Mist, Massages, and the Wellington Finale

Sailing Into the Misty Fjord

We spent today sailing from the Faroe Islands toward Seydisfjordur, Iceland, with arrival set for around 1pm. After breakfast in the Yacht Club, we headed up to the bridge to see how things were looking—but honestly, there wasn’t much to see. Thick mist surrounded us, cloaking the ocean and making everything feel a bit mysterious.

As we slowly sailed in, we went up to Deck 10 to grab some photos of our arrival. The mist started to clear a bit giving us a nice view of the fjord.

Plans shift, spa time instead

We were originally booked for an afternoon excursion to the Vok Baths. Unfortunately, I wasn’t feeling up to it, so we reluctantly cancelled. Instead, we turned the day into a full “relax and recharge” session aboard Scenic Eclipse.

We made full use of the spa—massages, a session in the sauna and steam room, and a very brief (and very brisk) dip in the plunge pool. I only made it up to my knees in the freezing water—no way was I going fully under!

The Wellington we’d been waiting for

Tonight was our final dinner at Lumiere, and we’d been looking forward to it for days. Word had spread on the previous cruise that tonight was Beef Wellington night—and sure enough, it was confirmed by our waiters the moment we sat down.

We had “our” usual table at the back, overlooking the terrace—clearly our lucky spot by now. And this time, we were docked, so no swaying seas to accompany the meal.

The menu (yes, it was as good as it sounds)

Velouté de Choux-fleur à la Truffe. Cream of Slow Cooked Cauliflower, Black Truffles, Roasted Florets and Flowers.

La Journée du Caviar. Caviar, Smoked Candy Floss, Crème Fraiche d’lsigny, Blini Foam, Chives Emulsion.

Huître ‘Rockefeller’ My Way. Oyster, Mornay Sauce, Sauteed Spinach, Brioche and Persillade Crumble.

Sorbet à la Pomme. Apple Sorbet.

Filet De Wagyu en Croute ‘Wellington’. Beef Wellington, Legumes, Pommes Duchesse.

Ros dessert: Camembert Cuit au Four avec Marmelade de Figues. Fried Camembert with Fig Marmalade.

Jim dessert: Cannelés de Bordeaux. Traditional French Rum Cake, Homemade Vanilla Gelato.

A perfectly paired ending

As always, the service was impeccable—not just attentive, but friendly and fun. It’s been great getting to know the staff here; the little chats and shared laughs always make these dinners even more enjoyable.

We waddled back to our room—definitely full, definitely happy—and got ready for another big adventure tomorrow, starting bright and early with a RIB boat ride.