Silver moon is brand new and very well designed. A rather bulky exterior makes for a very appealing and spaceous interior for the 600 guests. The standard cabin is large and held in light grey and beige nuances. Large and well appointed bathroom. Walk-in closet. Nice balcony. The public spaces, lounges and venues are varied, plenty and with a light, modern design. Super ambiance. The service is really good even if there still are quite a few rookies after the post-Covid start. The breakfast and lunch buffets are fresh, varied and very well presented. Fully on par with sadly missed Crystal.
But the Chefs can’t cook. Even though the a la carte fare is not as low budget as on Seabourn most of the dishes at any of the restaurants come across as heavy, and unappealingly presented. An example: At one of the walk-in restaurants, Atlantide, our main course came. It was half a lobster shell filled with sticky, melted cheese. Embedded in - and unseparable from - the unsavoury cheese were a few, minuscle black items and a few white items which were a little larger. After close inspection we came to the conclusion that they must be pieces of mushroom and pieces of lobster. Have a wild guess what the chef called the dish……..Lobster Thermidor - no less. Needless to say we sent it out. And it came after a cold, tasteless crab soup that also went in the bin.
And a warning: On deck they have a pool grill serving “Hot Rock” steaks. If you decide to go all the way and prepare the steak yourself on the hot rock they supply, the table, utensils, glasses and bottles as well as yourself be douced in oil and fat. By the way, 95% of the starter they call Mexican Street Guacamole Salad is made up of cold pasta screws. Yes, they do call it Mexican. Hasta la Vista, baby…..