![]() ![]() If you're going with a group, share a variety of appetizers. Portions are perfectly sized so you can try a little from each course. A chili pepper symbol on the menu designates which dishes are spicy (though we found everything pretty mild - if you want more heat, you can ask the waiter). Main courses include a mustard seed-crusted chicken breast, rock lobster and aloo palak, an Indian dish served with potatoes and chili peppers. The restaurant offers soup and noodle bowls, like pho tom (prawns and glass noodles) and tom yum goong (seafood coconut broth). Starter selections include dim sum and satay platters, along with a variety of sauces. Food is a modern take on dishes from places such as Mumbai, Thailand and Vietnam, and it's almost all fabulous. Open only for dinner, Indochine is an Asian-fusion restaurant inspired by the 1,500 spices and flavors Marco Polo brought from Asia to Europe. It's one of the bigger restaurants onboard, and it features a huge table that can accommodate more than a dozen passengers. Indochine (Deck 4): Perhaps the prettiest restaurant onboard, Indochine features black marble tables, white leather banquettes and seafoam green leather chairs. ![]() While the use of butter instead of oil may bother purists, we found the food to be delicious, and the sushi bar seats to be a convivial place to meet other cruisers. Finish with the signature tempura ice cream, served sizzling with spiced chocolate sauce. Start with a bowl of kikoyu monyou fish, then receive small plates of teppan grill items such as rock lobster, miso black cod and wagyu beef teriyaki. Sashimi options include a mixed fish with scallop, tuna and salmon, as well as a sea urchin dish.įor dinner, the venue picks up a slightly theatrical vibe as it transforms into a teppanyaki restaurant. You'll find a variety of rolls, including standards like California and spicy tuna rolls, as well as more unusual options, like a surf and turf that combines filet mignon and lobster. During the day, sushi and sashimi are available. A number of small tables for two and four wrap the edges. The focal point is the large sushi bar that takes up the middle of the restaurant. Kaiseki (Deck 4) free for lunch, $60 for dinner: This Japanese restaurant is one of the smaller venues onboard. The same wine menu is available in multiple restaurants, so if you don't like what the waiter is offering as the daily wine, you can request a glass of something you drank earlier or elsewhere. Passengers who want something a little more upscale can order premium brands, for a fee that's comparable to what you'd pay on land, by the glass or bottle. Silver Muse has a great selection of complimentary house wines, with almost every varietal offered as an included option. That's the opposite of what you see on most cruise ships and as a result, the ship has added more seats to Atlantide to keep up with demand. In general, we found the food in the de facto main dining rooms - Atlantide and Indochine - to be superior to the smaller and extra-fee restaurants. The menus at the specialty restaurants are fixed. Menus in Atlantide and Indochine are fairly extensive and they change weekly there's also a daily special offered in both that usually reflects the local port. Chefs on Silver Muse can accommodate virtually any restriction, so ask some menus aren't clearly marked to indicate vegetarian or low-sugar items, for example, so you'll need to chat with your waiters. Passengers can flag restrictions ahead of the sailing but should follow up with the maitre d' once onboard. Waiters employ a remote ordering system, which means everything a passenger eats or drinks is recorded, helping staff better track preferences, special dietary needs and allergies. Passengers will notice the high-quality beef used, or special cheeses, like pico - an Italian delicacy that has a five-day shelf life. Food is also sustainable whenever possible, and chefs try to reduce the amount of frozen food (a necessity on any cruise) used in dishes. That said, the ship reserves a number of tables in each venue to be available for drop-in diners.Īll restaurants follow the same approach, though the food from venue to venue is wildly different: Menus follow the slow food mentality, meaning food is produced in local culinary tradition, and ingredients are of high quality and are sourced locally. ![]() Passengers can eat at any restaurant they wish as often as they'd like, though reservations are encouraged at all venues except Atlantide and Indochine (because several of the restaurants are quite small). Silver Muse has a unique dining concept, with eight designated restaurants but no main dining room, and other spots serve nibbles throughout the day. ![]()
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