Regent Seven Seas, which recently unveiled one of the world’s most expensive suites, prides itself in serving fine fare. So when Seven Seas Mariner called in at Sydney’s White Bay Cruise Terminal yesterday, the cuisine stole the show.
Even the menu was made up as a white, brass-buttoned waiter’s jacket with a red and blue trimmed collar.
Executive chef Aurelien Dumeylet created a special six-course degustation menu for a select group of travel agents invited for lunch at its Signature French Restaurant.  Cruise Passenger was delighted to join them!
He elegantly served up cerviche of lobster and semi-cooked tuna loin as starters, a main of grilled beef fillet with tarragon sauce and finished off with a gianduja walnut dome smothered in thick chocolate sauce.
All washed down with Le Grand Buis Sancerre Sauvignon Blanc from the Loire Valley in France and Chateau Haut-Bourcier Cabernet Sauvignon Merlot from Bordeaux in France.
The meal was scrumptious.
Mariner recently underwent a multi-million dollar refurbishment of some of its suites, lounges with new furnishings, carpets and upholstery. And it shows.
Billed as the first all-suite, all-balcony ship, it can take up to 700 guests and with 447 crew, this equates to a staff-guest ratio of 1:1.6 – in other words a high level of personal service.
On its 16-night journey to Tahiti via Brisbane and South Pacific, its most expensive suite, the Master, with two balconies and two bathrooms has already been sold.
“The ship is more than 90 per cent full,’’ says Diane Patrick, managing director of Wiltrans International. “But we still have a few suites left.’’
There’s also Prime 7 restaurant – a New York style steak house and a silver service Compass Rose restaurant serving international fine cuisine. And for after dinners, guests can smoke their cigars at the Connoisseur Club.
For those on the receiving end of Mr Dumeylet’s culinary creations, there is also a gym.