Monday, December 24, 2007

Eating on M/v Silver Wind

In developing cruises that offer the best possible holidays the Silver Seas company have gone as far as they can to pamper their clients. The space, the facilities and most particularly the services from the myriad of well trained staff are beyond criticism. Just in case there is any cause for dissatisfaction there are also constant opportunities to express opinions
Food is a major pre occupation on M/v Silver Wind (SV) a 6 star cruise ship
The facilities range from the poolside grill serving up hot dogs, hamburgers, salad, chips and onion rings through to the open seating fully serviced main restaurant. Then there is the Italian style “La Terrazza” with a buffet style breakfast and lunch and
dinners that concentrates on Italian regional cooking with special dinners such as the truffle and porchini mushroom night and the lobster night and most distinguished of all the 2 Michelin star Saleeta restaurant which offers daily changes of degustation menus – including several French, Italian and American food styles with matched wines for an extra US$200/head or US$30 for their regular wines. Wines are available with all meals and if a wine is not to ones liking the sommelier is only to pleased to find a suitable substitute
Yesterday we lunched late at the poolside grill with a prawn Martini, salad, a hot dog and hamburger which, to my delight, was cooked exactly as requested.

In the evening we enjoyed a first class meal at the Terrace starting with a thin slice of Margarita pizza, and a glass of Prosseco, followed by anti pasti from a wide variety on a buffet table.

First course was pasta – I had an excellent Penne Al’Amatriciana with bacon, onion and fresh tomato sauce and also tasted the fine gnocchi with walnuts in a gorgonzola sauce.
These were served with an Italian white Vermantino Varranne Rocca de Montemosse which had a slightly bitter finish. For mains I had a local Chilean fish Merluzza Negra with salsa of aglio and timio with mushrooms and peppers,

a large very fine white flesh fish and also tasted the pan fried sole on a bed of eggplant. Each dish was very very good and the Puglia red served with it was beautifully smooth.
A selection of cheeses – gorgonzola, bella payees, provolone and emantala before the dessert trolley – I enjoyed a tiramisu with tiramisu ice cream and a small mille feue
with a honey cream grappa and coffee finished a very very good meal in a sophisticated venue.
We had several waiters Halil being most intrigued I took his photo!
The following night was “Lobster” night at La Terrazza and once again we enjoyed both outstanding food and service. After antipasti we had the chef’s suggestions; Chef Giorgio and Maitre de Gustavo both looked after us as though we were royalty! Italian pancakes stuffed with sauteed seafood and caviar an extremely delicate dish
This was followed by linguine pasta with lobster, egg yolk, tomato sauce and ground almonds. The sauce was mild and blended beautifully so that no taste dominated this most excellent dish.

The main course a small lobster tail split and grilled with fresh Italian greens was delicate sweet and tender

A black and white chocolate mousse with a sweet Italian Muscat as dessert wine completed this very excellent meal. The western oriented breakfast buffet at this restaurant offers a wide range of cold delights, hot dishes, made to order omelets and desserts – extremely satisfying. The buffet style lunches have not been impressive.
Watery and undistinguished soups, incompletely cooked egg plant and indifferent Caesar salad surprised.

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