Sailing the Whitsundays - Southern Cross Sailing Adventures has been providing fully crewed sailing holidays in the Whitsunday Islands, Great Barrier Reef Marine Park, Queensland since 1985. Each year we take 10,000 guests on sailing holidays exploring beautiful locations such as Whitehaven Beach, Blue Pearl Bay on Hayman Island, Mantaray Bay and Nara Inlet at Hook Island. We sail past famous locations like Hamilton Island and Daydream Island. During our sailing tours guests can get involved and learn the sailing basics, there is also plenty of time to snorkel, scuba dive and swim on the island coral fringing reefs. Our crews will freshly prepare all your meals! a real treat...

3 Masted Mediterranean style Schooner, purpose built in Turkey in 1994 On Deck - 35m (115ft) Long x 7.8m (26ft) Wide 18 Air Conditioned Cabins each with Toilet, Hot Shower and Hand Basin, and 240Volt Power Air Conditioned Dining Room and Licenced Bar Refurbished in Oct 2004

Day 1

Afternoon Tea - Cheese platter with Dried Fruits, Nuts, Crackers, Olives and Sundried Tomatoes.
Dinner- Seasoned Chicken Breast, served on Hassleback Potato with Crisp Greens, Roasted Capsicum and Three Cheese Veloute.
Dessert- Chocolate Ganache Tartlettes with Chantilly Cream and Fresh Strawberries.


Day 2

Afternoon Tea- Cheese and Fruit Platter.
Dinner- Pan-Fried Baby Baramundi Fillets, served on Whipped Potato, with a Sesame and Criander Infused Salsa. Or Honey and Soy Marinated Pork Fillets, served on Saffron Potato with Fried Chrizo Sausage. Side- Roast Potato and Veggies.
Dessert- Ginger and Vanilla Brulee, served with Roasted Stone Fruit. Day 3

Breakfast- Continental Breakfast with Fresh Fruit Platter.
Morning Tea- Chocolate Cake/ Biscuits/ Muffins.
Lunch- Cold Meat Platter, Prawns and Smoked Salmon, Caesar Salad, Sesame Bean Salad, Mediterranean Veggie Salad, Gourmet Potato Salad or Gargen Salad and Crusty Bread.
Afternoon Tea- Fresh Fruit Platter, Biscuits/ Muffins/ Scones.
Dinner- Cajan or Lemon Pepper Barramundi Fillets on Mixed Potato Rosti with Spiced Pumpkin Wedge, Rocket Salad and Lime Burre Blanc. Or Seasoned Pork Fillets on Scallop Potato 'with Grilled' Asparagus Braised Leeks, Red Onion Marmalade and Balsamic Vinegerette.
Dessert- Apple and Raspberry Bread and Butter Pudding Ice-Cream.

Day 4

Breakfast- Continental Breakfast, Fresh Fruit and Poached Eggs and Toast.
Morning Tea- Fresh Fruit and Cakes/ Muffins/ Biscuits
Lunch- Smoked Salmon and Spinach Frittata, Roast Pumpkin and Potato Frittata, Hot Tomato, Bacon and Chilli Pasta. All served with your choice of four Salads- Caesar Salad, Garden Salad, Greek Salad or Roasted Veggie Salad.
Afternoon Tea- Fried Calamari with Wasabi Mayonnaise or Scones with Jam and Cream.
Dinner- Scotch Fillet on Butteres Potato, served with Grilled Prawns and a Thyme Hollqndaise Sauce. Or Red Throat Emperor Fillet served a Nicase Salad with a Red Wine Vinegarette and Cracked Pepper. Sides- Roast Potato and Butteres Beans.
Dessert- Chocolate and Pistachio Nut Tartlet, served with Double Cream.


Day 5

Breakfast- Continental Breakfast with Fresh Fruit Platter and Eggs Benedict with Champagne Ham and Spinach.
Morning Tea- Cake with Bisuits or Scones.
Lunch- Roasted Vegetable Frittata and Smoked Salmon and Spinach Frittata with Caesar Salad, Pesto Pasta Salad, Warm Ratatouille Salad or Fresh Garden Salad. Afternoon Tea- Fruit Platter, Cheese Platter with Dried Fruits, Nuts and Crackers.
Dinner- Coconut Red Throat Emperor Fillets on Jasmine Rice with Juilenne of Vegetables, Bok Choy and Mild Coconut Cream Sauce. Or Prime Scotch Fillet Steak on Sweet Potato Puree with Crisp Broccoli, Cherry Tomato Compote and Thyme Shiraz Glaze.
Dessert- Mixed Berry Tartlettes with Cointreau Cream and Chocolate.

Day 6

Breakfast- Continental Breakfast with Fruit.
Morning Tea- Muffins and Berry Compote.
Lunch- Buffet Lunch consisting of Ham, Pastrami, Smoked Salmon. Fresh Cooked Prawns with Lime, Lemon and Coriander. 4 Gourmet Salads Greek/ Garden/ Roast Veggie and Potato, all with Warm Crusty Bread.
Afternoon Tea- Nachos, Dips and Turkish Bread.
Dinner- Chicken Breast, served on Herbed Risotto, with a Thyme Burre Blanc, and a Rocket Salad. Sides consisting of Mashed Potato and Corn on the Cob. Dessert- Chefs Choice Pudding and Ice-Cream. Kaffra Lime Panacotta, served with Biscotti.
Final Day Full Cooked Breakfast, Scrambled Eggs, Tomato, Mushroom and Bacon. Fresh Fruit Plateer on the way in... Final Day