#Rose Ipsmiller

[buffetlicious]

Andrew unfolded the napkin and placed it on our lap before presenting the Dinner Menu. At the same time, a basket of bread rolls was deposited on the table. My colleague who is their Diamond member was entitled to four glasses of drinks (cocktails, wines, juices and beverages included) a day, so he picked the pink Rose Ipsmiller. This fruity wine with mature berry flavours carries hints of wild strawberry, raspberry and redcurrant is lightly acidic.

Colleague said he always order the Escargots à la Bourguignonne for every dinner and so here are half a dozen baked snails smothered in bubbly garlic & parsley butter and a piece of olive bread to mop up the sauce.

I came to dinner feeling hungry and the Crispy Calamari with fennel salad and chipotle-lime aioli was just enough to whet my appetite. Next up, Shrimp Cocktail with three chilled succulent and crunchy shrimps on a bed of salad drizzled with horseradish cocktail sauce and a bowl of sweet & sour chilli dipping sauce.

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[buffetlicious]

Watching all these active bodies in the play made me hungry too. Back to Main Dining Room for dinner after refreshing ourselves. Got the Rose Ipsmiller we had on day one as it was easier to drink. Colleague got the Salmon Gravlax - sliced cured Atlantic salmon with thinly julienned cucumber, onions, tomatoes, lemon, capers and honey mustard dressing.

While I opted for the breaded Crispy Coconut Shrimp with pineapple & red onion slaw and sweet chilli dipping sauce. The subtle coconut aroma in the crispy bread crumbles coupled with the crunchy shrimps were easy on the palate. I now knew why my dining companion can eat this Escargots à la Bourguignonne every dinner. For me it was not the snails but the delectable buttery sauce with herbs that you dipped the bread into.

#Royal Caribbean #Spectrum of the Seas #Cruise #Ship #Main Dining Room #Rose Ipsmiller #White Wine #Salmon Gravlax #Crispy Coconut Shrimp #Escargots à la Bourguignonne #Snail #Buttery #Herby #Bread #Food #Buffetlicious