You will need to fly into Whitsunday Coast Airport (PPP) located in Proserpine. Brisbane, Sydney and Melbourne all have direct flights.

Please let us know at the time of booking if you would like us to organise transfers. The transfer service between Whitsunday Coast Airport and Airlie Beach takes around 40 minutes. The shuttle will drop guests at their desired location. Alternatively, you can book a taxi transfer to Airlie Beach.

From Brisbane, it will take around 14 hours, and will take about 7-8 hours from Cairns.

There are luggage storage facilities in Airlie Beach or you may be able to store your luggage at your hotel or accommodation.

You can bring a small, soft-sided bag on board. No hard cases are allowed and please no zips.

Many shops on the main street of Airlie Beach sell cheap bags that are appropriate, such as dry bags, tote bags or food shopping bags. They are the perfect size for trips to the Whitsundays and dry bags have the added bonus of keeping all your belongings dry.

No.

How much alcohol you should bring depends on the individual. We advise bringing however much you would normally drink for a social event, per how many days/nights you are on the boat. Please be advised – you do not have to bring alcohol at all if you do not wish to.

On BYO vessels, once you have boarded the boat there will be no other options to buy alcoholic drinks. There are usually options for purchasing soft drinks.

You are allowed to bring whichever drinks you want. On most boats, we just ask you do not bring glass or red wine on board.

Here is an example of the kind of delicious menu you will have:

DAY 1

On Arrival: A platter of in season tropical fresh fruit.

Sunset Snacks: A variety of homemade dips, coupled with fresh veggies and crackers.

Dinner: Aussie-style BBQ with locally produced meats, olive oil and herb potatoes, homemade coleslaw, salads, veggie patties and sausages and fresh bread.

Dessert: Berry and apple crumble served with custard or cream.

DAY 2

Breakfast: Scrambled or fried eggs, sautéed mushrooms, grilled tomato, bacon, beans, fresh bread (can be toasted), cereals with a selection of milks, fresh fruit.

Morning Tea: Cookies, tea, coffee and hot chocolate. 

Lunch: Selection of cold meats and cheeses, frittata, bread and crackers, pickles, couscous salad and a miscellaneous salad

Afternoon Tea: Antipasto platter of salami, chorizo, olives, cheeses, dips and crackers. 

Dinner: Grilled fresh local reef fish served with lemon, parsley and pepper, stuffed mushrooms or butternut squash with lentils, pine nuts, onion and garlic, homemade spiced wedges, buttered peas and corn, fresh salad.

Dessert: Chocolate brownie served with cream or ice cream.

DAY 3

Breakfast: Selection of milks and cereals, breads and spreads, yoghurt, fresh fruit 

Morning tea: selection of biscuits 

Lunch: Creamy chicken and spinach pasta, vegan pesto pasta with spinach and cherry tomatoes, garlic bread, fresh salad 

Afternoon Tea: Selection of pastries, tea, coffee and hot chocolate

Sunset Snack: Homemade dips with fresh cut veggies and crackers

Dinner: Jacket potatoes, beef chilli (and vegan chilli options too), cheese, nachos, sour cream and salsa, fresh salad

Dessert: Peach and vanilla cake served with cream and ice cream

DAY 4

Breakfast: Selection of cereals, milks, breads and spreads, yoghurt, fresh fruit 

Final Farewell Meal: Homemade flapjacks and homemade scones with jam and cream 

There are two scuba diving courses offered on Summer Jo; Refresher and Advanced. The Refresher course is for those who are certified but haven't been diving in a while and would like to freshen up their skills. The Advanced course is designed to expand existing diving skills. 

These are an additional cost and will need to be paid on board.