Majestic Princess arrives In Oz

I recently had the pleasure of inspecting Princess cruises first Royal Class ship to be based in Australia - MAJESTIC PRINCESS.

She is beautiful. Exuding a sophisticated Luxury vibe with over 400 tonnes of marble alone. 4,000 artworks & a high crew to passenger ratio making this ship a dream to sail on.

Although large at 147,000 tonnes & 3,500 passengers you wouldn’t know it, as the ship is cleverly designed into varying spaces. A number of Michelin starred restaurants compliment the Main Dining rooms, Crown Grill & World Fresh Marketplace. The marketplace is a fantastic re-imagining of the old style buffet, offering separate food “shops” from regions such as France, Italy, Asia, USA to name a few, along with a bakery & desserts section. A Chefs table offers a stunning way to enjoy a multi-course dining experience with matched wines & an Exclusive galley tour. Imagine being escorted to your own Chefs Table in the middle of the restaurant & at the push of a button, a sparkling curtain surrounds you to enjoy your night in privacy.

The Lotus Spa is as good as I have seen at Luxury resorts in Dubai & the ship has a decidedly Art Deco feel with lots of little nooks to get away from it all.

The Atrium is stunning with its glass sculpture chandeliers overlooking bars such as Bellinis, an Oyster Bar, International Café & Vines.

Enjoy world class shows in the amazing Princess theatre & Vista Lounge, a dabble at the Casino or watch a Movie Under The Stars on one of the largest Movie Screens at Sea before retiring to your Balcony, Mini Suite or Suite cabin with Princess’s indulgent Luxury bed program.

Add to the onboard experience with Princess’s award winning immersive shore experiences offering exclusive tours & tastes of the region you are exploring.

The icing on the cake is that Princess change onboard currency from US to Australian dollars when sailing from Australia, making a cruise to New Zealand a very cost effective option compared to most other ships sailing to the region.

By Sandy Lambert

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