10 Saga Sapphire Refit
PoLe To PoLe pole to pole, a large 620-seater restaurant at the heart of the ship, has been redesigned to retain a warm, intimate atmosphere with different parts of the restaurant reflecting a different continent: Africa, Asia, Europe and the Americas. The restaurant will offer both fixed and flexible dining, and all meals will be waiter served. The menu will be eclectic and wide- ranging, reflecting the international theme and will include game, meat and fish as well as a well-stocked wine cellar.
screens are being installed to allow the ‘Around the World’ theme to come to life. The chairs
are being re-upholstered in cream leather, the tiles are being polished and new marble flooring is being laid in the ‘European’ themed area. Two new state-of-the-art wine display racks also being installed.
” – Feb 7, 2012 Before... Pole to Pole is now having carpet laid and
easT To WesT
The 64-seat East to West restaurant specialises in indian, Sri lankan and Thai cuisine, and is decorated with traditional carvings.
East to West Restaurant is being erected and although it’s only a shell of steel at the moment I can already see that the
space will work really well for us with the food we intend to offer from there. I am really looking forward to seeing the show kitchen for the Grill come to life and I know our chefs are, too.
” Before... – Jan 22, 2012 On Deck 9, the galley for the Grill and
Deck 10, like Deck 8, has been completely transformed to accommodate the brand new balcony cabins.
We are now at the demolition stage on deck 10 for the new balcony cabins we are building. This area used to be a fully equipped buffet restaurant. It is
amazing how fast this demolition is under way. Just today we have started to cut the entire steel structure of this restaurant, which will then be lifted off by the cranes.
” 10 | saga.co.uk/cruises
– Nov 21, 2011 Before... please note: All illustrations are artist’s impressions of how we imagine the ship will look after completion. plans and décor are all subject to change. April/MAy 2012
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