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Inaugural Caribbean Voyage
December 17 - 24, 2000
The Olympic Restaurant, the Millennium's specialty restaurant, gets its name from the RMS Olympic, an opulent turn-of-the-century passenger ship and sister ship to the ill-fated Titanic. Celebrity Cruises was able to obtain the carved wood paneling from RMS Olympic's a la carte restaurant and has installed it in this casually elegant restaurant for sophisticated dining. All ten chefs, 24 waiters and the maitre'd have been personally trained by Celebrity's Master Chef Michel Roux in the French culinary arts of decoupage and flambe in this, the only restaurant at sea which offers the drama and entertainment of tableside food preparation.
Based on recommendation from my travel agent and from information I had read on line, the first thing I did upon arriving on the ship was to rush to the Olympic to make dinner reservations. My first surprise was the $25 per person surcharge instead of the $12 that I had been expecting. I made a reservation for Thursday night anyway, and we looked forward to dining there all week
I felt the service in the Olympic was not substantially different from the Metropolitan. First impressions are important, and it didn't take long to realize that, unlike in the Metropolitan, our napkins were not removed from our plates and placed in our laps when we were seated. Now I know what you must be thinking - this woman is too lazy, etc., to put her own napkin in her lap. The only point I'm trying to make is that after being pampered in this way all week in the Metropolitan Restaurant, when this gesture didn't occur in a restaurant the caliber of the Olympic, it was something I noticed. Margie also had to ask on one occasion to have her water glass refilled. Again, no big deal, but this never happened in the Metropolitan.
After we ordered, we were brought a small dish of mussels. Barry and I had the goat cheese soufflé for our appetizer, which was excellent but very rich. Margie had the Russian Salad - which consists of lobster and assorted vegetables - which she enjoyed. Melanie had the Caesar salad, and when the salad was presented to her already on her plate, I inquired that I thought it was to be tossed tableside. I was informed that it was tossed tableside, just not at our table.:-( For our main dish, Barry, Margie and I ordered the sea bass. On a scale of 1-10, I would rate it a 5. Melanie ordered the flambéed shrimp but didn't like it. The waiter seemed quite intent on pleasing her and substituted the chicken without hesitation.
The cheese selection was excellent as were the desserts. I can wholeheartedly recommend the chocolate soufflé which is new on the menu for the Caribbean. Margie had Master Chef Michel Roux's six individual selections - a small crème brulée, cheesecake, ice cream, and several more. She highly recommends this as well. Barry ordered the Olympic vanilla pudding. Be forewarned, this dish is very, very rich, so much so that he was unable to finish it. Coffee was excellent, and the tea was made from real tea leaves. No tea bags here.
Although I wouldn't call this a once-in-a-lifetime or a not-to-be-missed experience, it was very enjoyable and certainly worth the small investment.
Dining in the Olympic Restaurant