There are cruise reviewers and bloggers out there who speak of the food aboard Fred Olsen in tones of hushed wonderment. Honestly, we were excited.
The main dining room on this ship is supplemented by two smaller rooms, which serve the same menu, but offer a nicer setting - most of the ables having views. We were lucky enough to be allocated a table in one of the smaller dining rooms, which, I assume, suite passengers are given priority on. However, I’m at a loss to explain why Fred Olsen haven’t used these two spaces for alternative, or premium, restaurants - instead, “The Grill” uses a roped-off area of the buffet each evening.
Breakfast was OK. The fruit, particularly the segments of orange and pink grapefruit were fresh and, throughout the ship, the baked goods were of high standard; rolls were excellent, but even croissants and pain au raisin were tasty, without the waxy dullness so often found on airlines and cruise ships. The cooked options for breakfast didn’t look too appetising, but people seemed to be keen on them.
Lunch in the main dining rooms was probably the most consistently successful meal - calamari fritti followed by lasagne being typical.
Dinner was odd. The Indian option seemed to be the best bet each night - a vegetable curry on the first night and a curried butter fish later in the cruise being very good. Other choices failed to deliver - particularly a really bad roast turkey and the worst soup we’ve ever had the misfortune to sample. It was listed as “chilled papaya and chilli”; so help us, we imagined some sort of interesting re-interpretation of gazpacho. Instead, what arrived was pale pink cream. It was indescribably bad - tasteless, freezing cold, awful mouth feel. Desserts were, well, traditional and, seemingly, sized to suit a calorie controlled diet.
It should be noted that all portions in the Main Dining Room were laughable - always very small. You will have noted the generous serving of two whole rings of calamari in the picture above. We were also served a slice of cheesecake the size of a pinky - they surely had to use a medical scalpel to slice them so thinly.
Service in the Main Dining Room was pretty slow, although our waiter did become particularly attentive - I suspect because we were the only people ordering wine that wasn’t on the all-inclusive list, so the only ones signing a bill and tipping him.
We did eat in “The Grill” premium restaurant one night - service was good, but the menu was unimaginative. None of the steak options appealed, so we ended up with a caesar salad then an overcooked “fish mixed grill”. As mentioned earlier, this “restaurant” is in an odd location, at the back of the buffet. The evening was also slightly marred by a very odd couple seated at a table nearby who clearly had an issue with us, asked to move, then sat across the room, glaring at us and clearly discussing us with the, presumably disinterested, family now seated next to them. We never did establish what the issue was - the, clearly mortified, waiter was discrete. The thought that we were talking too loudly occured (one of the party has hearing issues) but that had never been a problem in three previous decades of eating out. Maybe we were dressed to casually, although we did double-check that the formal dress code did not apply in The Grill. All very strange; although, as we’ll detail in a subsequent post, Fred Olsen does seem to attract a higher proportion of people we’d normally try our best to avoid than any other line we’ve come across.
Finally, there’s the buffet - it’s not huge, but the food was passable. The selection below comes from fajita night. The guacamole was not great - it was that weird shiny staff that comes with an unfeasibly long Use By date.