The open ocean.  Another day of mostly cuisine.  Slept late, but went to a Sommelier's Lunch in The Restaurant.  You can read the details.  Those dollars represent the cost of a bottle of wine if ordered with another meal.  The names are people on my table, all Australians. Chief Sommelier Emi with the wines to be served at lunch. Yellow-fin tuna, marinated artichoke and salad, with Veuve Cliques-Ponsardin Rose Champagne from Reims. Foie gras ravioli with Cépe foam and accompanying Russian River Valley Williams Selyem 2014 Pinot Noir. Louis Latour Corton-Charlemagne 2018 White Burgandy. Napa Valley Silver Oak 2017 Cabernet Sauvignon. The Cab in a decanter. Slow roasted filet mignon. Symington Family Quinta do Vesuvius Vintage 2017 Port for the closing Chocolate Variation and Raspberry Gelato. It was a three-hour lunch, so dinner was only two soups and a salad. Then on to the Let's Dance Party at the pool under starlight, and the stars were sparkling, the brighte...