The first of three sea days that get us almost to the end of our cruise. We have only one more port of call before we end our amazing cruise.
We start, of course, with laps, next breakfast and then finish our laps – 8km / 5miles – before many people are up!
Then it’s a combination of work and writing for me until the caviar event takes place. Today the pool is considered too cold so it’s on deck – a relatively vague opinion but for those staff who would be stood waist or more deep, the water wouldn’t be too much fun without movement – it’s fine for us customers who can move around.
So swim we do up to lunchtime, today a pizza again.
After lunch repeat the work / write / swim routine but add in cocktails and chat in the jacuzzi.
We miss a promising sunset, as we have to dress a little early for dinner. We are dining with Marco the Hotel Director at TK Grill, where we’re treated to a fabulous tasting menu cooked especially for us by Corporate Chef Michael.
It’s an incredible dinner with paired wines: truffle custard with caviar and maple syrup sauce, liver and onions – foie gras and caramelised onions on brioche, spicy Asian soup with lemon grass ginger coriander tomato and coconut milk, stuffed chicken breast with lobster and tempura vegetable, frozen avocado and banana on mango. If this was a regular menu Seabourn would be well on the way to a Michelin star.
If all that isn’t enough, we’re then treated to the new pianist Bernard Walz who is absolutely fabulous, his repertoire spanning Khachaturian to Mercury via Barry and Vangelis, with a special mention for Bumble Boogie.
