Ah, the Royal palace, an aptly decorated banquet hall for princesses and princes.
Located on deck 3, midships, right off the atrium, this main dining room is designed after the ballroom in the Disney movie “Cinderella”. A rose motif runs throughout the circular floor plan. Fluted columns and iron railings weave around this faithfully recreated space. Note the hints from other Disney movies, like the chandelier from “Beauty and the Beast”. There are painted portraits of Disney princesses all around the room, the bread baskets look like the underpart of a pumpkin chariot, and the many other details make this a truly enchanting restaurant.
The lunch menu is tight, but the few options are pretty delicious. Starters: Veggie quesadilla, citrus fruit cocktail chilled mango soup; Main Courses: Turkey melt sandwich, fussili pasta with mushrooms and parsley cream sauce, angus hamburger.
For dinner the options increase. Appetizers: Herb marinated escargot with mushrooms and garlic butter, spinach soufflé, iced lobster and jumbo shrimp, greens salad, french onion soup, cauliflower cream soup; Entrees: Baked salmon, aged angus tenderloin with lobster medallions, rack of lamb with dijon crust, a tofu dish, grilled chicken breast.
This restaurant is a family venue with a reliable children’s menu (the picky grownups can order from it as well). Main Courses: Mac and cheese, sliders, ham and pineapple pizza, chicken strips, spaghetti with meatballs, chicken breast with gravy, tenderloin medallion with shrimp; Sides: fresh veggies, mashed potatoes, steak fries; Desserts: Banana split, cupcake, Mickey bar ice cream, other ice cream.
For the Kings and Queens in your party, there are several specialty cocktails available: Double Crowned (Crown Royal, Chambord, Cointreau, Cranberry Juice, Sour Mix), Impérial Illusion (Absolut Mandarin, Apple Pucker, Blue Curaçao liquor, Pineapple Juice), Princess Delight ((Non-Alcoholic) Passion Fruit Juice, Mango Purée).
Breakfast is available on select cruise days. Depending on the length and itinerary of your cruise, days and times for breakfast will vary. The food is continental, with fruits, hot and cold cereal, yogurt, buckwheat crepes, vegetarian omelets. There are egg dishes, like eggs benedict, but also a traditional big breakfast with eggs, bacon, toast, beans, tomatoes, and onions. There are some creative creations from the griddle, like a waffle sandwich, or our favorite on the trip, a yummy french toast and pineapple stack with layers of strawberry sauce, maple syrup and fresh fruit. Oh yes.
Lunch is available on select dates during your cruise, with open seating. One of the days the Royal Palace is open for lunch is a singles event where solo travelers are encouraged to make connections at sea.
Our favorite starter at lunch was the seafood sampler, with shrimps, marinated scallops, and crab claws, which were a little hard to eat without a shell cracker. For main courses, we had the lemon chicken salad with papaya, which was light, sweet, and sour at the same time, with the downfall of not having enough dressing. We tried the meatloaf with mashed potatoes, string beans and gravy. It was total comfort food, a little too much on one plate, but very tasty. We also had the minute steak with herb butter and fries, a meal lightly grilled, heavily fatty, and so deliciously filled with flavor.
Dinner we only had once at the Royal Palace because of the rotating schedule. There was warm herb brioche with olive bread to begin the meal. But there was only one piece of bread and a small amount of dip per guest: really not enough for something this delectable. We started with the avocado citrus salad with iceberg and radicchio topped with orange vinaigrette. We noticed that there was no avocado at all in this salad, so we asked for some. They brought a plate of three small cuts that were already changing colors.
The pomegranate glazed duck for our second course was much better. The glaze on the thinly cut duck breast was deliciously sweet. We had qualms with the Gewürztraminer gelee, which did not have any taste though Gewürztraminer is normally a very strong and tasty wine. We followed this with wild boar tenderloin, with sweet carrot and onion potato cake drizzled with a red currant reduction. The boar proved to be better than the much more popular angus steak, according to other people at the table. Our boar was served medium rare, the reduction complimented the red meat, and the potato cake was superb. Definitely try the boar if you don’t mind wild game.
At lunch you can grab a slice of key lime pie, NY cheesecake, or some hot chocolate fudge pudding which was fantastic. At dinner, the options are more refined, like a Grand Marnier soufflé, peanut butter mousse, strawberry short cake sundae, tahitian vanilla creme brulee, sugar free chocolate ganache, mango cheesecake, or the sweet temptation, a combination of the best of these options. Our favorite was the mango cheesecake, a creative and delicious culinary delight.
Champagne and wines from around the globe are selected by a panel of certified sommeliers and complied into a menu for the restaurants on the Dream. This wine menu is the same in all of the main restaurants and all dishes have an accompanying wine suggestion on the menu.
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