On Explorer, meals are served in single seatings with unassigned tables or an informal atmosphere and easy mingling. If a group of dolphin happens to pop by and say hello right by lunch time, the staff is always willing to change the meal time, so you can enjoy the world around the ship.
With degustation menus created by one of Australia's renowned international chefs, Serge Dansereau, Orion's dining is influenced by the regions the ship visits.
Meals are served in the elegant dining room and the adjacent, more intimate bistro bar. Seating is open, allowing you to choose where to dine, and table sizes range from two to 12. The style is relaxed and casual—there’s never a need to dress up. More than opportunities to eat well, meal times are also opportunities to engage in the diversity of the expedition community—to join or be joined by naturalists, guest speakers, ship’s officers, and fellow guests for stimulating and entertaining conversation.
Breakfast is usually served buffet-style in the dining room and consists of a selection of fruit, eggs to order, cereal, yogurts, cheese, and cold meats, and specially prepared daily dishes, plus fresh coffee and tea. An early riser continental breakfast is served in the bistro as well, and many guests choose to take their coffee and morning pastries to the bridge or out on deck.
Lunch is also served buffet-style in the dining room and bistro bar, with salads and both hot and cold buffet choices available. Most days a light-lunch option is held in the observation lounge at the very top of the ship. When weather conditions permit, the light-lunch is held outdoors on the aft sundeck, offering a stunning backdrop and the cheerful company of our amiable hotel manager.
Dinners feature plated service. Each evening, a ship’s officer, National Geographic staff, or a naturalist hosts small tables in the chart room as well.