Silver Wind Dining: Steaks & Lava Stones, An Evening At ‘The Grill’

Aghios, Greece
Morning in Aghios, on the island of Crete in Greece. © 2014 Ralph Grizzle

Silver Wind docked this morning in Aghios, Greece. All aboard was at 12:30, so we only had a few hours in this small town situated in Crete.

After a leisurely breakfast, we did what many of the other guests did, headed to a café for internet and the obligatory coffee. Returning to the ship at noon, we had lunch and a relaxed day on board as we sailed past Greek isles on a beautiful October day. Our big decision for the day: Where would we have dinner?

Aghios, Greece
After a short visit, leaving Aghios. © 2014 Ralph Grizzle

Silver Wind Dining

Of Silver Wind’s four restaurants (five, if you include in-suite dining), The Grill is my “go to” venue. Although we are only five nights into our cruise, we’ve dined at The Grill twice already, and it’s been fairly busy on each night that I’ve passed by.

What’s there to like about this innovative restaurant?

Silver Wind Dining
One of four Silver Wind dining venues,  The Grill. © 2014 Ralph Grizzle

The setting is by the pool, under the stars. On star-studded nights, like the one we had tonight, dining al fresco is simply unbeatable.

It’s fun. Guests grill their own prime cuts of beef, seafood and, as of late, marinated tofu and portobello mushrooms, on hot lava stones at their tables.

Silver Wind Grill
Grilling premium cuts of beef at The Grill on Silver Wind. © 2014 Ralph Grizzle

It’s delicious. On my first night, I grilled Marinated Tofu Steak and Portobello Mushrooms. Surprisingly tasty. Tonight, I grilled an eight-ounce New York Strip Steak. Heavenly.

Silversea uses Sterling Silver Premium Beef graded “Prime” or “Choice/AAA.” The beef ranks in the top 12 percent of all beef produced in North America, according to a description on The Grill menu. Cattle that produce the Sterling Silver Premium Beef are grain-fed “in the high North American plains.” The meat is hand-selected for superior marbling and a rich, authentic beef flavor. It is also aged for a minimum of 14 days.

Dinners begin with nacho chips served with fresh guacamole and salsa. Next up, a choice of three salads — New York Salad (think crumbled blue cheese and bacon bits on greens), Caesar Salad and Green Salad.

Choices of beef include a six-ounce Center-Cut Filet Mignon, eight-ounce New York Strip, 10-ounce Colorado Prime Rib Eye Steak, 10-ounce Pennsylvania Milk-Fed Veal Chop and a 14-ounce Berkshire Pork Chop. You could also go for a six-ounce Atlantic Salmon Steak, Grilled Fish of the Day or Grilled Shrimp or Prawns.

Marinated Tofu Steak at The Grill on Silver Wind
For a change of pace: Marinated Tofu Steak at The Grill on Silver Wind. © 2014 Ralph Grizzle

Soy-Glazed Marinated Tofu Steak is also on the menu as is Grilled Portobello Mushrooms with Ratatouille Topping and Cheese Melt.

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All dishes are accompanied by Mediterranean vegetables (which you can grill) and baked potatoes as well as sauces for the beef.

Complimentary wines, beers or spirits are served with dinners (and, in fact, 24/7 on all-inclusive Silversea). We enjoyed a Chilean red with our steaks.

Finish off dinner with one of three desserts, the ever-popular Apple Pie with Vanilla Ice Cream, Marinated Fruit Salad or the Dark & White Chocolate Mousse with raspberry coulis.

Silversea originated the concept of grilling on hot lava stones when Silver Spirit was introduced in 2009. The concept was so popular that it has been expanded fleet wide. My son and I enjoyed dining at The Grill on Silver Discoverer in Russia’s Far East this past August and on Silver Spirit a few years ago. The Grill has also become his “go to” restaurant on Silversea. Like father, like son?

With five nights left on our cruise, we’ll probably return to The Grill at least once more, but we have a few more Silver Wind dining venues to explore. See you at dinner!

Champagne on our balcony on Silver Wind. © 2014 Ralph Grizzle

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