The number one question on a cruise: what to eat while away at sea? Other than busting out a fishing pole over the ledge of the ship or swimming to the nearest island, you’re out of luck. Just kidding. If anything, I guarantee you that you will gain weight on a cruise. If not keeping yourself busy at the spa, exercise room, or pool/jacuzzi, the only other thing you can do is eat. And eat I did.
Carnival Cruise: The Ecstasy.
|My daily cup of coffee by the window|
Seriously my favorite breakfast item. And I hate breakfast food. Super light and flaky layers upon layers of buttery and cinnamon goodness.
I’ll have three please.
Your choice of meat and vegetable fillings.
Comes with unlimited sides of sausage, bacon, ham, hashbrowns, ect… You name it, they probably got it.
Tender slices of smoked salmon. Comes with a side of toasted bagels, cream cheese, sliced red onions, lemon, and capers.
I ate one of these every morning. No joke.
Plus, salmon is packed with healthy omega 3 fatty acids.
Two poached eggs served on toasted English muffins. Smothered with Hollandaise sauce.
A very greasy but delicious breakfast.
Not much to say about stewed prunes. My dad ordered this, not me.
They do offer fresh fruit like grapefruit, banana, prunes, apples, ect…
Warm thick slices of french toast. Smothered with syrup and powdered sugar.
The most common and simple breakfast item but be prepared to enjoy cereal like you’ve never had before.
Or maybe I’m just easily impressed when someone else pours my milk and cereal.
You could either eat at the buffet on the Lido deck or go to the sit down dining area. I went with sit down of course.
Japanese rice, avocado, crab meat, and cream cheese. Rolled in dried seaweed. Served with wasabi and light soy sauce.
Oven fresh, french baguette. Filled with romaine lettuce, marinated shrimp and crab meat.
King Clip Nicoise.
Pan fried fillet of king clip nicoise. Diced tomatoes, olives, bell pappers, garlic and virgin olive oil.
Mongolian Steak Salad.
Mixed garden and field greens. Tossed in oriental dressing. Garnished with sliced marinated grilled top sirloin steak and toasted sesame seeds.
Ice Coupe “Black Forest”.
Black Forest cake. Served with chocolate ice cream, bing cherries, raspberry sauce, and whipped cream
Strawberry Banana Mousse.
Silky smooth with dollop of whipped cream and blueberry. Drizzle of strawberry sauce and sliced bananas.
Grilled Flat Iron Steak.
Accompanied by Three Peppercorn sauce, Mac N Cheese and Vichy Carrots.
MARTINI Braised Basa Fillet with TOmato, Chili and Fennel.
Served on sundried tomato, chive, and potato gallete.
Carnival’s winning recipe created by Chef Ajay Nair in the Italian Category at the 5th Bacardi Cruise Competition.
Duet of Lobster and Black Tiger Shrimp.
Broiled Maine lobster tail and grilled jumbo black tiger shrimp. Comes with a side of roasted broccoli roses, Yukon gold potato mash.
American Beef au Jus.
Tender roasted prime rib of American beef au jus. Cooked to perfection with a side of baked potato with traditional toppings.
Chateaubriand with Sauce Bearnaise.
Sliced and then grilled beef shoulder.
Beer Battered Fried Fish Fillet and Panko Crusted Jumbo Shrimp.
Comes with curley fries and breaded onion rings, and remoulade sauce.
Double Cut Chops of New Zeeland Spring Lamb.
Boulangere potato, garlic, creamed spinach and sesame eggplant.
Chocolately goodness covered with powdered sugar.
Jell-O with fresh berries.
With vanilla frosting and blackberries.
Layers of flaky puff pastry with cream and fresh berries.
This is only a fraction of all the food I ate. Scary right? I wasn’t able to take a picture of everything and I filtered out only the good pictures.
Carnival also hosted theme nights. The picture on the right is from the Mexican night. The Lido deck was transformed into a Mexican theme. I highly recommend staying up for these. Lots of food and lots of dancing.