Laylam

I hope so.

Captain Torry Sakkariassen, and Maitre d Manfred ??? are ex-Seabourn (and didn't sound optimistic about Seabourn's future). Dining experiences, produced by 38 Chefs from 15 different countries ... ELEMENTS - the main restaurant featuring Italian, steak and seafood KOKO's - Asian fusion restaurant and sake bar SUSHI @ KOKO's - "A wonderfully authentic Japanese experience" bookings required NIGHT MARKET@ KOKO's - alternating between Indian, Asian, Mediterranean and Indonesian. Seating for 10 only and must be booked. LUMIERE -Contemporary French fine dining and Champagne Bar bookings required AZURE BAR & CAFE - Relaxed all-day grazing YACHT CLUB - Grill restaurant and bar, serving breakfast and lunch CHEF's TABLE @ ELEMENTS, by invitation only, featuring an 11 course degustation matched to fine wines SCENIC EPICURE - Culinary Masterclasses IN SUITE DINING A comprehensive 24-hour menu We haven't been to all nine bars (yet) but the Scenic Whiskey Bar features more than 100 varieties of whiskey.

Yes!! I think those who had booked on Seabourn Pursuit where given our places on Seabourn Venture.

I would suggest adding Scenic Eclipse 11 (better designed than Scenic Eclipse 1) to your list. We are Seabourn Diamond members, but having been "bumped" from an Arctic trip on Seabourn Venture, we booked with Scenic Eclipse. Two days in and we are enjoying it very much. I think you would find the dining a little more exciting.

Yes, I am sure they are on all sailings.

Thank you bitob, that helps. You say the butler gets to know you well, is that from an initial questionnaire or is he always poking his head around the corner? I hope it is the former. I'll let you know how we find the experience

I am curious as to what you miss when you don't have a butler? Our next cruise is on Scenic Eclipse (thanks to Seabourn bumping us from the Venture) and it will be our first experience of having a butler.

You might like to take into consideration that the Blue Lagoon is only 20 minutes by car from the airport and 50 minutes from Reykjavik.

Phew!! Very pleased to hear that. Thanks florisdekort.

Dusko, I don't mean to hijack this thread, but I also have a query about expedition cruises, In particular those that occur over Christmas in the Antarctic. We have already decided that a suit/tux won't be in our luggage and are wondering if that excludes us from too much fun. I'd particularly like to hear from those who have done an Antarctic Christmas cruise, rather than start yet another Dress Code thread.

It is April Fools Day here

I followed up on this and it was because we got a 35% discount with a "Book Onboard and Save 35% on your Seabourn Expedition" that it wasn't combinable with the 5% FCD.

https://adventures.is/blog/10-reasons-why-you-should-visit-iceland/#:~:text=In Iceland you can explore,isolated areas of the country.

Thank you both.

Markham or florisdekort, are there Art or Bridge Classes on your cruise? There were none on our last 2 cruises.

Thanks MightyQuinn. I'll follow that up.

We booked an expedition cruise while on Odyssey last month, We have a FCD but we were told it wasn't combinable with the Promo fares.

I have just watched a "Shopping with the Chef" video in Papeete, on the World Cruise. Surely this is filling in inventory gaps

We have been on Odyssey twice in the last six months. September 2022 in Alaska and most recently in January, Sydney to Auckland. The ship was in great shape and the crew was as hard working as ever, delivering the experience we have come to expect....and then some!!

I should mention the above recipe was posted by Host Dan back in 2005.

Twice Baked Goat Cheese and Garlic Soufflé Serves 4 portions Ingredients: 1/2 oz butter 1/2 oz flour 2 each garlic clove, minced nutmeg 3,2 oz goat cheese 2 each egg white 1,5 each egg yolk 2,7 oz milk 1 oz grated parmesan 1/2 cup sour cream Preparation: Warm the milk with the garlic and a little nutmeg. Mix the butter with the flour and bind the milk to a sticky mass. Blend in the cheese. Remove from the heat and blend in the egg yolks. Season to taste. Whisk the egg whites with a little salt to help it stiffen. Slowly fold in the egg whites to the cheese mass. Fill into molds which have been brushed with butter and dusted with flour. Place in a water filled baking sheet. Bake firstly in a hot oven for 50 minutes at 250 F. Remove from the molds and place in individual serving shells. Pour sour cream around and grated parmesan on top of the soufflés. Place the soufflés back in a 450 F hot oven for a few minutes, until hot.

You only have to request English Bacon to receive it. Although only American bacon is on the room-service breakfast menu, my husband crosses it out and writes "English" and gets it every time.

Sorry for the delay in replying, I have had trouble with the internet. YES, YES, YES, YOU DO NEED TO HAVE A COVID TEST!! As we turned up without one we were sent upstairs to a testing site. Within 15 minutes we had our negative results. We were lucky, Seabourn Odyssey was the only ship in port (and it is only half full) so the testing site wasn't busy.

Thank you jeffbrig, our second application also reused stored info and then stated we didn't require a pre-boarding test. I got my husband to read it as well, in case I was misreading. I have since asked, at a testing site near the port, if it was still a requirement and they said to check with the ship. As Seabourn doesn't require a test (as from today), we haven't had one Hopefully we will see you onboard, otherwise we will be waving from the pier!!

YES, looking forward to it. We might be the ones you see being scolded for not having had a pre-boarding covid test!! I am interested to know if you were also told you didn't need one, during your pre-boarding ArriveCAN application?