BASS STRAIT
With incredible dining options, a luxury spa and impeccable service, a trip aboard the Queen Elizabeth cruise ship is certain to convert even the most apprehensive traveller.
Settle in and enjoy good food and utter luxury with a top cruise across Bass Strait.
Ihave a tinge of apprehension. After the last (and only) cruise I ever went on, I made a promise to myself to never set foot on a ship again. That was many years ago. As a young teacher I opted to return from a trip to the UK by sea rather than air, as I wanted to see as much of the world as possible on my shoestring budget. I spent five long weeks on a ship in the cheapest berth possible, sharing with five strangers. It was a challenging exercise, to say the least.
This time around, however, things are a little different. I’m greeted warmly by three bellboys in their smart new uniforms designed by R.M. Williams. On board, the Art Deco décor reflects the ship’s heritage.
The ship leaves Melbourne in the early evening, headed for Burnie in Tasmania. We are no longer connected to terra firma and a pang of concern hits me. But as I quickly remind myself, this is nothing like the ship of my youth.
That evening I meet friends for drinks in the Midship Bar and sample a stunning gin called ‘Queen Mary’, followed by dinner at the Britannia Restaurant. Back at my stateroom, the bed has been prepared for me, with the sheets turned down and my sleepwear folded. The special treatment makes me feel like a queen! I flop into bed, where the combination of a comfortable mattress, beautiful linen and the gentle lapping of waves has me off to sleep in minutes.
The next day I look out to see the cool green of Tasmania. There is just a wisp of mist lingering between the hills and a beautiful sunrise over the sea.
I have booked a place on the ‘Tassie Tasting Trail’ shore excursion. We visit Ashgrove Cheese Factory, a salmon farm called 41 South, a sensational chocolatier called the House of Anvers, and the Spreyton Cider factory. Lunch at the salmon farm offers fresh salmon and salad in sandwiches and wraps.
Our tour guide, Barry, has lived in Burnie for most of his life. He tells us that Tasmania makes wood chips for the Asian market, supplies potatoes for McDonald’s chips, and grows opium poppies for pharmaceutical companies. A true wealth of local information, Barry also shares that Tasmania has a town called Penguin; that it has some of the cleanest air in the world; and that there is a group of people known as ‘rainbow chasers’ who regularly visit Tasmania to enjoy the rainbows the Apple Isle is famous for.
After a fun day of exploring, we return to the ship to the sounds of a Scottish pipe band, welcoming us back into the fold.
That evening, there is more delightful gin – this time a ‘Queen Victoria’ – followed by dinner at the Steakhouse at the Verandah. My dining partner chooses a stunning seafood platter, starring delicious Maine lobster and Alaskan king crab. Other top selections include New York strip steak, Scotch grass-fed beef and my choice – Salt Marsh lamb rack.
The next day is a day at sea. At breakfast, I meet Milly and Alex – originally from Scotland, but now living in Perth. They have had 13 trips on the Queen Elizabeth. It’s safe to say they love it. When I ask why they have returned so many times, they rave about the food, service, and feeling of being valued. On one of their recent trips, the chef brought to their dinner table a huge platter of haggis, turnips, mashed potatoes and other Scottish delicacies to celebrate St Andrew’s Day.
“We were so surprised, we and felt very honoured that our Scottish heritage was celebrated,” they said. They are two very happy customers, excited about their upcoming cruise around New Zealand.
During the morning, I head to the Mareel Wellness & Beauty Spa for some pampering. After a soothing ‘agedefying restorative’ facial, I visit the pool, followed by the ceramic heated beds in a room that features windows right from ceiling to floor. The ocean stretches out as far as the eye can see. Lying there in peace and luxury, it is a moment of absolute perfection.
A tour through the galley kitchen led by executive chef Roland Sargunan gives us some idea of the huge task of feeding 2,000+ passengers. There is a lot of gleaming stainless steel in the kitchen – and the 150 chefs on board have an excellent attitude to recycling. Roland also tries to include regional dishes on the menu to reflect the areas visited by the ship.
Late that afternoon, I visit the Lido Restaurant for coffee and a treat. I choose a chocolate ganache, and I meet Louise, on her third cruise with Cunard. The activities, art gallery and educational talks keep her coming back for more.
On the third night, another gin (‘Queen Elizabeth’) completes the trio. We dine at Bamboo Restaurant, where we enjoy fabulous Japanese food, starting with a Bento box.
“Lying there in peace and luxury, it is a moment of absolute perfection.”
After dinner, we stop off to catch the entertainment at the Royal Court Theatre – an impressive dance production called ‘La Danza’. Then it’s on to the Commodore Club, where we toast to a fabulous trip with cocktails. A strawberry daiquiri seems fitting to celebrate a time that has been both thrilling and fun. Then, considering our early disembarkation in Sydney in the morning, we reluctantly retire for the night.
I’m already planning my next cruise – and the choices of destination with Cunard are vast. I am so excited about the amazing possibilities – not to mention completely recovered from my first sailing all those years ago.