The Scuba Scene
From stern to bow, the Red Sea dive liveaboard Scuba Scene is a first-class vessel. Few details have been left unattended. As quick example, the dive platform features two freshwater hoses and two stainless steel rinse tanks. The dive deck is well designed with a washer and dryer, ample equipment storage and camera tables with numerous international charging points.
The lower deck houses eight (8) twin-bed cabins plus one more on the upper deck. The main level features the dive deck and platform, spacious restaurant/dining area and four suites each with expansive windows and ample storage. The upper deck is home to a sundeck with beautiful teak wood and comfortable sun and shaded seating, a salon with multiple cozy seating areas and a bar or beverage station. One level up find another shimmering sundeck with sun and shaded seating and a flybridge with 360-degree views of the Red Sea.
The twin bed cabin* (#1-8 and 14) and the king-bed suites (#9-12) each feature a private bathroom with stone-tiled showers, mini-refrigerator and adjustable temperature controlled air conditioning.
As an added convenience, Wi-Fi (when in port), two refrigerators on the top sundeck and ice machines are available. A satellite phone is available for emergencies (fee).
A minimum crew of 15 serves diving guests.
*Twin beds cannot be combined.
The restaurant’s menu may showcase a dive guest’s native foods, along with Egypt’s world cuisine. As adventure seekers, we find divers open to experiencing other cultures and strive to accommodate special dietary needs.
Egyptians are social people who enjoy gathering around food. Popular menu items include rice, legumes, lentils, vegetables, hummus, lamb, beef, chicken, fish and seafood, spices, spices and more spices, fruit, bread and cheese.
If you have special dietary needs or restrictions, please note such on the Trip Application form. With advance notice, our chef can prepare special menus, such as vegan, vegetarian or gluten-free, etc.
We support sustainable practices and ask our guests to assist. Guests are invited to satisfy their appetites while not being wasteful.
Sample Breakfast #1:
Cucumbers and Tomatoes, Potato Pancakes, Stir-fry Sausage with Peppers and Onions, Foul Medames (Fava Beans), Falafel, Crepes, Yogurt, Pastries, and Eggs to Order
Sample Breakfast #2:
Meats and Cheeses, Tomato and Cucumbers, French Toast, Chicken Sausage, Yogurt, Pastries, and Eggs to Order
Sample Lunch #1:
Salads, Fresh Fruit, Lemon-Dill Sea Bass, White Rice, Creamed Spinach, and Stuffed Eggplant and Peppers
Sample Lunch #2:
Salads, Fresh Fruit, Seafood Rice, Beans in Tomato Sauce, Stir-Fry Calamari, and Garlic Shrimp
Sample Lunch #3:
Salads, Fresh Fruit, Chicken Cordon Bleu, Spaghetti Marinara, and Sautéed Vegetables
Sample Dinner #1:
Garlic Herb Toast and Dinner Rolls, Shrimp and Green Pea Salad in Phyllo Cup, Salads, Stuffed Chicken Breast with Mushroom Gravy, Stuffed Baked Potatoes, Steamed Vegetables, and Walnut Chocolate Brownie with Strawberry Ice Cream and Chocolate Sauce
Sample Dinner #2:
Smoked Salmon Roulade, Avocado Toast, Salads, Steak au Poivre, Duchess Potatoes, Sautéed Vegetables, and Apple Pie à la mode
Sample Dinner #3:
French Onion Soup, Whole Roasted Lamb, Rice Pilaf, Baked Potato, Sautéed Vegetables, Hummus, Baba Ghanoush, Tahini Sauce, and Crème Brulee