Pacific Pearl is P&O Australia’s
latest, but not quite newest,
superliner.
Built in 1988, the vessel had
several other lives before it came
down under in December last year,
so the cabins and corridors have
seen better days.
However, a multimillion-dollar
refit has added more useful features
that are all about getting you
outside your room: the excellent Salt Grill by Luke Mangan, a movie screen on the pool
deck (best when it’s not too sunny or windy), a swim-up bar (which looks like such fun
even if you never use it), the Orient pub, Mix cocktail bar, and a new gym and day spa.
My first impressions of Pearl were excellent, largely due to our steward, Johnson, who
was as good as any butler I have had in a top-priced suite.
The sailaway party was also great start – a glorious departure past the Sydney Opera
House, pepped up with plenty of dancing and a band playing Aussie rock.
It seemed like every passenger was ready to let loose, from little kids to their parents,
lots of groups of friends (from 18-year-olds to women in their 40s and 50s) and couples
in their 20s, 30s and beyond.
Later in the evening, Pacific Cirque performed an amazing acrobatic circus show,
which was performed outdoors on another night, and really should not be missed
(offered on both Pacific Pearl and Pacific Jewel cruises).
Other entertainment highlights were the adults-only comedy show (very risqué but
very funny) and, for kids, the circus show starring life-size elephant puppets.
Towards 11pm, most people head to the Dome on deck 14 for the late-night DJ and
dancing, but my tip is go there on a quiet afternoon (in between the dance classes and
sports quizzes) to read a book and enjoy the ocean views over the ship’s bow.
The Oasis, at the stern on deck 8, is another place to escape for sunbathing and a
quiet drink – and the entry fee has now been scrapped.
To get amongst the action, stay poolside or join in the program of activities, especially
the hilarious game shows hosted by Zoltina-J.
Salt Grill restaurant is well worth the $40 surcharge for the quality of service and
generous portions.
The tapas is not for the faint of tastebud, with options including anchovies, sardines
and cured meat. My other favourite dishes were the kingfish sashimi, wagyu steak and
the chocolate tasting plate.
But the ship’s highlight is the fantastic three-hour Chef’s Table experience in the
Waterfront Restaurant’s 14-seat wine room ($75 a head) which starts with pre-dinner
cocktails and canapés with the executive chef, a tour of the kitchen, followed by a sevencourse
degustation menu paired with wines, and each dish is introduced by the chefs.
The scoop on Pearl
Overall, the ship is a real “pearler” for Aussie families and younger people, rather
than honeymooners or older couples.
Bonus points for Chef’s Table and Salt Grill.
My main gripe was that there was no icecream
machine!
On a ship that sails to sunny destinations,
with hundreds of kids onboard, surely icecream
is a basic human right.
Luckily, I had enough fun (and other
delicious desserts) to get over it.
Pacific Pearl operates South Pacific and
New Zealand cruises from Sydney.
See www.pocruises.com.au.
