MY Haveyli |
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| Crew, facilities, dive courses... |
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The crew comprises:
- Instructor
- Divemaster (if more than 15 guests on board)
- Captain
- 2 Cooks
- Engineer
- 4 deck hands
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40 HP motorised dinghy - 46m² saloon with bar, TV, video player, movie library, music, general and fish books, and cellphone - Open-air shaded dining and social area - 101m² sundeck with chairs and sun mattresses
Most of the dives on the Haveyli are made from an accompanying dhoni dive tender with 63m² of kit up area. The dhoni has 24 equipment storage spaces, entry/exit ladders, fresh water shower, sink and toilet. There is also a camera table and two rinse tanks - one for cameras and one for other salt-sensitive diving equipment.
Minimum dive certification required of guests - Advanced Open Water.
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| Menu, cuisine type... |
Breakfast, lunch and dinner are carefully prepared by the Sri Lankan cook, who provides a range of local and international cuisine made with the freshest ingredients. Tea, coffee and snacks are also provided after each dive.
You can expect to enjoy meals such as fish of the day, pasta, fresh vegetables, rice and local fruits ensuring your diet is varied, interesting, and always satisfying.
- Maldivian, international, Italian, BBQ and Muslim dishes.
- Waitress service on the main deck open-air dining area.
- Dining begins just as soon as each guest boards.
- Coffee, tea, drinking water (one bottle per day), biscuits, candy, ice cream, fruit and toast are provided free of charge after each dive.
- Extra drinking water and soft drinks (US$ 2 per bottle), beer (US$ 3 per bottle), wine and spirits are also available on board.
- All dietary requirements can be catered for - please send us advanced notice
- Fixed menu.
- Operator rates the dining as the second most important aspect of the cruise.
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