Day 5 onboard Carnival Celebration and today we’re at sea, making our way toward the final two ports of this cruise—Nassau and Carnival’s brand-new private destination, Celebration Key.
Quick reminder: since I’ve sailed Celebration several times already and done the full day-by-day deep dives, I’m keeping this week’s write-ups to highlights and lowlights. If you’re looking for the more detailed play-by-play, check out my past trip reports at the links below:
- Carnival Celebration Western Caribbean Cruise – April 2023
- Carnival Celebration Eastern Caribbean Cruise – June 2023
- Carnival Celebration Southern Caribbean Cruise – July 2023
- Carnival Celebration Eastern Caribbean Cruise – February 2024
- Carnival Celebration Western Caribbean Cruise – October 2024
- Carnival Celebration Eastern Caribbean Cruise – June 2025
Sea days on Carnival always start with Sea Day Brunch in the main dining room. It’s free, and the menu is a mash-up of breakfast and lunch, so if you want French toast and a burger on the same plate, go for it.
If brunch isn’t your style (or you just don’t want to wait for table service), there are plenty of other ways to grab breakfast:
- Lido Marketplace for your standard buffet lineup.
- Guy’s Pig & Anchor Smokehouse doubles as a morning buffet (smaller selection, but heavier options).
- BlueIguana Cantina serving up breakfast burritos.
- Shaq’s Big Chicken for omelets or a chicken biscuit sandwich that you’ll probably crave again tomorrow.
Basically, no shortage of food to start your day.
The morning schedule was packed, as sea days usually are. People who were up early got into things like trivia, pickleball, and bingo. By mid-morning, you could find line dancing, cornhole tournaments, and plenty of games happening around the ship. If you didn’t want to move much, there was always people-watching from a lounger on the lido deck—always the best sea day sport of them all in my opinion.
In the afternoon, Carnival leaned into the typical sea day mix. The pool deck had its fair share of rowdy fun thanks to the DJ and the Hairy Chest Contest (just kidding, they don’t do that anymore), while the Havana Bar was teaching salsa dance. Over in the theater, Family Feud Live was being played.
As usual, sea days are what you make of them—you can run around hitting activity after activity, or just park yourself at the pool with a drink in hand and watch the chaos unfold.
Pool Time (If That’s Your Thing)
Sea days usually mean pool days, and Carnival Celebration has several options. The main Lido pool is on Deck 16 midship and is everything you would expect it to be—music blasting, contests, people claiming loungers at 7 a.m. with towels they won’t return to until noon. It’s loud, it’s busy, and if you’re into people-watching, it’s prime real estate. It’s also where the embarkation day Sail Away party is held.
Head aft on the same deck and you’ll find the Tides Pool. Being at the very back of the ship, you do get some great views, especially at sunset.
For those 21 and over, the Serenity Deck on Deck 18 forward has its own (very) small pool, along with rows of loungers, a bar, and even a salad bar at lunchtime.
Down on Deck 8 aft is the Patio Pool, a smaller option with more aft-facing views. It’s a great spot if you want something a little less chaotic than the Lido pool but don’t feel like trekking all the way up.
And then there’s the Havana pool, reserved exclusively for those staying in the ship’s Havana staterooms. It’s the smallest of the bunch, but it’s private, so you’re paying for the exclusivity rather than the size.
Now, if hot tubs are your thing… good for you. As for me, and anyone who’s been following my reports for a while knows, I won’t set foot in a ship pool or hot tub for a variety of reasons (let’s just say I’ve seen enough to know better). But if you’re braver than I am, Celebration has them on Deck 8 aft, Deck 16 aft, and up in Serenity on Deck 18 forward.
Families will be happy to know there’s plenty for kids, too. WaterWorks is located on Deck 18 aft and has a splash pad, water slides, and just enough ways for kids to burn off all the soft serve they’ve been eating all day. Mini golf is up there too, and if that’s not enough adrenaline, you’ve got BOLT—the roller coaster at sea and the ropes course for all ages.
Main Dining Room Dinner Menu
Tonight was the second elegant night of the cruise, which means one thing in the main dining rooms: lobster tail. It’s the night where people line up outside the MDRs early, waiting for their shot at the “fancy” lobster dinner.
The Chef’s Table on Carnival Celebration
Me? I skipped the lobster madness and went for something a bit more exclusive—The Chef’s Table. This is Carnival’s most premium dining experience and, at $124 per person (pricing may vary based on the ship), it’s also the most expensive. But what you get isn’t just dinner—it’s a whole evening. Think of it as a private dinner party thrown by the ship’s executive chef, complete with behind-the-scenes access, and dishes you’ll never see anywhere else on the ship.
On Carnival Celebration, the Chef’s Table has its own private venue, tucked away so you’re removed from the hustle and bustle of the ship’s busy galley, but you’re still in the middle of it all. Some older ships still host it in a corner of the galley or in a roped-off space in a restaurant, but here it feels like a true fine dining event.
The night starts with a Chef’s Reception—a series of small, bites paired with champagne. Tonight’s bites included:
- Duck Cigar – cranberry, fig, brie, mushroom ash. Yes, mushroom ash. Sounds odd, but it works.
- Tuna Crudo – tuna with a netted wafer, wasabi, and gari (pickled ginger).
- Avocado Popper – filled with beet mayo and provolone.
- Land & Sea – double-cooked lamb andapplewood-smoked scallop.
After that, the main event begins: a seven-course degustation menu. Each course is introduced by the chef and presented with just the right amount of wine (which flows endlessly throughout the evening).
- Lobster Our Way – lobster done three different ways: saffron beurre blanc, lobster jelly, and cognac pearls.
- Chef’s Sampler – beet-cured salmon, an “air pillow” of beef carpaccio, plus crab with grapes.
- Dover Sole with Razor Clams – this one had fermented purple crystal potatoes (say that three times fast), leche de tigre, and heirloom carrots.
- Young Hickory Venison – paired with cheese kataifi (crispy pastry threads), smoked squash, beet, and port jus. Venison isn’t exactly a staple on cruise ships, so this was one of those “wow, I can’t believe I’m eating this on Carnival” moments.
- Sorbet Course – a palate cleanser made of blood orange, raspberry, crunchy cucumber, and green apple granita.
- Braised Wagyu – tender wagyu beef served with burgundy shallot, celeriac mash, tomato dust, and an “air bubble” merlot glaze. Translation: it melted in your mouth, and yes, it was just as rich as it sounds – no knife needed here.
The meal ends with dessert, and it’s not just dessert—it’s art:
- Chocolate Forest – imagine a little edible woodland scene on your plate. Chocolate fudge, lavender mousse, basil “moss,” meringue mushrooms, sponge cake, and cherry sauce all come together in a playful presentation.
- Sweet Treat – a cheesecake sphere that’s served in it’s own little box with a thank you card.
What makes The Chef’s Table special isn’t just the food (though it’s excellent), it’s the experience. You’re with a very small group—usually around a dozen or so people—sitting together at one long table. The chef comes out before each course to explain the dish, talk about the techniques, and even share a bit about his background and answers questions about what it’s like to cook for nearly 10,000 passengers and crew on a ship.
The whole evening runs about two and a half to three hours, and in that time you’ll get more variety, more creativity, and frankly, more value than you would spending the same amount of money dining at two or three of Carnival’s specialty restaurants.
And yes—it’s a splurge. But if you’re a foodie, or just want to treat yourself to something you won’t get in the MDR, it’s worth it. It’s Carnival showing off what their chefs are truly capable of when they aren’t limited by the scale of cooking for thousands of guests a night.
I’ve done The Chef’s Table before, and every time it feels like one of the highlights of the cruise. Tonight was no different.
For a more detailed look a The Chef’s Table experience, please check out a more detailed article I wrote based on my last visit in June by clicking here.
Chef’s Table on Carnival Cruise Line: Everything You Need to Know
After dinner, I took a slow walk around the ship, letting the last of all that wine and the wagyu settle before calling it a night. The Chef’s Table always leaves me stuffed and impressed and tonight was no exception.
Tomorrow, we’re heading into Nassau, Bahamas—and if you’ve followed along with me for any amount of time, you know it’s not exactly my favorite stop. In fact, Nassau consistently ranks as one of the lowest-rated ports in the Caribbean, and for good reason. Between the congestion, the pushy vendors, and the general “been there, done that” vibe, it’s the port where a lot of cruisers (myself included) debate whether it’s even worth stepping off the ship.
But, like it or not, Nassau is up next. I’ll share my thoughts on how it went in tomorrow’s update. Spoiler alert: don’t expect me to be raving about it.
FunTimes for August 28, 2025:
The Funtimes for August 28, 2025 is available as a PDF and can be downloaded by clicking here.