Not only did we get an extra hour on the clock last night, we will get another one tonight. Heading northwest will do that. Also noticeable was an increase in the temperature, as the chill in the breeze was gone. Suits us just fine.
The seas have remained rocky, but nowhere near as rough as we have seen it on past cruises. The skies were 100% cloudy this morning, but they cleared later in the day, and the sun actually did peek out. Regardless of the conditions, we walked several times during the day, keeping our eyes peeled for albatross. We were not disappointed, when we saw two or more of the large birds flying alongside the ship. For a brief second, we saw some dolphins just as they dove under the surface…..gone as fast as they appeared.
Our big job of the day was filling out the Australian immigrations incoming passenger cards. Then we were required to pick up our passports at the front desk. When we arrive to Sydney, our very first port in Australia, we will have a face-to-face inspection in the terminal building. This will be a “zero count” inspection, where everyone (including crew) on the ship will need to clear before anyone is allowed back on the ship. For this reason, we will go off last, or else we would have to debark with the first group at 8am, as we got a priority letter A.
We picked up some Australian dollars, even though we might pay a bit more on the ship, we won’t have to waste any time in town. Then we stopped by Barbara H’s desk and inquired about internet in White Harbour , where we will be docked while in Sydney. She thinks there is nothing at all in this terminal. Hope she is wrong, but she seldom is.
Tonight was a gala evening with the theme of Under the Sea. To keep with the theme, the dining room was lit with blue lights, and the chairs were covered with green and turquoise covers. The waiters were wearing blue vests with turquoise ties. The only thing missing were the fish mobiles that used to hang from the ceiling. Guess these have been eliminated because they were flammable. The centerpiece of flowers was replaced with a vase of sand and seashells. In the center of that, was a battery-powered candle.
Entrees were more focused on seafood, but we both had the veal chop, which was excellent. Phillip made the rounds with Petr, the head chef. Asking how we have been enjoying the cuisine, we gave him high marks. The only concern we had was with some of the soups, which have been a tad on the salty side. Easy to fix, Petr said he would pass this message over to the soup chef. After the meal, one of us ordered the soufflé, finding it under-cooked. Slam quickly fixed the problem with a stand-by of Snicker’s cake.
Another day crossing “The Ditch” (aka Tasman Sea), as Captain Jonathon said in his talk today, and we will be in a new country.
Bill & Mary Ann
