Celebrity Equinox – The Food, Part 1


November 29, 2016

The Oceanview Café’s breakfast buffet had stations for omelets or eggs made to order, toast including bagels and English muffins, rolls, Danish, croissants, muffins, yogurt, berry medley, cereal, whole or cut fruits, scrambled eggs with Cheddar cheese. English breakfast. Asian breakfast. American breakfast. Bacon, ham, sausages. Smoked salmon. Herring. Roasted potatoes and sautéed vegetables. Grilled zucchini, sautéed mushrooms, Eggs Benedict. Hungry yet? Our only complaint is that the buffet opens at 7. If you’re an early riser, you can only get fruit and yogurt before then. It would have been nice to have pastries available earlier.

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Lunch could be taken at the outdoor grill with burgers or hot dogs and French fries, at the very small spa café by the solarium pool on Deck 12, where some items cost extra; in the formal dining room, or at the Oceanview Café. Here you had a choice of freshly carved meats, deli meats, sandwiches made to order, various salads, salad bar, hot dishes, Asian foods (we particularly liked the vegetable fried rice), Indian foods, British foods, soups and breads, pizza and garlic toast, pasta, and an array of tempting desserts including an ice cream bar. Free drinks included lemonade, iced tea, a fruity drink, water, and hot beverages at a coffee station. The Lavazza coffee served throughout the cruise was very good. Real half-and-half was available in urns along with milk. Inside the ship, you can get free desserts at the coffee lounge but no free sandwiches or appetizers like on other cruise lines. I missed having this extra choice. For a ship of this size, free dining choices are limited.

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Dinner on Day one for me was Shrimp Louie with Avocado, a Chicken Egg Roll, Caesar Salad. Prime ribs came with buttered French green beans and mashed potatoes. The portions of all the meals were generous. For dessert, I had apple pie a la mode. Dinner Two was a shrimp cocktail, braised lamb shank with broccoli, carrots, and mashed potatoes. Other meals included braised beef short ribs, vegetable Wellington, lobster with butter sauce. The salads at dinner were varied each night, like kale with roasted walnuts, dried cherries, and diced butternut squash. The French onion soup, available each night as an appetizer along with shrimp cocktail and Caesar salad, looked delicious but would have been a whole meal for me. My mouth waters at the thought, and now I want a crock of hot onion soup with melted cheese on top. I miss these scrumptious meals.

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