VibeGuy Posted December 16, 2015 #1 Share Posted December 16, 2015 Having just stood up from dinner at SHARE, a rave is in order. Best meal of any I have had in the last 38 years on Princess (or Sitmar for that matter). Our party of eight literally ate the menu. Every dish. The concept is not what you think. Tables are of sizes for every conceivable party. No dining with strangers unless you want to. The dishes are served individually not as platters. You'll excuse the lack of images. Here is the menu, verbatim and in its entirety, with commentary: Charcuterie Platter Jamón Iberico, Salami Finnochiona, Chicken Liver Parfait, House Pickles, Epi (sic) They mean "epee", the stalk-of-wheat shaping. That's the only thing wrong about this. The meats are top quality, the pickled mustard seed, onion hearts and fruited onion compote are bright and provide contrast to the fatty deliciousness of the flesh. The parfait is a lighter take on chicken liver mousseline and should not be missed, even if you're not usually a liver lover. APPETIZERS Little Gems Pickled Pearl Onion, Oro Blanco, Nasturtium Pesto Far be it from me to get excited about salad, but this is a winner. The peppery nasturtium hits the mild greens and enough dairy to take the edges off. Fresh herbs and peeled tomato round this out. Would have had a second one. Shrimp Salad Lemon Gel, Turnip, Citrus Salt, Brioche A more contemporary take on shrimps remoulade, with brioche crouton so impossibly thin they only had one side, beautifully composed with the root vegetable garni. A whopping two shrimp. Cavatelli Beets, Castelmagno, Sun Choke, Brussel (sic) Sprout Wow. Best pasta dish I've had onboard since Sitmar. Perfectly hit blend of vegetal notes and dairy richness. Sun Choke is one of my favorite roasted vegetables so this was a big hit. The Brussels sprouts are served as individual leaves, providing a sharp brassica note and a texture contrast in what is otherwise a comfortingly unctuous dish. Tagliatelle Roasted Alaskan King Crab, Chili, Parsley Fresh pasta, shreds of crab, flecked with oil and garlic and the aforementioned garni. Light and contemporary, did not stint on crab. MAINS Roast Turbot Whitefish Gratiné(sic) Gruyere Crumb, White Vermouth, Mushroom Duxelles Sweet mother of all that is good and holy. Phenomenal piece of fish, smothered in duxelles, coated with a savory cheese crust. I am generally of the school that no piece of fish more elevated than a Filet O' Fish Chez McDonalds benefits from cheese. I stand corrected. This was the big hit at the table Butter-Poached Lobster Carmelized Endive, Endive Foam Wow. The end of tough shellfish. Who doesn't like a tender small tail? The sharpness of the endive is a nice foil. I ordered extra endive it was so good. Wild Mushroom Ragú Cauliflower, Pine Nut, Bitter Green Deeply flavored, meaty, and the greens make the perfect foil. Should have ordered another. Eight of us cleaned three plates. Order one as a table side. Twice-Cooked Duck Fennel, Bacon Jus, Parmesan Crumb The omission of the white bean garnish is a sin; rich with duck fat, these are the beans dreams are made of. The duck is confit leg and thigh, served crisp. Beef Cheek Pie Porcini Mushrooms, Buttery Pastry The most tender delicious bit of the steer, in a deeply-flavored gravy served in a Staub cast iron cocotte. It looks humble but punches way beyond its weight. I was the biggest fan at the table; I would happily eat this every week for the rest of my life. Gravy could be thicker. I'm running out of data coverage. I'll do sides, cheese and dessert later. Run, do not walk, to book this. Much better than any other alternative dining Ice done on any line. They are aware the lighting is too bright, and are working to fix it, but for the first night of service, this was astonishingly good. Link to comment Share on other sites More sharing options...
GUT2407 Posted December 16, 2015 #2 Share Posted December 16, 2015 Thanks look forward to the rest of the menu. Link to comment Share on other sites More sharing options...
VibeGuy Posted December 16, 2015 Author #3 Share Posted December 16, 2015 Sides Melted Leeks Confit Egg Yolk, Brioche Breadcrumbs This is lethally, dangerously, impertinently rich. Like Paris Hilton with less restraint. Four people can easily split a serving, and they should, because this elevates the humble allium to a starring role. Did I mention it's rich? Braised Kale Snoked Ham, Crispy Shallots Southern Greens. Smoky pork. Ehh. Well-executed but not exciting. Potato Gratin Truffles, Cream This could put Atkins himself back on carbs. No cheese; you actually taste potato. It's about 3" across and is two bites each for two people. Exquisite. Simplicity executed to the nth degree. You may need two. CHEESE Bethmale France, Honeycomb, Bauguette This was dead ripe, stinky in a good way and more interesting than any piece of cheese I've ever seen afloat. La Gruta Spain, Quince Paste, Toasted Pecan Made from a blend of cow, sheep and goats milk, this set off the quince paste, which was served cubed and rolled in chopped toasted pecan. Fans of Aplets and Cotlets or Turkish Delight will groove on this presentation of quince paste, which is so much better than the name belies. . Pantaleo Italy, Pear "Mostarda", Black Pepper Cracker Winner of the cheese course, not so much for the Asiago-like cheese as the combo of all the components. Two bites of heaven. The mostarda. Oh, the mostarda. Bright without being acerbic, sweet wirhout cloying. Shaft Blue California, Crab Apple (sic) "Mostarda", Chestnut Cracker Pretty standard New World veined cheese, made awesome by the mostarda. Link to comment Share on other sites More sharing options...
VibeGuy Posted December 16, 2015 Author #4 Share Posted December 16, 2015 DESSERTS Dark Chocolate Crémeux Toasted Hazelnut Feuilletine, Burnt Vanilla Bean Ice Cream Common sense says you don't serve pudding with ice cream. And a cremeaux is essentially a very thick, rich pudding. Common sense is no damn fun. This is insanely delicious. Smoky chocolate, smoke notes in the vanilla, and a wafer-thin crisp cookie garnish. This was a plate-licker. As good as the Norman Love desserts are, this is superior. Best plated dessert I've had on any ship of any line, ever, bar none. Ricotta Fritters Spiced Pear Rum Compote, Crème Fraiche Ice Cream You mean made-to-order tiny donut holes. Tim Horton could learn something here. The galley crew is currently filling my bathtub with the ice cream and compote so that I can eat my prodigious weight in this. The pears are ethereal and provide a counterpoint to the lactic tang of the ice cream. Tarte au Citron Vert Raspberry, Meringue, Granola It's a three-bite lemon tart with a short crust, garnished with freeze-dried raspberry and soft meringue. What makes it worth talking about is how good it is. Not cloying, not bitter. I've spent $11 for less-impressive lemon tarts. Link to comment Share on other sites More sharing options...
Working 2 Cruise Posted December 16, 2015 #5 Share Posted December 16, 2015 Thank you! That sounds wonderful! Link to comment Share on other sites More sharing options...
littlekid58 Posted December 16, 2015 #6 Share Posted December 16, 2015 :)The menu sounds amazing:) Link to comment Share on other sites More sharing options...
Ron the Rev Posted December 16, 2015 #7 Share Posted December 16, 2015 Thanks for the comprehensive review, especially about the table size options. DW and I like just a table for two in the remote part of any restaurant so as to talk, love talk.;) Link to comment Share on other sites More sharing options...
JF - retired RRT Posted December 16, 2015 #8 Share Posted December 16, 2015 You sure have a way with words...are you a restaurant critic in your "other" life? Link to comment Share on other sites More sharing options...
Rare TracieABD Posted December 16, 2015 #9 Share Posted December 16, 2015 Thank you for the review! I think we need to change your name from VibeGuy to FoodCriticGuy! Link to comment Share on other sites More sharing options...
latebloomer56 Posted December 16, 2015 #10 Share Posted December 16, 2015 VibeGuy what a foodie you are :). Thank you so very much you made the menu come alive. We are on the Regal again next but hoping to do the west coast in 2017 (any cruise will do). Will have to try this venue now. Only hope the staff on whichever we choose does the menu proud. I try something new every day on vacation so this will be a wonderful experience for me. Thanks again for making each item come alive. Great job. Link to comment Share on other sites More sharing options...
skynight Posted December 16, 2015 #11 Share Posted December 16, 2015 I wish they subtitle the names of the dishes in English so I could understand what they are and also be able to pronounce them. Link to comment Share on other sites More sharing options...
Rare 5:00_Somewhere Posted December 16, 2015 #12 Share Posted December 16, 2015 Thank you VERY much for that delicious and enticing review! You've given me something new to look forward to on our upcoming Princess cruises. I'm especially happy to hear that the Share dishes are more flavorful and interesting than the Curtis Stone options that were offered on the MDR menu during our recent cruise on the Royal (I think someone needs to tell Chef Stone that he needs to look in on the MDR galleys to see what they've done to his recipes.) ;) Can't wait to try Share! Link to comment Share on other sites More sharing options...
BarbaraP Posted December 16, 2015 #13 Share Posted December 16, 2015 And the price was........??? Link to comment Share on other sites More sharing options...
pro76 Posted December 16, 2015 #14 Share Posted December 16, 2015 How much $ ? Link to comment Share on other sites More sharing options...
azdmelani Posted December 16, 2015 #15 Share Posted December 16, 2015 Thanks very much for the review. The menu looks delicious, and there are plenty of options for someone like myself that doesn't eat red meat or pork. I will most likely try to reserve on the Ruby next year! Link to comment Share on other sites More sharing options...
Kenswing Posted December 16, 2015 #16 Share Posted December 16, 2015 Sides Melted Leeks Confit Egg Yolk, Brioche Breadcrumbs This is lethally, dangerously, impertinently rich. Like Paris Hilton with less restraint. Four people can easily split a serving, and they should, because this elevates the humble allium to a starring role. Did I mention it's rich? ROFL.. I don't think I'll be able to eat this now.. :D Link to comment Share on other sites More sharing options...
stoneharborlady Posted December 16, 2015 #17 Share Posted December 16, 2015 I guess I stand alone. I am not a foodie. Give me a Caesar salad, medallions of beef and Creme Brulee and I am happy. I will leave Share to the rest of you, enjoy!!! Link to comment Share on other sites More sharing options...
shredie Posted December 16, 2015 #18 Share Posted December 16, 2015 Happy to hear you're happy. [emoji4] Link to comment Share on other sites More sharing options...
Cruiserkenn Posted December 16, 2015 #19 Share Posted December 16, 2015 OP - thanks for the great review. I have been a critic (not in a good way) of the Share concept, but you have given us a refreshing new look. Thanks for changing up the Share discussion. Good job. Link to comment Share on other sites More sharing options...
laughing husky Posted December 16, 2015 #20 Share Posted December 16, 2015 Wheeeeeeeee....and I will be on the Ruby in a month.....:D Link to comment Share on other sites More sharing options...
Cruiserkenn Posted December 16, 2015 #21 Share Posted December 16, 2015 ROFL.. I don't think I'll be able to eat this now.. :D Thanks for highlighting the Paris Hilton concept:) I missed that the first time :) LOL!! :) Link to comment Share on other sites More sharing options...
nukesubsailor Posted December 16, 2015 #22 Share Posted December 16, 2015 I guess I stand alone. I am not a foodie. Give me a Caesar salad, medallions of beef and Creme Brulee and I am happy. I will leave Share to the rest of you, enjoy!!! I am with you on this. I might consider trying a dish or two but I certainly would not want to pay for ii-----especially at $39 per person. Taste in food is subjective so my opinion should not influence anyone else in deciding whether or not to try the Share restaurant. However, I would make a small wager that it will appeal to fewer people than would Sabatini's both for menu and for price. Link to comment Share on other sites More sharing options...
msmoger Posted December 16, 2015 #23 Share Posted December 16, 2015 I am with you on this. I might consider trying a dish or two but I certainly would not want to pay for ii-----especially at $39 per person.Taste in food is subjective so my opinion should not influence anyone else in deciding whether or not to try the Share restaurant. However, I would make a small wager that it will appeal to fewer people than would Sabatini's both for menu and for price. I tend to disagree with this (not the subjective part ;)). First, Princess chose to replace Sabatini's. Therefore, it would seem from a revenue generator viewpoint maybe it was no longer as popular as in the past. Second, if word of mouth spreads that is similar to the OP's I predict the place will be packed, just like a popular land restaurant. I know the price is steep, but for many it's not high enough to discourage them from a very good meal. I'm one of them (at least once). :D But of course, only time will tell. Link to comment Share on other sites More sharing options...
looneyric Posted December 16, 2015 #24 Share Posted December 16, 2015 Thank you for the menu and comprehensive review! We can't wait to try this, the Salty Dog and hopefully Chef's Table on Emerald in March. These new exciting food options are one of the main reasons we chose to sail Princess for a second time. Link to comment Share on other sites More sharing options...
Murphey Posted December 16, 2015 #25 Share Posted December 16, 2015 Alas we too will be leaving this new option to the foodies out there...My DH will take one look at this menu and say "Huh??' Back to the Crown Grill for us! ;) Link to comment Share on other sites More sharing options...
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