The tour operator does cater for special diets (Lactose Intolerant, Gluten Free, Nut free, Seafood free, Vegetarian). 

The tour operator is unable to cater for kosher/halal dietary requirement due to safety restrictions in the galley.

Passengers will have the option of vegetarian menu.

Coral Sea Marina (previously Abell Point Marina) has two departure areas shown on your boarding pass after completing your online check-in.  

• A taxi is approximately $10

• Buses do go to the Southern end of the Marina, but limited service

• Walking – Bicentennial walk follows the foreshore from Airlie Beach Lagoon. To the Northern end of the Marina is approximately a 15 min walk, and to the Southern end, approximately a 20 min walk

• Driving – there is a council car park at the South end of the Marina where you can leave your vehicle for the duration of your stay at a daily charge

Check-in is done online. A few days before your departure, you will receive a "check-in reminder" email with a "clickable" link to guide you through the check-in process.

Once you have completed your check-in, you will receive your boarding pass for the boat with instructions on how to get to the marina, as well as meeting time and location.

Check-in must be done at least the day before departure. If you have not received your check-in email, please first check your spam folder, and if it is not there either, please contact reservations staff. Please ensure you are there at least 30 minutes prior to your departure time.

No, fresh linen is provided on all Whitsundays Sailing Adventures cruises, and some vessels even provide bathroom towels. Check-in will let you know if your vessel does. Blankets are available in the cooler months. 

At certain times of the year, 'dangerous' jellyfish inhabit these waters, and passengers should take care of their own safety. 

'Stinger Season' in the Whitsundays runs annually, generally from October through May. During this period, jellyfish are found in the waters around the mainland and islands and have occasionally been found on the reef. 

Passengers entering the water do so at their own risk, and the owners or operators of the vessel will not be liable for any personal injury, illness, death or any other consequences whatsoever of passengers being stung by jellyfish. To minimise this risk, you will be provided with a full-length protective 'Stinger Suit' to wear while swimming and snorkelling during the cruise.

It's highly recommended these be worn all year round, some vessels make it compulsory for the safety of the guests. Not only are they for safety, but they keep you warm in the water, act as sun protection and are an excellent aid for buoyancy while snorkelling.

In order to meet the minimum safety standards, passengers must be able to exit the vessel unassisted in an emergency. For example, they must be able to use a 1.5-metre ladder unassisted, either into the tender vessel or into the saloon area depending on the chosen vessel. Unfortunately, none of the vessels are wheelchair accessible. 

This is a sample menu and is subject to change. However, it will give you an idea of the types of delicious foods you'll eat onboard.

• Breakfasts
  • Selection of cereals, fruit salad, yoghurt, croissants, and toast with a large selection of condiments. The choice of bread includes wholemeal, multigrain, and white sliced.
  • Fruit juice, Tea and Coffee
• Lunches
  • Fancy Bread rolls and wraps, selection of different meats including Shaved Ham off the bone, Shaved Pastrami, selection of Salami, garden salad and fruits.
• Morning and Afternoon Tea
  • Selection of Chocolates, Cookies, and a  Cake. Tea and Coffee are available.
• Sunset Snacks
  • Selection of cheese, dips, chips, and crackers complemented with stuffed olives, pickled cucumber, celery sticks, capsicum strips and carrot sticks.
• Evening Meal Day 1
  • Honey and Soy Chicken baked in the oven with Garlic butter potatoes garnished with melted cheese and shallots, and a fresh garden salad with French stick bread.
• Evening Meal Day 2
  • Salmon fillets wrapped in foil and bake in the oven with butter, lemon juice and fresh parsley.
  • Served with pesto and capers-based gnocchi. Fresh garden salad and garlic bread.