A month before moving to its
new home in Sydney, the
American ship’s ‘Aussification’ is
complete.
THE barbecue has been installed, the parties
are planned and the new food and drink
choices are finalised.
After a US$7 million transformation, Carnival
Cruise Lines’ Carnival Spirit is officially
prepared for its new market of Australian
passengers.
Speaking to Cruise Weekly from Carnival’s
headquarters in Miami, the line’s Senior Vice
President of Guest Relations, Mark Tamis, said
the team had “done a great job of Aussifying”
the formerly US-based ship.
“Fat Jimmy’s C-Side BBQ, on the highest
deck, one deck above the pool, has seating on
both sides overlooking the water,” Tamis said.
The complimentary menu includes chicken
breast, hand-pulled pork sandwiches, Black
Angus beef sausages, salads, jacket potatoes,
grilled vegetables and onion rings.
Carnival Breeze, which launched in July, is
the only other CCL ship to have the outdoor
barbecue facility.
Cruise Weekly can also reveal that Spirit’s
beer selections will include VB, Tooheys New,
Carlton Draught and XXXX on tap, as well as
Pure Blonde and Crown Lager bottles.
Wines are sourced from Australian and New
Zealand wineries, including Marlborough,
Hunter Valley and McLaren Vale.
Another major change is the expansion of
theme nights, which will now start in the main
restaurant at dinner and continue with a deck
party all night.
But the themes, celebrated with fancy dress,
music, games and specialty cocktails, will not
be Australian.
“We asked our Australian fans on our
Facebook page for the two most popular
themes and they picked Mexican fiesta and
Caribbean beach parties,” Tamis said.
The 2,680-passenger ship is currently sailing
from Seattle to Alaska, before embarking on a
16-night repositioning voyage from Hawaii,
arriving in Sydney on 17 October.
“Almost half the passengers booked on that
cruise are Australian,” Tamis said.
“They’re going to bring it in for us.”
For more Carnival Spirit details see
www.carnival.com.au.
