May 26, 2018 - Sea Cloud
Morning broke over the midnight blue Ionian Sea and the cloudless and bright skies promised yet another magical day of sailing aboard Sea Cloud. She sailed all night, masts braced with the main and topsails on the fore, main and mizzen masts, the ship moved along at a steady 2.5 – 3 knots. At breakfast the crew went aloft and set the royals and sky sails and even hauled up the spanker sail to take advantage of the freshening breeze out of the north northwest. Like a “hot-knife through butter”, Sea Cloud sliced through the wine dark sea on a heading of due east. By mid-morning a soft haze began to build on the horizon, gradually turning the seas into pools of shimmering quicksilver where the rays of sun broke through the clouds and the relaxed rhythm of the sea seemed to set the pace of the day.
Whether we chose to sit in our favorite deck chair to enjoy our books, learn about the constantly changing dynamics of expedition travel in the 21st century, or the benefits of the Mediterranean diet the morning, under sail time offered something for everyone. Lunch was served on the promenade deck today versus the Lido and featured salads and Indonesian inspired dishes. After an afternoon snooze in our deck chairs we returned to the Lido to learn about the Mycenaean before high tea. It was sad to see the sails doused and furled before the dinner—we had been making 4.5 knots for most of the day and the motion of the ship changed perceptively once we returned to motor.
Dinner was a rare treats as Chef de Cuisine Maik Albrecht designed a six-course tasting menu that started with beef tartar, followed by king crab in a morel bisque, halibut in riesling foam, and a basil sorbet immersed in Sea Cloud’s own signature Quarterdeck Gin, and a divine lamb loin with roasted tomatoes, all finished off by Pan Dan crème! The meal was a triumph in every respect and certainly a memorable way to end our two-day crossing of the Ionian Sea.
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