Beautifully appointed, lovely cabins and cabin staff but let down by poor food, overpriced wine, poor timing and exorbitant excursion charges.

Firs impression was "Make my own luggage tags by photocopying a template, folding and stapling to my bags. Really!"

The food was a disgrace. We took the chef's table on the fourth night where the sous chef (who learnt to cook in Edmonton Canada and favourite food is hamburger) demonstrated he couldn't cook a scallop. Executive chef was unsighted, and the kitchen staff were determined to show their disgust with a lack of leadership by even failing to cook a good bowl of rice. Yogurt presented 10 days after expiry, 6 month old fish (supplied in Ft Lauderdale), a Kenyan cooking Italian and worst of all Mohammed making sushi with a weird American sauce to spice it up. Dishes that had no resemblance to their name: Vitello tonnato (veal with tuna sauce) is not carpaccio with aeoli, prawn tempura is not school prawns in a nondescript sauce, pad thai is not pad thai with the wrong noodles and wrong sauce, a soufflé rises above the ramekin and risotto is not rice soup............................. So much for the food on a relocation cruise. Only one meal of three good courses - in the Tuscan grill because the Maitre'd told the chefs what the food should look and taste like. Read more