We had a leisurely start to the day today. We started with a nice breakfast downstairs in the hotel.

Breakfast.
Breakfast.

After breakfast we returned to our room to pack our suitcases before checking out and getting an Uber to Terminal J at the Port of Miami, to board the Regent Seven Seas Navigator for a ten-day cruise around the Caribbean. The boarding process was very smooth and we were in our suite by 1:15 pm.

Our home on the ship for the next ten days.
Our home on the ship for the next ten days.
Our home on the ship for the next ten days.
Our home on the ship for the next ten days.

We had a nice bottle of champagne and some fruit in our room to kick things off (although we decided to not open the champagne just yet!).

Champagne on arrival.
Champagne on arrival.

After settling in to our room we decided to have a walk around the ship. We only got as far as the restaurant by the pool before stopping for something to eat. The thing about cruises is that even when you aren’t hungry, there is food everywhere you go, so why fight it!?

Pulled chicken wrap and salad.
Pulled chicken wrap and salad.
Grilled tuna steak.
Grilled tuna steak.
Ice-cream for dessert.
Ice-cream for dessert.

Around 4:45 pm we headed up to deck 12 to take in the views of Miami as we pulled out of port.

Our tug boat, pulling us away from the dock, with Miami in the background.
Our tug boat, pulling us away from the dock, with Miami in the background.
Andrea on deck for departure.
Andrea on deck for departure.
Keith on deck for departure.
Keith on deck for departure.
Following the "Freedom of the Seas" out of port.
Following the "Freedom of the Seas" out of port.
A view of South Beach on the way out to sea.
A view of South Beach on the way out to sea.
Andrea and Keith on deck.
Andrea and Keith on deck.

As the ship made her way out to sea, we headed back to our room. We only stayed a short while before going to dinner. We decided to try Compass Rose, the ship’s main restaurant.

Chicken consommé.
Chicken consommé.
Passionfruit sorbet.
Passionfruit sorbet.
Veal with lemon-caper butter sauce and marscapone polenta.
Veal with lemon-caper butter sauce and marscapone polenta.
Black Angus filet mignon with peppercorn sauce.
Black Angus filet mignon with peppercorn sauce.
Assorted vegetables.
Assorted vegetables.
Kahlua coffee soufflé with caramel cream sauce.
Kahlua coffee soufflé with caramel cream sauce.
Caramelised banana in crispy phyllo, with cashew and vanilla ice-cream.
Caramelised banana in crispy phyllo, with cashew and vanilla ice-cream.
Petit fours.
Petit fours.

After a fabulous meal, we walked back to our room and didn’t last long before heading to bed (by 9:00 pm!).

Tomorrow, we are at sea all day so we just plan to relax and occupy ourselves around the ship.