SELENE
On the evenings of May 1, May 3, and May 5, we ate dinner at Atlantide, the main restaurant on Silver Moon. The menu folder is dark wood-grain, embossed with ATLANTIDE and a starburst, and inside it a new "This Evening's Preferred Choice" appears every night. Three evenings in the same room taught us its rhythm: read the menu, order, and wait for the courses to arrive one by one — the same restaurant, three different moods.
May 1: Crispy Fried Squid and Grilled Steak
The first evening's preferred choice was clear: Tomato Salad and Crispy Fried Squid to start, then Grilled Filet of Corvina, Lemongrass Beef "Naam Tok Neua"-style, or Pistachio Risotto, finishing with Tropical Fruit Cocada. Below the dishes, the connoisseurs' recommendation listed a white and a red wine, a ready answer for anyone still hesitating.
Besides the preferred choice, there is a standing menu, "SILVERSEA CLASSIC LIGHT BITES": consommé, tomato soup, Caesar salad, mixed leaf salad, shrimp cocktail, penne pasta, chicken breast, and salmon fillet. Anyone wanting something simpler could skip the featured dishes and still find a way through.
We ordered the fried squid: three crisp rings on a white plate over romesco sauce, with a lemon wedge and chopped herbs — crunchy, lightly spiced, just right as an opener. The main course was a grilled steak on a black plate, grill marks and all, with hasselback potato, broccoli, peppers, carrot, and eggplant. A solid portion; no midnight snack was needed afterwards.
May 3: Steak and Lobster Tail
May 3 brought a new set: Compressed Watermelon and Tuna Tartare to start, Grilled Filet of Halibut, Chicken Parmigiana, or Morel Mushroom & Truffle Risotto as mains, and Caramel Coconut Tart for dessert. The recommended wines changed too — the menu's mood is never the same two nights running.
That evening's main course had the most presence: a large grill-marked steak on a black plate beside a lobster tail roasted bright red, with a potato wedge, Brussels sprouts, and a small pot of sauce. Surf and turf on one plate, catching the lamplight — it looked as if it were glowing.
May 5: Crab, Layered Crepes, and Baked Fruit Pastry
May 5 opened with Caramelised Red Onion Tartlet and Gruyère Cheese and Shredded Beef Croquettes, followed by Grilled Filet of Turbot, Chicken Roulade Stuffed with Hazelnuts, or Breaded Eggplant Cake, and Chestnut Montblanc for dessert. The recommended wines were back to the same pair as the first evening, like old friends returning to say hello.
The standing menu's starter page runs long: foie gras terrine, beef tartare, crab and chilled cucumber, tempura prawns, a little vegetable plot, spinach and corn croquettes, lobster bisque, and roast pear salad. We picked the crab and chilled cucumber: a mound of crab meat at the center of a white plate, topped with grapefruit slices and cucumber ribbons, sauce dotted around the rim — cool and refreshing, a good pause before the main course.
Two desserts arrived. One was layered crepe slices, stacked high, with a scoop of pistachio ice cream and a crisp shard, the pale sauce trailing across the black plate. The other was a baked fruit pastry dome, cut open to show fruit roasted translucent inside, with cream sauce and berries — served warm, against the ice cream's cold, a neat contrast.
After three evenings, we had Atlantide's rules down: the featured menu changes daily, the standing menu is always there — follow the featured dishes for something new, order from the standing menu for something safe. The same restaurant three nights running never got boring, because the menu never repeated itself.
