FANS of food will be excited to learn of Royal
Caribbean’s plans to introduce a range of
culinary enhancements across its fleet.
These “culinary enhancements” will include a
revamp of the main dining room menu to include
a greater variety of choice, more international
food options (with a focus on authenticity),
and for dessert lovers new “hot from the
oven” blueberry peach crumble, sticky bread
and butter pudding and sumptuous carrot cake.
In addition, favourites such as the aged handcut
Manhattan steak, escargot bourguignonne,
shrimp cocktail and crème brulee will now be
available every night; whilst the company will
also introduce more heart-healthy, gluten-free
and lactose-free food options.
Other enhancements will see low calorie,
gluten-free and lactose-free options clearly
identified with respective menu icons, as well
as the addition of menu selections that can be
modified to fit these requirements for guests.
Guests will also enjoy new main dining menu
offerings including upgraded entrees such as
rack of lamb, surf & turf, beef sliders and daily
entrée dinner salads; whilst the cruise line is
also investing in a new wait staff training
targeting the new menus, standards training,
and allergen and dietary programs.
