Unlike conventional large cruise ships, our small ship expeditions only host between 16 to 40 guests at a time. In remote and pristine corners of the world, we stay well away from the crowds commonly found at popular tourist spots.
All excursions are conducted in groups of no more than 12, and our meals are freshly prepared and either served plated or family style. Our vessels have a paramedic on board in case of any emergencies.
Guests are advised to check with their respective airlines on the entry and vaccination requirements of their travel destination. Guests also have the option to purchase comprehensive travel insurance for any unforeseen travel modifications, including cancelations.
Our entire onboard crew is fully vaccinated and all vessels adhere to regional health and safety standards.
All ships are flagged in the country in which we operate, reassuring our guests to disembark in any of our ports or anchorage locations.
All vessels comply with the health and safety standards of the International Safety Management (ISM), the World Health Organisation (WHO), and the International Maritime Organisation (IMO).
No crew changes during the entire duration of each itinerary, reducing the risk of potential outside exposure.
Cabins are cleaned and sanitized three times a day, ensuring the highest standards of hygiene.
Hands-free faucet technology can be found in common area bathrooms. We ensure cleaning and disinfection of all excursion equipment prior to and after use, including but not limited to skiffs and tenders, kayaks, bicycles, dive and snorkel gear, and life vests. Snorkel and dive gear are distributed to guests to keep throughout their voyage*.
*Diving and snorkeling applicable to Indonesia & Galapagos only.
We have implemented a global food safety policy following HACCP (Hazard Analysis Critical Control Point) principles for cold chain supply protocols, supervised by a qualified food safety officer.
Our production kitchens are staffed by well-equipped and highly trained personnel who utilize international best practices in sanitation and quality control.
