If you were to mix two parts bourbon with one-part sweet vermouth, a dash of bitters and a sliver of orange peel, you’d end up with one of the world’s most understated creations – the Manhattan cocktail. Even after 140 years, its enduring popularity proves you don’t need bells and whistles to draw a crowd. Just gather the best ingredients and let the quality speak for itself.
Like a finely poured cocktail, Cruise & Maritime Voyages have perfected the recipe of classic, smaller-ship cruising in their newest fleet addition, Vasco da Gama. With the ship taking its first voyage on Australian waters from Sydney to Melbourne on 1 December, and staying for the summer season, Cruise & Maritime Voyages invited 20 travel agents from around the country on board to enjoy a famil uncovering the secret to smaller ship cruising
Start with the right base
First things first, you need space. Unlike larger, modern cruising vessels, which can carry upwards of 3,000 guests, Vasco da Gama has capacity for 1,220 passengers. She could easily carry more but doesn’t. That means no queues waiting to get into one of the ship’s four on-board restaurants or bistro, no rubbing shoulders with other guests in the lounges or competing for a sun chair beside the outdoor Oasis Pool.
There’s plenty of space, too, in Vasco da Gama’s cabins, which have all the creature comforts of a boutique hotel on the water. The ship also offers a unique opportunity for solo travellers looking to ‘go it alone’ – with 40 cabins available for solo travellers without the need to pay a single supplement. Each travel agent on board had their own room to stretch out in, read a book on their private balcony or watch a selection of movies being played on TV each day.
Add a little spice
The second ingredient is adventure. Nothing compares to the thrill of setting out on the open seas in search of discovery. While modern cruise ships can only dock or tender to larger ports because of their size, Vasco da Gama breezes past in favour of smaller ports. Being able to access smaller ports means there’s greater flexibility in the itinerary and more opportunities to disembark somewhere new. Visiting smaller ports is arguably a more responsible way to cruise because it gives back to the local towns rather than more established port cities.
Once in port, agents had a curated menu of day excursions to choose from. In Melbourne that included a day exploring the Dandenong Ranges aboard the famous Puffing Billy; honouring Australia’s servicemen and women with an insightful visit to the Shrine of Remembrance; or hopping on an electric bike to explore the bay-side area.
For those looking for a more considered pace, morning pilates classes and an on-board spa and wellness centre gave travellers the opportunity to indulge with a little R&R in between their off-ship adventures too.
Mix it all together
The last, and most important ingredient to bring it all together, is people to share the voyage with. Most of the travel agents on the famil arrived as strangers but left as friends. During their short week they mingled while playing trivia in the lounge, watched nightly musical performances from the talented theatre troupe on board (Rock ’n Roll night being a stand out), learned from special guests at educational seminars, and got hands on with craft workshops during days at sea.
Behind the scenes of all this was a dedicated crew making sure everything ran seamlessly; from the room service team who turned down each room twice a day, to the restaurant wait staff who attended to every meal and accommodated the group’s dietary needs with ease. The smaller ship ethos of Cruise & Maritime Voyages meant that, even after the first day, the staff knew you by name and were ready with a friendly nod when passing.
For all the excursions, fine dining and personal service on board, it was the smallest of touches on the last night that made the experience complete. While watching a final jazz performance in the moody Blue Lounge, a simple Manhattan – expertly prepared and delivered with care – arrived at the table without being ordered. The bartender simply knew.
cmvaustralia.com
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