Silver Muse’s second Australasian season to draw more international passengers

Armstrong said Silver Muse’s inaugural season Down Under was ‘magical' Armstrong said Silver Muse’s inaugural season Down Under was ‘magical'

About a third of passengers on Silver Muse’s second season in Australasia will be domestic, with the remainder coming from Silversea’s core international markets of the US, Canada and the UK, according to md Asia Pacific Adam Armstrong.

Armstrong said ports in New Caledonia, Vanuatu and Fiji have been added to trans-Tasman voyages in the 2019/20 extended season which will run for more than four months.

December 5 arrival for second season

Silversea’s 596-passenger flagship, which made her maiden visit to Sydney early this year, leaves Singapore on November 18, arriving in Sydney on December 5.

On December 6 she makes a 14-night voyage to New Zealand’s top ports. She departs Auckland for a 14-night return voyage to Sydney on December 20, arriving January 3, 2020.

On the same day she undertakes a 13-night round voyage to Isle of Pines, Lifou and Noumea in New Caledonia, Port Vila in Vanuatu and Lautoka and Dravuni in Fiji.

Another return voyage from Sydney to New Zealand follows and on February 18 she makes a 14-night cruise to New Caledonia, Vanuatu and Fiji, with the addition of Savusavu in Fiji.

Grand Voyage Asia Pacific 2020

On March 3 she sails to Auckland, arriving March 17 and then commences her 67-day Grand Voyage 2020 Asia Pacific from Auckland to Vancouver, calling at 10 countries. Sectors include Auckland to Sydney, Sydney to Singapore on March 31, Singapore to Yokohama April 18 and Yokohama to Vancouver, departing May 4 and arriving May 21.

Armstrong described Silver Muse's three-month maiden season in Australasia as ‘magical’ and said that, as well as carrying more than 100 travel agents and media representatives on familiarisation trips, more than 2,000 day visitors were welcomed on board for a series of luncheons, dinners and cocktail events.

5,000 glasses of Champagne

He said travel agents, media and past passengers consumed more than 1,500 gourmet desserts, 4,200 scallops and sipped more than 5,000 glasses of Champagne. 

 

Posted 16 March 2019

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Helen Hutcheon

Australasia correspondent