BLACKBOOK Designed by Adam D Tihany, the cabaretinspired Grand Salon, above: the 210m-long Encore makes her away across the sea, below Born Again Seabourn’s luxe Encore vessel is as elegant as she is capable THE SHIP Seabourn’s largest-ever ship – and designer Adam D Tihany’s first non-land-based project – feels both intimate and refined. “Everything we’ve done here, from softening the corners, lighting, colours and materials: it’s all about hospitality,” he says of a vessel whose proportions (but not footprint) have been augmented to accommodate 34 per cent more passengers and a few notable extras. The enlarged ship maintains Seabourn’s trademark ability to access smaller ports of call as well as the all-balcony staterooms, which are warm and inviting and range from the lead-in 23sq m Veranda Suites or the topof-the-house 92sq m Wintergarden Suite. LIFE ON BOARD Whether it’s a pre-breakfast workout or an early afternoon spa treatment, a midmorning lecture or a daylong game of bridge, thanks to the bevy of organised (or self-motivated) activities, the hours spent onboard are never dull. At the convivial cafe-cum-library Seabourn Square (where, paradoxically, there isn’t a single straight edge but patisseries abound), concierges are on standby and the bookshelves overflow with limited-edition hardbacks, the latest paperbacks or the daily digest of happenings. In warmer climes, a pair of swimming pools and no fewer than six whirlpools beckon, one of which is located at The Retreat: an exclusive new space on Encore where more than 15 private cabanas are available to hire for repose, relaxation and reflection on a day-to-day basis. Once the crepuscular light falls, passengers take in a musical (the production An Evening with Tim Rice is a highlight) or make for one of the seven lounges and bars, including The Club, complemented by a disco where revellers can kick up their heels and a its full gaming casino. CULINARY EXPERIENCE A quintet of eateries entice gourmands, led by The Grill by Thomas Keller, which is “fashioned after the great American chophouse experience of the 1950s and 1960s,” explains Richard Meadows, Seabourn’s president. As such, it is a decadent, reservation-only undertaking and complements The Restaurant, the ship’s commodious first-rate main dining room where the offerings are unimpeachable. A new venue is the Japanese restaurant Sushi, where guests can dine on all manner of Nipponese fare, and for the best French fries on the open seas don’t miss The Patio poolside » FARM FRESH In 1840 Cunard’s Britannia had a dairy cow on board to provide fresh milk; in the past decade over a million litres of the white stuff have been served on the Cunard flagship Queen Mary 2. cunard.com FROM TOP: ERIC LAIGNEL, MICHEL VERDURE 28 DEPARTURES-INTERNATIONAL.COM
IT’S YACHTING, NOT CRUISING | ENJOY THE DIFFERENCE Personalised Luxury | 112 Guests | 95 Award Winning Crew | 5-Star Cuisine Inclusive Pricing | Mediterranean & Caribbean Voyages FOR MORE INFORMATION OR TO BOOK, CONTACT YOUR PLATINUM TRAVEL SERVICE. 1800 673 760 (AUSTRALIA) OR 0800 37 7421 (NEW ZEALAND) Receive US 0 Spa Credit* per stateroom when booking through your Platinum Travel Service. *Valid for voyages booked until 31 Dec 2017 for voyages of 5 nights or longer.
