Words cannot capture the amazing dining experience on the Silver Cloud. From highly trained waiters who pay attention to every detail, including things like decanting a vintage wine, to facing the wine bottle the correct direction when pouring, to highly skilled chef’s who prepared a vast array of international delicacies, the food was the best we have had at sea.
Below are highlights from one of dinners in La Terrazza Italian restaurant.
The main dining room did not disappoint either, with beautiful plating and dishes with just the right amount of acid, heat, salt and flavor! One particular highlight was the avocado and salmon salad. It was so simple but I told the chef it was the best salad I have ever had.
We also got the VIP experience from the Chef thanks to my husband’s talk with him about the curry we had for lunch one day. My husband mentioned that he has been making India and Tai curries at home and the we love the exotic flavors of South East Asia. He told us to gather friends and he would make a family style curry dinner for us. We loved it so much, we asked what else he could do, so a few nights later on, which coincidentally was Indonesian Independence Day, we gathered again with friends for and Indonesian dinner, and then two night later he did Pilipino dinner for us. So much fun and flavor trying all these hand made delicious dishes.
Like almost all cruises they had a captain’s welcome aboard night. Our butler escorted me to the reception where we were greeted by members of our well dress expedition team, and then enjoyed a hosted dinner in La Terrazza with one of the expedition co-leaders.
The also hosted a Death by Chocolate night in then Panorama lounge. Even the cheese and the mice are made from chocolate. The pastry chef did an amazing job!
Weather permitting we enjoyed several meals out on the deck with the grill area. They had blankets and heaters, but on some days it still felt quite chilly if there was wind. One favorite day was the German meal with grill sausages. The Germans on board pointed out that the Weiss Wurst is traditionally served boiled, not grilled, but you could get it either way. The other accompaniments were also quite good and included sourcrout and potato salad. We also had dinner out here on two occasions. In this venue you can either cook your own steaks and chops on hot rock or have the kitchen do it. We chose to have the kitchen do it, but several folks took part in the hot rock cooking. The regular lunch menu included a chicken wrap and a grilled fish of the day.