After lunch, we headed back to shore to catch a taxi to go snorkeling at Tamae Beach, the biggest and most accessible public beach. It is located near the Sofitel Hotel. All beaches in Moorea are public, but access through private property discourages tourists from visiting most of them. We were resigned to not walk through a hotel, but we ran into two other Windstar passengers with snorkel gear in hand who were negotiating for a cab.
“Fifteen dollars for all four of you,” the cabbie offered. Since my wife and I thought it could cost more than that for the two of us alone, we quickly agreed. One of the other passengers balked, pulling out some card she had received from the tourist board and insisting on a further discount. We ended up leaving at the agreed upon fifteen dollars as a trio without the bargain hunter, with the moral of the story being that while thriftiness may be a virtue, being absurdly cheap is a damning sin.
We ended up going to the Sheraton, assured by the cabbie that this would certainly be alright, and he even told us to feel free to use the pool. I doubt this guy was a part owner of the resort, but we did pass through to the beach where we enjoyed incredible snorkeling in the crystal clear water. Our underwater photos never do justice to the wonders we experience snorkeling, but the South Pacific world beneath the surface of the sea surpasses anything I’ve ever seen anywhere else, with vibrant colored, diverse fish swimming past amazing coral formations, spiced by frequent encounters with large, unexpected visitors like sea turtles, sharks and stingrays.
We returned to the ship, changed clothes and enjoyed drinks on the top deck as we sailed along the coast of Moorea. For the overnight in Moorea, the Windstar cruised from Cook’s Bay to Opohonu Bay, allowing us to enjoy one of the most cherished rituals of the Windstar: cruising from magnificent South Pacific ports through turquoise water, past lush tropical islands, with the four large sails unfurling to the thunderous music of Vangellis' "1492."
In the evening, a singer and accompanist performed easy listening music professionally, and sometimes dancers came from shore to entertain us. Other times, the chef would prepare a special pre-dinner snack like Crepes Suzette or freshly prepared sushi that left us stuffed before dinner.
Sometime between about 7:30 and 9:00 PM, we went to the Dining Room for dinner. It’s a subtly elegant restaurant along the lines of a steakhouse like Chasin’s or Houston’s, with a diverse menu filled with tempting choices. Everything we tried proved to be delicious. At all meals, our restaurant manager, Brian, paid close attention to every detail, ensuring our service and meal remained superb in every way. Unlike many Maitre D’s or even Head Waiters on some lines, he often jumped in to provide service himself rather than passing the responsibility to a subordinate. This same spirit permeated the entire ship. By the time we finished dessert, we were ready for bed, although some passengers enjoyed adult beverages at the outdoor bar or in the lounge long after we were asleep.
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