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Antarctic Dream Expedition
11 days / 10 nights
This expedition offers you the ideal
introduction to the Great White Continent.
Departing from and finishing in the port of Ushuaia,
we take in the most exciting sights of the South
Shetland Islands and the Antarctic Peninsula.
Our program is orientated to the viewing of wildlife.
Antarctic Dream Expedition
Day 1: Ushuaia, Argentina
Passengers board the MV/Antarctic Dream where you will be greeted by our Expedition Leader and staff and shown to your cabin. Our departure is scheduled for 7:00 pm.
Day 2 a 3: Drake Passage
Wandering albatrosses, storm petrels and other seabirds will escort the vessel as you sail south across this famous passage named after Sir Francis Drake, the 16th-century English navigator. We will continue towards the Antarctic Convergence, a biological barrier where cold polar waters sink beneath the warmer waters of the more temperate zone. In 1819, the British explorer William Smith described the South Shetland Islands as “barren and covered with snow, with seals in abundance”.
Day 4: King George Island
King George Island will give us an early taste of what the Antarctic really is. It is the biggest island of the South Shetlands. In the afternoon we will disembark at Aitcho Island which is in between Greenwich and Robert Islands. We will continuing with the crossing of the Bransfield and Gerlache Straits to enter Andvord Bay where we find Neko Bay.
Day 5: Antarctic Peninsula & Neko Bay
Besides the magnificent scenery of mountains, snow and ice, in Antarctica you can expect to see a wide variety of the native wildlife. Other birds to look out for are blue-eyed shags, gulls, cape petrels, skuas, snowy sheathbills and Antarctic terns. Marine mammals that you are likely to see include Weddell crab-eaters and leopard seals while orcas, humpback and mink whales may be spotted at close range. The program includes your first landing on the White Continent (Neko Bay) and another on Port Lockroy (Gaudier Island). Neko Bay was discovered by Adrian de Gerlache, a Belgian explorer. Port Lockroy is close to Wiencke Island in the Antarctic Peninsula and was the principle base of the 1944 Tabarin Operation - the scientific research included the Antarctic’s first ionosphere measurements and also the first recording of an atmospheric whistle.
Day 6: Pleneau - Petermann Island
We sail south through the narrow Lemaire Channel whose high, sheer cliffs suggest that no passage could be found. Once through the channel, known as one of the most beautiful places in the world, and provided climate and ice conditions are good enough, we will be able to visit Petermann Island which is the most southern land point of our expedition. Here we will disembark and will be able to see the most southern colony of Gentoo penguins which nest near our landing spot.
On this island we will also be able to see a colony of beautiful Adelei penguins, skuas and blue-eyed shags. At Pleneau we should have the opportunity to take our zodiacs and visit impressive ice formations.
pinguinos
Day 7: Paradise Bay - Cuverville Island
At this point of our program we will begin our return voyage. During the morning and, stressing again that if weather permits, we will disembark or use our zodiacs in Paradise Bay. In the evening we will visit Cuverville Island. Beside its dramatic scenery it is home to one of the largest colony of Gentoo penguins and skuas. This rocky island is on the north side of the Errera Channel, between Ronge Island and the Arctowski Peninsula.
Day 8: Deception Island - Whaler’s Bay -Pendulum Cove
We continue sailing to Deception Island which is the largest active volcano in the area at the northwest side of the Peninsula. During the morning we will try to disembark in Whaler’s Bay and Pendulum Cove where you can live the unique expirience of swimming in this water. In the afternoon we will disembark at Hannah Point (Livingstone Island). This is one of the best places in the Antarctic to see fauna and we should see Chinstrap and Gentoo penguins, giant petrels, Wilson petrels, skuas and blue-eyed shags. With luck we should also see sea elephants.
Days 9 and 10: Drake Passage
Today, we will leave the Antarctic and head north back across the Drake Passage. Now is the chance to compare and revise notes and dwell on the adventures of the past week, to take in the final lectures and to enjoy the delicious gastronomy on board as you return to Ushuaia.
Antarctic Dream ExpeditionDay 11: Ushuaia, Argentina
After and early breakfast we will land at 9:00 am and bid farewell to our guests. Thus ends an incredible and unique expedition.
Antarctic Dream
IMPORTANT
Please note that you should regard this itinerary as a guide only; our exact route and program varies according to the weather conditions we encounter. Flexibility is the key to success for all expedition of the MV/ Antarctic Dream. The vagaries of conditions in the south compel us to draw to your attention that Antarctic Shipping S.A. does not own nor operate helicopters. Helicopter services are provided by an external company. The flights are dependent on weather conditions on King George Island (day 4 of the program). The flight if available, will be approximately 10 minutes and it will have no extra cost for those passengers who have paid full fare. Antarctic Shipping S.A. will use reasonable efforts to provide passengers with this service but is not responsible if the service is not fulfilled for any reason.
Sample Menu
Our chef is part of the catering company CDR/Aramark of Philedelphia . They are partners of the company and shareholders, ranked first in its industry in the 2007 FORTUNE 500 survey.
Breakfast Buffet
Assorted cold cuts and cheeses
Pork and turkey ham, Chanco, Gruyere and fresh cheese
Assorted stewed fruit and fresh fruit
Stewed plums, peaches and apples
Seasonal fruit
Kiwi, orange, pineapple, sweet cucumber, watermelon and melon
Assorted whole-wheat and traditional rolls
Sweet rolls
Fresh fruit juice (orange juice and another variety)
Cereal: cornflakes, granola and sugar coated
Yogurt, natural and flavored
Butter and assorted jams
Scrambled or poached eggs
Crisp bacon
Breakfast sausages
Pancakes with palm syrup
Hash brown potatoes
Coffee, tea and milk to your table
Decaffeinated coffee, skim milk, assorted herbal teas
DAY 1
WELCOME
Coffee and Cookies
Coffee, tea, milk and herbal tea
Homemade cookies
Sweets
Sandwiches:
Beef pastrami with lettuce and blue cheese
Salt-cured ham with tapenade and caramelized tomatoes
Welcome Cocktail Buffet
Pisco Sour and Mango Sour
Local and imported beer
Tequila Margarita
Rum, white and golden
Scotch Whisky, 6-year old
Soft drinks, fruit juices and mineral water
Assorted cheeses, country rolls and dried fruit
Hand carved ham
Three cebiches (fish or seafood marinated in lemon juice) with their marinades
Guacamole with nachos
Skewered beef with green pepper sauce
Chicken satay with soy sauce
Two-cheese empanadas (turnovers)
Krill in phyllo dough
Small pastries
DINNER, DAY 1
First Courses
Gray sole and scallop carpaccio
Garden salad
Soup of the Day
French onion soup with sheep’s cheese croutons
Main Courses at Your Table
Beef filet from Magallanes with rustic mashed potatoes and calafate berry sauce
Grilled chicken breast with green rice
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Strawberry crepes
Crème brûlée with Baileys Irish Cream
Cherimoya in three milks
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 2
First Courses
Chicken Caesar salad with fine herbs
Salt cured ham in fine herbs, with couscous and avocado
Soup of the Day
Our “Angelmó” seafood soup
Main Courses at Your Table
Pork loin in calafate berry sauce and vegetable lasagna
Ricotta gnocchi with scallop ragout
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Strawberry German tart
Poached papayas
Baked custard
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 2
First Courses
Three types of cebiche (fish or seafood marinated in lemon juice) with their marinades
Breast of duck, quinoa with goat cheese and rhubarb sauce
Soup of the Day
Cream of lentils with garlic-seasoned croutons
Main Courses at Your Table
Southern hake with stewed tomatoes, mushrooms and stuffed calamari
Meat and onion pie with a corn topping
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Calafate berry cheesecake
Lemon pie
Assorted berries with Port zabaglione
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 3
First Courses
Octopus in olive sauce
Beef carpaccio with caramelized pears and blue cheese dressing
Soup of the Day
Cream of squash with toasted pine nuts
Main Courses at Your Table
Potatoes stuffed with ricotta and krill, with an olive ragout
Stewed rabbit with Piedmont-style rice
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Meringue and chestnut layer cake
Caramel mousse with peppery strawberries
Profiteroles filled with lucuma (eggfruit) in a chocolate sauce
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 3
First Courses
Seafood empanadas (turnovers)
Green salad with goat cheese
Soup of the Day
Beef and vegetable soup
Main Courses at Your Table
Grilled salmon and panzerotti pasta filled with smoked ricotta
Braised beef brisket with spicy hot mashed potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Spaghetti squash and walnut layer cake
Chocolate mousse with cedron cream
Orange pie
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 4
First Courses
Florentine scallops with creamed spinach, au gratin
Assorted greens, baked pears, sliced goat cheese and caramelized sweet peppers
Soup of the Day
Rich broth with fresh pasta, Chilean style
Main Courses at Your Table
Grilled conger fish with mushroom risotto
Veal rolls and creamy polenta with mozzarella cheese
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Caramel and sour cherry layer cake
Pisco Sour mousse on a sweet toast
Three-milk cake
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 4
First Courses
King crab ravioli in seafood foam
Avocado and quinoa terrine with a sweet pepper sauce
Soup of the Day
Three-mushroom cream
Main Courses at Your Table
Grilled breast of chicken with steamed vegetables
Our famous Chilean-style “clambake in a pot” served in earthenware bowls
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Rhubarb German tart
Chestnut flan
Stewed peaches with wheat berry
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 5
First Courses
Mussels in green sauce
Duck confit with Peruvian potato “causa” and basil oil
Soup of the Day
Cream of artichokes with toasted hazelnuts
Main Courses at Your Table
Antarctic krill pie
Lamb with vegetable stew and thyme sauce
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Bees’ nest dessert with mountain pollen
Pannacotta with raspberry sauce
Apple and murta berry strudel
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 5
First Courses
Shrimp and mango tartare on a crisp sesame cracker
Thai salad with chicken, pork, stir-fried bean sprouts, carrots, sweet peppers, peanuts and green onions
Soup of the Day
Onion soup with toast and grilled goat cheese
Main Courses at Your Table
Turbot filet with puréed broad beans and ginger in an anise-flavored green sauce
Vegetarian lasagna with tapenade and mozzarella cheese
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Chocolate layer cake
Suspiro de limeña, a Peruvian dessert with caramel and meringue
Berries in zabaglione
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 6
First Courses
Caramelized tomato and basil crème brûlée with lime juice sorbet
Bloody Mary and king crab foam with avocado
Soup of the Day
Minestrone
Main Courses at Your Table
Breast of chicken filled with spinach and cream cheese, with green risotto, Port sauce and thyme
Papardelle pasta with pork ragout
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Sour cherry and rosemary truffle cake
“Mate” tea mousse
Berry cheesecake
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 6
First Courses
Caramelized pears with salt cured ham and Gorgonzola cheese, caramelized tomatoes and a light pesto
Goat cheese and avocado terrine with a Sherry and ginger vinaigrette
Soup of the Day
Cream of asparagus with olives on toast
Main Courses at Your Table
Beef tenderloin stuffed with mushrooms, and puréed artichokes
Grouper with vegetable tempura
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Apple clafoutis
Eucalyptus mousse in a tuile cookie
Honey and walnut cream custard
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 7
First Courses
Salmon cebiche (marinated in lemon juice) spiced with toasted cumin
Beef tartare with avocado and goat cheese salsa
Soup of the Day
Sweet water prawn bisque with fugaza bread and cream of chives
Main Courses at Your Table
Ostrich filet with sweet potato risotto and rose hip sauce
Seafood crepes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Chibouste tart with custard and whipped cream
Cherimoya mousse
Mango tart
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 7
First Courses
Chicken and vegetable terrine with tomato coulis
Prawns in a foamy orange and ginger sauce
Soup of the Day
Chicken broth with coriander and egg
Main Courses at Your Table
Grilled tuna with a miso sauce and gnocchi in basil
Our classic beef sirloin with French fries, sautéed onions and fried eggs
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Cake pudding with almond nougat
Papayas filled with cream of dried figs
Cappuccino and dark chocolate mousse
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 8
First Courses
Veal with tuna sauce
Spinach, baby corn, mushroom, sweet red pepper and smoked turkey salad
Soup of the Day
Cream of tomatoes with basil
Main Courses at Your Table
Pork in a plum sauce, with rosemary-seasoned roast potatoes
Rainbow trout with stewed artichokes and tomatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Tiramisu
Pisco Sour mousse
Poached strawberries
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 8
First Courses
Breaded seafood with ponzu sauce
Garden greens with marinated tomatoes, pastrami, hearts of palm, asparagus and quail eggs
Soup of the Day
Hearty beef jerky and onion soup
Main Courses at Your Table
Antarctic krill cannelloni with a sage and sun-dried tomato sauce
Beef sirloin filled with creamed spinach, served with sautéed potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Chocolate layer cake
Suspiro de limeña, a Peruvian dessert with caramel and meringue
Berry tart
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 9
First Courses
Pacific soufflé
Italian antipasti
Soup of the Day
Cream of green chilies with beef jerky
Main Courses at Your Table
Chicken breast filled with mushrooms, served with wild rice
Grilled Pacific salmon with puréed olives and miso sauce
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Lucuma (eggfruit) crème brûlée
Chocolate and mint cake
Poached pineapple
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 9
First Courses
Garden salad with octopus and shrimp
Ravioli filled with creamed corn
Soup of the Day
Beef broth with a poached quail egg
Main Courses at Your Table
Skewered ostrich meat with quinoa risotto and wheat berries in sheep’s cheese
Conger fish with a carmenere wine and rosemary sauce, and stir-fried vegetables
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Baked custard
Pear tart
Caramelized bananas
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 10
First Courses
Salt cured ham with tapenade
Pink clams au gratin in an earthenware bowl
Soup of the Day
Assorted seafood soup
Main Courses at Your Table
Suckling pig in a mustard sauce and vegetables sautéed in butter
Turkey medallions with applesauce and sautéed potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Cherimoya and orange pie
Pears in red wine with an apple and walnut sorbet
Apple strudel
Fresh seasonal fruit
Coffee, tea and herbal tea
DINNER, DAY 10
First Courses
Scallops in puff pastry with a saffron seasoned cream
Pastrami, potato, carrot and gherkin salad
Soup of the Day
Cream of spinach with toasted hazelnuts
Main Courses at Your Table
Papardelle pasta with a seafood sauce
Veal shank in merlot wine, with creamy polenta
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Meringue and chestnut layer cake
Pumpkin fritters in syrup
Vanilla flan in a toffee sauce
Fresh seasonal fruit
Coffee, tea and herbal tea
LUNCH, DAY 11
First Courses
Pacific Ocean seafood au gratin, with a leek foam
Deep fried beef empanadas (turnovers)
Soup of the Day
Clam soup with toasted chapalele potato bread
Main Courses at Your Table
Fresh corn steamed in cornhusks, with tomato and green chili salsa
Peppered beef sirloin with tarragon-seasoned potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Strawberry tart
Caramel flan with five-spice sauce
Crepes filled with pear jam and berries
Fresh seasonal fruit
DINNER, DAY 11
First Courses
Gratin of crab with garlic
Lamb from Magallanes with avocado salsa
Soup of the Day
Chilean-style cream of lentils and toast with merquén (smoked ground chili spice)
Main Courses at Your Table
Southern Chile style turkey and vegetable stew
Pacific salmon with tapenade and waffle cut potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Lucuma (eggfruit) and caramel pyramid
Floating island
Spaghetti squash profiteroles with butterscotch and walnut sauce
Fresh seasonal fruit
Coffee, tea and herbal tea
Special Dinner
The Captain’s invitation, will replace any dinner
Salads
Lettuce and olives
Tomatoes, onion and coriander
Potatoes and carrots with mayonnaise
Chilean salsa, green sauce, lemon dressing
Hot and Cold First Courses
Spicy hot king crab
Pickled fish
Cebiches (fish and seafood marinated in lemon juice)
Assorted seafood gratins
“Angelmó” seafood soup
Hot Main Courses
Pacific salmon in tarragon
Suckling pig stuffed with plums
Grilled tenderloin medallion with a mild blue cheese sauce
Spanish rice and seafood Paella, served by our chef
Hot and Cold Side Orders
Rice tartare
Garden salad
Creamy mashed potatoes
Dessert Buffet
Enjoy a sampling of our homemade desserts and pastries
Pisco Sour mousse
Papaya parfait
Meringue and lucuma (eggfruit) layer cake
Apricot tart
Sponge cake and caramel rounds
Coffee, tea and herbal tea
Some Passengers comments
I believe I hit the jackpot on the Antarctic Dream….”
“Have just returned from Antartcica on ANTARCTIC DREAM - and it was fabulous beyond my wildest dreams. My experience was nothing but pure travel comfort and joy! Tour leaders, lecturers were totally involved with all of us - sharing time, meals, expertise, friendship at every opportunity. The lectures were delivered with passion for the topic. I believe I hit the jackpot in taking my first Antarctic trip on the Antarctic Dream. ....and fully intend on going again with them next year." - Dee Hunt, Antarctic Dream '06
“The trip has surpassed my wildest dreams….”
“It’s been a dream of mine to visit Antarctica for a long time. To travel to the White Continent in such good company, in such comfort and style and with such experienced and knowledgeable guides and leaders has surpassed my wildest dreams. Thank you to everyone"- Mark Crosby, Antarctic 06
“Really unforgettable….”
“I loved my time on board. Going to Antarctica has been a dream for a long time and the staff gave me a very enjoyable time. The expedition staff are amazing fun and a huge wealth of knowledge. The staff’s passion for their job is great. The food and comfort was out of this world. Really unforgettable. Thank you!”- Trent Simpson, Antarctic Dream ‘06
“I really liked the “explorer-feeling” of the boat, the friendly staff and their spirit and attitude.” - Michael Kaschytza, South Patagonia ‘06
Since 1991 Exploring The "Uttermost Parts Of The Earth":
The Arctic, Antarctica and Cape Horn
Your Cruise Specialists at the "ends of the earth"
Phone/Fax (56)61-621092, Phone (56)61-621010,Box 70, Teniente Munoz 118, Puerto Williams,
Tierra Del Fuego, Chile 'The Gateway To Antarctica'
http://cape-horn.net
email: sailing@victory-cruises.com
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