ロイヤルカリビアン’s main dining room menu rotates nightly through an assortment of themes that are shared across their ships, usually coordinated with the ports they are sailing to and the tastes of the main demographics on board the ships. That said, I’ve seen many of the same menus across multiple ships in different ports so don’t expect to always have the same menu in the same place or on the same ship. Today’s menu though was sampled aboard 海の輝き.
We actually thought this menu was a bit boring, especially if you don’t eat pork like us. So, for starters, my wife and I both settled on the vitality dish, the strawberry, kiwi and pineapple medley. It’s very light and refreshing. There’s nothing special about it, but there’s nothing wrong with it either.
Then for mains, we both settled on the same dish as well, the horseradish-crusted fillet of Atlantic Salmon, which is also part of the vitality menu. It was really good. I personally enjoyed the celeriac-potato mash the best, but it was a great combination overall that isn’t too filling.
Let’s be honest, dessert can easily warrant two or three dishes each 🙂
Being sugar-free, the strawberry charlotte is not sweet at all, and it makes sense to be on the vitality menu as it is also a very light dessert. The strawberry flavour comes through well, but a little bit of crunch wouldn’t go astray.
Then there is the carrot cake. Personally, I’m not a big carrot cake person, but wifey loves them. This one I can see is a good one. It’s sweet, and the textures are well balanced with a little bit of crunch on top. The cinnamon is perhaps mildly too strong for wifeys liking, but I thought it was a good balance.
Last but not least, the “shared” low-fat mango pudding. Once you’ve cruised a couple of times or tried an assortment of ロイヤルカリビアン’s desserts, you’ll get used to seeing sweets served up in this shape. It doesn’t really look at all like you might expect from the menu description, but it tastes great. It has more flavour than the sugar-free dessert, and placing the coulis inside the pudding rather than on the plate helps combine the flavours. Of course, as you might have guessed, it’s not really a pudding at all. It’s actually more of a mango mousse with little tiny bits of mango in it.