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Crystal Dining Room would be the line’s Achilles heel. Not so, as time has proved. American guests of a certain age are more used to dining at around six o’clock, while younger, more cosmopolitan cruisers, as well as European guests, are happy to dine later. However, shortly after my cruise, the


company announced that, from 2010, ‘Perfect Choice Dining’ will complement the classic seating option. This ‘Open Dining by Reservation’ now allows any fully-paid guest to make nightly reserva- tions in advance of their cruise.


F


ood was of a consistently high stand- ard and reflected european tastes every bit as much as catering to the American culinary repertoire, although the first and last nights were not representative of the intervening five. Service from our South African waiter and his Ukrainian commis was faultless. Bobby and I tended to have lighter meals, usually just an appetiser or soup and entrée – rarely did we succumb to the array of enticing desserts – but it didn’t escape our notice that most passengers on neighbour- ing tables indulged in up to six courses! The extensive wine list featured as


28 WORLD OF CRUISING I Autumn 2010


“the PRODUCtION SHOWS were without doubt some of the BEST ENTERTAINMENT we had ever seen ON bOaRD a sHIP”


many New World wines as European labels, and we discovered a respectable Australian Chardonnay and palatable Californian Cabernet Sauvignon. As the alternatives, the Italian offerings


of Prego and Asian-fusion cuisine of Silk Road, with its Sushi Bar, proved highly popular, with reservations at a premium. We were able to secure a table in Prego and I looked forward to a splendid feast, having previously dined there and rated the meal equal to Italy’s finest. Bobby enjoyed his creditable mush- room soup served in a sour-dough loaf and lamb-shank, while I stuck with the Piero Selvaggio signature dishes of Linguine Con Aragosta e Zucchini and Scaloppine Di Vitello servite Con Capelli D’angelo that I had enjoyed on my previous visits. a $7 gratuity per person is added to these alternative dining choices. The Bistro Café proved to be a focal-point during the day for cappuccinos and tasty snacks that altered with the clock. Late-risers made short shrift of the smoked salmon, cream cheese and bagels that were on offer until lunchtime. On the three sea days, lavish themed buffets were staged around the Neptune Pool.


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