Almost perfect

Auckland to Sydney.

The only disappointment was the final day in Sydney being too short, and apparent confusion amongst Viking staff about water shuttles from wharf to attractions. Arrived Sydney at 1PM, and cruise ended next morning .. only half a day for this great city. Directions we received from Viking shore team sent us as pedestrians thru an active working dock area to a non-existent shuttle. Wound up taking taxis at $60 to access Australian Maritime Museum, one wharf away from the ship.

Otherwise, everything aboard ship, and all the organized shore excursions and enrichment sessions exceeded expectations. Food in all dining venues was excellent. Even had a special cake for 50th anniversary in Chefs Table.

The Viking label Aquavit ( aged aboard a Viking ship on a round the world cruise) only available on Viking ships, was excellent ... much better than any other Aquavit aboard. Be sure to ask specifically for it, as they tuck away the bottle in the back of the bar fridge.

Participated in the Kitchen Table experience with the Orion Executive Chef on a trip to the market in Melbourne, and dinner prepared by him that evening. Excellent commentary as we shopped in the market, and an enjoyable meal. A couple participants were disappointed that they did not experience hands-on slicing and dicing food preparation, as they were led to believe from the event description, but we, personally, were not disappointed ... who could top the preparation by the Viking kitchen?

Also went on the Best of Australia extension to the outback. Terrific experience.