Delicious international cuisine is prepared by our master chefs, with every effort made to offer a choice of local cuisine as you cruise from island to island.
Dining in Style
Delicious international cuisine is prepared by master chefs.
You may choose to begin your day with early morning tea or coffee in your cabin, followed by a buffet breakfast on deck or in the charming Belvedere Restaurant.
There is no need to change for the lunch-time pool-side buffet unless you prefer a more formal meal in the restaurant.
Afternoon tea is offered around 4.00pm and sumptuous seven course dinners are usually served at two sittings (normally 6.30 pm and 8.30 pm).
If you are feeling peckish, there’s a tempting snack around midnight. Snacks are also available throughout the day in your cabin for a small supplement.
Dinning ArrangementsBreakfast, lunch and buffets are informal and are always served on an open sitting basis, which means you may dine at a table of your choice in either the restaurant or on the Lido Deck. The restaurant normally serves dinner in two sittings as follows:-
First - 18:30 hrs Second - 20:30 hrs
Water is available on board M.S. Royal Star and during meals for a nominal charge.
A card detailing your table reservation will be in your cabin when you arrive on board. Should you wish to make any changes please contact our Maitre d’Hotel. Please note that requests for dining times and table size should be noted on your Passenger Declaration Form which should be returned to African Safari Club at least six weeks prior to your cruise. We regret that requests cannot be guaranteed.
Example MenuAppetisers
Orange Juice or Passion Fruit Juice.
Mousse of Wild Mushrooms in a Consommé of Chanterelles.
Black Forest Ham garnished with Asparagus and Apple.
Soups
Chilled Tomato Soup
Curried Chicken Consommé with Eggplant Artichoke and Rice.
Salads
Salad Astor - sliced Cucumber, Pimiento and Corn served on Lettuce
Crab Salad - Crab meat tossed in Lemon with Cucumber and Pineapple. Your choice of dressings.
Pasta
Sauted Pasta and Vegetables garnished with Shrimps and Chicken in an Indonesian Sauce.
Sorbet
Cantaloupe Sorbet.
Entrées
Steamed Red Snapper with the Vegetables and perfumes of Provence.
Poached Fillet de Boeuf with Port Lees Suace, served in an envelope of Chicken Mousse.
On Request
Fish Fillet, Chicken and Tenderloin from the Grill.
Seasonal Vegetables.
Cheese
Assorted cheese tray and crackers.
Dessert
Pineapple Strudel.
Ice Cream.
Baked Pumpkin Cheesecake.
Chocolate Marquise.
Fruits
Seasonal Fruit Platter.
To accompany this menu our Sommelier recommends:
1992 Rosé d’Anjou - Vin du Val de Loire
1989 Chateau du Carillon - Fronsac
1993 Muscadet de Sevre et Maine - La Chapelle Heulin Loire
