Silversea Food - Your Most Memorable Dish

I am looking forward to taking my first Silversea cruise in a few weeks. I have enjoyed reading many of the posts from quite a few of the Silversea regulars on many of the threads and that got me to wondering about food.

What are some of the foods that I should look out for on the menu that Silversea are known for? Did you have a delectable main dish that you always look for on the menu? How about those scrumptious desserts? Anything mouthwatering for breakfast?

I had looked at some menus that were posted a couple of months ago and everything looked so tempting. Thank you so much to anyone who replies with their favorites.

Roll on November 6. :)

I am looking forward to taking my first Silversea cruise in a few weeks. I have enjoyed reading many of the posts from quite a few of the Silversea regulars on many of the threads and that got me to wondering about food. What are some of the foods that I should look out for on the menu that Silversea are known for? Did you have a delectable main dish that you always look for on the menu? How about those scrumptious desserts? Anything mouthwatering for breakfast? I had looked at some menus that were posted a couple of months ago and everything looked so tempting. Thank you so much to anyone who replies with their favorites. Roll on November 6.

Appreciate this excellent question/interest. Good luck for your first Silversea sailing. We are getting ready for a Jan. 25-Feb. 20, 2015, Amazon River-Caribbean combo back-to-back sailing over 26 days on the Silversea Silver Cloud. As noted/connected below to my live/blog, we had one earlier, great Silversea adventure. Looking for ward to number two and three.

Below are a few of my visual samples to help build up the excitement for your upcoming SS cruise. Do these few pictures help to build confidence that you can survive on your sailing?

THANKS! Enjoy! Terry in Ohio

For details and visuals, etc., from our July 1-16, 2010, Norway Coast/Fjords/Arctic Circle cruise experience from Copenhagen on the Silver Cloud, check out this posting. This posting is now at 160,065 views. Nice to be hitting this high of a level for viewership. Appreciate the interest and follow-up questions/comments!!

http://www.boards.cruisecritic.com/showthread.php?t=1227923

For our final dining in the main dining room, here is a visual report. First, is the salmon trilogy sampler with a tartare, salmon-crab roulade and salmon rilletts. There were also appetizer options this night for goat cheese and cherry tomato tian and veal sweetbreads with crayfish sauce.:

Second, is this pasta . . . cannelloni with a herb and Parmesan filling, plus purple artichokes. There were also “intermezzo” options this night for crumbled blue cheese salad or dumpling soup with black rye bird dumplings and soured cabbage and caraway. :

For our final dining main course, I had this Angus beef that was called “Entrecote Rossini”. It was served with fois gras, a crispy potato galette and truffled jus. There were also main course options of sautéed sea scallop and shrimps, slow-cooked pigeon “Souvaroff” or summer lasagna without meat in it. There would be a Relais & Chateaux chef-suggested way to pick a selection for these three courses based on their “collection” of menu items for Silversea. Wellness and vegetarian options were noted on the menu. You could do menu special orders with a day’s advance notice to the kitchen. We did this as a group with a special Thai dinner that evening. If you had special diet needs, the kitchen should be advised in advance and they adjust well.:

Here is just one sampling of the three different tables with various dessert treats during a mid-day buffet. This one picture is worth about one thousand fork-fulls. We have been told these delights are all low-cal, right?:

The first course has these various bite-sized “Tastes of Burgundy” as a “light”, opening sampler when doing the Le Champagne dinner. The cone-shape items were a fois gras blend where each at our table got one of these treats.:

Here’s a picture of Maitre D’ Jorge Caeiro from Portugal doing a great job finalizing details to get ready for the start of the International Buffet at noon on the Silver Cloud on a sea day. Nice ice carving and super food!:

Hi Terry,

Great title for your message! :) I love your photos. Thanks for sharing. All of the food looks so tasty. I do not think I will go hungry on a Silversea ship. It is going to be hard to select something from the menu. I am putting on the pounds just by looking at your photos.

Your future Amazon River and Caribbean cruise sounds wonderful. I hope to be able go on a Amazon cruise sometime in the future. I am going to check out your blog from your cruise up North. Are you going to do another one for your Amazon sailing?

Thanks again, Denise

Hi Terry, Great title for your message! I love your photos. Thanks for sharing. All of the food looks so tasty. I do not think I will go hungry on a Silversea ship. It is going to be hard to select something from the menu. I am putting on the pounds just by looking at your photos. Your future Amazon River and Caribbean cruise sounds wonderful. I hope to be able go on a Amazon cruise sometime in the future. I am going to check out your blog from your cruise up North. Are you going to do another one for your Amazon sailing? Thanks again, Denise

Appreciate your follow-up and kind comments. Sorry, but these visuals do NOT put on pounds. They are "low calorie" pictures. The food itself? Sorry that's different!! Below are a few more of my visuals.

Yes, on our Amazon-Caribbean adventure I will be doing lots more pictures and posting a live/blog. Have a better lens and camera now for such food pictures. But, still no calories in the visuals.

THANKS! Enjoy! Terry in Ohio

Back from doing a 14-day Celebrity Solstice, Jan. 20-Feb. 3, 2014, Sydney to Auckland adventure on this ship and getting a big sampling for the wonders of "down under” before and after this cruise. Go to:

http://boards.cruisecritic.com/showthread.php?t=1974139

for much more information and lots of wonderful pictures on these amazing sights in this great part of the world. Now at 80,630 views for this fun posting.

For wine on the Silver Cloud, there is usually a suggested white and red that is offered and paired with the meal for that evening. Many of these come from Italy, Chile, Spain, California, France, South Africa, etc. I would call most of wine options as “good”. They are not low level, nor high. You can buy a higher-end selection, if you wish. You can also ask for some other options that you had tried and done earlier. Here was a California Cabernet Sauvignon from Esser that we liked and requested several times.:

For dessert on our final evening in the main dining room, here is that visual of my apple-related pastry with great sauce, etc.:

Here is the spectacular dessert from our “Tastes of Burgundy” at the Le Champagne dinner on the Silver Cloud, it is called Chocolate Eiffel Tower. One person at our table, not me, as they say . . . “ate the WHOLE THING!”. Very rich and great looking.:

For antipasti on La Terrazza, I had thinly-sliced sea bass with cherry tomatoes and capers as shown below. The capers made the difference in offering that extra spark of taste. Among the various other options for an opener were fried risotto pearls, pecorino cheese pie with balsamic reduction, scampi tail ragout, etc. We were served Prosecco as a starting sparkling wine.:

For “dolci”, it was Tiramisu at La Terrazza. What else should you have in a wonderful Italian place? It was as good as it looked. Another dessert option was orange-flavored pancake with chocolate mousse:

I am looking forward to taking my first Silversea cruise in a few weeks. I have enjoyed reading many of the posts from quite a few of the Silversea regulars on many of the threads and that got me to wondering about food.

 

What are some of the foods that I should look out for on the menu that Silversea are known for? Did you have a delectable main dish that you always look for on the menu? How about those scrumptious desserts? Anything mouthwatering for breakfast?

 

I had looked at some menus that were posted a couple of months ago and everything looked so tempting. Thank you so much to anyone who replies with their favorites.

 

Roll on November 6. :)

Have a great trip.

Terry, thanks for posting some more photos. The chocolate Eiffel Tower looks amazing. I like the wine photo too and I am looking forward to trying some of the wine/meal pairings.

Emtbsam, thank you for your food comments. I remember reading another post where someone spoke highly of the duck Paperdelle too, so I will be sure to look for that on the menu. Glad to hear that the beef in the main dining room is good. The citrus desserts in La Terrazza sound tempting. Do they have desserts there with Grand Marnier in them? I have not have a good Grand Marnier dessert in quite some time.

In La Terrazza, the duck Papardelle gets high marks. We have generally been very pleased with the beef in the main dining room. The citrus mousse desserts in La Terrazza at lunch time are a favorite as are the warm desserts. For us, however, it is not just the food, but the total ambiance that makes the meal. Have a great trip.

DENNICH: Terry' date=' thanks for posting some more photos. The chocolate Eiffel Tower looks amazing. I [b']like the wine photo too[/b] and I am looking forward to trying some of the wine/meal pairings.

Appreciate the wonderful suggestion on duck Papardelle. Will have to try that treat in January while sailing to the Amazon on the Silver Cloud. Will be taking lots of these fun "food porn" picture in January and February. Yes, sampling the different wine pairings is part of the "fun"!!

THANKS! Enjoy! Terry in Ohio

For details and visuals, etc., from our July 1-16, 2010, Norway Coast/Fjords/Arctic Circle cruise experience from Copenhagen on the Silver Cloud, check out this posting. This posting is now at 160,184 views. Nice to be hitting this high of a level for viewership. Appreciate the interest and follow-up questions/comments!!

http://www.boards.cruisecritic.com/showthread.php?t=1227923

TLC, thanks so much for your zero-calorie visit to the SS table! We can't wait to partake in November.

Favourite fish dish has to be the special order lobster Thermidor with egg fried rice and chargrilled peppers.We only had it four times on our recent cruise!Food preferences are personal and subjective but if you like lobster give it a go and enjoy.Order with maitre d 24 hours in advance.

Thanks, Brimary! I have never had lobster thermidor before. It sounds wonderful so I will definitely ask for it. :) Thanks so much for responding.

Two standouts recently on the Shadow both thanks to Mr and Mrs Wellseasoned:

1. 8 of us asked for an Indian meal which was specially prepared for our table. It was excellent.

2. We asked if they could prepare a Phillippino meal for the 8 of us. Well, the staff were clearly proud to do so. The waiting and kitchen staff were largely from the Phillippines and were gratified to produce another excellent dinner.

It's not just the food that was so memorable but the amount of care and pride the staff toook in ensuring that we had 2 outstanding experiences. Silversea hospitality at its very best.

Thanks for sharing, To The Sunset. Your Indian and Phillippino meals sound wonderful. I am very impressed by all of the Silversea hospitality and customer service stories that I have been reading about. I am really looking forward to experiencing a new level cruising with my first non mass market cruise.

I saw in your signature that you are soon to be on an Amazon River cruise. I wish you a cruise full of fantastic and magical experiences. :)

Thanks for sharing, To The Sunset. Your Indian and Phillippino meals sound wonderful. I am very impressed by all of the Silversea hospitality and customer service stories that I have been reading about. I am really looking forward to experiencing a new level cruising with my first non mass market cruise. I saw in your signature that you are soon to be on an Amazon River cruise. I wish you a cruise full of fantastic and magical experiences. :)

Appreciate these great Indian and Filipino meal ideas from Tothesunset. Wonderful ideas and potential. Have copied and saved in my trip file for our upcoming Jan. 25-Feb. 20, 2015, Amazon River-Caribbean combo back-to-back sailing over 26 days on the Silversea Silver Cloud. We will be on that ship for a good long period, so these creative suggestions will be wonderful to try and sample. On our July 2010 trip, one person set-up a Thai special dinner in the MDR with a varied mix of dishes that that area. Worked well. Got to get lots more food pictures on this trip. Food porn visuals will be king!!

Tell us more on what makes Indian and Filipino food special, different, its qualities, tastes, etc.?? Qualities unique from China, Thai, etc.?

Strongly encourage Tothesunset to do some sort of trip report from your Amazon "adventure". Look forward to hearing more, including on any special tips, insights, ideas, etc., associated with your trip. Hope also that DENNICH shares more of the successes and fun on your upcoming trip on the Silver Whisper. Good luck to all for safe and fun sailings.

THANKS! Enjoy! Terry in Ohio

If Venice is one of your future desires or past favorites, you might look at this earlier posting that I did on the Italy board that shows many options and visual potentials for this city that is so great for "walking around", personally sampling the great history and architecture. This posting is now at 43,198 views and I appreciate those who have dropped by and tuned in.

Venice: Loving It & Why??!!

http://boards.cruisecritic.com/showthread.php?t=1278226

Appreciate these great Indian and Filipino meal ideas from Tothesunset.

 

Tell us more on what makes Indian and Filipino food special, different, its qualities, tastes, etc.?? Qualities unique from China, Thai, etc.?

Firstly, Indian and Phillipino food cannot be succinctly defined. How would you sum up French food in one line, or Mexican etc? As for india, it depends where you go 'cos it's a huge country but you can generally expect spiciness from garam massala and chillis, often an oiliness from ghee and, generally, more spice as you head south. A large number of Indians are vegetarian and some of their veggie dishes are outstanding. Dry, spiced chicken baked in an earth oven (or tikka) is lovely. Rice is the staple carb although unleavened naan bread (not unlike a fajita) is pretty good stuff but terribly filling.

I'm less familiar with Phillippino food in spite of having had a live-in Phillipina maid when we lived in Hong Kong who looked after the kids' food but rarely cooked for us. Themeal we had on the Shadow wasrice based with a chicken dish along with spiced vegetables. Scrummy it was, too.

Strongly encourage Tothesunset to do some sort of trip report from your Amazon "adventure". Look forward to hearing more, including on any special tips, insights, ideas, etc., associated with your trip.

Now I must own up to being a poor correspondent and even worse blogger. Sadly, it is highly unlikely that we will report as we go (being essentially too mean to pay for the internet) and real life will intrude when we return. And for that I feel a little guilty having benefitted from those less selfish with their time who have taken the trouble to post reviews and reports on CC. I think, maybe, I'm just a bad person?!!

I think, maybe, I'm just a bad person?!!

Perish the thought, sir!

Firstly, Indian and Phillipino food cannot be succinctly defined. How would you sum up French food in one line, or Mexican etc? As for india, it depends where you go 'cos it's a huge country but you can generally expect spiciness from garam massala and chillis, often an oiliness from ghee and, generally, more spice as you head south. A large number of Indians are vegetarian and some of their veggie dishes are outstanding. Dry, spiced chicken baked in an earth oven (or tikka) is lovely. Rice is the staple carb although unleavened naan bread (not unlike a fajita) is pretty good stuff but terribly filling. I'm less familiar with Phillippino food in spite of having had a live-in Phillipina maid when we lived in Hong Kong who looked after the kids' food but rarely cooked for us. Themeal we had on the Shadow wasrice based with a chicken dish along with spiced vegetables. Scrummy it was, too.

Now I must own up to being a poor correspondent and even worse blogger. Sadly, it is highly unlikely that we will report as we go (being essentially too mean to pay for the internet) and real life will intrude when we return. And for that I feel a little guilty having benefitted from those less selfish with their time who have taken the trouble to post reviews and reports on CC. I think, maybe, I'm just a bad person?!!

No! No! No! Can believe that our UK friend from Lincolnshire would be a "bad person". Nothing wrong with not being into doing live/blogs and/or being frugal in not wanting to pay the Internet ship charges. BUT, hopefully during you will make some notes during your trip for the special loves, surprises, secrets, etc. Then, when you get back, it would be appreciated if you post a few of those notes, tips, suggestions.

THANKS for those notes and insights on the various types and styles of food from Asia! Yes, even in India, there is much variety. Same is true in the USA between southern cooking versus New England versus Texas BBQ, etc. Then, there's wonderful New Orleans!! Enjoy! Terry in Ohio

Back from doing a 14-day Celebrity Solstice, Jan. 20-Feb. 3, 2014, Sydney to Auckland adventure on this ship and getting a big sampling for the wonders of "down under” before and after this cruise. Go to:

http://boards.cruisecritic.com/showthread.php?t=1974139

for much more information and lots of wonderful pictures on these amazing sights in this great part of the world. Now at 82,096 views for this fun posting.

We really enjoyed the food on the Silver Wind.

La Terraza - tomato soup, ravioli, and (as mentioned) duck papardelle were amazing ...

Main Dining Room - thought the beed wellington was among the best I've had anywhere in the world ... coupled with a lobster tail made it even better ;)

Le Champagne - Lobster thermidor was very good - although small; also really liked the souffle for dessert!

Only disappointment on this cruise was the food/service at Afternoon Tea.... this ship serves in La Terraza (instead of a lounge)... Scones not quite up to par ... the cakes were good ... tea sandwiches left a little to be desired ... White tea remains my favorite selection!

On our recent Cloud cruise afternoon tea was a joke.It compared with a cheap cafe rather than the perfect venue of the Panorama lounge with the added benefit of the pianist providing background music on a normal piano rather than a small electric organ which was rubbish.Whatsmore the excellent pianist and the waiters agreed ! It seems as if Management off the ship continue to make decisions to gradually do away with all the special things which separated SS from the the rest of the luxury cruise line industry.Other examples are no more deck barbecues and cabaret,no more galley buffets.Great shame but we continue to support SS which has in the past provided us with so many memorable experiences.

On our recent Cloud cruise afternoon tea was a joke.It compared with a cheap cafe rather than the perfect venue of the Panorama lounge with the added benefit of the pianist providing background music on a normal piano rather than a small electric organ which was rubbish.Whatsmore the excellent pianist and the waiters agreed ! It seems as if Management off the ship continue to make decisions to gradually do away with all the special things which separated SS from the the rest of the luxury cruise line industry.Other examples are no more deck barbecues and cabaret,no more galley buffets.Great shame but we continue to support SS which has in the past provided us with so many memorable experiences.

My understanding is that many of those changes (not the music) are due to the food police and SS's desire to stay way within the lines rather than corporate SS trying to diminish the product. At least, I hope that is the case.

We continue to support SS because we like the product and continue to have wonderful experiences.

Can't wait to board tomorrow.

especially andrea boccelli!

The concert should be great. See you in Barcelona!

Looking forward to it.

Sadly, SS has made a decision to become a sub-luxury line to pay for their fleet expansion and other capital needs.

SS is a business and it is certainly in business to make money and is not a charity for our enjoyment.

They will continue to aggressively cut costs until they reach the point where people vote with the feet in large numbers.

As long as they can fill cabins with a sub luxury product they will continue to do so.

People who haven't sailed on SS before may be fine with the current product, but others who have sailed with them since their inception will be very disappointed.

it's been almost six months now since i was on the Silver Whisper and i am not sure i can say which meal was the most memorable.

i do, however, have a page on my blog of the Baltic Cruise solely dedicated to the food on board with lots of photos.

http://zenhiao.livejournal.com/782927.html

sadly, my photos of the much praised duck parpadelle did not turn out well so i will have to rely on happy memories for that one.

it's been almost six months now since i was on the Silver Whisper and i am not sure i can say which meal was the most memorable.

i do, however, have a page on my blog of the Baltic Cruise solely dedicated to the food on board with lots of photos.

http://zenhiao.livejournal.com/782927.html

sadly, my photos of the much praised duck parpadelle did not turn out well so i will have to rely on happy memories for that one.

Super appreciate your link and all of the great pictures of your various "food porn" samples from the recent SS sailing. Your many delightful visuals really build up the excitement for our Jan. 25-Feb. 20, 2015, Amazon River-Caribbean combo back-to-back sailing on the Silver Cloud. Just 66 days till we sail from Barbados.

Will definitely be on the look out for that duck parpadelle dish and will aim to get some visuals to share of that dining delight. Normally, duck can be dry for my interests and I have avoided that meat in the past. BUT, will try for it in January. Does Silversea serve that dish with some sauce and/or use other techniques to avoid too much dryness? Is it served with noodles/pasta?

THANKS! Enjoy! Terry in Ohio

For details and visuals, etc., from our July 1-16, 2010, Norway Coast/Fjords/Arctic Circle cruise experience from Copenhagen on the Silver Cloud, check out this posting. This posting is now at 164,225 views. Appreciate the interest and follow-up questions/comments!!

http://www.boards.cruisecritic.com/showthread.php?t=1227923