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Travelcat2

LIVE - Food/Wine from the Voyager 4/23

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This thread is dedicated to newbies. The reason behind my thousands of posts on CruiseCritic is not to argue with regulars. . . but to impart as much information as possible to those new to Regent. When I was new to Regent, I appreciated any and all input. . . . even when there were differences of opinion.

 

There have been multiple posts from the Voyager in the Mediterranean recently. So, it did not make sense to do another one. However, I have been reading (and loving) posts from the Seabourn board (think his name is Seabourntraveller) and realized how helpful it would be to those new to Regent to read daily menus -- including the complimentary and premium wine pours. While Seabourntraveller has the unique a ability to type menus without even one typo, I will be posting my typical typos etc. In my defense (sort of), at home I type on a ergonomic keyboard that I have yet to feel comfortable with. On board, the keys are too close together. The obvious solution to my horrible typing would be to use spellcheck. Those who know me understand why I would never do that.

 

Along with menus, I will probably not be able to resist some comments. We just completed a 3-night post-cruise to Cappadocia. I Googled this destination months ago and determined that this was the most unique place we have ever seen. Having recently been to Petra, we were not sure anything could be that good. However, IMO, this was one of the top places we have visited in the world -- definitely as fascinating as Petra!

 

Our butler will be delivering daily menus from Compass Rose that I will post. He will also deliver one menu from Signatures and one from La Veranda.

 

Will start posting menus tomorrow.

Edited by Travelcat2

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There have been multiple posts from the Voyager in the Mediterranean recently. So, it did not make sense to do another one. his destination months ago and determined that this was the most unique place

 

Travelcat2, I will look forward to reading any and all of your posts from this cruise. Since we had to cancel at the last minute (injured back) I am hoping there are many posts between Istanbul and Venice so that I can enjoy the cruise vicariously!

 

Regards, Pam

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Thank you, TC2 for starting this helpful thread - for me as a Regent-newbie and "second-language-speaker" it will be a great pleasure to read your lines (no matter of any typos) ... :)

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TravelCat2:

 

This newbie is getting SUPER excited about our upcoming cruise on the Voyager (Rome to Barcelona) since we board in a mere 20 days!!! I believe that we board when you disembark.

 

I can't thank you enought and I have been living vicariously through your posts (and other Regent "experts") for the past 3 months.

 

This will be our first Regent cruise and our first cruise in 25 years. I feel like a sponge soaking up all your sage advice and making notes to better our upcoming cruise experience. So many things that seasoned Regent cruises are aware of, we as newbies don't know and with all your help we will be more prepared.

 

Our travel folio (waiting for a new one since this has the wrong suite and the luggage tags are wrong) came on Friday, but I spent the weekend pouring over every page and doing more research instead of organizing and pre-packing, which is what I was supposed to do!

 

Thank you so much to taking the time out of your vacation to help all of us. Enjoy!

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TC2,

 

Thank you for providing those of us new to Regent with your insights. DW and I will be on Mariner in August, our first Regent cruise. I have been a lurker here for some time and reading posts from you and other regular posters has provided me with much valuable information. I look forward to following your blog with great interest. Wishing you another enjoyable Regent experence.

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Travelcat2 - as newbie to Regent -sailing in 20 days - am excited about your posts. I have found the many posts I have reviewed over the past 8 months to be most helpful in prepping for our first Regent experience. Thank You for taking the time to do this for us newbies and I will take it in any format - spellcheck no spellcheck- that you want to employ. Want to make sure you have time for fun too!;)

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Don't worry about the spellcheck. I never use it either. And I agree, the keyboards on board are like micro sized. My fingers don't know where to go, but I am getting better with iPad

Looking forward to your cruise. We went to cappadocia last year and really loved it.

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The obvious solution to my horrible typing would be to use spellcheck.

Spellcheck is an abomination! "I typed it that way because I wanted it that way!"

 

TC, I hope you have a wonderfully awesome cruise. Rest assured that I shall read every single word of every menu that you post! (And, all your other words, too....)

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avatar3.jpgI can't thank you enought and I have been living vicariously through your posts (and other Regent "experts") for the past 3 months. Edited by Denise85

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Belltown: So sorry that you had to cancel. Hope the doctors are able to fix you up so that you will be onboard a Regent cruise very soon.

 

Last night we dined in Signatures so I'll start with their menu that I do not believe will be changing any time soon.

 

Appetizers

Scallops marinated in herb oil, spring onions and mashed potatoes.

Salad of lobster with spice and mango fondue.

Cassoulet of snails.

Risotto of frog legs w/creamy chervil sauce

Sevruga caviar on celeriac and foie gras, remoulade finished in lemon sauce

Foie gras terrine and prune puree quennels.

Layered provencale vegetable gateau with toasted aramatic crust.

 

Soup

Crustacean bisque w/avacado - crabmeat tomato garnishes

Beef consomme with julienne of black truffle and herb crepes

Creamy mushroom soup with candied garlic

 

Sorbet

Champagne Cointreau Sorbet.

 

Entree

Sauteed Salmon fillet w/mixture of vegetables barigoule style and butter sauce

Filet of halibut w/pistachio oil and a duo of Spinach and herb marinated tomatoes

Duck Magret w/raspberry vinegar sauce and apple tart

Tenderloin of veal, tomatoes stuffed with eggplant, caviar and shallots braised in red wine.

Beef tournedos topped with seared foie gras glazed, glazed vegetab les bouquetierre and perigord style sauce

Rack of lamb w/mushrooms, mashed potato garnishes and lamb juice

Quichette of green leaves and blue cheese and fresh fine herbs in yoghurt sauce

 

Wine

Bouchard Pere and Fils, Pouilly Fuisse, A.O.C., Burgundy, France 2009 (my note: white wine with chardonnay grape)

 

M. Chapoutier Crozes-Hermitage, Petite Ruche A.O.C. Rhone Valley, France, 2009 (my note: delicious medium bodied red wine).

 

Dessert

Chocolate Tart w/raspberries

Tahitian vanilla creme brulee with strawberries

Tiramizu and carmelized bananas

Baba w/aged rum, pistachio cream and red berries

 

Cheeses (variety -- did not write them down)

 

Port/cognac/Armagnac/Calvados/Contreau/Grand Marnier/Framboise to accompany cheeses from the trolley.

 

Note: I had scallops (wonderful), mushroom soup (always a favorite), rack of lamb and too much wine to remember dessert. Think I had the chocolate tart. My DH had the halibut that was "good" . . . not "great". My lamb was great.

 

Note to 'oldies'. Since changing from Le Cordon Bleu, I do notice a difference in the preparation of the mushroom soup (for instance). Not quite as creamy -- still quite good.

 

Will post and continue below so I do not lose everything I typed.

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Let's start with the sandwich offering that are the same every day in Compass Rose:

 

Make your own sandwich:

 

Bread

French Baguette

White Bread

Whole Wheat

Six-Grain

Rye

Flour Tortilla

 

Cold fillings:

Roast Beef

Parma Ham

Cooked Ham

Crispy Bacon strips

Salami

Roast Turkey Breast

chick Breast

Swiss Cheese

Smoked Salmon

Tuna Salad

Baby Shrimps

 

Completed with....

Tomatoes

Shredded Iceberg Lettuce

Cucumbers

Boiled Egg

Onions

Bell Pepper

Dill Pickles

Cornichons

Jalapeno Peppers

Sweet Relish

Horseradish

Mustard

Mayonnaise

Butter

Low Fat Margarine

 

Also always available:

Black Angus beef hamburger or cheeseburger

Norwegian Salmon Fillet prepared to order -- grilled, poached, broiled or pan-fried

Boneless chicken breast -- simply grilled with steamed vegetables

Freshly cooked pasta of the day with choice of tomato, pesto or Bolognese sauce

Vegetable side dishes: steamed assorted vegetables , spinach, string beans

 

Today (April 24th) Lunch Selection

 

Appetizers

Pan-Seared Ahi Tuna Loin

Traditional Leek Quiche

Panache of Crunchy Mixed Greens

Seasonal Fruit Cup

 

Soups

Cream of Halibut

Chiled Creamy Strawberry Soup

 

Sandwiches of the Day

Philly Steak (sauteed Peppers, Onions and Beef with Cheddar Cheese on Baguette)

Triple-Decker Club Sandwich (crisp bacon with roasted turkey, baked ham and swiss cheese)

Tex-Mex Beef Burger in black bean tortilla wrap, melted poblano cheddar cheese avacado and salsa cruda

 

Salads

Caesar Salad

Chicken Salad Singapore -- lemongrass-flavored chicken, crisp venetable salad and wasabi sauce

Vegetable Crudites Salad - beef pinwheels with provolone cheese and prosciutto on Toasted Baguette

 

Entrees

Spaghetti alle Vongole (tossed in a clam sauce)

Bouillabaisse Marseillaise - mixed fish and seafood in a fish broth with garlic bread and rouille sauce

Regent mixed grill - beef medallions, pork tenderloin, sausage and chicken, grilled tomato and mushrooms

Baked Norwegian salmon in puffed pastry with lemon butter sauce

 

Vegetarian Selections

Traditional Leek Quiche

Chilled Strawberryh Soup

Salad with Crisp Vegetable with Wasabi Sauce

 

Canyon Ranch Spa Selections

Fennel and Mixed Greens with Herb Garlic Dressing (50 calories)

Spaghetti alla Vongole (pasta with clams and brocoli w/chilli flakes (345 calories)

Fresh Fruit Cup (70 calories)

 

Desserts

Caramelized Banana Tartlet w/chocolate sauce

Chocolate Ganache Slice, vanilla sauce

Far Breton (French Brittany Prune Cake)

Ice Cup Cafe Liegeois (Vanilla Ice cream, Espresso Coffee and Whipped Cream)

Ice cream of the day: mango - vanille fudge

Strawberry ice cream made without sugar

Mixed Berries Frozen Yogurt - Limnoncello

 

Note: La Veranda does not have a menu as it is buffet. They generally offer at least one item from the Compass Rose menu. My guess is that today's special will be the Baked Norwegian salmon (a personal fattening favorite). They always have salads, cheeses and an assortmenet of desserts.

 

The pool grill has fabulous hamburgers.

 

Will have to post the evening meal much later. This took longer than expected because of the Signatures menu. Also want to add that some of the items on the menu appear to be misspelled. So, between that and my typos, you're in for a wild ride:-)

 

News:

Yesterday the Mariner was in Monte Carlo-- today it is in Liverno Italy

Yesterday the Navigator was in Puerto Chiapas, Mexico -- today it is in Hualtulco, Mexico

Edited by Travelcat2

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Thank you for your help TravelKat.

 

Are pax encouraged to make their own sandwiches to take for picnics off ashore?

 

One o/t question, if the cruise prices goes down, can those already booked apply for OBC?

 

Enjoy the rest of the cruise

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Travelcat2, thank you very much for the time and effort you are putting in on this, we go on voyager for the first time in just over 3 weeks time, and your posts are just making the whole pre cruise experience wonderful, keep up the good work, but please do remember that you are on holiday.

Regards

Marion and Kerry

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Travelcat2, thank you very much for the time and effort you are putting in on this, we go on voyager for the first time in just over 3 weeks time, and your posts are just making the whole pre cruise experience wonderful, keep up the good work, but please do remember that you are on holiday.

Regards

Marion and Kerry

 

My wife and I are booked on Voyager (first time) on 30 Sept and I agree, threads such as this enhance the pre-cruise experience immeasurably.

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You've struck a sweet spot here with the details of menu offerings, TC. But if you get time, do tell us also a little about the service and especially staff aboard Voyager at the moment.

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Will talk about staff -- have only been on board 24 hours. As far as our vacation, I'm only doing this on the first cruise (10 nights) and will not on the second cruise (well, maybe a few things here and there).

 

Also plan on typing out alcohol list (included and not). Will do this on Wednesday as we are using our port stop in Athens as a sea day (been there done that in terms of Athens). Will talk a bit about the shows but will probably not be attending any of them.

 

Our first excursion (Ephesus -- Terrace Houses) leaves in half an hour. We have been to Istanbul, Kusadasi, Athens and Santorini previously so are not that interest in too many excursions. Just enjoying being on board.

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thanks for letting us join you on your trio from a

distance. we will be joining the mariner on may 30 in rome. I wonder how similar the menus are between the ships at any given time? has anyone any knowledge of this,

I will follow this thread with interest , Amanda

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Will talk about staff -- have only been on board 24 hours. As far as our vacation, I'm only doing this on the first cruise (10 nights) and will not on the second cruise (well, maybe a few things here and there).

 

Also plan on typing out alcohol list (included and not). Will do this on Wednesday as we are using our port stop in Athens as a sea day (been there done that in terms of Athens). Will talk a bit about the shows but will probably not be attending any of them.

 

Our first excursion (Ephesus -- Terrace Houses) leaves in half an hour. We have been to Istanbul, Kusadasi, Athens and Santorini previously so are not that interest in too many excursions. Just enjoying being on board.

 

We went to a fantastic Turkish Bath at Kusadasi! Look forward to reading the next installment. Enjoy your day.

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Hi Travelcat2,

 

just read your review of the cruise and vessel. Very well written. Loved the comment about the memory bed for hubby. Made me laugh after a bad day at work.:D

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We are sailing on Voyager in early September which will be our first Regent cruise. Thank you very much for this thread! Wish we were there! :D

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Jackie,

Don't forget to mention if they still have fresh "alternate veggies" in CR. The steamed brocolli or creamed spinach we had before were real highlights for me.

Greg

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My DH had the halibut that was "good" . . . not "great".

 

Travelcat2: Considering that you are from Washington state with access to some of the freshest/best halibut in the U.S., the fact that your DH rated the halibut as "good" is quite encouraging! Keep the food reviews coming, please!!

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You're wonderful! Our mouths are watering already in anticipation of our August cruise on Voyager.

Now, that Crozes Hermitage; terrible stuff, we advise you not to drink any more. We'll try to finish all the bottles you leave, no problem.....

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Thank you for your help TravelKat.

 

Are pax encouraged to make their own sandwiches to take for picnics off ashore?

 

One o/t question, if the cruise prices goes down, can those already booked apply for OBC?

 

Enjoy the rest of the cruise

English Tim: I think I need to explain further. The "make your own sandwiches" in Compass Rose for lunch is a menu item that is served to your table by your server. Due to regulations of many countries, food is not allowed to be taken off the ship. I am fairly sure that, if it is permitted, you can ask room service to prepare a few items to be taken on a picnic in port.

 

Not sure about your question regarding cruise prices going down. Our TA (Travel Agent) recommends that we not pay off our cruise until it is required (about 4 months prior to sailing). This allows adjustments to the price in case the cruise price does go down (not likely -- will cover this on a separate thread). Check with your TA regarding OBC.

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I have had that halibut dish in Signatures a couple of times. Once it was outstanding. Once it was so salty that I couldn't eat it (must have been a mistake as I have never had it so salty before or since--maybe too many cooks spoiled the pot by double salting). Once it was pretty good, but not outstanding.

 

I too thought the mushroom soup was not as creamy but by which I mean filled with cream. It was smooth, and it tasted great but not as rich. Probably for the better.

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Alert: TC2 had quite a bit of wine for dinner and apologize in advance for typos. Also, our "free" day is Thursday -- not Wednesday.

 

The following is the Prime 7 menu (I think I need to give the menu back to our butler so I'm doing it next)

 

Appetizers

Ahi Tuna Tartare (with haricot verts -- not a typo -- black olives, tomatoes, potatoes, eggs and herbs

 

Jumbo Shrimp Cocktail

 

Jumbo Lump Crab Cake

 

Foie Grads Slider with Rhubarb Chutney (served to everyone automatically)

 

Oysters Rockefeller

 

Combination of Three Steak Tartare (classic, Oriental and veal)

 

Portabella Mushrooms with roasted red bell pepper and fresh goat cheese

 

Soups and salads

Clam Chowder

French Onion Soup Gratinee

Hearts of Romaine Caesar

Chop House Salad

Beefsteak Tomato and Red Onion

Sea salted Roasted Red Beets

 

Featured Prime Steaks

U.S.D.A. Prime New York Strip (12 ounces)

 

U.S.D.A. Prime Porterhouse (carved table side -- 32 oz. for 2 people)

 

Cote de Boeuf - U.S.D.A. Prime Bone-in Rib Seadk (18 ounces)

 

Slow Roasted Primt Rib of Beef

 

"Our Signature" Surf and Turf

6 oz. filet mignon with one of your seafood favorites - 6 ounce of lobster tail or Alaskan king crab legss

 

Seafood and Fish Specialities

Alaskan King Crab Legs (Two pounds)

 

Whole Maine Lobster

 

Dover Sole

 

Day Boat Special

 

Sauces

Bearnaise

Steakhouse Barbeque Sauce

Shallot-Red Wine Bordelaise

Armagnac and Green Peppercorn

Chimichurri

 

Main Course

Lamb (New Zealand Double Cut Lamb Chope) 10 ounces

 

double Cut "Kurobuta" berkshire Port Chop (14 oz.)

 

Center Cut "Milk-Fed" Veal Rub Chop (16 ounces)

 

Oven Roasted Organic Herb Chicken

 

Main Course Salad -- Salad Monte Cristo -- Lobster, asparagus, potatoes, hard boiled eggs, heart of Boston lettuce, mustard-mayonnaise

 

Side Dishes

Twice baked potato -- sweet butter, sour cream, crumbled bacon, scallions

 

Sauteed Potatoes Lyonnaise

 

Cheddar Yukon Gold Mash

 

Truffle Fries

 

Vegetable Rice

 

Creamed Spinach

 

Baked Sweet corn Caserole

 

String Beans with onions, sun-dried tomatoes and bacon

 

Sauteed Wild Mushrooms

 

Asparagus with Truffle Butter

 

Steamed Broccoli with Lemon Aioli

 

Crispy Onion Rings

 

NOTE: Smaller portions available

 

Dessert

Apple Crisp (warm with vanilla ice cream)

Key Lime Pie

Chicago Style Cheesecake with raspberry sauce

Golden Cake -- 14 layer Vairhona chocolate cake, roasted pistachio sauce

Banana Cream Pie

Fresh Seasonal Berries

House-Made Ice Creams or Sorbets with toppings of your choice.

Pastel De Tres Leches -- Three Milk cake with fresh fruit

 

NOTE: Need to research wine. More in next post

Edited by Travelcat2

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Featured Wines:

Endeavour Vineyards "Jackaroo", Chardonnay, South Eastern Australia 2008

 

Chaeau Tanunda, Grand Barossa Valley Shiraz, South Australia, 2008 (really enjoyed this)

 

Recommended Reserve Wines

Leeuwin Estates "Prelude" Chardonnay, Margaret River, Australia 2007 - $34

 

Colonial Estate "Exile" Shiraz, Barossa Valley, Australia 2005 -- $175

 

Always Available:

Rib Eye of Certified Black Angus Beef (aged a minimum of 21 days)

Norwegian Salmon Fillet -- prepared to order: plain, grilled, poached, broiled or pan-fried

Grain-Fed Boneless Chicken Breast -- simply grilled with steamed spring vegetables

Freshly Cooked Pasta of the Day: Choice of tomato, pesto or Bolognese sauce

 

Side orders: Steamed Vegetables, String Beans, Mashed Potatoes, Baked Potato

 

Appetizers -- April 24th

Peloponese Calamari Salad

Marinated Artichoke

Papaya, Mango and Kiwi with red berry Coulis

Burgundy Escargots

Risotto al Radicchio e Fromaggini di Capra (wonderful -- to die for)

 

Soupes (their spelling)

Cajun Seafood Gumb o

Chicken Consomme Bellini

 

Salads

Assorted Greens

Cauliflower Florets and White Bean Salad

Caesar Salad

 

Intermezzo

Limoncello Sorbet

 

Main Cources (in addition to every day offerings)

Tagliagtelle Verde with Marinated Salmon (tossed in tomato vodka sauced and chilli flakes

Vegetarian Bean Chili (with cumin and cilantro in baked potato)

Pan-sear fresh Branzino with Chorizo sausage, olives and pesto mashed potatoes (what in the world in "branzino"?)

Quail Pastilla - North African Crispy Pie with Quail Meat, Almons, Eggs, Cinnamon and herbs

Braised Veal Shank "Osso Buco" with Gremolata, gratinated semolina gnocchi and vegetable bouquetiere

Black Angus Beef Sirloin Steak with Roquefort Sauce and Macaroni Gratin

 

A Taste from Prime 7 and Signatures Restaurant

New Zealand Lamb Chope (6 oz.), Lyonnaise potatoes, string beans, bacon, chimichurri

Scallops with Smoked Bacon (with savoy Cabbagae, mashed potatoes and brouilly cream.

 

Menu Degustation

Our Executive Chef invites you to sample a perfectly portioned gourmet tasting menu:

Marinated Artichokes

Cajun Seafood Gumto

Burgundy escargots

Limoncello Sorbet

Braised Veal Shank "Osso Buco"

White Snow (dessert -- see below)

 

Vegetarian Suggestions

Marinated Artichoke

Papaya, Mango and Kiwi

Assorted Green Leaves

Tagliatelle Verde (tossed in tomato vodka sauce and chili flakes)

Vegeetarian Bean Chili

 

Canyon Ranch Spa

Peloponese Calamari Salad (130 calories)

Chicken Consomme Bellini (80 calories)

braised Veal Shank "Osso Buco " (490 calories)

 

Sorry -- missing dessert

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Jackie,

Don't forget to mention if they still have fresh "alternate veggies" in CR. The steamed brocolli or creamed spinach we had before were real highlights for me.

Greg

 

Greg, you always are a bright spot on the Regent board. Not sure what "alternate veggies" you are referring to. I'm typing (if you can call it that) from the menus given to me. Still have a lot to add. Think I must have eaten the dessert menu. I know that I had it somewhere.

 

Need to go off topic for a quickie moment. Greg. . . . . . Cappadocia rivals Petra. . . . just had to say that:D Also, will be doing another thread. Really trying to keep on topic for newbies. See you in 15 months (approximately). As long as I'm not on topic. . . . why aren't you going to the barbeque in October?

 

Sorry -- Greg is one of my favorite posters on Cruisecritic. We sailed with him and his family in December, 2011 and will do so again in September, 2013.

 

One more thing before I shut this down for the night. I have repeatedly said that the Captain's Reception is the 2nd night. On this cruise, it will be the third night (for many reasons). We have an 8 hour excursion tomorrow followed by two self-imposed sea days. Will write when I can. The positive input I'm receiving on this thread makes it all worth it.

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Branzino is some type of fish. Only reason I know this is because last time we were on Regent, it was on the menu and I asked. I think it is a large fish, maybe like a sea bass, from the description I was given. I didn't eat it, so no idea if it is good or not.

Edited by RachelG

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"Alternate veggies" :o my expression for the ability to order sides of

 

creamed spinach:D

steamed brocolli:)

steamed spinach :D

 

any night regardless of the menu. Think there were other "side" options available also; but I'm a spinach fan. Think I had Creamed or steamed spinach 7 or 8 times on our last 21 day cruise.:rolleyes:

 

Greg

Edited by gdlamberth

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I take it the creamed spinach is good, Greg? I remember having it in Prime 7 once, but haven't ever ordered it in CR, so will remember that!

 

Wendy,

I've been called many things in my life but I don't recall ever being called a connoisseur:rolleyes:. To me, creamed spinach (made with fresh spinach) is sort of like a cruise...the worst I ever had was wonderful:p. While you may or may not like the particulars of the recipe, both the steamed spinach and creamed spinach appeared to be made with fresh spinach. I do hope they are still serving these alternate sides in the CR as thought they were a real treat.

 

Greg

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Great thread, Jackie! You are making me hungry! One addition to the veggie list...cauliflower gratin is out of this world, but must be ordered 24 hrs. in advance. Have a great cruise :)

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Jackie;

All I can say is, OMG!! Note to self: Double the treadmill time and reduce Scotch intake by 50%, NOW !:D I only have 12 months until our cruise.

 

Please keep up the posts

Edited by Aloha 1

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So much delicious food !

 

I am glad to see that Signatures is retaining its French style but I can see that I will need to step up my exercise routine before boarding the Voyager on June 3.

 

Thank you so much for your mouth-watering posts Travelcat.

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Just a quickie post before all day tour. Breakfast in La Veranda before an excursion is great. It is a buffet with an egg station (remember to pay attention to your table number -- they will deliver your order to the table). Toast is also prepared at that station -- it only takes a minute so I just wait.

 

In response to an earlier question, I believe the menus are just about the same on the Mariner and Voyager with the exception of some local speciality dishes.

 

"Problem?" to watch out for. After eating too much food, you may pass the Coffee Connection on your way to the elevator. There is a display of cookies there (this is the problem). Some cookies are sugar free . . . but, the chocolate chip cookies are wonderful. Just a warning:-)

 

The Coffee Connection has wonderful coffee drinks with or without alcohol. Might have to do that menu as well.

 

More after dinner -- many hours from now. I've decided to post a review on this cruise on the CC Review board. There I'll talk about service, excursion quality, etc. IMO, it is more relevant to past cruisers than to newbies as I tend to make comparisons to last cruises.

 

If there is anyone reading this thread from the last couple of crusies in this area (both the Mariner and Voyager), the seas are now as smooth as glass. . . . not a ripple -- no waves at all. You just can never tell how the seas will be from one cruise to the next.

 

Off for a day of wine drinking on our Food and Wine Trails -- Best of Santorini excursion.

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Thanks ever so much TC. I have put on a few pounds just looking at the menus. I am desperately trying to lose weight, but I'm so weak, so inspired by your posts here I go again!:eek:

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OMG TC - Thank you for your posts. I have been on Regent a few times and I never once thought to eat lunch in Compass Rose. I was always up around the pool eating and drinking (on sea days) and the offerings there were magnificent. I am just going to have to book another cruise to try all the things I missed out on. Another thing we never tried was the room service - next time for sure!

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Hi TravelCat2 and fellow Voyager passengers,

 

I'm posting this here because I'm not sure where to post it and hoping you can help. I was on the Barcelona to Dubai trip on the Voyager with you last year. It was my first cruise and I'm totally addicted!!

 

I'm hoping someone has a copy of the map of the Barcelona to Dubai trip they can send me. Unfortunately Regent doesn't appear to be offering that particular cruise anymore so they've taken down the map. Can anyone help?

 

Thanks,

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