Jim_Iain

I've read your recommendation and it is on the top of my list. Interesting when Googling they have the Recipe on Oceania Site. DUCK AND WATERMELON SALAD INGREDIENTS Canola oil, for frying ½ cup raw cashew nuts Kosher salt 6 confit duck legs 2 to 4 tablespoons hoisin sauce 6 cups 1-inch-cube seedless watermelon ½ cup Thai basil or sweet basil leaves ½ cup mint leaves ½ cup cilantro leaves 1/3 cup thinly sliced shallot FOR THE SAUCE: In a medium saucepan, combine the palm sugar and water, place over medium heat, and heat, stirring occasionally, until the sugar is melted – about 5 minutes. Remove from the heat. Stir in the shallot, lemongrass, lime leaf and galangal and let sit at room temperature to cool and to infuse the flavors for at least 1 hour, or preferably overnight. Strain the liquid through a fine-mesh strainer into a small bowl. Discard the solids. Add 1 tablespoon each of the fish sauce and tamarind, mixing well. Taste and adjust seasoning with additional fish sauce and tamarind if needed. Set the sauce aside at room temperature. FOR THE SALAD: Pour 4 inches of canola oil into a large, deep saucepan and heat to 325°F on a deep-frying thermometer. Line a small plate with paper towels for draining the cashews and line a larger plate for draining the duck. Add the cashews to the hot oil and fry until crisp, about 1 minute. Using a slotted spoon, transfer to the towel-lined plate. Sprinkle with salt while hot. Increase the temperature of the oil to 350°F. Add 2 duck legs to the hot oil and fry, turning to brown on all sides, until crisp, 4 to 5 minutes. Using tongs, transfer to the towel-lined plate to drain. Repeat with the remaining duck legs in two batches. When the duck legs are cool enough to handle, peel off the skin from each leg in as large a piece as possible. Cut the skin into strips and set aside. Bone the legs and shred the meat into a bowl. Season to taste with the hoisin sauce. In a separate bowl, combine the watermelon, basil, mint, and cilantro. Add the duck meat, duck skin, cashews, and shallot. Toss with enough of the sweet fish sauce to coat lightly. You may not need all of the sauce. TO SERVE: Divide the salad among individual serving plates or martini glasses.

This may just be my experience from calling the Zenith Number. The phone is usually answered by dedicated staff immediately but if busy the phone rolls over to a General Customer Service Number. This could be availability and hours. The dedicated Shore-side concierges I've spoken to are generally based in the U.S. - most in Miami.

Usually November / December and sometimes into January.

To be honest 80 days out would be normally be too far out to open the Upgrade Bidding. Usually it is closer to the 30-45 day window. Even then upgrades will probably not begin being made until 15-21 days prior to sailing.

Celebrity Luminae is unlike Queens Grill on Cunard. You do not get a specific table for the complete cruise. Usually you will get the same Waiter but your table will vary according to availability on a daily basis. Your waiter will work with you your food preference They have a Cobb Salad which is your basic cobb salad with a sliced chicken breast on top. They also have a Ceasar Salad. I'm sure if you tell your waiter what you would like on your Salad he will make it happen.

We are not permitted to reference specific sites but I find that on Any of the Airline Sites as well as many Travel Agency sites you can see all available cabins.

Now lets take a look at the specialties on Regatta Like Celebrity Millennium class ships specialty is limited. Toscana - Authentic Italian Polo Grille - Classic steakhouse

Thanks for update on Payment Terms... All of our current bookings were made 2 years ago so grandfathered. Celebrity seems to pretend they a premium line but seem to be having lots of miss steps.

I can understand that. We often feel the same on Celebrity. Unfortunately the M-Class ships are rather limited when it comes to Specialties - Tuscan Grille - Italian and Steak Sushi on 5 - Al La Carte La Petite Prince - animated presentation. In our Opinion - One and Done.

Here's a quick video of the Itinerary -

Thanks Terri, Like you we are not big Red Meat eaters and I really enjoy fish when properly cooked. I was wondering about Red Ginger - we are also not big into spicy and really not big fans of Indian. I've read numerous recommendation of the Watermelon and Duck. Any thoughts on it? My taste run more to French and Continental so somewhat disappointed we will not have Jacques.

Yikes... you mean we will get another one shortly. I guess we are officially on a B2B but sold as a single cruise.

I remember back.... LOL.... Geezer I think I'm becoming my parents. Back in the Good Old Days Celebrity use to mail your cruise document package to you. CC members would always say they were doing the Cruise Document Dance when they arrived. It sure makes the upcoming cruise more REAL. Just 1 month from today.

Things are changing through the whole cruise industry. I'm sure those that had become accustomed to more elaborate documentation. As a newbie, I'm impressed... Maybe it doesn't take much to impress me. LOL Unfortunately I can see a lot of waste as they sent us both a packet. Is this normal? As a male couple we often get 2x that of some passengers. We have dined at Chef B's dinner a number of times and they will send 2 (10 pound) cook books to our room.

Thanks for the advise. I guess i never thought about the fact that the specialties menu is the same nightly. After all it is the same on Celebrity. The good thing is we usually find something of interest.

Interesting.... With the exception of having a Pizza Movie night we have never had dinner in our suite. Now when we have the Owners' Suite on Vista, I'm not sure I will want to leave the room.

I think we will be happy with about 50% of the nights in specialty. I have heard some really good things about the MDR. We are not really big eaters and often ask for meals to be downsized vs any up-sizing. What's your favorite Specialty?

I'll also be following along. Have a wonderful cruise.

Today our cruise documents and luggage tags arrived. Very professionally prepared and impressive compared to Celebrity self service download, print and tape.

If I recall correctly we were able to book 2 reservations at each of the specialties. I was able to book them immediately after making Final Payment so was able to book table for two at all of them.

Thanks for all the great information.

It is incredible how many RC and X are looking elsewhere. We have not sworn off Celebrity, we are now booking according to itinerary and destination.

I have seen that for sure. I just have a feeling we would not be doing laundry while on board. That may of course change when we take the 38 day cruise on Regent SS in 2026.

Never know. We have two TransAtlatic on Celebrity booked.. November 2025 and 2026. You should check on some of the prices. I was actually surprised that many of the room rates were very competitive with Celebrity. One problem with the Premium lines is that they sell out fast, especially the less expensive rooms. Also many like them because they have Single Rooms without double fare.

Interesting. I was of the opinion that the use of specialty was unlimited but you were limited to the number of reservations you indicated per-cruise. So question is--- is it unlimited if you can get additional reservations or agree to share tables?