The main dining room is named 47° because that is the latitude line that crosses the French shipyard in Saint-Nazaire, France. Where she was built by Chantiers de l’Atlantique.
The restaurant is styled in the colours of the sand and the sea. On two levels with a beautiful chandelier in the central dome lighting the sweeping staircase. This room has a sense of occasion, and the waiters are nice and attentive. This is an open-seating restaurant, and there are many table sizes. Simply walk in and the staff will seat you. At busy times they may ask if you want to be seated with others, but you do not have to if you do not want. You can request a table and be given a buzzer if it is not available, also use this if there is a queue and you do not want to stand in it. You can have a drink in the lounge bar while you wait.
There is an express breakfast option with one main course, this is pre-prepared and served immediately. This is generally a traditional English-cooked breakfast.
There are other cooked options made to order, such as kippers, pancakes and eggs benedict.
There are the usual choices of tea, coffee, and fruit juices
And for the Brits who cannot have full English without HP, do not worry, bottles are available.
For lunch, open seating is available, generally not as busy as dinner, as many guests will be having lunch by the pool, in Islands Buffet or the glass house.
Three courses are available, there is a self-service salad bar or choose a starter from the menu. Soups, ham etc.
The main course is in two parts really, there is the “Anytime Favourites” available daily, which includes burgers and fries, chicken strips and jacket spuds. The other part of the menu could include paninis with mozzarella and prosciutto, fish dishes, and chicken.
The dinner menu is rotated every fourteen days, so there is always something different and it adds to the experience instead of a large menu that remains the same for several days. Starters include soups, salads, quiche, and crusted brie.
The main courses could include chicken breast in a sauce or pork loin, a fillet of fish, steak and some interesting plates of food. The portion size is not big, but my experience is that some of the dishes were rich and just enough.
Every day there is a Chef’s Recommendation.
Desserts are always good, with lots of choices of sorbets and ice creams, espresso creme Brule, chocolate puddings and a cheese selection.
There are vegetarian and gluten-free options, plus reduced sugar dishes.