Transfer to the port of Al Lith on the Red Sea coast south of Jeddah and embark your dedicated live-aboard dive vessel. Safety briefings, equipment checks and dive site orientation. Evening welcome dinner as the ship sets sail into the extraordinary waters of the Red Sea. Overnight on board.
Two-day dive programme at Canyon Reef — one of the Red Sea’s most dramatic underwater landscapes, with vertical drop-offs plunging to 50 metres, dense soft coral gardens and large pelagic species including grey reef sharks and eagle rays. Mar Mar Island dive site features extraordinary coral tables and clouds of anthias fish. Day and night dives. Overnight on board.
North Dohra Island — spectacular dive site with towering coral columns and gorgonian fans. Gorgonia Reef — named for the enormous sea fans (gorgonians) that carpet the walls at 20–40 metres. The night dive at Gorgonia reveals sleeping sea turtles and hunting cephalopods. Overnight on board.
Sha’ab Ammar Reef — an extensive reef plateau teeming with glassfish, trevally and barracuda. Choppy Reef dive features open water drift dives. Danak Island — one of the most remote and pristine dive sites, with virtually undisturbed coral ecosystems. Overnight on board.
Mudarr Reef — a dramatic pinnacle dive site with strong currents attracting hammerhead sharks and schooling jacks. Jubarra Island — pristine fringing reef with outstanding biodiversity. Eagle Island — spectacular manta ray cleaning station where eagle rays and mantas are frequently encountered in the open water above. Overnight on board.
Final day at the legendary Farasan Banks — one of the Red Sea’s most remote and spectacular reef systems, accessible only by live-aboard. Mubarak Reef and Dorrish Island offer extraordinary coral gardens virtually untouched by recreational diving. Overnight on board.
Morning return to the port of Al Lith. Disembarkation and transfer to Jeddah or onward destination.
A seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions; the spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.
A classic Middle Eastern dish consisting of a filling of ground beef surrounded by layers of a ground beef and cracked burghul (bulgur) wheat mixture; commonly found in single-serve preparations shaped into conical, fried, meatballs.
Sweet dumplings that are crispy on the outside, soft and airy on the inside; heavily drizzled with sweet date syrup, honey or sugar syrup and garnished with white sesame seeds or chopped pistachios; especially popular during Ramadan and festive occasions.
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