Planning a cruise on Thomson Dream this year? When it comes to dining, you’ll be spoilt for choice. Here’s guest blogger Sally Whittle’s guide to eating on board…
The Thomson Dream has 5 restaurants to explore, alongside shops, bars and coffee stops – and that’s without factoring in all the delicious local foods you can try when you’re off the ship.
Here are my top 5 food treats you simply have to try while you’re on board…
Orion offers 6-course dinners with impeccable waiter service but I loved the breakfasts served here. There’s a great selection of cooked breakfasts, from smoked kippers to French toast, pancakes and waffles. And of course, there’s always the option of a Full English.
The waiters here will help you ease into the day with a smile, and they’ll even rustle up a jar of Marmite if you ask nicely. Don’t miss the cooked-to-order omelettes, which will set you up for a day of exploring a new destination.
I have a theory about food and cruises. After 24 hours at sea, you’ll find your body mysteriously adjusts to Cruise Time, and your appetite along with it. This means that when you return to the ship at 3pm after an on-shore excursion, it will be physically impossible to wait until dinner for your next meal.
In this case, you simply have to head up to the Lido Deck at the back of the ship, where a friendly cook will be grilling burgers to order. If you’re lucky, you should be able to find a sun lounger. I can tell you from experience, there’s not much better than sitting in the sun, with an ocean view, enjoying a burger with hot, fluffy chips and a cold beer.
The Kora La is a brand new, fusion restaurant on Deck 4, and the menu here is seriously impressive. Dinner started with a very tasty selection of breads and poppadums, with some delicious dips – the mango and pineapple chutney was particularly good.
All the starters were good, but the stand-out dishes were the lamb kofta and the spare ribs, which were tender and packed with flavour. For main course, diners can choose from chicken, beef, shrimp or vegetables, with a choice of Asian sauce, and side-dishes. My chicken Kashmiri with steamed rice was very tasty, and portion sizes not too large. If you still have room for dessert, then the pineapple flambé is a must-try.
During the evening, the Terrace Grill offers dinner with a difference.
Shortly after we arrived for our meal, the waiters took our order – the menu includes a range of beef, fish and seafood, with a choice of sauces, and side dishes.
But this is no ordinary dinner – your chosen main course is delivered to you raw – along with a piece of black, volcanic rock, which has been heated up for 12 hours until it’s over 440 degrees. Place your meat or fish on the rock, and it cooks right in front of you – it’s a lot of fun.
Each meal is served with two side dishes – I had fries and vegetables – and there are a selection of additional side dishes, which can be shared between diners. We ordered extra vegetables and cheesy chips, which are not for the faint hearted.
You’ll need to make reservations to eat at The Terrace Grill, and there’s a £20 cover charge, but for a fun meal, it’s a fantastic option.
The restaurants on board are all lovely, but they are undeniably large and bustling. If you’re celebrating a special occasion or want a more intimate dinner, then Mistrals is your best option.
We dined here with the ship’s captain and it was certainly a memorable evening – it will be a long time before I forget some of the stories we heard!
The food was equally memorable, kicking off with a mushroom vol-au-vent that was rich and tasty. This was followed up with a rack of lamb, which took a while to arrive, because the kitchen were careful to cook it exactly to my liking – the result was melt-in-the-mouth tender lamb, with creamy potatoes on the side.
Perhaps my favourite moment at Mistrals was dessert – a rich and creamy chocolate teardrop, served on a personalised plate. I particularly loved how my waiter urged me to scrape off the chocolate lettering before he took my plate away!
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Author: Selina Akhtar
Published: April 13, 2015
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