Breakfast was another interesting experience. While there was a menu breakfast option, the main arrangement was the usual self-service buffet (although the range of food selections is far from the usual). But no sooner had you selected yourself a plate of cereal, eggs and bacon, fruit and/or anything else, there was a member of staff to relieve of your plate, carry it for you and escort you to your table.
About 8.30am we arrived in Triluke Bay, just off the coast near the small Croation fishing village of Sali. Today was supposed to a day of water sports. The ship has a rear platform deck at water level, that is lowered to open up the rear end of the boat. All sorts of flotation devices are thrown into the water and the fun begins. However, it has been decided that the water temp is too cold.
So the ship's lifecrafts were used for a shuttle service throughout the day to allow passengers to visit Sali.
Inside the ship < > shore tender boat
Lunch on the Grill Patio was advertised as "Oriental" but I think there was something lost in the translation - the European concept of what and where the orient is differs from the antipodean concept (the British talk about Asia when referring to the sub-continent, India and Pakistan which differs from our understanding of "Asia"). Anyhow lunch was exceptional, as usual and when accompanied by champagne with mango sorbet floats, nothing really matters. A later round of margaritas was resisted, but not the nut flavoured sorbet ice cream. Val is on the top of Bob's Christmas card list - she discovered they serve hot chips at the Patio grill!.
Afternoon siestas were the order, in preparation for the first "formal" evening -for gentlemen a tie and coat a compulsory minimum dress standard.
Anne and Val listened to an expert talk about Venice, Dubrovnik and Corfu while the boys got ready and waited in the The Club Bar.
And so it was. Lots of lounge suits, a few tux, a couple of white dinner jackets ..... and one bright red checkered sports coat (No, not me!).
As usual, a menu of fine dining, with never ending refills of a French chablis.This time we dined with Bob and Nita from Dorset, UK. Dinner was followed by a talk by the Captain who also introduced some of the senior officers, followed by a floor show in the auditorium, with of course, the obligatory Baileys on ice.
We really are doing it tough here, folks.