I ate all seven dinners in the main dining room while onboard Symphony of the Seas to try Royal Caribbean's new menus. 

It's been about five years since the last time Royal Caribbean refreshed their dining menus, which is why they first tested the menus in late 2022 on Symphony of the Seas to receive guest feedback.

During the testing phase, they sent a team of six people onboard who were responsible for conducting in-person meetings with 30-40 passengers per day. In addition, surveys were sent out via email. 

Now, Royal Caribbean is in the process of rolling out the new menus fleet wide by February 2023.

To be clear, I'm not a food critic and not classically trained in anything cuisine related. Others may come to their own conclusions, as everyone has different taste buds and preferences.  But since a lot of readers want to know what I thought of the new menu options, I decided to share my opinions.

Here's how I'd rank everything I ate while dining in the main dining room.

Night one: "Welcome Aboard" 

My first night onboard, I was seated at 8:00pm on deck 3. After a long day of traveling, I was ready to eat, and I wasn't the only one! Twenty minutes prior to our seating time, there was a massive line outside of the main dining room's entrance. 

We prefer making reservations for My Time Dining ahead of time, so this was my first time having traditional seating since 2010. 

Appetizer: Spinach and artichoke dip

Ranking: 7.5/10

The dip was creamy, and the chips were just salty enough; however, my one main problem with this dish was the dip to chip ratio. I ran out of the dip with about four chips left, which by themselves, I just thought were okay. 

Main course: Southern fried chicken

Rating: 6/10

While I loved the presentation, this course was probably one of the ones I was most disappointed with. The fried chicken wasn't crispy at all; there was no crunch when I bit into it. I also wish the mashed potatoes were just a little creamier, as they had a stiff texture to them. 

That being said, the chicken did taste good, particularly when dipped into the tabasco honey sauce. I enjoyed the sauce so much that I poured some over my mashed potatoes!

I was also satisfied with the portion. The two pieces of chicken, mashed potatoes, and corn were plenty for me. 

Dessert: Boston cream pie

Rating: 8/10

The dessert was my favorite course of the evening. The cake was fluffy, and it wasn't overly chocolatey (I'm not the biggest fan of chocolate heavy desserts). I do wish it was just a tad bit sweeter, though.

Night two: French night

The theme for the second night's dinner was French. For the remainder of the week (with the exception of the last night), I was seated at 5:30pm on deck five with a family of five. I was thankful for the earlier seating, as 8:00pm is personally too late for me. 

Appetizer: Escargots

Rating: 9/10

As always, they were garlicky, buttery, and rich. The bread was a nice touch, as I was able to enjoy more of the sauce. 

I've always appreciated the portion sizing, as I don't think I could eat many more than 6 snails with how heavy the sauce is. 

While I made it a plan to try as much as I could throughout the week, the escargots made another appearance on the Royal night and were enjoyed again by many in my dining party. 

Main course: Roasted beef tenderloin

Rating: 9/10

The beef was tender, and I liked the peppercorn sauce. A huge plus was that the mashed potatoes were softer than the previous night. I wish there were a few more asparagus, though. 

Four people at the table had the seafood linguine, and everyone cleared their plates! 

Dessert: Cappuccino chocolate cake

Rating: 8.5/10

The cake was moist, and the foam on top was light. The description of the dessert said that the cake was a "rich chocolate sponge cake"; but I found that it was overpowered by the coffee flavor.

In my opinion, it did not have a very strong chocolate flavor, and I liked that!

Night three: Italian night

On the third day of my sailing, the evening's theme was White Night, while the dinner's theme was Italian. Everyone got a chuckle of people showing up to dinner dressed in all white preparing to eat dishes heavy on red sauce. 

Appetizer: Golden polenta fries with spicy dip

Rating: 8/10

When my appetizer was served, the dish was almost too hot to touch! The polenta fries were, as advertised, golden and crispy; however, the sauce wasn't spicy at all. Honestly, I thought it was a tad bit sweet. 

Someone else at the table ordered the same appetizer and agreed that the sauce didn't have any kick to it. 

Plus, the bed of spinach at the bottom of the dish was a bit random. 

Main course: Chicken parmesan

Rating: 7/10 

I was served a healthy portion, but like my fried chicken on the first night, the chicken's crust could have been fried a little bit longer. 

The dish was overpowered with a little too much basil for my liking, especially since the layer of mozzarella cheese on top of the chicken was pretty thin. 

On the other hand, I thought the pasta was cooked very well, and I enjoyed the marinara sauce.

Dessert: Tiramisu

Rating: 9.5/10

I thought the tiramisu was better than the cappuccino chocolate cake. Honestly, it was one of my favorite desserts served in the main dining room!

It was rich, creamy, and light all at the same time; however, the description said that there was a hint of Kahúla liqueur, but I found that flavor to be completely absent. 

Night four: Caribbean night

Caribbean night was one of the ones I was most looking forward. I wasn't sure how other guests would react, but I could tell by the multitude of empty tables that it wasn't all that popular. 

Appetizer: Crispy coconut jumbo shrimp

Rating: 10/10

This was the chef's recommended appetizer, and I can see why. The shrimp were crunchy and fried perfectly, but they only had a subtle hint of coconut, which didn't really upset me.

The sweet chili dipping sauce is what made this dish so incredible. Someone in my party even got a second order of them! 

When his second plate arrived, I noticed some inconsistency in plating. They came out in an entirely different dish, the shrimp were noticeably larger, and there was much more of the sauce on the bottom.  

Overall, this was one of my top three dishes that I had!

Main course: Garlic-herb buttered tiger shrimp

Rating: 7/10

If you haven't noticed by now, I love sauces that enrich the flavors of what I'm eating. Sometimes, seasoning just isn't enough, and in my option, they have the ability to make or break the dish. 

In the case of my tiger shrimp, I found myself wishing that they included more of the sauce. In general, I thought there could've been a little bit more of everything. 

There were only five shrimp, a relatively small bed of vegetables, and a half scoop of rice. 

Dessert: Sugar-free blueberry cobbler

Rating: 7.5/10

I don't really know what I was expecting, but I could immediately tell that it was sugar-free. That being said, it was served warm, and the amount of oatmeal crumble on top was just enough. It didn't make the dish crust heavy. 

Night five: Mexican night

From what I gathered onboard, Mexican night had mixed reviews. I heard guests say that it wasn't necessary since El Loco Fresh was on deck 15. Others, like myself, were excited for it (I can never get enough Mexican food). 

Even though the "classics" section is no longer present on the menus, I found that there was usually aa option or two each night for the main course for those who might be a little pickier. On Mexican night, they were spaghetti bolognese and grilled chicken breast. 

Appetizer: Roasted poblano pepper soup

Rating: 10/10

This soup landed itself in my top three favorite dishes. Fair warning, though, I thought it had a kick to it, which surprised me because the description never said anything about it being spicy. 

The only thing that could have made it better was including more of the roasted corn, red peppers, and sautéed chorizo. I would've enjoyed having texture and taste in each bite. 

Main course: Carne asada

Rating: 7/10

You could only order the carne asada medium rare or medium well. I don't love too much red in my steak, so I went with medium well; I think I would have liked it more if I had it prepared medium rare. 

My steak ended up being more on the dry side. The salsa verde, however, was delicious, and I ended up asking for more of it to add to my steak. 

Like the polenta fries, I found that the spinach on top of the pinto beans was random. I wish there had been more peppers instead. 

All of that being said, I was satisfied with the portion of steak I was given!

Dessert #1: Warm chocolate chip cookie

Rating: 10/10 (I would go higher, though!)

I asked for two desserts, mainly because our head waiter had 

recommended the warm chocolate chip cookie multiple times. Everyone felt like they had to try it, and it was better than we all imagined!

It was the best thing I ate on the cruise!

The deep dish cookie was served in a piping hot ramekin and topped with vanilla ice cream.

The outside was crisp and golden, while the inside was perfectly ooey and gooey. It never became too soft, even with the melting ice cream on top.

Dessert #1: Caramel flan

Rating: 6/10

I'm really glad that I ordered the warm chocolate chip cookie because I would've been disappointed if this was the only dessert I got.

The caramel taste was minimal, and the syrup topping was pretty runny.

Night six: the Royal night

I wasn't surprised that the main dining room was the most crowded on "dress your best" night when lobster was listed as a complimentary menu option. 

Everyone in my dinner party ordered at least two of one course, whether it was two appetizers, two main courses, or two desserts. 

Appetizer: Chilled shrimp cocktail

Rating: 9/10

The shrimp cocktail is a classic onboard Royal Caribbean ships. I wish, though, that there were more than four shrimp. At least six would have been nice. I found myself itching for my entree while others enjoyed their second appetizer. 

Main course #1: Broiled lobster tail

Rating: 9.5/10

Three other people at the table ordered the lobster as their first entree, too. All of them were around one pound.However, since additional lobster tails are no longer complimentary and cost $16.99 each, nobody ordered a second to see how it compared to the first.  

My lobster was tender, and they provided just the right amount of butter. Plus, the rice was moist and served as a great compliment. 

I was a little disappointed with the sides, as I would have liked a few more carrots and more than one piece of broccoli. If that had been my only entree, I think I would've had to order something else!

Main course #2: Cheese tortellini

Rating: 8/10

The cheese tortellini wasn't served until after I had finished my lobster.

I wasn't the only person who ordered this dish, and we agreed that the sauce was creamy and rich. 

In my opinion, the portion was pretty small, and I wish there was more fresh parmesan, as it was condensed to one area of my pasta. 

Dessert #1: Sugar-free strawberry shortcake

Rating: 7/10

After the blueberry cobbler, I was expecting this to also be noticeably sugar-free, so I was not surprised by that. I was mainly disappointed by the lack of fresh strawberries, and it was definitely missing that strawberry flavor. 

The cake, however, was perfectly light and spongey.  It would be a great choice for someone who didn't want a heavy dessert!

Dessert #2: Warm chocolate cake 

Rating: 7/10

If you're a fan of chocolate, this dessert is for you, trust me! Personally, with the moist chocolate cake and heavy sauce, it was way too rich for me. 

Night seven: Mediterranean night

On the last night, the family that I had been dining with decided to eat at the Windjammer. The all aboard time for CocoCay was 5:30pm, which was also our fixed dining time. Since I was alone, the waitstaff had me in and out of the main dining room in an impressive thirty-eight minutes!

Overall, however, Mediterranean night was my least favorite. 

Appetizer: Mediterranean tapas medley

Rating: 8/10

The tapas was the best part of my meal. I liked the tzatziki but found the hummus to be a little bland. 

Three slices of pita bread wasn't enough for two dips. I had to ask for more, and the additional slices that were brought out were bigger than my original ones. 

I enjoyed the classic Greek salad, particularly the marinated olives! 

Main course: Vegetable Greek moussaka 

Rating: 3/10

Truthfully, I found the entire dish to be lacking flavor and wish I had ordered the grilled Mediterranean steak instead. 

There were far too many breadcrumbs on top, and they were unusually dry. The small side of tomato salsa wasn't enough to give this dish the added moisture. It was difficult to finish the first layer of the moussaka to reveal the vegetables underneath. Plus, the olives on top did not taste fresh. 

Other than texture, I was unable to tell the vegetables apart; they all tasted the same.

Dessert: Warm apple cobbler

Rating: 7/10

When I first tasted the apple cobbler, I thought that it was sugar-free. I had to double check to make sure that it wasn't! It was served warm with a nice sized scoop of vanilla ice cream, though. 

Gluten-free options

While I did not order any gluten-free food, a member of the Royal Caribbean Dining Facebook group, Sue Riggs, shared some photos of their gluten-free main dining room options! 

Chicken cordon bleu

Jerk Chicken

Tikka masala 

Steak with chimichurri

Chicken parmesan

Gluten-free desserts

Other main dining room options

The kind family that let me sit with them at dinner also let me snap some photos of their food throughout the week, and I've included those pictures below. 

Seared beef carpaccio 

Pan-seared filet of sole 

Lasagna al forno

 Italian chocolate-hazelnut cake

Asian-style pork bao tacos

Jerk seasoned pork chop

Pesto tagliatelle  

Pineapple sunshine cake

Tortilla soup

 Chili-lime crusted salmon

Overall thoughts on the new menus

Personally, I enjoyed stepping outside of my comfort zone and trying new things. I knew that if I ordered an appetizer, main course, or dessert that I ended up not liking, I could simply ask for something else-- such are the joys of cruising! 

Truthfully, I came into this expecting there to be some trial and error for the kitchen staff. Overall, I was satisfied with the new menus.

Of course, there were some courses that I wasn't a fan of and would not plan on getting again, but I'm looking forward to seeing how the main dining room compares to my upcoming sailings. 

Last week, I had the opportunity to try Royal Caribbean's new Main Dining Room menus. 

In late 2022, the company began testing new menus, and after receiving positive feedback from guests, they announced that they were going to permanently change the menus on all ships within the fleet by February 2023. 

According to Michael Bayley, Royal Caribbean International’s President and CEO, guests often complained about the length of their dinner meal, so one of the primary reasons for the change was the swiftness of service. 

One noticeable change is the creation of a more cohesive theme each night that highlights different cuisines and cooking styles. With that, the “classics” section, which offered a subset of menu options that never changed and were available each night, was removed. 

I went onboard the Symphony of the Seas, one of the first ships in the fleet to receive the new menus, to see how the new menus compared to my previous dining experiences onboard Royal Caribbean ships, and here’s what I thought. 

Read more: Here are the new main dining room menus

Timing of the dinner service

One of the reasons for this change is to decrease the time guests spend in the Main Dining Room. A shorter meal service allows passengers to enjoy other activities during their cruise vacation, both before and after dinner. 

Royal Caribbean believes that dinner should last around 75 minutes, or an hour and fifteen minutes. Prior to the new menus, passengers could spend 95-120+ minutes at dinner. 

I timed each of the seven nights I spent in the Main Dining Room, from when I received my menu to when dessert was set in front of me, to see how true this statement was and found that the average was just a little over 75 minutes. 

Day 1: "Welcome Aboard"

(Southern Fried Chicken served on January 7, 2023 onboard the Symphony of the Seas)

The first night, I dined solo during the 8:00pm dinner seating on deck three and received my menu at 8:01pm. The theme was "Welcome Aboard," and the highlighted cuisine was American.

My appetizer arrived at 8:27pm, followed by the entree at 8:48pm, and finally dessert at 9:14pm. In total, my dinner experience lasted one hour and thirteen minutes, which was fantastic because I was ready for bed by this point! 

Total dinner time: 1 hour and 13 mins.

Day 2: French night

(Roasted Beef Tenderloin served on January 8, 2023 onboard the Symphony of the Seas)

From the second night on, I was seated at 5:30pm on deck five with a family of five; this minimally impacted the total dining time. 

On my sailing, French night aligned with formal night!

The dinner service took over 75 minutes, as my party secured menus at 5:48pm and received dessert at 7:12pm. The total time spent in the Main Dining Room waiting on food was one hour and twenty-four minutes. 

Total dinner time: 1 hour and 24 mins.

Day 3: Italian night

(Lasagna al Forno served on January 9, 2023 onboard the Symphony of the Seas)

On Day 3, my dining party shrunk from six to four, as two had reservations at Chops Grille.

The speed of the service felt almost unbelievable; all three courses were served within one hour and eight minutes! We got our menus at 5:26pm, appetizers at 5:44pm, entrees at 5:58pm, and desserts at 6:34pm.   

Everyone got a chuckle about how the dinner theme was Italian, while the evening's theme was White Night. 

Total dinner time: 1 hour and 8 mins.

Day 4: Caribbean night

(Jerk Seasoned Pork Chop served on January 10, 2023 onboard the Symphony of the Seas)

The table was full with six people again on Caribbean night. This was the first night where I could truly tell they had revamped their menus, as the only entree I recognized was the New York Strip Steak. Compared to the three pervious nights, the Main Dining Room was also relatively empty.

Tonight's dinner took exactly one hour and twenty-five minutes from receiving the menus to being presented with dessert. We were seated with menus at 5:39pm, and our desserts arrived at 7:03pm.

Total dinner time: 1 hour and 25 mins. 

Night 5: Mexican night

(Pulled Pork Enchilada served on January 11, 2023 onboard the Symphony of the Seas)

By this point, it seemed like 95 minutes was the staff's goal, as this was the third night on the sailing where we finished our dinner around the same time.

My dining party received menus at 5:30pm and dessert at 6:54pm, for a total of one hour and twenty-four minutes waiting on food. 

Total dinner time: 1 hour and 24 mins.

Night 6: The Royal Night

(Broiled lobster tail served on January 12, 2023 onboard the Symphony of the Seas)

Naturally, the Main Dining Room was the most crowded on "dress your best" night when lobster was listed as a complimentary menu option. 

Four out of six people ordered it as one of their entrees, and they all looked to be roughly 1.00 to 1.25 pounds each. However, since additional lobster tails now cost $16.99 each, nobody ordered a second to see how it compared to the complimentary tail. 

Nearly everyone ordered two appetizers, two entrees, and two desserts, so I expected dinner to take longer than other nights; we were served in one hour and thirty-nine minutes. 

Total dinner time: 1 hour and 39 mins.

Day 7: Mediterranean night

(Vegetable moussaka served on January 12, 2023 onboard the Symphony of the Seas)

On the last night, I dined solo again and was in and out in just thirty-eight minutes. However, out of all seven nights, I have to say that Mediterranean dinner was my least favorite.

Total dinner time: 38 mins.

Average dinner time for the week: a little over 75 mins.

Reformatting the chef's recommendations

I was able to secure paper copies of the menus for the rest of the week on the second morning of the cruise, but the formatting was soon changed.

At first, the menu items listed at the top as the "chef's recommendation" were not included again under each of the different courses. If your eyes glazed over this portion of the menu, it would be easy to miss an additional appetizer, entree, and dessert option! 

By the third night, the menus presented at dinner were different from those I was given just one day prior, as the recommended items were now repeated.

I appreciated this change, as placing all available options in one place is more convenient for the reader, who is most likely hungry and trying to quickly figure out what they want to eat. 

Price of additional lobster tails

In the past, guests always looked forward to the night when lobster was listed as a complimentary menu option. 

While it was on the menu every night for a surcharge, there was only one night per sailing where guests could indulge in as many lobster tails as they desired. 

With the new menus, Royal Caribbean is limiting guests to just one broiled lobster tail for no additional cost on the evening it's available. If passengers want another, they will be charged $16.99. 

Cutbacks have been seen across many industries throughout the past year, but the realities of the current lobster trade also forced Royal Caribbean's hand in part, as they can only buy 90% Marine Stewardship Council (MSC) certified food, which means that lobster needs to be either farm raised or wild caught.

Due to environmental concerns, there's been a recent shift in Maine lobster purchasing; vendors, such as Whole Foods, have halted purchasing the lobsters.

Therefore, Royal Caribbean has begun buying MSC certified Canadian lobster instead. 

Kids' menu

There are five main entrees on the kids' menu that are offered nightly and do not change throughout the week: a hamburger, chicken fingers, grilled cheese, spaghetti marinara, and mac & cheese. 

Additionally, they may choose between a fruit salad, veggie sticks, and french fries as a side, as well as three different flavors of ice cream and chocolate chip cookies for dessert. 

Special requests

(Sugar-free blueberry cobbler served on January 10, 2023 onboard the Symphony of the Seas)

Traditionally, Royal Caribbean has been great at accommodating specific food allergies and dietary requirements. 

On the new menus, the vegan dishes are indicated via a small leaf icon, and there's at least one vegan dish for each course, including vegan spaghetti bolognese and stuffed grilled eggplant. On my Symphony of the Seas sailing, however, there was not separate menu that was provided upon request. 

For those watching their sugar intake, they also offer at least one sugar-free dessert each evening, such as a crumbly oat and berry bar or a warm blueberry cobbler. 

Per Royal Caribbean's website, you may also send email requests to [email protected] at least 45 days prior to sailing (90 days for European/South American/Asian itineraries). Be sure to include the guests' names, booking number, ship name, and sail date. 

Top three menu items I ate in the Main Dining Room

I ate a lot of delicious food this past week, but a few courses stood out over the others, namely the appetizers and desserts.

#1: Warm chocolate chip cookie

The best thing I had was the warm chocolate chip cookie on Mexican night. It was something our head waiter recommended over and over and over, so everyone felt like they had to try it. It was better than we all imagined!

The deep dish cookie was served in a piping hot ramekin and topped with vanilla ice cream.

The outside was crisp and golden, while the inside was perfectly ooey and gooey. It never became too soft, even with the melting ice cream on top.

#2: Roasted poblano pepper soup

Two of my favorite dishes from the cruise were served on Mexican night; yet, only the soup was on the list of the chef's recommendations. 

What I enjoyed the most about this course was the spicy kick that the soup had. The only thing that could have made it better was including more of the roasted corn, red peppers, and sautéed chorizo. 

#3: Crispy coconut jumbo shrimp

On Caribbean night, the chef's recommended appetizer was the coconut shrimp. The shrimp were indeed crunchy, but they had a subtle hint of coconut; the sweet chili dipping sauce is what made this dish so incredible. Someone in my party even got a second order of them! 

I will note that this is when I noticed some inconsistency in plating. The second order came out in an entirely different dish, and the shrimp were noticeably larger. Plus, there was much more of the sauce on the bottom.  

How does the new Main Dining Room menu compare to my previous dining experiences? 

Growing up, my family had a rule that we would only dine in a specialty restaurant once per cruise, so I ate in the Main Dining Room a lot. 

Speed never really mattered, as you could tell the wait staff if you wanted a quicker dinner service because of a reservation to a show. I remember there being times where they were able to get my family of four in and out in about an hour! 

In terms of food quality, it seemed close to what it was in the past. About a quarter of my dishes came out cold, even though Royal Caribbean said that the new menu was going to ensure hotter food. 

My sister was always a picky eater, and she would eat the roasted chicken breast at least three nights on any given sailing; I can see why the removal of the "classics" section is upsetting to some people.

For me, however, I enjoyed stepping outside of my comfort zone and trying new things, as that's one of the reasons I love cruising. I knew that if I ordered an adventurous entree that I ended up not liking, I could order something else. 

The only night I was truly dissatisfied was Mediterranean night.

If I wasn't in a rush to go pack, I probably would've ordered the grilled Mediterranean steak, as the vegetable moussaka was coated too heavily in unusually dry breadcrumbs for my liking. 

As with anything new, I expected there to be some trial and error for the kitchen staff, but I was overall impressed with the new menus and am looking forward to seeing how the dining experiences on my upcoming cruises compare!

Royal Caribbean's new main dining room menus are officially here.

Symphony of the Seas is the one of the first cruise ships in the fleet to launch the official new menu following weeks of testing, along with Wonder of the Seas. 

In late 2022, Royal Caribbean began testing new menus onboard the Symphony of the Seas. After receiving positive feedback from guests, they announced that they were going to permanently change the menus on all ships within the fleet.

Royal Caribbean cited the swiftness of service as the primary reason for implementing new menus. Michael Bayley, Royal Caribbean International's President and CEO, said that guests often complain about the length of dinner service.

In addition to a new design, each night's menu will have a theme: French, Italian, etc. There are still no sugar added and vegan options available, as well as premium selections.

A Maine lobster tail can be purchased for $16.99, Chops Grille filet mignon for $19.99, and surf & turf for $34.99. 

Here's a first look at the new menus onboard the Symphony of the Seas. 

Welcome Aboard

The theme for the first night is "Welcome Aboard," and the cuisine served is American. The menu features some "classics" from the old menu, including the caesar salad, shrimp cocktail, escargots, New York strip steak, spaghetti bolognese, Royal cheesecake, and ice cream. 

All sailings will feature the Welcome Aboard menu on the first evening.

French Night

The dining theme of night two onboard the current Symphony of the Seas sailing is French Night.

It seems as though the primary feedback they received for the menu was in regard to the desserts, as many of them have been updated compared to the sample menu that was tested last month.

Sailings six nights and longer will offer the French Night menu on the first formal night.

Italian Night

All sailings will feature the Italian Night menu on at least one evening.

Caribbean Night

On Caribbean sailings, the Caribbean Night menu comes out on the first evening at a Caribbean port.

Mexican Night

On Mexico sailings, the Mexican Night menu comes out on the first evening at a Mexico port.

The Royal Night

Gone are the days of ordering multiple lobster tails. If you'd like a second, you'll now be charged $16.99 plus 18% gratuity. 

Sailings six nights and longer will offer The Royal Night menu on the second formal night.

Mediterranean Night

British Night

Sailings six nights and longer will offer the British Night menu on at least one evening.

Bon Voyage Night

Sailings six nights and longer will feature the Bon Voyage menu on the final evening

Kids' Menu

The kids' menu is offered every night of the sailing and does not change. 

What's different about the menus?

One change is more of a cohesive theme to each night, with different cuisines and cooking styles highlighted in each day's menu.

Look for themes such as Italian, American, or Caribbean themes, with the chef's featured choices listed at the top of the menu.

Something else guests may notice is the removal of the "classics" section, which offered a subset of menu options that were available each night and never changed. 

Royal Caribbean is also limiting guests to one lobster tail for no additional cost on the evening the broiled lobster is available.

Prior to this change, guests could order unlimited lobster tails, but the realities of the lobster trade forced Royal Caribbean's hand in part.

Royal Caribbean can only buy 90% Marine Stewardship Council (MSC) certified food, which means that lobster needs to be either farm raised or wild caught. A recent shift in Maine lobster purchasing due to environmental concerns has places like Whole Foods halting the purchase of the items.

As a result, Royal Caribbean has changed to buying Canadian lobster that is still MSC certified.

Importance of guest feedback

It's been a few years since the last time Royal Caribbean refreshed their dining menus, which is why they relied on guest feedback when curating the new menus. 

During the testing phase, they sent a team of six people onboard the Symphony go the Seas who were responsible for conducting in-person meetings with 30-40 passengers per day. In addition, surveys were sent out via email. 

In an exclusive interview, Linken D'Souza, the Global Vice President of Culinary, Dining, & Beverage said, "If there's four or five modifications we can make, we'll iterate and make those changes. If there's a theme that's not working and we're seeing a lot of dissatisfaction on a specific day within the cruise period, we'll review that experience."

A quicker, more consistent dining experience

As previously mentioned, one of the reasons for this change is to decrease the time guests spend in the Main Dining Room.

The company believes that dinner should last around 75 minutes. Prior to the new menus, passengers could spend 95-120+ minutes at dinner. A shorter dinner service allows guests to get enjoy other activities during their cruise vacation. 

If you do not want a faster dining experience, all you have to do is tell your waiter. 

"I think holistically, when you look at both the service experience we create with the theming of nights and then the food that's layered in...you're going to see hotter, fresher, more consistently plated, beautiful food," said Mr. D'Souza. 

When will the new menus be on all ships?

Royal Caribbean expects the new menus to be available on all ships by early February.

The current plan is to begin the new menu deployment in January, and by early February, it should be available on all ships across the fleet.

It's official: Royal Caribbean will revamp its main dining room menu with a look and offerings beginning in January 2023.

After a few weeks of testing on Symphony of the Seas, Royal Caribbean has confirmed a new menu will replace the existing menu, beginning in January.

This is the first new dining room menu in over five years for the cruise line.

Royal Caribbean cautioned that the exact menu selections may change, so test menus that have been used so far may not be the final product.

New menu arrives in January

Royal Caribbean had been quietly testing a new menu on Symphony of the Seas, which was first spotted in November.

Over the last few weeks, the cruise line sought to capture guest feedback about the changes and make appropriate tweaks.

Speaking at the naming ceremony on Wonder of the Seas this weekend, Royal Caribbean International President and CEO Michael Bayley confirmed the new menu changes are going to proceed forward.

"We got all the written feedback. I think the food and beverage team has done an amazing job in making sure we're responsive to that. Our plan is to is to roll out the new menus starting in January," Mr. Bayley said when a travel agent asked for further information on the test.

Mr. Bayley also talked about hesitation related to a new menu.

"We're very thoughtful and conscious about any changes that we make. But we do think that where we're heading with the new menus is going to be better and more enjoyable."

In an exclusive interview, Linken D'Souza, Global Vice President Culinary, Dining & Beverage, talked in greater detail about the new menus.  He added that the current plan is to begin the new menu deployment in January, and by early February, it should be available on all ships across the fleet.

"We'll get that data back really probably by the end of December. We'll review that over the holidays. And then as we come back, post the New Year's week, we will start a deployment on the new menu across the fleet."

"It'll probably roll fairly quickly because we want it to be consistent across the fleet as quickly as we can."

Making dinner faster

Why the change? The top reason according to Royal Caribbean is swiftness of service.

In responding to a question about the new menu, Mr. Bayley said that a top complaint from passengers has been how long dinner can take some times.

"It's also fair to say that we get a lot of feedback from customers who do want to have a slightly faster service."

He was quick to add dinner is not planned to become as fast as possible either, "I would say there is no intention to rush somebody through that dinner."

"It's your choice and all you have to do is tell your waiter, 'I don't want to rush service. We want to enjoy our time.'" 

Adding to Mr. Bayley's point, Mr. D'Souza explained the issue with how long dinner can sometimes take, "today, our dining experience takes 120 plus minutes, in some cases for larger parties, at least 95 minutes for a party two. That's a really long dining experience."

So how long should dinner take? Royal Caribbean thinks the magic number is around 75 minutes.

"The first thing will help us do is improve the speed of the pace of the meal," Mr. D'Souza explained.

"Not hugely, but let's call it about 15 minutes is what we're seeing, which is a significant reduction, gets us much closer to that 75 minute target for what our guest experiences is really what what we have looked at in the research. And they said that's kind of what the guest ideal dining experience time."

"Hotter, fresher, more consistently plated, beautiful food"

Besides speed of service, Mr. D'Souza thinks this new menu will result in a better experience for guests.

"I think holistically, when you look at both the service experience we create with the theming of the nights and then the food that's layered in and then the consistency. And quality improvements that you're going to see hotter, fresher, more consistently plated, beautiful food."

He admitted up until now, that has not been the case and it bothered him, "my frustration with that is I want to deliver a more consistent and great quality experience for our guests versus a hit and miss experience."

An updated menu also allows the dining experience to be more consistent, which is a major concern for Mr. D'Souza.

"You make a French onion soup that doesn't taste the same on every ship or look the same, and frankly, that's not acceptable to me."

"I would rather our guests have a very clear understanding and expectation of what they're going to get. And they either love it or hate it. That's okay. But if you love it, I want it to be the same amount of love for that dish. Whether you came today and you came 16 months back and you ate once in the Caribbean and next time in Europe, it should taste exactly the same."

Easing the load on crew members

An ancillary benefit of the menu is the realities of the legacy menu and its impact on the workload for crew members.

"Frankly, the workload for the crew, it's not manageable anymore with the amount of special requests."

"We're putting some structure on the process to really be more diligent in how we how we operate the dining space."

He also acknowledged that there are a lot of new crew members, and the restart process since 2021 has been a challenge that didn't exist years ago.

"We have more what we call new roles in our business than we've ever had. And these are new employees who have the depth and length of experience. So we've got a lot of new employees who simply are still learning."

Final menu not set yet

While the plan is to have the dinner menus change across the fleet beginning in January, the exact menus are not set yet.

Mr. D'Souza talked about the timeline for finalizing the menu, "The menu that is currently on Symphony will go through some iteration from the themes themselves to the items that guests like."

"The theme nights you've seen are not necessarily theme nights that you're going to see when we launch. So there may be some modifications based on the feedback."

In fact, there will be additional themed nights for longer sailings.

According to Mr. D'Souza, they are also working on menus for 8, 9 and 10 night cruises.

Feedback so far from guests

Royal Caribbean has received lots of reviews of the menu changes from its passengers, both loyal cruisers and first timers.

According to Mr. Bayley, consumer research teams were sent onboard Symphony of the Seas during the trial to talk focus groups of customers.

"We always do find that when you do these changes, you get, especially with our loyal customers who are very much used to their routine, we do get more feedback and sometimes negative feedback from our loyal customers because they like, they enjoy the way it was," Mr. Bayley explained when talking about the menu change.

"But we also find that our new customers and new to cruise enjoy the new menu."

"We're working our way through it. We're very responsive to the feedback."

You might be curious what the feedback looks like, and Mr. D'Souza provided additional context.

Royal Caribbean has a team of six people onboard the ship that are doing in-person meetings with guests, along with the email surveys that have been sent out to many more. The team onboard has met with at least 30-40 guests every day of the cruise to get their opinions.

"Overwhelmingly, the feedback for all of the teams, has been exceptionally positive."

Guests not happy with the change? Try it first

Mr. D'Souza appears keenly aware of the initial negative comments he read online when the new menu was first spotted, but he hopes people will judge the menus onboard the ship and not just in the vacuum of the internet. 

"We understand that it's going to be some people who are not really thrilled about all the changes."

"What I would ask for is I would ask for the opportunity for people to really try the experience themselves and not prejudge it before they've been on the ship."

He added that when the new menus roll out in January, the offerings are not set in stone. Additional feedback will be reviewed to make further refinements.

"We don't stop taking feedback after we start the new menu."

"If there's four or five modifications we can make, we'll iterate and make those changes. If there's a theme that's not working and we're seeing a lot of dissatisfaction on a specific day within the cruise period, we'll review that experience."

Royal Caribbean hasn't announced it will change the main dining room menus, but we have a look at the test menus.

If you haven't heard, Royal Caribbean is testing a new main dining room menu on Symphony of the Seas.  It is simultaneously surveying past cruisers on new menus.

At first, we saw the menu changes in the Royal Caribbean app but enough people have sailed on Symphony of the Seas or gotten email surveys to get a good look at the menus in their printed form.

The menus not only have a different assortment of items, but have a new design to them as well.

I've found six of the menus, each with a distinct theme that curates the majority of the choices.

You can click on each menu to see a larger view.

Royal Night

Mediterranean Night

Mexican Night

Italian Night

French Night

American Night

Caribbean Night

Thanks to Joe Morrison for providing some of these menus

What's different about the new menus?

If you've cruised with Royal Caribbean in the past, there will be a few noticeable changes.

First, the look of the menu is different. The layout and design is new, although the categories of options remains unchanged.

One of the major differences in this menu is there is no longer a "Classics" section, where you would find a selection of menu items that did not change each night.

The other big change is with lobster on the second formal night.

The new menu lists a "cold water Maine lobster" and indicates a second lobster tail will be charged $16.99 plus 18% gratuity. Prior to this change, additional lobster tails had no additional cost.

Why Royal Caribbean is making this change

When asked about the new menus, Royal Caribbean says this is a test on Symphony of the Seas only that they are conducting in order to garner feedback from guests.

Part of why the cruise line wants to change the menu is to optimize and speed up the dining room experience for guests. 

Royal Caribbean emphasized the importance of "swiftness of service" when it comes to eating in the dining room. By having more consistency of what's being prepared in the kitchen, they can produce food faster.

Could this be what the next version of Royal Caribbean's main dining room menu looks like?

Royal Caribbean sent past guests an email survey with options for a new main dining room menu, and asked them for feedback.

RoyalCaribbeanBlog reader Shannon Apodaca shared screenshots from the survey, which asked a variety of questions regarding the main dining room experience.

The example menu is for a French night theme, and it features both a new layout and new choices on the menu.

The survey then asked for ratings of each dish and how appealing they were to the respondent. 

Also included in the survey were questions about the main dining room experience overall, such as:

• How many minutes is too short, just right, and too long for dinner in the main dining room?
• What proportion of the menu would you prefer to contain familiar vs new dishes?

Then the survey asked for the top 3 things you look for in the menu items:

• Wide variety of dishes
• Lots of dishes to choose from
• Familiar items
• Healthy options
• New items I've never had
• Easy to understand descriptions
• Small portions
• Listing of all ingredients in each dish
• Sourcing of ingredients
• Exotic options

Next was a question about top 3 things in particular do you look for in the service of the main dining room:

• Gets to know me
• Anticipates my needs
• Doses not rush my service
• Offers suggestions
• Quick Service
• Friendly staff
• Bring samples to try
• Goes above and beyond
• Provides detailed description of menu items
• Refills drinks promptly
• Same server each night

Finally, it asked for guests to share the ideal main dining room atmosphere, in terms of lighting, table settings, music, silverware and more.

Following up on ship testing

This survey is being conducted in conjunction with a real-world example of the new menu taking place on Symphony of the Seas.

As we reported first, Royal Caribbean has changed the main dining room menu on only Symphony of the Seas to trial out the new menu.

Thanks to Thomas Napolitano for providing these menus

The new menu layout is part of the test, along with a change in the lobster portions provided.

Royal Caribbean says the impetus for making the change is for the guest experience in an effort to simplify the dining room menu, which would allow the service to speed up.

In short, Royal Caribbean is looking for a way to make the dinner experience in the main dining room more predictable and efficient.

The next time you eat in the main dining room, the menu might look a little different.

Guests sailing on Symphony of the Seas have reported seeing a change to the main dining room menu layout, as well as a change to the lobster choice.

The main dining room is a staple of the cruise ship dining experience, primarily because it is included with your cruise fare and open for dinner every night.

A reader on Reddit spotted the change, noting, "only one feature in each category per night, and the classics section is gone entirely! Only 4 items per category now."

In looking through the menu via the Royal Caribbean app, the recurring items have been removed, such as spaghetti bolognese, chicken, strip steak, et al.

On the second formal night, the Lobster Tail is listed as Cold water Maine lobster with the note an additional lobster tail would cost extra.

"Second Lobster Tail will be charged $16.99 plus 18% gratuity."

Prior to this change, the main dining room did not charge extra for more than one lobster tail on the second formal night.

Another change is the extra charge steak that was already on the menu has increased in price from $16.99 to $19.99.

The change is limited to Symphony of the Seas currently.

Why did Royal Caribbean make this change?

I was just as curious about this change as everyone reading it, so I reached out to Royal Caribbean for clarification on the changes.

The dining room menu update is limited to Symphony of the Seas currently, and the company is adamant they will be listening to guest feedback onboard the ship for their opinions.

The impetus for making the change is for the guest experience in an effort to simplify the dining room menu, which would allow the service to speed up.

While there is no denying there are less items on the menu than before, one of the chief complaints of the dining room has always been how long the meal takes. 

Swiftness of service is a focus Royal Caribbean wants for the dining room.  By having more consistency of what's being prepared in the kitchen, they can produce food faster.

A more focused menu will hopefully translate to a faster kitchen without compromising the experience for guests.

They were quick to point out there will still be a beef, fish, poultry, and vegan option every night of the cruise.

I asked about costs being a factor, but Royal Caribbean said they're always looking for ways to improve the guest experience and reduce the lag that can occur during the meal.  One night there could be too much time between the appetizers and entrees, while another night the appetizers and entrees come immediately after each other with little delay inbetween.

Ultimately, Royal Caribbean will rely on guest feedback from people on Symphony of the Seas to determine how successful this change ends up being.

I asked about the change to the lobster tail in if the cold water Maine lobster is a larger serving size than the previous option, but am waiting a response on that.

Reaction to the changes

As you might imagine, a lot of cruisers had plenty of thoughts on this change.

In the Royal Caribbean Dining facebook group, there were over 200 comments at the time of this posting discussing the change.

Jim Rath posted, "Inflation hits everywhere, not just on land."

James Romo said, "Royal is doing it's hardest to make me want to switch cruise lines."

Karah Ryan Smith thinks the lobster change is more than just a pricing switch, "Maine lobster is definitely different than the Caribbean lobster that is usually served. Maybe that’s why."

Leigh Montgomery wrote, "I’m sailing on Symphony next week and it says the same thing. What a bummer!"

Expect to find new choices the next time you dine in the main dining room on a Royal Caribbean cruise ship.

Royal Caribbean International CEO Michael Bayley announced in an email to repeat cruisers that the cruise line is working on an update to its main dining room menus.

While the cruise line is shut down due to the global health crisis, shore side teams are working on ensuring when the time is right to return to service, the guest experience can be improved.

Specifically, Mr. Bailey mentioned that Royal Caribbean's Food & Beverage team is working on a new main dining room menu.

"Our F&B team has been revamping the Main Dining Room menu for breakfast, lunch and dinner, as well as adding some unique experiences to our specialty dining venues."

There was no schedule or rollout date included in the announcement.

Linken D'Souza is Royal Caribbean's Global Vice President Culinary, Dining & Beverage, and he has been responsible for some of the big dining changes Royal Caribbean has rolled out over the last few years.

Since joining the company, Mr. D'Souza was responsible for the updated Sorrento's pizza recipe, revamped the culinary offerings at CocoCay, and introduced Portside BBQ specialty restaurant on Oasis of the Seas and Giovanni's Italian Kitchen & Wine Bar on Freedom of the Seas.

It looks like his next target is the venerable main dining room.

Based on older blog posts on this site, it appears the main dining room dinner menu was last updated in 2016. Royal Caribbean has a standardized main dining room menu across its fleet.

Specialty restaurant menus are also generally the same across the fleet, although sometimes new menus get rolled out with ship refurbishments, as is the case with Giovanni's Italian Kitchen & Wine Bar concept on Freedom of the Seas (and Allure of the Seas before the upgrade was put on hold).

Royal Caribbean's test kitchen is located at the cruise line’s Miami offices, and it is where they can come up with new ideas among the corporate team, test and just those ideas, and then roll them out to the fleet.

What do you want to see on Royal Caribbean's main dining room menu? Share your suggestions in the comments!

There are so many great options on the main dining room menu that have become favorites over the years, including the Traditional Caesar Salad.

Caesar salads are not unique to Royal Caribbean, but the version served up in the main dining room are usually a must-order every night appetizer.

Did you know: Contrary to popular belief, Caesar Salad is not named after Julius Caesar, the famed leader of the Roman Empire, but for Chef Caesar Cardoni, famed Italian restaurateur, who created the dish in Tijuana, Mexico in 1924. The original dish called for coddled whole eggs. 

Traditional Caesar Salad Ingredients

Serves 6

Croutons

• 4 tablespoons extra virgin olive oil
• 1 cup sourdough bread, cubed
• Salt and freshly ground black pepper 

Ingredients

• 3 heads romaine lettuce, washed, dried and cut lengthwise
• 1/4 cup shaved Parmesan cheese 

Salad

• 3 cloves garlic
• 3 tablespoons freshly squeezed lemon juice
• 5 anchovy fillets, drained or 2 teaspoons anchovy paste
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 egg yolks
• 1 cup extra virgin olive oil
• Salt 

Suggested music while preparing your Traditional Caesar Salad

• Marshmello ft. Bastille - Happier

Traditional Caesar Salad Instructions

1. Preheat oven to 380°F
2. To prepare croutons, place bread on a baking sheet and drizzle with olive oil. Toss well to coat evenly. Season to taste with salt and black pepper. Bake for 10 minutes or until crisp and golden brown. Set aside to cool on a paper towel. 
3. To prepare Caesar dressing, combine all ingredients except oil in a blender or food processor. Blend until smooth. While processing, slowly add oil. Adjust seasoning, cover, and refrigerate.
4. Place romaine hearts on chilled plates, drizzle with Caesar dressing, and garnish with Parmesan shavings and croutons. Serve immediately.