Silversea’s Nova-class ship Silver Nova is set to debut in Asia-Pacific from the end of September 2024 until April 2025.
The ship’s inaugural season in Asia will start off in in Kushiro (Hokkaido), Japan, on September 27, undertaking two voyages in the region before crossing over to Australia and New Zealand in November for seven sailings – ranging from 16 to 18 days – between November 18, 2024 and February 24, 2025.
Silver Nova’s inaugural season in Asia-Pacific will mark the introduction of Silversea’s culinary programme, 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.
In iconic destinations throughout Asia-Pacific, local experts will showcase the diversity of regional produce and demonstrate the creativity and innovation of their cuisines.
Some stand-out experiences ashore at Japan and Australia/New Zealand include participating in a culinary workshop and lunch with a Japanese master in Osaka, Japan (October 3, 2024; March 22 and 28, 2025; April 11, 2025); learning how Australian chefs and home cooks incorporate native ingredients in their menus in Melbourne, Australia (November 27, 2024; January 7 and 8, 2025; February 5, 2025); garden foraging and lunch at Adelaide Botanical Gardens (November 29, 2024; February 8 and 9, 2025); attending a cooking masterclass with chef Analiese Gregory in Hobart, Australia (December 6 and 7, 2024; January 10, 2025; February 2 and 3, 2025); and going on a guided wine experience and lunch at family-run winery Craggy Range in Napier, New Zealand (December 17, 2024; January 19, 25 and 26, 2025).
Other experiences in countries including Singapore, Malaysia, Thailand, Vietnam, and more will provide a rounded insight into Asia’s diverse cultures.
Silversea president Bert Hernandez commented: “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? 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.”
