It’s finally happening — we’re setting sail on the Disney Adventure!

The Disney Adventure’s home port is in Singapore, and it is the first Disney Cruise Line ship to sail from Singapore’s Marina Bay Cruise Centre throughout Southeast Asia. We’re exploring everything there is to see, do, and eat on this ship, and right now, we’re taking you with us to the Enchanted Summer Restaurant!

Enchanted Summer Restaurant transports you to a village dining hall with rooms inspired by Disney Animation’s Tangled and Frozen. A buffet is served for breakfast and lunch, featuring regional and international cuisines. At night, the restaurant becomes a table service experience for rotational dining.

This restaurant is inspired by both Tangled…

…and Frozen! You’ll see theming and elements inspired by both films throughout the dining rooms here.

While eating under floating lanterns here, guests can enjoy the Jackfruit (Kathal) Masala Kosha Taco with tempered dahl and water chestnut black garlic raita, and a whole lot more.

We stopped by for dinner and are bringing you our full review! To kick things off, we had the Porcini Sachetti. This is made with porcini mushroom pasta, Swiss and fontina cheese, garlic, thyme, and prosecco wine sauce.

We absolutely LOVED these — they reminded us of the Pasta Pursettes you can get on several of the Disney cruise ships, only better if you can believe it. They had the perfect amount of mushroom filling that was hearty and earthy, which balanced really well with the cooked pasta.

The cheese sauce was amazing — it was buttery and herbaceous and we were absolutely satisfied after eating these. They could have been an entree, honestly. They were THAT good and filling.

We also ordered the Pork and Shrimp Shumai, which is made with tobiko, black rice vinegar, and chili oil.

These were another hit — a really solid shumai. They’re meaty and shrimpy with a nice balance of sesame flavoring. They have a bouncy texture without being rubbery or chewy. We appreciated the tobiko on top, which added a bit of saltiness and a nice popping texture.

For our first entree, we ordered the Roasted Prime Rib of Beef, served with a double-baked potato, broccolini, sweet roasted heirloom carrots, and truffle red wine veal sauce.

This was a good, thick cut of meat, which we really appreciated. On other cruises we’ve been on, the prime rib is typically a thinner cut, so this was a nice change of pace. It was fatty but not overly so, and it was a nice medium rare to medium — not overcooked at all. We wished the horseradish sauce had been a bit more potent, though! The potato on the side was a bit dry, but that’s often the case with twice-baked potatoes.

The broccolini and carrots were another nice addition, but overall, nothing to write home about.

Next up, we grabbed the Shiromaru. This is a tonkatsu pork broth, egg noodles, pork belly chashu, sesame kikurage & oyster mushrooms, menma, and spring onions.

This was shockingly good for rotational dining on a cruise ship! The pork broth was SO savory and salty with rich flavor. The egg noodles were cooked perfectly — they almost reminded us more of udon as they were a thicker noodle. The pork belly chashu was also incredible — it basically melted in our mouths and was nice and fatty.

The egg was our least favorite part of this dish, as it just kind of dissolved when we tried to eat it. The vegetables offered a nice crunch and texture, too, but the main flavor here was that tonkatsu broth.

For dessert, we had the White Chocolate Bread Pudding. This is served with a butterscotch sauce, almond florentine, and vanilla ice cream. Unfortunately, dessert was the most disappointing part of this meal. This was good and not overly sweet, which can happen sometimes, but this was a good balance of flavors.

However, it was a very eggy bread pudding — almost omelette-like in texture, which wasn’t our favorite for a bread pudding. While the flavor was there, we just couldn’t get past the overall egginess. We did like that it was served with vanilla ice cream, though! We probably wouldn’t recommend it for that reason, although it could have just been the one we got.

We also tried the Lemon Thai Basil Tart. This is made with lemon curd, Thai basil whipped ganache, and raspberry sauce.

This tart was better than the bread pudding! We really liked the meringue — it was a standout. It had a lot of basil in it, which really elevated this dessert overall. It was a surprising twist on an otherwise plain tart, and it paired really well with the lemon. It still wasn’t a showstopper, but we enjoyed it better than the other dessert we tried.

We’ll be bringing you a look at EVERYTHING we’re doing on the new Disney Adventure Cruise ship and beyond. In the meantime, stay tuned to the Disney Food Blog for the latest Disney news and more!

Will you be booking a trip on the Disney Adventure? Let us know in the comments below.