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Writer's picturepolardreamtravel

Bermuda to Miami on Scenic Eclipse (Oct 2024)

Updated: Oct 28


Since the six-star luxury cruise ship Scenic Eclipse was officially launched in September 2019, it has garnered significant attention. As the only luxury cruise ship in the international market equipped with helicopters and submarines, I have been always looking forward to it. Recently, I was presented with a wonderful opportunity to visit! On October 15, I flew to Bermuda and officially started the exciting journey!




October 16 (Wednesday)


Scenic Eclipse is a small luxury cruise ship, accommodating a maximum of 228 passengers. For polar voyages, the maximum passengers is 200. This smaller size allows it to dock directly at downtown Hamilton in Bermuda, while larger cruise ships have to anchor at St. George in the east or King’s Wharf in the west.


Upon arrival at the pier, we were warmly greeted by the local reception team, who took our luggage directly to our room. Since we booked quite late, our names were not on the pier staff’s passenger list. However, the guest relationship manager from the ship came down shortly and escorted us onboard.


The 4th deck of the ship features a reception desk, Scenic Lounge and Scenic Bar designed in classic black and white tones, exuding an air of elegance. After completing the check-in process, the security staff provided an introduction to the emergency procedures. A dedicated staff member then guided us to our room. Soon after, our butler arrived to introduce us to the room’s amenities and services.



All rooms on Scenic Eclipse have balconies, and each cabin includes butler service. Upon entering, I was impressed by the the spacious layout. Two ceiling to floor mirrors were conveniently placed, and notably, the TV can cleverly be used as another mirror. The furnishings in both the cabin and bathroom are exquisitely crafted, and the plush carpet adds to the comfort. The room is equipped with 110V American power sockets, 220V European sockets, and USB charging ports. Thoughtful touches include slippers, umbrellas, and bathrobes in the wardrobe, along with a telescope next to the desk. Additionally, a coffee machine, kettle, and small refrigerator are provided, with soft drinks, beer, and ice replenished twice daily at no extra charge.




At 5 o’clock sharp, Scenic Eclipse set sail. I was at my computer and didn't even notice! The ship's stabilizers are custom-designed and 50% larger than those on other vessels, making it particularly suitable for Antarctica and the Arctic trips —perfect for those wary of the Drake Passage & other rough sea!



On Deck 5, everyone had gathered. The sun cast a warm glow over the calm waters as we enjoyed drinks specially prepared by the bar and took in the breathtaking scenery of Bermuda. The only sounds were hushed conversations among small groups, creating a serene atmosphere. I made my way to Deck 10, and discovered that the most delightful spot on the ship is the two hot tubs at the stern! There are also spacious sunbeds along both sides of the ship, perfect for relaxing while enjoying the view. What a thoughtful design!




Oct 17 (Thursday)


I woke up to find it was already 9:50 AM and quickly made my way down to the reception desk on Deck 4. Everyone had gathered and was ready to go.


Our first stop was the storage area for zodiacs, kayaks, and stand-up paddles. The Scenic Eclipse is equipped with 11 cruising zodiacs and one for submarine operations. On polar voyages, there will be 15-20 expedition members. We then took a closer look at the Neptune submarines on board. These submarines can technically dive to a maximum depth of 300 meters but are generally operated at around 100 meters. Each session lasts about 15-45 minutes, with the pilot sitting in the middle and three passengers on each side in front of large glass windows. In contrast, the Neptune 2 submarines on the Scenic Eclipse II have all six passengers facing the same side, much like a theater setup.



The Scenic Eclipse is also equipped with two helicopters, each accommodating one pilot and six passengers. At the end of the tour, we went to the heli deck for a nice group photo.



At 3 PM, the staff thoughtfully prepared a delightful afternoon tea for everyone. Along with various exquisite desserts, we enjoyed live singers providing entertainment.



During the recap meeting at 6 PM, the captain delivered some less-than-exciting news. The weather forecast for Exuma Island, where we were originally scheduled to dock on the 19th, predicted strong winds of over 30 knots and swells. For safety reasons, the captain decided to change our course, adding another day at sea. We are now expected to disembark at Morgan’s Bluff on Grand Bahama Island on the 20th instead. While I’m accustomed to itinerary changes in polar regions due to weather, this is my first experience with such a change in the Caribbean.


The day ended perfectly after dinner with a singing performance by Assistant Cruise Director Kathryn Moon in the theater on Deck 4!




Oct 18 (Friday)


Today’s highlight was the live cooking demonstration by Chef Tom Goetter at 11 AM in the theater on Deck 4.


Tom Goetter became known for his appearance on the cooking show “Top Chef All Stars”before joining the newly established Scenic Cruise in 2019. He is now the Vice President of Hotel Operations Ocean at Scenic. If it weren't for others introducing him, I would have difficulty connecting the tall, slim young man before me with a world-renowned chef.



On the Scenic Eclipse, there are up to ten dining venues available to all passengers. Koko’s offers Asian flavors, while Elements features Italian cuisine, steak, and seafood. The Yacht Club includes a poolside barbecue, buffet, and bar. Azure Café provides quick options like hamburgers, hot dogs, and pizza. Additionally, through a quick free reservations, you can enjoy Koko’s sushi, Lumiere's French cuisine, and the Night Market, where you can witness the chefs at work and interact with them, featuring Indian, Asian, Middle Eastern, or Filipino dishes.


The ship's whiskey bar offers no fewer than 121 types of whiskey (including Johnnie Walker Blue Label), 8 gins, and 8 vodkas. and some nifty molecular mixology with smoking guns and flavour blasters.



For dinner tonight, we enjoyed sushi at Koko’s. All the sashimi, sushi, and temaki were air-freighted from Japan after being super frozen. The taste was incredible, and I couldn’t resist for a second round!




October 19 (Saturday)


Waking up and looking out from the balcony, it was a beautiful sunny day. The sky was a brilliant blue with fluffy white clouds, making the sea appear exceptionally vibrant. I must commend the breakfast on the ship; it was truly abundant. There was an impressive array of hot dishes, bread, beverages, desserts, and fruits, which left me with a bit of choice paralysis.



The crew members were genuinely warm and welcoming, always smiling. The next day after embarkation, I accidentally left the red "Do Not Disturb" signal on our door. A young lady responsible for cleaning our room even followed us downstairs to confirm whether we really didn’t want our room attended to.


It was also a pleasure to meet a Chinese-speaking staff member named Sophia on board. She is from Malaysia and had worked in Michelin restaurants in Macau for many years. This was her first time on the ship. We met her the first night at Kiko’s. For the following days, whether we were at a table assigned to her or not, she would always stop by, greet us and introduce the dishes, making us feel very welcomed.


Tonight, Chef Tom prepared a special gala dinner for us at Elements. The appetizers included truffle croquettes, beef tartare, and mushroom tortellini soup. I chose the lobster roll for the main course. And for dessert, there was fake caviar. The tiramisu was garnished with coffee beans, surrounded by ice made from champagne, which was refreshingly creative. Tom came over several times to check on us and explain how the dishes were made. He was very approachable. The table next to us even called him over for photos.



After a wonderful meal, it was time for the evening movie. Life on the ship felt incredibly vibrant. After a few days onboard, I really felt the need to exercise. Luckily there are many options. In addition to the hot tub on the top deck, Deck 7 has a gym and yoga room.  Deck 6 features both wet and dry saunas, a cold water plunge pool, and a small outdoor pool at the back of the ship. I am determined to check these off from my list in the next couple of days!




October 20 (Sunday)


Plans change faster than expected. This morning at 8 a.m., the captain’s voice woke me up. Due to rough seas near Morgan's Bluff, we’ve decided to dock at Freeport on Grand Bahama Island instead. The crew has arranged two free choice activities for everyone to sign up for, with a prompt departure at 9 a.m.!


We boarded the upper deck of a double-decker bus and headed to Lucayan National Park on the eastern side of Grand Bahama Island. This park features a 6-mile-long underwater cave system. In 1973, British diver Ben Rose discovered the entrance to these caves, which has since been named Ben's Cove.



After exploring the caves, we crossed the road to the famous Gold Rock Beach. The path to the beach takes us through a vast swamp. Along the wooden walkway, the water is crystal clear, and we can see little fish swimming below. Our final stop today is another well-known beach, Junkanoo Beach, where everyone can bask in the Bahamian blue skies, white sands, and fully relax.



For dinner, we made a reservation upon embarkation at Lumiere Restaurant tonight, which offers a French dining experience with a seven-course meal. I chose lobster as my main dish, marking yet another unforgettable evening.



October 21 (Monday)


Today was our second day in Freeport. The excursion I chose was the Swimming Pigs, which was an eye-opening experience for many of us who had never imagined such a thing could happen. It was incredible to see several pigs, both big and small, swimming around us and snatching treats from our hands. On the way back to the ship, we stopped at Port Lucaya Marketplace, Grand Bahama's largest open-air shopping facility.



Upon returning to the ship, Chef Tom was already waiting for us to give a tour of the ship's kitchen. All ten dining venues on the ship operate from a central kitchen, which is the busiest place on board. Tom introduced us to the provisioning department staff, who forecast and plan everything six months in advance. We also met three bakery staff members who work the day shift, which is a bit different from traditional setups. During our visit to the crew area, we learned that the crew eats the same food as the guests for equal treatment and better client satisfactions. Finally, we visited one of the refrigerators, where I discovered that controlling the exposure time to light and rotating fresh products daily at a slight angle can help extend food freshness.



As the sun began to set, Scenic Eclipse slowly pulled away from Freeport. It was breathtaking to watch the sunset from the top deck as the city faded away. Later, it was time for an extravagant dinner at the Yacht Club. You truly have to appreciate all the efforts put in by the staff to create another memorable evening!



October 22 (Tuesday)


It was our last day on the ship before disembarkation. The plan was to land at Honeymoon Bay for a lovely afternoon, but unfortunately, the weather wasn’t on our side. After scouting the area, the expedition team reported strong winds, and the captain had to make the disappointing decision to cancel.


Before heading to Miami, the lucky passengers who had signed up for helicopter rides finally got their turns. The rest of us watched from the top deck, enjoying the amazing scenes. After the helicopter landed, I observed the pilots folding the propellers with a small screwdriver and remotely controlling the forklift beneath the helicopter to drive it into the garage!



In the evening, our ship slowly sailed into the beautiful port of Miami. After watching a stunning sunset from the observation deck, we were ready for dinner at Night Market @ Kokos. The eight-course meal was served in Filipino style, with only eight guests present in front of the chef. We watched as he cooked shrimp, salmon, pork, beef, duck, and chicken right before our eyes. There wasn’t much conversation as we were all busy savoring the delicious dishes!