VIP treatment

Best Monday ever…

Slept in for the first time in what seems like forever, up at 9am with a balcony breakfast of crab quiche, smoked salmon, champagne (we skipped this one), pastries and fruit.

The poor server bringing everything in had to make 3 trips to the balcony.

After breakfast we went up to the sanctuary for a viewing of glacier bay away from the maddening crowds.  Apart from the rain, cold and wind it was lovely.

When we had had enough of the weather and were leaving the most scenic areas we decided to hit the hot tub.
Great until the middle aged American couple, the Marine and the Plumber decided to join us. Must be a joke in that somewhere.

I left Kate and Georgia in the spa and hit the gym for an hour.
Went back to the room and chilled out with a little Glee.

Pretty much skipped lunch as the breakfast was huge and we had been warned about the chef’s table.

The Chef’s table:
Met the Maitre’D at 6.45 for our Grey’s Anatomy jacket fittings. He took us to the Galley were we met the head chef again (had also met on the Behind the Scenes tour).
We were happy to find out that he was Swiss but had spent a lot of time in Adelaide working at the Hilton.
We were greeted with a glass of Moet and a number of amazing appetisers.
* Seared Inupiat Venison Loin Carpaccio with Herb Crust and Cranberry (amazing)
* Roasted new potatoes with Sour Cream and Caviar
* Terrine of Foie Gras with Balsamic Syrup
* Ceviche of Wild Alaskan Halibut & Ginger cocktail – have I mentioned I LOVE halibut?

We then adjourned to the Dining room where Andre the Sommelier introduced the first of our many wines.

The first course arrived – almost a waiter each and the head chef came out several times to speak to us.
* Southern Italian Calamari Risotto with grlled Shrimps and Green Onion Vinagrette.

Next was:
* Strawberry and Black Pepper sorbet (heaven)

The presentation of the main was spectacular.
The sous chef brought out an enormous tray of Surf & Turf – lobster and beef which was carved and served at the table.
* Lobster Tail and Roast Beef Tenderloin with Morel Dust
– accompanied by Chili Sambal, Bearnaise Sauce and Green Pepper Corn sauce

First time ever I have left lobster on my plate, the beef was so unbelievably good there was just no room.

The cheese course (yes, really) was:
* Baked Camembert with Pine Nut Walnut bread and Port Wine reduction.
The head chef introduced it and explained how we could replicate it at home.
(I also snuck a glass of port at this point)

Remember that we were also receiving new wine with each course.

Next came the parfait:
* Iced Cointreau parfait with French Vanilla Baby Orange Compote and Brandy Snap Tuille

Then we had coffee, biscuits and dessert wine.

Then they brought out the Limoncello.

Oh, and then, a signed copy of the ship cookbook and a rose for the ladies.

After dinner we rolled down to the Princess Theater to see a slightly dodgy comedian.
No one was in any condition to dance.

We have decided that all dinners should be served like this from now on.

It was so far beyond the already amazing VIP treatment we had been receiving.



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