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INTERESTED IN THE CARIBBEAN?

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From The Depths of Imagination
Comes a Feast For The Senses

Venture down the rabbit hole and ask yourself: What is real and what is imagined? At Wonderland, our chefs twist their culinary kaleidoscopes to invent an elaborate dreamscape of never-before-seen fare.

The story begins as you open the menu and find your element – Sun, Ice, Fire, Water, Earth and Dreams-each with a selection of small or shareable fantasies. And magical elixirs that whisper “Drink me” amidst amorphous mirrors, mystery and sensory surprises. The intention of it all becomes more certain with each maddeningly delicious bite.

Magical & Mysterious

An intimate restaurant within an edgy and surreal dining environment, Wonderland Imaginative Cuisine uses color, scale and reflection to infuse elements of surprise and delight throughout the entire dining experience.

THE MENU

Based on a new post-modern style of cooking and categorized by theme rather than course, Wonderland features a variety of flavors, textures, temperatures and portion sizes, each presented in a non-traditional, progressive and creative fashion.Please be aware menus can vary.

EXPERIENTIAL & EXCITING

With dishes like Tempura Salmon Caviar, Liquid Lobster, Gazpacho Cones, Buffalo Pork Shank, Duck Liver Beignet and Truffled Egg in the Shell, the menu is as eclectic as your surroundings.

DELECTABLE DELIGHTS

From Milk Chocolate Panna Cotta with espresso air to The English Box of toffee caramel bread pudding, white chocolate and white olive ice cream, a wonderland of desserts awaits.

Wind

Baby Vegetables in the Garden / soil / pebbles

Liquid Manzanilla Olive / herb oil

Chilled Sweet Pea Soup / rosemary bacon espuma / white bacon powder

Roasted Baby Beets / Sriracha yogurt

Ice

Life in the Ocean / assorted sea jewels

Gazpacho Cones / cilantro / avocado mousse

Hot and Cold Soup of Corn / licorice basil

Sashimi of Red and White Tuna / burnt scallion

Fire

Smoked Salmon Eggs / crispy phyllo

Duck Liver Beignet / liquid

Crispy Tempura Kim Chee Leaves / spicy mayo

Naan Bread Tacos / pork belly / kecap manis

Sea

Tempura Salmon Caviar / remoulade

Liquid Lobster / bone marrow / caviar

Slow-Cooked Halibut / jura wine emulsion

Scallop Turban / sauce normande

Earth

Truffled Egg in the Shell / toasted brioche

Terroir Beef / river stone potatoes / roasted garlic

Buffalo Pork Shank / celery / Roquefort cheese

Chicken and the Egg / wild mushrooms / vermouth

Dreams

Arctic Equator Chocolate / lava / nitrogen crush

Citrus Mochi Clouds / mochi / grapefruit curd / spearmint cotton candy

The English Box / toffee caramel bread pudding / white olive ice cream

Milk Chocolate Panna Cotta / peanut butter feuilletine / espresso air

Nitro Fruits / flash-frozen fruit / Greek yogurt sorbet / wildflower honey ice cream

Gluten-free, lactose-free, and vegetarian options available. Ask your waiter.
Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions. Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments.

SPECIALITY COCKTAILS

Chocolate Cheesecake

Bitter cocoa powder and mascarpone cheese are churned together with dark crème de cocoa and vanilla vodka made super indulgent with the addition of a Guinness float and a rim of Synsepalum dulcificum.

Giant Leap

Mango purée and fresh cilantro pair up nicely with Bombay Sapphire gin in a grown-up trip down memory lane, and a sweet finish is delivered via a fleur du sel garnish.

Ruth’s Baby

Peanut vodka has a field day with team mates such as nougat cream liquour, white crème de cocoa and caramel syrup.

Salt Water Taffy Manhattan

Maker’s Mark bourbon, sweet vermouth and salt water taffy simple syrup deliver a different kind of grown-up trip down memory lane. A sweet finish arrives via a crown of fleur du sel.


Gluten-free, lactose-free, and vegetarian options available. Ask your waiter.
Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk of foodborne illness, especially if you have certain medical conditions. Please inform your waiter if you have any food allergies or dietary needs. Royal Caribbean International galleys are not food allergen-free environments.

GALLERY

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Royal Caribbean® is a trademark of Royal Caribbean Cruises Ltd. For a list of all trademarks, please visit Legal Information

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