Best of the Best was a memorable dinner, hosted by Captain Ikiadis, cruise director Eric De Gray (very funny guy), hotel director Scott Daniels and chief engineer Evangelos Miskedakis.
It was served in the Drawing Room while we sailed through the Strait of Messina – Captain Ikiadis having left his bridge in charge of the local pilot. There were 12 guests and we were treated to five courses (OK foodies, they were: L’Oeuf Poule au Caviar; Marinated Blue Crab with Melon-Orange Dressing, Lobster Medallion and Herb-Phyllo Crisp; Peach Champagne Sorbet; Grilled Fillet of Grouper, Salad of Shaved Asparagus and Fennel, Yukon Gold and Sweet Potato Duo;) and some delicious wines.
The ship’s butlers were immaculate serving the courses and executive chef Lisa Anne Jones, whose expertise was much appreciated by everyone at the table, presented a superb chocolate surprise for pudding. Sadly no more room for the accompanying Chocolate Vodka-Tini – no wonder my clothes are becoming tighter by the day!
An interesting note from the souvenir menu: “Azamara is a coined term derived from the Romance languages. This includes the more obvious links to blue (az) and the sea (mar). The name was also inspired by a star, Acamar. In classical times the star Acamar was the most southerly bright star that could be seen from the latitude of Greece. We think of Azamara Club Cruises as a star on the blue sea.”
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