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Gilly

"A luxury hotel that happens to be at sea"

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In terms of food, let’s keep in mind that sources food products is not always that easy! Onboard kitchens will not always be able to provision fresh produce. We were on a 20 day cruise to Antartica then onto Brazil.

how they managed salad is a wonder. Hapag Lloyd did an amazing job and did not repeat a menu.

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Wripro, Princeton.......IMO you are both correct regarding SB caviar.  I've had servings from a favorite bartender that would put me off from re-ordering for ten days.  From servers that are known, a decent portion.   From strangers, you get the standard pour and it is thimble sized.   Still, it's decent quality osetra.

 

The 2018 version of QG was sevruga and it was awful.  Once was enough.

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You will get the size portion you request. I never just order "caviar.:" I tell them double or triple portions and that's what I get.

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