First feedback from Handhu 2017 Season

Report by World Surfaris regular, Richard Finlay-Jones.

 

Overall the Handhu looks great!

The top “Lido” deck is amazing - you can tell that the finish is new and it looks fantastic.  We used this area mostly at sunrise and sunset as it can get hot at other times.

The front sheltered area is where we spent most of our time in between surfs, chilling out, reading and catching our breath.  The shade that is captured there is perfect for cooling down.

The dining area is great but probably can be a bit squeezy for 10 big ugly old blokes all eating at the same time.  We found that taking meals in shifts worked better and happened anyway because there was usually someone surfing anyway.  The meals are amazing!!!  Maybe there’s some scope to enhance brekky a bit with some different egg dishes, and other options but we were well satisfied with the quantity and quality of food with all meals.

The rooms are good, plenty of room and A/C makes it a good place to cool down and easy to fall asleep in the evening as the ocean rocks you to sleep. The en-suites are great too.  Water pressure can be an issue on some sinks but its definitely not a big deal.

The back deck is where we did most of our fishing after dinner and is a fantastic spot for getting in and out of the water.  The new steps worked well as they are removable.  The shower is also welcome relief after a solid surf session.

I’ve never seen such amazing fish as those we caught on this last charter - JTs, Sailfish, Red Emperor etc.  Such an assortment!  And I’m not even a fisherman!

One idea that might be useful is to have frozen water bottles for the guests (as well as cooled water).  I drink a lot of iced water at home to cool me down and rehydrate.

The crew on the Handhu are all great - able to put up with our stupid sense of humour and jokes. They always assisted with boards, making our lives easier.  We even managed to get the foil going behind the tender which was fantastic!

 

Thanks for another great trip

 

Regards, Richard 

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