dishes.
- Breakfast includes cereals, fresh fruit, eggs, toast and juices.
- Buffet style lunch and table-served dinner in open-air dining area.
- The dining service begins with lunch on the first day of the cruise.
- Coffee, tea, biscuits, coconut, cakes and drinking water are provided free of charge.
- Soft drinks and alcoholic drinks are also available for purchase on board. Please do not bring your own.
- Special diets including vegetarian can be catered for - please send prior notice of your requirements.
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Sample dinner appertisers: Tom yam soup, potato salad, pancake stuffed with spinach and cheese, sashimi, mee goreng, onion soup.
Sample dinner main courses: Beef Wellington, fondue evening, BBQ evening, tuna fish steak with lemon caper sauce & yellow rice, chicken fillet with cashew nuts & oyster sauce, fusilli with mushroom sauce.
Sample desserts: Caramel pudding, pancakes, ice cream with chocolate sauce, mocca mousse in coffee cup.
Sample lunches: Tomatao and carrot salad, pumpkin curry, spicy grilled fish, chicken fillet in orange curry sauce, vegetable lasagne, penne carbonara, fried Thai noodles with vegetables & soya, oven grilled tuna fillet with tomatoes & onions.
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