Princess Lala's long table in photographs: the galley plates and the stern table

Fifteen photographs show where you eat on Princess Lala: four of the long table, eight of plates from the galley and three of the table at the stern. They come first, place by place, and then the order of the meals day by day and what to tell us before you book.

The long table stands indoors, under windows with a sea view, and tea and coffee are set out at one end. In the photographs it is laid before anyone sits: a white oval plate at every place with a fork and a spoon on it, a glass beside each plate, and woven mats down the middle like a runner.

Two of the four photographs show a varnished timber top with blue mats. In the other two the top is painted white, the mats are grey and a blue strip runs down the centre; the end of the room in those two shows steel containers, a pot of cutlery and a stack of green beakers.

What fills the middle of the table is the kind of food a family passes by hand: a bowl of white rice with a paddle standing in it, a whole pineapple among bananas and an orange, platters of fried pieces on a green leaf and on lettuce, a salad with carrot in it, a dish in yellow sauce. One photograph shows the end of a meal instead: fried banana under grated cheese with a chocolate drizzle, and deep-pink drinks with a slice of lime on each rim. Another lines up tall green drinks with straws along the whole table.

The eight galley photographs were taken at the table with the dishes already out. A whole flat fish grilled until its edges blacken, cucumber and onion rings laid on top. A red platter of calamari rings, prawns and pieces of corn. Prawns in crumbs, with cucumber. A sambal, red and full of seeds, in a black stone mortar. Skewers on a square plate with sliced tomato. Noodles and vegetables under halves of boiled egg. Fried rectangles, and a plate of fried pieces. Two dishes of potato in a yellow sauce.

Read them as the kind of plates that come out of the galley, never as a fixed menu. One, taken from straight above, shows six places laid on the far side and the fish in the middle dressed with cucumber and onion into a face.

There are two tables. The long one indoors is the table for the whole boat. The second is at the stern beneath a timber roof, open at the sides, and in its three photographs the sea lies right beside it: a green bay and wooded hills past the rail, white slatted benches with blue cushions beside the table, plates and stemmed glasses set on varnished timber. Meals are served at the long table or at the stern table, and you sit where you like.

On the three-day open trip the meals fall like this. Day one: lunch after boarding, then dinner. Day two: breakfast, lunch and dinner. Day three: breakfast, and then the boat docks at 10:00 to 11:00. On the two-day fare, day two is breakfast and lunch, and you go ashore that evening, between 19:00 and 20:30. Day-one pickup runs from 10:30 to 11:55 from your hotel or the airport, which makes that first lunch the first thing you eat on the boat.

Tell us who is coming and what each person eats. If anyone has a diet or an allergy, write to us before you pay and the galley's answer comes back in writing. Tell us, too, who in the group eats slowly and who is a fussy eater; one galley feeds one boat at a long table, and a plate that needs care needs a name on it before the sailing, not at the table.

Meals on board are in the fare, along with water to drink, tea and coffee all day, and snacks and soft drinks on the open trip. Park fees, tips and flights are not. We publish no menu, and a photograph of one lunch is not a promise about yours; if you need a fixed menu on paper before you pay, another trip will suit you better. Send us your dates and who is travelling, and the answer comes in writing.