After our day in Constanta it was good to have a change from the usual San Marco restaurant where dinner is served each night, we dined instead at Ocean Liner one of the speciality restaurants. We had pre purchased 3 speciality dinners. (Thanks Matt chose your birthday for that one you shouted)
It really is a speciality restaurant, special attention from all the staff, (could have sent some of them to the dining room where service can be slow.) The chef comes out and speaks to you as well. Executive Chef for the whole boat is Gavin Baxter from Australia, originally Port Campbell who studied at William Angliss. Not much of an Australian accent left. David had the lobster which was cooked at the table and I had rack of lamb, both excellent.
Our next day was a day at sea so I did a galley tour where had a talk about how the 130 chefs organise thirteen thousand meals a day. There is a pastry shop, bakery, main galley and crew galley and preparation rooms. The amount of food and drink consumed in a fortnight could probably feed a starving country for six months. 7200 eggs, 18254 pounds of beef, 11652 pounds of fish, 38659 pounds of fresh vegetables, 32652 pounds of fruit, 18450 bottles of wine, 18000 litres of beer. Amazing!!!!!!!