SELENE
The embarkation-day dinner was at S.A.L.T. Kitchen; this post changes the scene to meals we ate aboard Silver Moon in the middle of the voyage, spread across a week: breakfast delivered to the suite on May 7, a lunch on May 10, dinner at Silver Note that same evening, and two late-night suppers brought to the room after midnight. One meal at a time.
Breakfast in the Suite
On the morning of May 7 we had room service bring breakfast to the suite and set it by the window: fried eggs, a fruit plate, berries and a pot of coffee, the sea right outside. Breakfast with that view slows everything down.
Lunch on May 10
That day's lunch menu listed coconut crusted shrimps, apple fig walnut salad and a focaccia sandwich among the starters. We opened a glass of Champagne, pale gold, and lunch began at an easy pace.
The coconut crusted shrimps came first: two shrimps in a golden coconut crust, a little sauce beneath, chopped herbs scattered over — crisp while hot. Then the apple, fig and walnut salad: thin apple slices, walnuts for bite, lightly dressed and fresh.
Another starter came on a green glass plate: shredded white meat, red onion and mango cubes, with a thin black crisp on the side. Bright in colour, clean in flavour.
Dinner at Silver Note
That evening we had dinner at Silver Note, the ship's evening restaurant, where the lights stay low. The table was set first: a basket of knotted herb bread, and in front of it three small bowls of sauces for the bread in a row, a table lamp, wine glasses already poured. A restaurant that sets its table properly like this is a reassuring place to eat.
Then came several small plates, each with its own idea. Egg salad crowned with caviar, under a glass dome, with two thin crisps beside it; a quinoa tart ringed with green vegetables, topped with radish slices and yellow pepper, on a long green glass plate; tuna tartare in a small tin, with avocado slices and curled radish. Small portions, concentrated flavours.
The main was a surf-and-turf of lobster tail and steak: the lobster tail roasted orange-red, the steak in thick cuts over a green sauce, a red lattice crisp standing beside it, with asparagus and lemon. Surf and turf eaten at sea is hard to beat.
Late-Night Suppers in the Suite
Twice we had food sent up in the middle of the night. The one in the early hours of May 11 turned out surprisingly formal: the table laid with a white cloth, dishes, a coffee pot and tea in a row, and on a chair a towel folded into a figure with a flower — a small touch from housekeeping.
The early-hours supper on May 13 was much more relaxed: a bread roll, fries, onion rings and a fruit plate, with tea. Beside the table stood a pink balloon reading Happy Birthday, which livened up the late-night meal.
