As I spend more time in cruise ships, especially those with the “mass market” lines like Carnival and Royal Caribbean, I am appreciating more elevated dining. That means increasingly choosing specialty dining when I’m onboard. Most of the time, the meals in the main dining room and the buffet are more disappointing than ever. So, much to RAS’s dismay (he is loathe to pay extra for most things), I will insist on going to these venues.
My recent cruise on Royal’s Quantum of the Seas has convinced me I’m justified in this belief. I went to Wonderland, which draws its culinary inspiration from “Alice in Wonderland” and the Chef’s Table, an experience that raises dinner a few notches above the ordinary. To underscore my approach, I didn’t go to the main dining room until the very end of the cruise, when I wanted a relatively quiet sit-down breakfast before disembarkation. I went to the Windjammer buffet a couple of times for a very light dinner and a takeout dessert, plush a small slice of pizza from Sorrento’s after I boarded the ship. I won’t mention those here, because they were just adequate.
So, my usual culinary review won’t be as detailed here, since I didn’t go to as many places. But it’s worth mentioning the two specialty experiences I had.
Wonderland
The exterior of this eatery was as fantastical as the Lewis Carroll story and any version of the movie you may have seen, with curlicue designs and bold color combinations. That includes an oversized bronze pointing hand leading to its entrance. Most of the tables had mismatched high-backed chairs like those in the Mad Hatter tea party, along with some long tables for larger parties. But the fun started right away with the framed blank menu, which came with a small jar of water and paintbrush. The host told me to paint it, and this action revealed the items.
Some of the starters and entrees, listed under earthly element categories, had intriguing descriptions. Initially, I couldn’t decide on what to order because I thought I had to choose one from each. Luckily, my server Rashid explained that all I had to do was select an entrée, and he would bring out a selection of some dishes. While this took the guesswork out of my dinner, I had to assume supreme trust, because how would I know what would get and if I’d like it? No need to worry – Rashid brought five different small bite plates that included a sample of the starters and some entrees. He explained that my choice of the branzino in crispy bread determined which dishes I was served.
Each was creative and delectable – the tomato water arrived in a test tube, and I had to shake it – but I had my favorites. The citrus seas shhh (yes, that was the name) combined a poke tuna with citrus granita, which made it spicy and refreshing. Another was crispy crab cone featured a fried wonton wrapping with crabmeat, avocado mousse and cilantro. Although I was getting full from all these tastings, I managed to finish both my entrée, which had a great texture contrast with the crunchy bread and the creamy curry sauce and rice, and the chocolate-fest dessert called the world. I’ll explain this in the next section, because it was also the finisher at the next venue.
The Chef’s Table
On all the cruises I’ve been on, I’ve always wanted to try this ultimate specialty meal. RAS never really wants to do this, so I waited until I went on one of my solo trips, like this one. The Chef’s Table is Royal’s most expensive specialty dining meal, but I will attest that it’s the most worthwhile for the money and the experience. Our group was just under two dozen, and we all enjoyed the food and the company by the dinner’s end. The time was more entertaining, thanks to our lively and humorous head server, Jhef.
We met in the Schooner Bar and received a champagne cocktail with yuzu juice, a great start to the evening, then proceeded to an elegant private room in Chops steakhouse. With each of the six courses, a wine accompanied for tasting, with Chef Augustin explaining its preparation. The first course was a scallop carpaccio with yuzu vinaigrette and crispy quinoa, paired with a Pinot Grigio. Normally, I don’t like scallops, but if they are prepared well like on my Atlas Ocean Voyages cruise, I will love them – and I did here. Smoked tomato soup with a Chardonnay and lobster salad with hearts of palm, pineapple, cilantro and vanilla dressing, served with Sauvignon Blanc. This dish changed my mind about lobster too – it was sweet, tender and exquisite.
For the second time in two nights, I dined on branzino. But this version was lighter than the one at Wonderland, with a roasted preparation and grilled zucchini and peppers, lemon confit and pesto. The accompanying Chardonnay was perfect to bring out the freshness of this entrée. As if that weren’t enough, we then had a grilled filet mignon with truffle potato puree, asparagus and bordelaise sauce, paired with a Cabernet Sauvignon. Naturally, there was dessert, but I was somewhat disappointed it was the same one I had the night before – the World. Don’t get me wrong – I appreciated the rich chocolate, peanut butter and caramel masterpiece. It was just a little much for a second night in a row. At least I sipped on espresso martini with it.
Despite the dessert repeat I was still enthralled with this peak dining experience. If you go on a Royal cruise, don’t miss out on this.
