Not content with the status quo, cruise line F&B execs have been working overtime to come up with new concepts to nourish, amaze and entertain their guests - often simultaneously. So it’s no surprise that immersive experiences, pop-ups, festivals and vegan menus are driving onboard dining trends.
Eat & Drink Festival (Virgin Voyages)
Jumping through hoops to pull off a fleetwide, culinary and cocktail festival for a mere two-month duration might seem like lunacy to some, but to Virgin Voyages management, it was a challenge worth taking. I was aboard Scarlet Lady last September during month two of the festival, and was duly impressed with the scope and breadth of the program. Guests were treated to a unique amuse bouche before dinner in every restaurant aboard, while the veggie-forward dishes like Nashville Hot Cauliflower turned up the heat in the WWI-themed Razzle Dazzle. But the most notable event, which occurred twice during my 5-night voyage, was Taste of the Galley. Taking place between 4-7 p.m. in The Galley, Virgin’s upscale food hall, the function shone a spotlight on the venue’s eight stations, each featuring one or two dishes created by Virgin’s partner chefs or onboard culinary team. Bento Baby’s crispy rice with spicy tuna was a hit, as was Burger Bar’s Motz Burger, but Well Bread’s Rocher Mini Gateaux provided the perfect sweet ending. This year’s event will run for the month of July.
Rocher Mini Gateaux onboard Virgin Voyages
360: An Extraordinary Experience (Princess Cruises)
While there’s no doubt that we’ve overworked the phrase “immersive experience” lately, it’s perfectly apropos when applied to Princess’ new 360: An Extraordinary Experience. After guests gather for a complimentary cocktail outside the purpose-built venue on deck 5, they’re ushered into an intimate, circular room and seated at curved tables ringing the LED walls. Then, for the next 90 minutes, up to 20 guests are transported - via sights, sounds, tastes and smells - to the Mediterranean, where they’re treated to food and drink native to Italy, Greece, France and Spain while being immersed in multimedia presentations (including live music) highlighting those countries. Further enhancing the 7-course dinner is tightly choreographed, elegant service and impressive tabletop-projection technology. 360, which is held twice-nightly only aboard Enchanted and Discovery Princess for now, is offered to all guests at a $149 charge on a space-available basis.
360 restaurant onboard Princess Cruises
Morimoto by Sea Pop-Up (Holland America Line)
While some well-known celebrity chefs have lent their brands and talent to shipboard eateries, Holland America Line (HAL) recently scored one of the most iconic names in the industry in a new partnership with world-renowned chef Masaharu Morimoto. Made famous by his long-running stint on the “Iron Chef America” TV show and his eponymous eateries worldwide, chef Morimoto debuted his modern pan-Asian creations at Morimoto by Sea, a stand-alone restaurant aboard Nieuw Amsterdam, on Dec. 21. With the benefit of attending the grand opening that evening, I witnessed an obvious synergy between chef Morimoto and HAL’s onboard chefs that portends well for the partnership. The architectural footprint on Nieuw Amsterdam allowed for the creation of the dedicated space for the eatery, but all other fleetmates will see either Tamarind or Pinnacle Grill taken over once per cruise by a Morimoto by Sea pop-up. Although the restaurant’s menu was crafted expressly for HAL, some of the Iron Chef’s signature dishes naturally appear, including his delicious Sticky Ribs starter and stunningly-gorgeous Stained Glass Sushi Roll. And although the iconic, shoreside flaming Dark Chocolate Sphere had to be modified for shipboard safety, the warm, salty caramel topping does the trick as it’s poured over the slowly-melting ganache exterior.
Chef Morimoto at Morimoto By Sea Opening
New Vegan Menus Notch Up MDR Quality (Carnival Cruise Line)
Adding vegan dishes to main dining room menus certainly isn’t a new concept, but creating quality vegan dishes, i.e., those that don’t just check the “vegan” box, is a skill that Carnival’s corporate chefs have evidently mastered. And the contemporary line didn’t just sprinkle a few vegan dishes across existing menus. Rather, guests are treated to an extensive, completely unique vegan menu each night. Typically reflecting a subset of the MDR’s regular dinner menu, the vegan offering consists of as many as six appetizers, four entrees and three desserts. One evening, I was wowed by a delicious Vegetable Wellington, featuring roasted squash, mushrooms and roasted peppers wrapped in flaky phyllo dough. On another night, a plant-based hamburger steak with gravy and sauteed onions was an impressive simulation of the real thing in terms of texture, taste and presentation. In essence, this initiative wasn’t just a stab at satisfying a minority of guests with a few token dishes, but rather a well-planned and expertly-executed series of menus that serves to elevate Carnival’s culinary program.
Plant-based hamburger steak
