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Norwegian Cruise Line Launches a Chef's Table Menu

<span class="credit"><em>[Photo: <a href="http://www.flickr.com/photos/suomi_star/4904244519/sizes/l/in/photostream/">Suomi Star / Flickr</a>]</em></span>
[Photo: Suomi Star / Flickr]

[Most Photos: Norwegian Cruise Line / Facebook]

Ladies and gentlemen, the end of the tasting menu, presented by Norwegian Cruise Line's brand new Chef's Table, available fleetwide at the end of March. Called a "once-in-a- lifetime gourmet dining experience," the nine-course menu will be available once per cruise to twelve guests only, but for those lucky few a mere $75 purchases such gastronomic delights as Orange-Wasabi Glazed Ahi Tuna Tartar and an amuse bouche called a "Molecular Gastronome" with Spherical Mango, Vodka & Jalapeno Ravioli. Ferran Adrià called and wants his alginate back.

Not only that, but diners will get a behind-the-scenes galley tour and a souvenir photo with the Executive Chef of the ship. Somewhat oddly, the press release below doesn't mention the chef that developed the menu, although wines are done by sommelier Andrea Robinson.

NORWEGIAN CRUISE LINE DAZZLES GUESTS WITH UPSCALE CHEF’S TABLE EXPERIENCE MIAMI – March 6, 2012 – Norwegian Cruise Line has unveiled an intimate, once-in-a- lifetime gourmet dining experience by introducing the Chef’s Table fleet-wide. Guests who attend the Chef’s Table dining experience will marvel in an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson.

The two-and-a-half hour Chef’s Table dining experience begins with an intimate reception where guests enjoy a glass of champagne as they mingle with the ship’s Executive Chef, Food and Beverage Director, Restaurant Manager, Assistant Mai?tre d’ and Head Wine Steward. Following the reception, guests are invited to take a group photo before sitting down to begin their gourmet culinary experience in a luxurious and intimate restaurant setting that provides privacy and exclusivity. The Executive Chef welcomes the group and then goes on to describe the first two courses: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli and an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp.

Courses one and two are accompanied by the Master Sommelier’s expertly- paired wine selection. Asparagus Cream is served for course three, followed by the fourth course, a Short Crust Tartlet and a delightful Grapefruit and Moscato Granite is served as course number five. As the Executive Chef describes the ingredients and technique used to create courses three through five, the second wine selection is served and the Chef invites questions about the dishes. Course six consists of a Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute and a Milk-Fed Veal Chop with Anna Potatoes, Saute?ed Spinach and Truffle Veal Jus rounds out course number seven. A specially-selected cheese platter that boasts an assortment of gourmet cheeses is served as course eight and the grand finale, course nine, is dessert, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Cre?me, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse.

This exclusive dining experience is offered for a cover charge of $75 per person, including gratuities, a behind-the-scenes galley tour, one group photo and an individual photo with the Executive Chef. The Chef’s Table is limited to 12 guests per exclusive dining experience and is offered once per cruise on board Norwegian ships fleet-wide, with the exception of Norwegian Jade which rolls out March 22, 2012.

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