Western Med 2022 - Day 19 - July 26
First is breakfast and grill chef Julius insists on cooking us a special seafood breakfast, which is lovely with toasted brioche, squid, shrimp and calamari in a rich lobster sauce with poached egg.
With no land it’s a few times round the deck first, just three miles, then to the show-lounge where exec chef Mahesh is giving a cooking demonstration for Beef Wellington, which as a regular reader you’ll know I’m quite happy making anyway, However it’s interesting to see how a “no budget” option might be - lobes of foie gras, veal mince and truffle added to the farce (forcemeat) certainly enhance the taste beyond my normal mushroom duxelles!
Right afterwards it’s back to the pool, where we’re treated to a Seabourn regular, caviar on a surfboard - yes, arriving to the strains of Carl Orff’s O Fortuna from Carmina Burana. Chef Mahesh, the F&B director Nick and many staff parade fully clothed into the pool to dispense volumes of caviar.
It’s a great experience we’ve witnessed many times but todays must have been the most spectacular that wasn’t on a beach.
More pool, work and sunshine and soon it’s lunchtime where hubby has pizza and cæsar whilst I get Arctic Char, a few prawns and Seabourn fries.
A few photos from our cabin - the basic offering is the same one 195 of the 225 cabins on the ship are like. There are also 22 that are 150% sized and eight that are well over double this size!
The afternoon is standard - pool, sun, chat with friends before we dress for dinner.
After aperitifs we descend to MDR on deck four to enjoy fish cakes / vitello tonato, caramelised onion consommé / pear and parsnip soup, chicken cordon bleu, cheese, vanilla soufflé / bittersweet chocolate napoleon - all delightful,
The MDR host Leanke insists that we have a photo-shoot tonight!
The show tonight is Rock Tonight which is a collection of rock anthems and perhaps less week known ones, but expertly sung and danced by the ship’s Company.
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