Silver Shadow Cruises Australia & New Zealand, Part Two: The Turnaround Party Tonight

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Tonight, Hotel Director Flavio Gioia (the tall one in the photo) and Food & Beverage Manager Marius Sima (center) invited back-to-back guests to a special reception, in the Provisions Area.

Tonight, Silver Shadow Hotel Director Flavio Gioia invited more than a dozen back-to-back passengers, me included, to a special cocktail reception in the ship’s “Provisions Area.” Rather than disembarking Silver Shadow Voyage 3202 Saturday in Auckland, we’re continuing on Voyage 3203, from Auckland to Perth, 19 days (some will disembark next week in Sydney or in Melbourne).

The cocktail reception in the “Provisions Area” gave us a glimpse behind the scenes, where we learned how food and beverage is procured and stored for Silver Shadow’s voyages. It was a fun event with champagne, cocktails and tasty treats.

The ship will receive several containers from the United States and Europe tomorrow in Auckland, but much of the food stores that we saw, especially local fruits and produce (and cases of wine), were purchased locally in New Zealand and Australia.

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During our voyages, Silver Shadow sources fruits and vegetables, as well as wines, locally in New Zealand and Australia.

Gioia said Silversea will always honor special requests, when possible. When several Australians requested Vegemite for breakfast, he purchased a case for the voyage.

Your wish is Silver Shadow's command: When Australians requested their beloved Vegemite for breakfast, the ship provided.

Please join me Saturday as my voyage on Silver Shadow continues on this memorable journey.

Bye for now. See you soon! Photo provided courtesy of Catherine Stewart

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