Clay Clayton

No, but here is our completed booking form which will hopefully give you a good idea of the options and costs

Had a great two days with in Singapore. Too many pictures to even try to upload but always available at Instagram. If you can only see one of the light shows, I would suggest trying the one at Gardens by the Bay. The one at Marina Bay Sands was underwhelming, we wish we had done the other. #nexttime

We got all our first choices save two. One was a change from 9am to 9:15 am so no biggie. The other was “Tangier and Tetouan” Will try to get waitlisted.

I’m Great time in Koh Samui yesterday. We did the Elephant Encounter and really enjoyed it. I saw over on the site that cannot be named that one of our lecturers did a private tour at the same sanctuary and rather than being only on the skywalk, actually was in the ground with them, hugging, being wrapped in their trunk etc. That would’ve been really great but the time we spent feeding and interacting with them was longer than what a poster over there said was 10 min. We stayed on the raised walkway until they made us leave. FYI-lunch was delicious-if they run out of Pad Thai, it’s definitely worth waiting while they make another batch. I asked our guide if it tasted like what his mother made. He said no, it was sweeter and not as spicy to suit American’s taste. They had packets of pepper flakes which we added to ours. DVs and Vs recieved tour descriptions for Capetown to London at turndown last night. Forms were to be turned in between 7 and 9am this morning at Star Theatre. Mike got off the elevator at 6:52. The line reached to the Nordic Gift Shop and the first person in line was already leaving having turned in their form -he told me later he had arrived at 5:45😳

This excursion wasn’t to my knowledge offered to us on Sky-the only overnight we recall was one in HCMC. Yours appears (at least the island resort) to resemble the “private excursion” that the Owner’s Suite guests took. How much was the overnight? #NeptuneGetsEverything

Neptune World Cruisers Our niece is meeting us in London for her long delayed (damn covid) high school graduation present (she graduates from college on May 4th) and we plan on going to Greenwich at some point. If any of you have interest in having a pub lunch in Greenwich in your first day there, let me know and that’s when we will plan on being there 🍺🍺🍺

I didn’t know you did a scooter foodie tour also. I know the five who did the XO Foodie Tour had fun, glad you did also! Wish I met their weight restriction 😂

Current price list from Sky-March 9, 2024 (excuse the wrinkles-pretty obvious we don’t use the laundry, it was buried in the closet!😳) Prices appear to be unchanged from the previous posted form but also included dry cleaning and pressing prices.

Mark is aboard Sky on the World Cruise and is amazing! The best was one evening when he played during dinner on the Aquavit. The culinary team was cooking out there and when the rush had slowed down, they were taking photos of themselves with him. It was truly magical when for his final number, the chefs started using their tongs and spatulas for percussion and the 20-30 guests left joined in a singalong.

Mea Culpa! I got engrossed in the water color class and then came to the room and completely forgot about LCR today! I’ll try to do better day after tomorrow on the sea day before Signapore. so so sorry!

I wish they would call the fall version of this Iberia to West Indies. I always get excited thinking we could do a fall TA ans have Christmas in Europe.

Yes, under the stairs in the Living Room.

It was pretty amazing. It was another of the several emotional moments I’ve had on this cruise when I realize just how lucky we are to be doing this.

Damn you’ve got good eyes….or maybe it’s I’m just so damn big. 😂. That’s Mike in the light blue shirt to my left.

Short Video-full length on Insta. trim_A0155353-02B3-41B7-B4B5-0F06D6AEEB1F.mp4

Ya did! Video available on Instagram of the horn battle. #WishItHadOfBeenOvernight

Sky captain just announced that Neptune will be waiting for us to leave pier at 12:30. I’ll be waving! Hope y’all have as good a time in Vietnam as we did.

FWIW, the individual menus being offered each day of your cruise are available on the app and tv for the entire cruise BUT they sometimes change. The worse part is that the menus shown don’t include the date for each-only the day of the week. Perhaps not a problem on a short cruise, but on a longer one it means it takes two of us to figure out what we want to reserve on which day -one looking at the app with a menu, the other at the calendar.

We weren’t able to book on the app-just that the booked excursions showed up when I posted.

No and no. It’s fusion-nothing traditional. You can see the menu and photos over on the menu thread. But I did get a promise that he would try to have halo halo served onboard sometime. 🤞

Just back from the new Philippine Menu. We really enjoyed it another great addition to the many menus. Al the dishes were amazing save the granite which was relatively flavorless. I suspect that like folks from California say that menu isn’t very Californian, I suspect some would say this isn’t Phillipino, but during his demonstration the other day he said it was fusion and that it is-but very tasty fusion. We asked when he stopped by our table if it was going to be served on other ships and he said, “hopefully on longer cruises” Chefs Table Menus 1.Xiang Amuse Bouche Hot & Sour Soup - cantonese style First Course Fried Prawns - crispy garlic & chili Granité Coconut Granité - lemongrass & ginger infused Main Course Wok-Fried Beef - black pepper sauce, rice in lotus leaf Dessert Chilled Mango Cream - pomelo and sago 2.Asian Panorama Amuse Bouche Chilled King Crab - coconut foam & curry First Course Lobster & Chicken Shu Mai - Shanghai style Granité Lemongrass & Red Chili Granité - lychee foam Main Course Peking Duck - crispy skin, Mandarin pancake, hoisin sauce Dessert Asian Trilogy - spring roll, crème brûlée & cheesecake 3.Mexico Amuse Bouche Tostadas De Pulpo First Course Tamalito De Pollo - salsa verde Granité Nopales Con Limon Main Course Short Rib - mole, pure de camote, miel de agave Dessert Chocolate En Texturas - mousse, biscocho, crumble 4.La Route Des Indes Amuse Bouche Carrot & Cardamon Cream - orange & star anise foam First Course Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables Granité Ginger & Tarragon Granité - infused vodka, lemon foam Main Course Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus Dessert Apple Délice Facon Tarte Tatin - butterscotch calvados sauce 5.Erling's Scandinavian Bistro Amuse Bouche Reindeer Consommé - handmade ravioli First Course Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Granité Lappland Delight Granité Main Course Lamb Får-i-kål - façon chef’s table Dessert Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer) 6.Lotus Amuse Bouche Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach First Course Chili Soft Shell Crab – crispy crab, tomato-chili gravy Granité Red Lotus – lychee & guava, cranberry juice, lychee liquor Main Course Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn Dessert Yuzu Cheesecake – green tea tuile, sake-marinated plum 7.Venice Carnival Amuse Bouche Roasted Pepper & Tomato Jelly – goat chesse latte foam First Course Beef Carpaccio – fig & mustard vinaigrette Granité Bellini – peach juice foam Main Course Cod Fillet – Jerusalem artichoke risotto, latte di tartufo Dessert Mascarpone Passion – mascarpone mousse & passion fruit cremeux 8.A Gastronomic Journey Through Time Amuse Bouche Roman Empire Delicacy – romaine & cucumber, goat cheese mousse First Course Gallic Oxtail Consomme – julienned vegetables Granité Medieval “Black & Blue” - vodka, mint & mixed berries Main Course Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju Dessert 21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream 9.Sweet and Salty Amuse Bouche Tomato & Watermelon Gazpacho First Course Grilled Scallop with Beet root and passion fruit Granité Procciutto & Melon Main Course Veal Tenderloin with pumpkin & red onion marmalade Dessert Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt 10.Great Britain 1: Cuisine from an Island Nation Amuse Bouche Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Gin & Tonic – lemon twist Main Course Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter Dessert Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream 11.California Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Crab Cake with avocado, orange, fennel, shallot, dill & blood orange Granité Moscow Mule with vodka, ginger beer & lime juice Main Course Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko Dessert Ojai Mandarin Parfait with candied ginger 12.Sri Lankan Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Rock Lobster Devel with Kothu Roti Granité Spice Garden Arrack Whisky Main Course Polonnaruwa Pepped Beef with curred galic rice, coconut, pickled vegetables, cilantro & red chili Dessert Sri Lankan Tropical Dessert Watalappan & Coconut Mango Ice Cream, Jelly Custard 13.Great Britain 2: Cuisine from an Island Nation Amuse Bouche Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Pimm’s Number 1 Cup, with Cucumber, Strawberries and Mint Main Course Mini Beef & Guinness Pies, Champ Potatoes and Spiced Red Cabbage Dessert Everlasting Lemon Syllabub with Shortbread Fingers, Whipped Wine Infused Cream with Lemon severed with Candied Lemon Twist 14. Indian Amuse Bouche Dahl Bhalla (Chickpea and Tomato Croquette) served with tamarind sauce and garnished with yogurt, mint, chill and pomegrante First Course Tawa Macchi with spiced Prawns, Marinated Sea Bass with curry and cucumber salad Granité Sweet Tangy Mango infused with cumin, mint and chaat masala Main Course Lamb Korma, Pilau Rice and Cashews Dessert Trio of Desserts, Rajbhog similar to Gulab Jamun a cheese fritter soaked in honey, Cardamom infused Kulfi (Indian Ice Cream), and Carrot Halvah 15.Anthony’s French Bistro Amuse Bouche Soupe aux Truffes (beef consumé with truffles) First Course Crottin de Chavignol (goat cheese in puff pastry) Granité Vignerons du Beaujolais (wine and cassis) Main Course Quenelle of Sole with Lobster Sauce Dessert Millefeuille (Nepoleon) 16. Quebec Amuse Bouche Lobster Terrine First Course Arctic Char Granité ? Main Course Deer Loin Dessert Maple Syrup Cake 17. Mexican(World Cruise) Amuse Bouche Smoked tuna tostada First Course Grilled Caesar Salad Granité Hibiscus, epazote, mint, chili tajin Main Course Fish Tacos Dessert Ginger spice cake with date ice cream 18.A Taste of Thailand Amuse Bouche Royal Leaf Wrap (foie Gras and tamarind) First Course Tuna Tartare Soup Tom Yum Lobster Bisque Main Course Massaman Curry Braised Short Ribs Dessert Mango sticky rice spring rolls 18. Indonesian Amuse Bouche Shredded vegetables with chili tamarind and pea shoots First Course Tuna on lemon grass skewers over lentil salad Granité Watermelon, ginger, & lime Main Course Beef Rendang (short ribs served in a curry sauce over sweet potato rice) Dessert Trio-chocolate chili mousse, coconut creme brûlée, passion fruit ice cream 20.Australia 1 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 21.Australia 2 Amuse Bouche WA Blue Swimmer Crab (crab, avocado, apple) First Course Aerated beet root (beet, goat cheese, lardo (fat), rhubarb-cherry vinegar) Granité A by Arras (sparkling wine) Main Course Wagu Beef Short Ribs Dessert White Chocolate Lamington with berries 22. Korean Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 23. Japan Amuse Bouche Tataki Three Ways First Course Kataïfi Scallops Soup Clear Noodle Soup with mussels Main Course Beef Tenderloin Dessert Passion Fruit Sorbet 24. Philippines Amuse Bouche Crispy Quail Egg Appetizer Tomato & Eggplant Salad Granite Calamodin Lime and Mint Main Course Seared Tuna Dessert Kape At Tinapay

Make your reservations now for the new Philippine Chefs Table menu. It is delicious. Details over on the Chefs Table Menu Thread shortly. I understand Chef Jeffry is getting on board Neptune to introduce it when he leaves us-maybe when you get to HCMC? Anyway, happy to post #SkyGotItFirst😂

Just paying it forward!

You are correct. In the World Cafe, there are automatic machines that make espresso, double espressos, americano, latte, cappuccino, and hot chocolate. These machines grind the beans and then dispense the coffee. The mugs are sized perfect to hold an americano + an espresso, it’s become my morning beverage. (The takeaway cups aren’t large enough for both)

Wrong information. The Living Room baristas (deck one) make coffees using an espresso machine. They are complimentary to all as long as they are alcohol free. There are also lots of tasty tidbits in the display case-all gratis (or as I prefer-prepaid!😂)