MAR. 19th -- EN ROUTE TO SINGAPORE

Today is a sea-day en route to Singapore and it is Mike & Wendy's last day on the ship.

We meet for coffee in the Navigator Lounge at 9:30 AM and at 10:00 AM we are going to go to the Enrichment Lecture by Terry Bishop -- it is called "The Siege and Fall of Singapore 1942".  This lasts for about one hour.
After the lecture, we go to our cabins to change for lunch.

Today, at 12:15, we have the Connoisseur's Wine Tasting.  This lunch is a sampling of fine wines that are paired with a complimentary dish.
When we arrive we see an array of glasses at everyone's place and the centre table filled with wines.  It is a thing of beauty.

WOW!

Upon arrival we are given a "blue coloured" sparkling wine/champagne.  We were never told what is was but it was fun.

Isn't this pretty.  Tasted good too.

Cheers! 

Let the games begin...

Cheers!

NOTE: with 4 of the courses, we were also served a "Surprise" wine that we had to guess what it was and say if we preferred this with the food or if we liked the original wine.  Unfortunately, I did not mark down what the surprise wines were.  Oh brother...sigh.




The first course is:

2009 Moet & Chandon Cuvee "Dom Perignon" Brut
Served with:  Ceviche of Scallop & Lobster, Mango salad & orange vanilla syrup
I was served:  Foie Gras Mousse with Fig jam

My foie gras & fig jam

Ceviche of Scallop & Lobster with the Dom

2nd Course was:

2016 Chardonney, Louis Jadot, Puligny Montrachet A.O.C.
...plus a surprise wine
Served with: Foie Gras Ravioli (fried) and served with Passion Fruit Sauce, Chipotle Glaze & Toasted Hazelnuts

3rd Course was:

2015 Chardonney, Cakebread Cellars, Napa Valley California
...plus a surprise wine
Served with:  Blackened Tiger Prawns with Salsa Cruda
I was served:  Glazed Cod with greens & a berry compote

4th Course was:

2014 Cabernet Sauvignon, Sassicaia, Tuscany
...(no surprise wine with this course)
Served with:  Pecan crusted Brie, Acacia Honey and Berry Salpicon
...we were surprised that they served this wine with a cheese course, but it was delicious

Pecan-crusted Brie 

5th Course was:

2013 Cabernet Sauvignon, Heidi Barret Pirate Treasured, Napa Valley
...served with a surprise wine
Served with:  Lamb Chop Saltimbocca, Fondant Potato, White Asparagus spears & Roasted Garlic Jus

6th & Last Course was:

2010 "Dolce" Far Niente Winery, Sémillon, Napa Valley
...served with a surprise wine
Served with:  Chocolate Mousse and Tahitian Vanilla Crème Brûlée

Whewwww...

Done?? Done!

We were done around 3:30 PM and went to the Navigator Lounge with 6 others that were at the lunch.  We chatted for about an hour.

Tonight, at 6:00 PM, there is a Farewell Reception and Crew Show called "Krew Kapers" in honour of everyone leaving the ship tomorrow in Singapore.  It's good for  a few laughs.

After the show we go into dinner for our last supper on the boat.  The Head Sommelier, Emiliano, has sent a bottle of wine to our table for our dinner as the Hirschmann's are leaving tomorrow.    I believe it was a California Zinfandel, called Hartford or Hartwood...something like that.
After dinner, our wine server asked us if we would like a Singapore Sling in honour of our destination.  Our answer "Sure, why not!"

Like it?

Our final-final!

Singapore Slings for everyone.  I didn't like it...it didn't taste like any that I had in my youth.

Off to bed.
Mike & Wendy have to finish packing and have their bags in the hall.
They have to be off the boat by 8:45 tomorrow morning.  So, we decided to meet them in the Navigator Lounge for coffee.  We are getting off with them and spending the day in Singapore together.