A late report on an August dawn cruise.

[drron29]

So to dinner. The menu at the SALT kitchen.

 

One of the things I enjoy with cruising is that the wine is served by the glass so Rojaan could have her sav blanc and I could drink a red wine. There was a very nice carmenere from Chile that I had on the first night. Tonight though this one I really liked.

 

So contrary to a few others i have enjoyed the wines on the ordinary list. I have never had a bad wine on Silversea. I have tasted quite a few which i did not like but that doesn't make them a bad wine which implies poor winemaking.

Now for 8 years I supplied the wines for the blind tasting competition for the Hunter Valley Wine club. Often they came from my cellar. On a few occasions I supplied a wine from what was considered a bad year in the Hunter but I had considered worth cellaring. On most occasions no one thought the wine came from the region. On one occasion the wine maker was taking part in the tasting. not one person picked the wine. The winemaker though made a classic statement - "just goes to show I am a better winemaker than even I thought.

So don't worry. the best wine is the wine you like.

 

Rojaan only had a main and dessert. she chose the duck.

 

I started with the Amalfi caponata and then had the fish.

 

For dessert we both had the lemon and almond sponge cake.

 

 

[silkismom]

We ate at that restaurant while on Regent, the cruise when the Iceland volcano blew and we were "stuck" in Italy for several weeks. At that time the restaurant did a multi course meal which was excellent.

[mchell810]

15 hours ago, drron29 said:

As noted up thread it wasRojaan's birthday that day so we celebrated by going to the top restaurant La Dame which cost an extra $US60 a head. Here is the menu.

 

 

If you don’t mind I have a question about wine service in LaDame:  is the included wine service the same as other venues where one is offered a red or white (and ofc can request something else); or, is there an attempt to pair included wines with each course?   I see on the menu some items have wines paired for an additional charge, I’m not asking about that, just trying to get a sense of the process. TIA 

 

[A Tucson Guy]

16 hours ago, drron29 said:

Now the food. An amuse bouche and then Rojaan had the cold foie gras dish and I the warm.

 

Then I had the bouillabaisse.

 

For mains Rojaan had the lobster tail and I the beef.

 

The beef was better in Atlantide.

For desserts Rojaan had the passionfruit and I the cheese plate.

 

Plus some chocolate to end the night.

 

Now in the past La Dame was worth the surcharge. I don't think so now. They have more than doubled the size of the restaurant but no where near double staff numbers. Before the menu was definitely different to the other restaurants now not so much. The main restaurant has on their basic menu the beef,lobster and foie gras dishes.
So not really a special place. The ambience and service not anything like the past. Doubt we will be tempted in the future.

 

 

 

 

 

We always have shipboard credits, so I don't mind the upcharge for La Dame.

[drron29]

In La Dame it is the included wines for that night which are served as far as I am aware. certainly asking on a later night in Atlantide I could get the red served in Atlantide and Rojaan had the same white wine shae had had previously.

I think it was pointed out that wine pairing was available when given the menus but no pressure to do that. We were offered the included wines for the night and accepted those.

 

As for OBC someone can always find some thing in those mysterious parts of the ship called Boutiques.

 

I will be taking a few days off as we are spending 4 days in Melbourne and not taking this computer.

[mysty]

10 minutes ago, drron29 said:

In La Dame it is the included wines for that night which are served as far as I am aware. certainly asking on a later night in Atlantide I could get the red served in Atlantide and Rojaan had the same white wine shae had had previously.

I think it was pointed out that wine pairing was available when given the menus but no pressure to do that. We were offered the included wines for the night and accepted those.

 

As for OBC someone can always find some thing in those mysterious parts of the ship called Boutiques.

 

I will be taking a few days off as we are spending 4 days in Melbourne and not taking this computer.

 

Enjoy Melbourne! 😁

[Stumblefoot]

1 hour ago, drron29 said:

I will be taking a few days off as we are spending 4 days in Melbourne and not taking this computer.

I highly recommend you don't miss the SS forum on CC tomorrow.

[drron29]

11 hours ago, Stumblefoot said:

I highly recommend you don't miss the SS forum on CC tomorrow.

You know I would always follow your recommendations.😁

[drron29]

Well we are back although for a while we wondered if we were on the right plane. On approach to the Sunshine Coast airport in Queensland the Purser began welcoming us to Adelaide South Australia and telling us we would need to change terminals if we needed to connect to another flight. We only have 1 terminal. A sheepish apology followed.

 

So back to this report.

The next morning it was off to Pompei. So more views from the bus.

 

First impressions aren't great.

 

[drron29]

We collect a bottle of water from the Hotel Victoria and are allowed to use their toilets. I presume what they charge for the water is the cost of the toilet stop.
Preparing for lunch and people off to the lav.

 

And the first view of the ruins.

 

Who buys this stuff?

 

But soon off to what we have come for.

 

[drron29]

 

So our exploration of Pompei begins. Amazing to think most of the construction here took place over 2000 years ago. Also the walls were on the seafront. Now 700 metres away.

 

Also pre Roman ruins.

 

Now inside the walls.

 

[drron29]

The great theatre.

 

At times it was crowded.

 

The small theatre.

 

The middle section of this wall was the new method of construction to lessen the effect of earthquakes.

 

[drron29]

 

Again had to be careful with the uneven surfaces.

 

And Roman fast food joint. The urns were to display the food and faced the street.

 

And now we enter a 2 storey villa.

 

Amazing the detail that has been preserved.

 

[drron29]

 

The last of the villa.

 

[drron29]

The stroll continues. Was taking a toll on some as this was our hottest day. Not as severe as earlier in summer but 32C.

 

Lupanare. In other words the brothel.

 

[drron29]

 

A direction sign.

 

[drron29]

The source of the destruction in the background.

 

The forum. must have been magnificent prior to the destruction.

 

[drron29]

The last before we leave the site.

 

The view as we descended then looking back.

 

And now back on the bus.

 

[drron29]

 

Some lovely scenery.

 

 

[drron29]

 

And now waiting for the tender.

 

On the tender.

 

Wharves and tenders leave their marks. The Dawn is just 4 months out from her inaugural cruise.

 

[drron29]

The Captains welcome night. Notice 50% of the senior officers are female.

 

Then to dinner. The days extra menu.

 

I forget what Rojaan had for an entree but I had the tuna ceviche and the tomato soup that I really enjoy.

 

We both then had the lobster for mains and declined dessert.

 

[drron29]

Next morning we are in Catania,Sicily. views of a warship,parked trucks,silo art and Mt.Etna. What more could you want.

 

What more could I want? Well let's start with a Ryanair plane taking off!

 

[drron29]

Some rather disheveled buildings here.

 

But time to chill out.

 

[drron29]

Rojaan wanted a quiet day so she stayed on board. I signed up for a tour of Ancient Siracusa in the afternoon. So what better way to spend a morning than watching the comings and goings of trucks from the cargo ferry. And to add to the bliss a Japanese lunch before going on tour. My favourite lunch place on board.

 

 

[drron29]

So off we go on the adventure. First our ship then views from the bus.

 

Street food.

 

It is an industrial city.

 

But soon out in the country.

 

Citrus grapes and olives were common.