Tuesday, November 5, 2013

More Sunday, November 3


We were invited to dine tonight with Andy Reid, the Chief Engineer.  We had a lovely group of people at the table and an exquisite meal.   I thought I’d take this opportunity to talk about food on the Seabourn Quest.  What can I say but – Wow!

The food has been incredible.  We’ve eaten every breakfast and lunch when we’ve been on the ship at the Colonnade, the informal dining venue.  At both there is a buffet but you can also order special things.  For breakfast, for example, I had Eggs Benedict but with smoked salmon.  It has a name, but I can’t remember it at the moment.  Likewise at lunch you can order specials of the day cooked to order.

Dinners have been outstanding.  At Mr. Reid’s table we had among other things a wonderful foie gras dish and a great tenderloin.  When I’ve asked for something to be cooked to medium rare, it has come cooked to perfection.

Another thing I found interesting for my Princess friends.  The Quest added four aft suites when she was in drydock in May of this year.  On the first cruises she did after that people complained about soot (as have many people who sailed on the Royal Princess transatlantic). Seabourn closed those suites for this cruise and brought onboard some engineers to deal with the problem.  The other day when we were in the Retreat, all the way aft, we could see that some awnings have been constructed.  Hopefully Princess will find a solution to their problem.


The attention to detail on this ship has been wonderful to date.  The staff is unfailingly friendly and most of them know your name after the first encounter with them.  I don’t know how they do that.

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