Guests experience comfort and style on the Whitsunday's largest and most unique multi level live-aboard sailing vessel. Below decks features include, 18 air conditioned guest cabins. The cabins are lined with beautiful rich timbers and are available in Double, Twin or Quad Share, each has a small private bathroom, 24ov power and a port hole for natural light.

Above deck, the formal dining room and licenced bar are fully Air-conditioned and stocked with a great selection of local and international beverages, daily cocktails are available.

The large aft deck provides a shaded area, perfect for more relaxed alfresco lunch or morning tea.

The top deck is ideal for relaxing, reading and watching the Whitsunday islands pass by, complete with very comfortable mattresses, you can truly soak up the sunshine and atmosphere from this sundeck.

Forward there's a bow net suspended over the water. Guests are welcome to relax, lay back watching the water rush past, you may even spot the occasional playful dolphin catching the wake from Magic's huge bow.

Magic has a small glass bottom tender for coral and reef viewing, so you don't even need to get wet to fully enjoy the under water wonders of the Whitsundays. Snorkelling and Diving are available on board all gear is provided

Your first class crew, Captain are on hand to ensure you have the most amazing holiday aboard Whitsunday Magic!

About Magic

The 113 ft 3 Masted Mediterranean style Schooner was purpose built in Turkey in 1994 for cruising in Deluxe comfort and style, the Deck streches 34m (113ft) Long x 7.8m (26ft) Wide she was purchased by Australian Tall Ship Cruises in 2004. She now conducts 3 night and 6 night cruises around the whitsunday islands.

During your cruise your senses will be delighted, not only by the awesome scenery, flora and fauna but by our chief's culinary delights.

Example Menu 1

Day 1

Afternoon Tea - Cheese platter with Dried Fruits, Nuts, Crackers, Olives and Sundried Tomatoes.

Dinner- Seasoned Chicken Breast, served on Hassleback Potato with Crisp Greens, Roasted Capsicum and Three Cheese Veloute.

Dessert- Chocolate Ganache Tartlettes with Chantilly Cream and Fresh Strawberries.

Day 2

Breakfast- Continental Breakfast with Fresh Fruit Platter.

Morning Tea- Chocolate Cake/ Biscuits/ Muffins.

Lunch- Cold Meat Platter, Prawns and Smoked Salmon, Caesar Salad, Sesame Bean Salad, Mediterranean Veggie Salad, Gourmet Potato Salad or Gargen Salad and Crusty Bread.

Afternoon Tea- Fresh Fruit Platter, Biscuits/ Muffins/ Scones.

Dinner- Cajun or Lemon Pepper Barramundi Fillets on Mixed Potato Rosti with Spiced Pumpkin Wedge, Rocket Salad and Lime Burre Blanc. Or Seasoned Pork Fillets on Scallop Potato 'with Grilled' Asparagus Braised Leeks, Red Onion Marmalade and Balsamic Vinaigrette.

Dessert- Apple and Raspberry Bread and Butter Pudding Ice-Cream.

Day 3

Breakfast- Continental Breakfast with Fresh Fruit Platter and Eggs Benedict with Champagne Ham and Spinach.

Morning Tea- Cake with Biscuits or Scones.

Lunch- Roasted Vegetable Frittata and Smoked Salmon and Spinach Frittata with Caesar Salad, Pesto Pasta Salad, Warm Ratatouille Salad or Fresh Garden Salad. Afternoon Tea- Fruit Platter, Cheese Platter with Dried Fruits, Nuts and Crackers.

Dinner- Coconut Red Throat Emperor Fillets on Jasmine Rice with Julienne of Vegetables, Bok Choy and Mild Coconut Cream Sauce. Or Prime Scotch Fillet Steak on Sweet Potato Puree with Crisp Broccoli, Cherry Tomato Compote and Thyme Shiraz Glaze.

Dessert- Mixed Berry Tartlet's with Cointreau Cream and Chocolate.

Final Day

Full Cooked Breakfast, Scrambled Eggs, Tomato, Mushroom and Bacon. Fresh Fruit Platter on the way back to port..