Silver Cloud

Silver Cloud is the most spacious and comfortable ice class vessel in expedition cruising. Her large suites, her destination itineraries and her unparalleled service make her truly special. Her four dining options will tantalise your taste buds and as 80% of her suites include a veranda, watching a breaching whale or a few cavorting penguins has never been so personal. A limited number of guests in polar waters, mean that Silver Cloud has the highest space to guest and crew to guest ratios in expedition cruising.

 

  • Syarikat Pelayaran: Silversea Cruises
  • Tanan Kasar (grt): 16,800
  • Kepanjangan (m): 156.7
  • Kelebaran (m): 21.5
  • Kelajuan Kapal (knots): 18
  • Dek: 9
  • Jumlah Kabin: 146
  • Kapasiti Penumpang: 254

Fasiliti

  • 2 Restoran Inklusif
  • Kiosk Snek Inklusif
  • Restoran Istimewa
  • 4 Bar, Kelab & Lounge
  • Dewan Persembahan
  • Kolam Berenang
  • Spa Kecantikan Zagara
  • Salon Kecantikan
  • Bilik Sauna
  • Pusat Kecergasan
  • Trek Joging
  • Butik
  • Perpustakaan
  • Studio Gambar
  • Dobi Layan Sendiri
  • Pusat Perubatan

Mengenai Syarikat Pelayaran

Silversea was founded in 1994 by a joint venture made up of V-Ships (previously known as Vlasov Group) of Monaco and the Lefebvre family of Rome. The joint owners had previously been the co-owners of Sitmar Cruises. Silversea's business model was to operate ships in the small, all-suite, ultra-luxury category. The new line's all inclusive fares included such features as gratuities, beverages (including cheap/basic wines at lunch and dinner), port charges, travel insurance, and one or more complimentary shore events in every itinerary.

With the debut of luxury cruise ship Silver Explorer in 2008, Silversea introduced expedition cruising — Silversea style, adding yet another unique niche in the luxury cruise market. Now more intrepid travellers could experience adventurous voyages to the most remote regions of the planet while enjoying Silversea’s brand of signature distinctions, including ocean-view suites, a superb culinary experience, and an incomparable level of service with a crew to guest ratio of nearly one to one. 

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