Devries was speaking at a high-profile industry lunch overlooking Sydney Harbour in the Museum of Contemporary Art at Circular Quay where the menu — beetroot salad, hot and sour soup, red braised wagyu short rib and sauternes custard with osmanthus biscuits — was created by internationally acclaimed Australian chef Mark Best.
Seafood Grill by Mark Best
Best, who will accompany several departures and whose ‘Seafood Grill by Mark Best’ is a highlight of Explorer Dream’s culinary offerings, will take passengers ashore where he will shop at local markets.
US$30m makeover
Explorer Dream, Star Cruises’ SuperStar Virgo that proved popular with Australians when she relocated to Sydney from Singapore in 2003 following an outbreak of SARS (severe acute respiratory syndrome), underwent a US$50m transformation earlier this year in readiness to be the first in the Dream Cruises fleet to sail outside of Asian waters.
Devries has no doubt that, following the 1,870-passenger Explorer Dream’s inaugural success, Dream Cruises will be back again.
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