Day 3 was at sea--we cruised the Java Sea after leaving Singapore. Here were the day's activities.
We crossed the equator and there was a ceremony with King Neptune and Queen Neptuna. This wasn't our first equator crossing so we didn't wake up for the ceremony. Typically, water is poured on you and you progress from pollywog to shellback. It's much tamer than the hazing that sailors endure to become a shellback.
Lunch in the Grand Dining Room
Warm Duck-Chicken Liver Patty, served with Frisee Lettuce, Dijon Mustard Vinaigrette, Croutons and Tomatoes. This was a thick, heavy liver patty. Not what I was expecting.
Mexican Fish Ceviche--Tuna, Sea Bream, Avocado, Tomatoes, Red Onions, Lime, Cilantro, Chili. This was quite good. Much better than the liver patty.
Ocean Perch Fillet, with Capers, Butter, Lemon, Croutons, Parsley Potatoes. The perch was cooked well, the sauce was delicious but the dish was missing croutons and potatoes. I found on this voyage, the chef really knew how to prepare the fish.
Braised Chocolate Mole Beef Short Rib served with Bell Pepper Rice, Corn and Chorizo. Tasty but no rice, corn or chorizo.
Oceania has partnered with Humphrey Slocombe Ice Cream to provide their frozen treats. The company originated in the Bay Area in 2008. They have interesting flavors and most were quite good.
Afternoon Tea is served daily in the Horizons Lounge at 4 pm. Gloved waiters push carts around the lounge and you can choose your sandwiches and pastries. They also have scones with clotted cream and jam.
The Captain's Cocktail Celebration where the officers are introduced. Free wine and alcoholic drinks are offered. You might want to wear your finest for this event. Still doesn't mean formal attire but nice cocktail dresses and jackets are appropriate.
Dinner menu in the Grand Dining Room.
We chose to have dinner in the Terrace Cafe because fresh fish was being grilled.
Fish Al Fresco Dinner.
You can still get lobster, steak and lamb chops grilled to your liking.
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