Silversea’s new ship Silver Nova set to debut in Asia-Pacific

Silver Nova, the first of two innovative Nova-class ships from the leading experiential luxury travel brand Silversea, will debut in Asia-Pacific as the region’s most luxurious ship from the end of September 2024 until April 2025.

Marking the start of the ship’s inaugural season in Asia, Silver Nova will arrive in Kushiro (Hokkaido), Japan, on September 27^th, undertaking two voyages in the region before crossing over to Australia and New Zealand in November. Guests will dive deep into the vibrant cities and magical landscapes of Australia and New Zealand on seven sailings – ranging from 16 to 18 days – between November 18^th, 2024, and February 24^th, 2025. Silver Nova will then return to Asia until April 2025.

Silversea’s Nova-class ships pay testament to Royal Caribbean Group’s commitment to delivering the world’s best vacation experiences, responsibly. With pioneering energy efficiency standards, Silver Nova and her sister ship Silver Ray are 40% more energy efficient than required international standards and regulations. Both ships incorporate innovative design features with asymmetrical, horizontal layouts.

“We are thrilled to finally be celebrating the arrival of the beautiful Silver Nova in Asia-Pacific,” said Bert Hernandez, president, Silversea. “Anticipation has been building among our valued guests and travel advisors in the region, and we’re delighted to be able to introduce them to one of the most pioneering ships in experiential luxury cruise travel at long last. Silver Nova will be the most luxurious ship sailing in Asia-Pacific until she leaves the region in April 2025, with her striking architectural innovations, advanced energy efficiency standards, and unprecedented range of suites and public venues.”

THE FIRST TASTE OF S.A.L.T. IN AUSTRALIA & NEW ZEALAND   

Silver Nova’s inaugural season in Asia-Pacific will mark the introduction of Silversea’s pioneering culinary program, S.A.L.T. (Sea and Land Taste), in Australia and New Zealand — while also delivering S.A.L.T. shore excursions in Japan for the first time. Hosted both on board and ashore, a range of exclusive new destination-inspired culinary experiences, crafted exclusively for Silversea’s S.A.L.T. program, will provide guests with the opportunity to travel deeper.

“We’re excited to be bringing S.A.L.T (Sea and Land Taste) to Asia-Pacific in 2024, including Australia and New Zealand for the first time,” said Hernandez. “S.A.L.T. is all about discovering the soul of a place through its food and culture — and where better to taste and explore than these countries so rich in heritage and celebrated for their diverse cuisines? Some highlights will include learning about the building blocks of umami in Japan, every culinary traveler’s dream destination; exploring the lively markets and learning to make traditional and new Vietnamese dishes with the first chef to receive a Michelin Star in Ho Chi Minh City; great wineries and native ingredients in beautiful New Zealand; exploring metropolitan Melbourne with its vibrant dining scene, as well as the wilder shores of Tasmania where we’ll learn about foraging and experience live fire cooking with one of the region’s best young chefs. There are so many great food stories to tell in this part of the region, we can’t wait to share them with our guests.”

In iconic destinations throughout Asia-Pacific, local experts will showcase the diversity of regional produce and demonstrate the ground-breaking creativity and innovation of their cuisines. Standout experiences ashore will include:

• OSAKA, JAPAN: 

A Culinary Workshop and Lunch with Japanese Master at Stunning Zen Retreat

(October 3^rd, 2024; March 22^nd & 28^th, 2025; April 11^th, 2025)

From Osaka, travelers will venture to a farm on Awaji Island for an exclusive insight into Japan’s farm-to-table culinary culture. Guests will participate in a fermentation workshop with a renowned local chef, a master of traditional and modern Japanese culinary techniques, before sampling an eight-course lunch of authentic favorites, accompanied by sake pairings.

• MELBOURNE, AUSTRALIA:  

First Flavours: Native Ingredients and a Chef with a Mission 

(November 27^th, 2024; January 7^th, 8^th; February 5^th, 2025)

Chef, entrepreneur, and author Nornie Bero is on a mission to celebrate Australia’s native ingredients. The Torres Strait Islander created Mabu Mabu, which utilizes Indigenous ingredients, as well as Big Esso, her lively Federation Square eatery, where she will introduce guests to the world of native foods and traditions. Silversea’s guests will learn about Bero’s story, and how Australian chefs and home cooks are incorporating native ingredients in their menus, before trying their hand at making damper, an ancient bread. A unique five-course lunch, sourced completely from local and native ingredients, will follow.

• ADELAIDE, AUSTRALIA:

Garden Foraging and Lunch with Chef Tom Tilbury at Adelaide Botanical Gardens 

(November 29^th, 2024; February 8^th & 9^th, 2025)

Chef Tom Tilbury will host guests for a seasonal foraging tour through the stunning Adelaide Botanic Gardens with canapés and apéritifs served en route. He will select a handful of palatable botanicals that can be tasted raw, serving up a four-course lunch. The venue for the meal, which will be paired with premium local wines, is the new Botanic Lodge. Tilbury, a prominent figure in the Australian culinary scene, hails from the heart of McLaren Vale, a region synonymous with exceptional food and wine. From a young age, Tilbury was immersed in the local traditions of farming, fishing, and foraging – experiences that laid a rich foundation for his culinary journey.

• HOBART (TASMANIA), AUSTRALIA: 

Cooking Masterclass with Analiese Gregory 

(December 6^th & 7^th, 2024; January 10^th, 2025; February 2^nd & 3^rd, 2025)

In Hobart, guests can embark on a day trip to The Bowmont, a heritage building on the banks of the Huon River, where renowned chef Analiese Gregory will conduct an interactive cooking masterclass. Gregory will guide guests on an immersive exploration of local produce and foraging, followed by a lunch of local specialities, served with the finest local wine. Hailed as one of the most exciting chefs of her generation, Gregory swapped the Michelin-starred restaurants of Paris and Sydney for a century-old cottage in rugged Tasmania, where she is forging a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature.

• NAPIER, NEW ZEALAND:

Haute Hawke’s Bay: An Indulgent Guided Wine Experience and Lunch at Award-Winning Family Run Winery Craggy Range 

(December 17^th, 2024; January 19^th, 25^th & 26^th, 2025)

Best known for its premium reds, Craggy Range also produces some of New Zealand’s finest Chardonnays, Sauvignon Blancs, and rosés. Silversea’s guests will learn about the history of this family-run winery in New Zealand’s stunning wine-producing region through a private tour and guided cellar door tasting, followed by a five-course meal in the winery’s celebrated restaurant. Surrounded by vineyards, as well as the organic farm which supplies much of the produce for its menu, the restaurant was voted Winery Restaurant of the Year for the sixth year in a row at the 2024 Cuisine Good Food Awards.

Other experiences in countries including Singapore, Malaysia, Thailand, Vietnam, and more will provide a rounded insight into Asia’s diverse cultures.

On board Silver Nova, Silversea’s guests will strengthen their understanding of Asia-Pacific’s culinary cultures, with dedicated venues offering unique opportunities to engage with local flavors, ingredients, and culinary experts. In the S.A.L.T. Kitchen, the menu will change daily to reflect the specialty dishes of the destination. Each evening at the intimate S.A.L.T. Bar, guests can reflect on the day’s adventures over a selection of bespoke cocktails crafted with local botanicals. In the S.A.L.T. Lab, an innovative test kitchen, travelers will get hands on with local ingredients, preparing regional dishes under the guidance of a culinary expert. By night, the S.A.L.T. Lab transforms into the S.A.L.T. Chef’s Table, an intimate, interactive dining experience that explores the landscapes and flavors of the visited region, in which the creative process comes to life in front of up to 18 diners.

 Silver Nova will return to Asia-Pacific in September 2025, completing voyages in Asia before undertaking a 47-day circumnavigation of Australia, departing from Melbourne. Subsequently, Silversea’s first Nova-class ship will operate Sydney-to-Auckland sailings, ranging from 12 to 15 days.

Details of the new S.A.L.T. excursions can be found on the Silversea website, with reservations now open.

Find out more information on Silversea’s S.A.L.T. culinary program:

https://www.silversea.com/introducing-silversea-salt.html

View Silver Nova’s scheduled voyages:

https://www.silversea.com/ships/silver-nova.html