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Dukefan

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Everything posted by Dukefan

  1. It is always disappointing when a favorite gets dropped for the menu at a restaurant you enjoy. I was sad to see steak tartare dropped from the Mamsen's menu during the pandemic.
  2. You have looked forward to this menu for so long I am sorry that it was a disappointment. You should have sent the scallops back if they were overcooked and ask about the black salt. I am sure they would have corrected the problem.
  3. Our British Isles Explorer Cruise for July, 2025, which we booked last year for a PS3 Cabin, is showing the same price as when we booked it. If fact, it is $1000 less the the same Cabin on the April 2004 Cruise.
  4. We always change the mini spirts bottles to all scotch, the beer to a bottle of Chardonnay, and the sodas to club soda with our steward first day.
  5. With regard to your comments on th Restaurant on Viking Ocean. You are not limited to one appetizer and one main course. You can order as many of either as you want. You can also order half portions. Whenever I can not make up my mind on which main course I want, I will often order a half portion of each. The same is true for Manfredi's. With regard to the port lectures and enrichment talks, most are available later on the TV in your room. We will often watch the port talk for the day while having brakefast in our room the following morning after the talk.
  6. Anytime that I go walking on a glacier I put an airline bottle of my favorite alcholic beverage in my pocket with a small cup. When I find some clean glcier ice I then mix myself a dribk with the glacier ice and celebrate the occasion. There is nothing better than scotch and glcier ice!
  7. We did this cruise in 2021 allow and agree with everything TayanaLorne says. We came in early and spent a few days in Reyjkavik to do some touring from there but did not get to the South Coast. I would not change this but I would add the South Coast to the end of the cruise and stay near the airport next time.
  8. We stayed in 8004 on our Viking Homeland Cruise in 2019. Loved it!! It had great access to the upper Explorer Louge and was very quiet.
  9. Cruise prices are adjusted every year but I think this is the first time since Viking started Ocean Cruising that the Drink Package has changed. When you look at it this way, I believe the 25% increase is completely reasonable. Maybe they will go another ten years before it increases again. Wouldn't that be great?
  10. On my wife's hearing aids we had to use the iPhone hearing aid app to pair them the first time but after that she just plugged the transmitter into the QuietVox and it transmitted directly to her hearing aids.
  11. Our iPhone was not used. We plugged the Bluetooth Transmitter into the QuietVox and simply paired it with the Kirkland Signature 9.0 hearing aids. Worked perfectly.
  12. My wife has used a Bluetooth Transmitter with great success on our last two Viking Cruises. They are small, plug right into the QuietVox and transmit directly to your hearing aids. The best part is that their are no headphone cords to deal with. Once the guide starts talking she places the QuietVox with the transmitter in her shoulder bag and can hear every word the guide says clearly.
  13. We stayed in this same hotel for two days before our Mediterranean Odyssey Cruise in May and loved it. We had a veranda with a visit of the Casa Mila. It is walking distance of many of the sites. It was a $20 cab ride to the port when we checked out. Total cost of our Classic Terrace Room for two nights was under $600. The bakery across the street was great for breakfast. The hotel is a short transit ride to the La Rambla and we walked from the hotel to La Sagrada Familia. It was also only a couple of blocks from our favorite tapas restaurant, Cerveseria Catalana. We have been to Barcelona several times and it is a very easy city to do on your own.
  14. #1 Personal Favorite So Far: Sweet & Salty #2 Top of Wish List to Try: A Taste of Thailand #3 Wish they would create 1: Japan #3 Wish they would create 2: Argentina #3 Wish they would create 3: Spain
  15. It looks like we now have all the menu's except the Quebec Granite course and the Australia 1Menu. Great job!!!!
  16. What follows are 21 xhef's Table Menus based on the posts in this Topic and what we know about each of them: Xiang Amuse Bouche Hot & Sour Soup - cantonese style First Course Fried Prawns - crispy garlic & chili Granité Coconut Granité - lemongrass & ginger infused Main Course Wok-Fried Beef - black pepper sauce, rice in lotus leaf Dessert Chilled Mango Cream - pomelo and sago Asian Panorama Amuse Bouche Chilled King Crab - coconut foam & curry First Course Lobster & Chicken Shu Mai - Shanghai style Granité Lemongrass & Red Chili Granité - lychee foam Main Course Peking Duck - crispy skin, Mandarin pancake, hoisin sauce Dessert Asian Trilogy - spring roll, crème brûlée & cheesecake Mexico Amuse Bouche Tostadas De Pulpo First Course Tamalito De Pollo - salsa verde Granité Nopales Con Limon Main Course Short Rib - mole, pure de camote, miel de agave Dessert Chocolate En Texturas - mousse, biscocho, crumble La Route Des Indes Amuse Bouche Carrot & Cardamon Cream - orange & star anise foam First Course Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables Granité Ginger & Tarragon Granité - infused vodka, lemon foam Main Course Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus Dessert Apple Délice Facon Tarte Tatin - butterscotch calvados sauce Erling's Scandinavian Bistro Amuse Bouche Reindeer Consommé - handmade ravioli First Course Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Granité Lappland Delight Granité Main Course Lamb Får-i-kål - façon chef’s table Dessert Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer) Lotus Amuse Bouche Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach First Course Chili Soft Shell Crab – crispy crab, tomato-chili gravy Granité Red Lotus – lychee & guava, cranberry juice, lychee liquor Main Course Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn Dessert Yuzu Cheesecake – green tea tuile, sake-marinated plum Venice Carnival Amuse Bouche Roasted Pepper & Tomato Jelly – goat chesse latte foam First Course Beef Carpaccio – fig & mustard vinaigrette Granité Bellini – peach juice foam Main Course Cod Fillet – Jerusalem artichoke risotto, latte di tartufo Dessert Mascarpone Passion – mascarpone mousse & passion fruit cremeux A Gastronomic Journey Through Time Amuse Bouche Roman Empire Delicacy – romaine & cucumber, goat cheese mousse First Course Gallic Oxtail Consomme – julienned vegetables Granité Medieval “Black & Blue” - vodka, mint & mixed berries Main Course Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju Dessert 21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream Sweet and Salty Amuse Bouche Tomato & Watermelon Gazpacho First Course Grilled Scallop with Beet root and passion fruit Granité Procciutto & Melon Main Course Veal Tenderloin with pumpkin & red onion marmalade Dessert Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt Great Britain 1: Cuisine from an Island Nation Amuse Bouche Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Gin & Tonic – lemon twist Main Course Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter Dessert Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream California Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Crab Cake with avocado, orange, fennel, shallot, dill & blood orange Granité Moscow Mule with vodka, ginger beer & lime juice Main Course Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko Dessert Ojai Mandarin Parfait with candied ginger Sri Lankan Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Rock Lobster Devel with Kothu Roti Granité Spice Garden Arrack Whisky Main Course Polonnaruwa Pepped Beef with curred galic rice, coconut, pickled vegetables, cilantro & red chili Dessert Sri Lankan Tropical Dessert Watalappan & Coconut Mango Ice Cream, Jelly Custard Great Britain 2: Cuisine from an Island Nation Amuse Bouche Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Pimm’s Number 1 Cup, with Cucumber, Strawberries and Mint Main Course Mini Beef & Guinness Pies, Champ Potatoes and Spiced Red Cabbage Dessert Everlasting Lemon Syllabub with Shortbread Fingers, Whipped Wine Infused Cream with Lemon severed with Candied Lemon Twist Indian Amuse Bouche Dahl Bhalla (Chickpea and Tomato Croquette) served with tamarind sauce and garnished with yogurt, mint, chill and pomegrante First Course Tawa Macchi with spiced Prawns, Marinated Sea Bass with curry and cucumber salad Granité Sweet Tangy Mango infused with cumin, mint and chaat masala Main Course Lamb Korma, Pilau Rice and Cashews Dessert Trio of Desserts, Rajbhog similar to Gulab Jamun a cheese fritter soaked in honey, Cardamom infused Kulfi (Indian Ice Cream), and Carrot Halvah Anthony’s French Bistro Amuse Bouche ? First Course ? Granité ? Main Course Sole with Lobster Sauce Dessert ? Quebec Amuse Bouche Lobster Terrine First Course Arctic Char Granité ? Main Course Deer Loin Dessert Maple Syrup Cake Mexican Amuse Bouche ? First Course ? Granité ? Main Course Fish Tacos Dessert ? A Taste of Thailand Amuse Bouche ? First Course ? Granité ? Main Course Massaman Curry Braised Short Ribs Dessert ? Indonesian Amuse Bouche ? First Course ? Granité ? Main Course Beef Rendang Dessert ? Australia 1 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? Australia 2 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ?
  17. The Indian menu you showed was the same as the Route des Indes Menu so I believe you are still missing two menus.
  18. The Sweet & Salty was one of our favorities. Unfortunately we have only had it once!
  19. Having lived 26 years in New England during my working career and eating lots of broiled or streamed lobsters, I can say I still loved them (by the way I rather use the butter). Everyone's taste is different. I remember the first time I had Abalone at a California Restaurant that was famous for it and my host asked me how I liked it. I told him that it had enough butter, salt and pepper that it tasted just like butter, salt and pepper. By the way, earlier this month we had the broiled lobster and it was wonderful. They had all the meat pulled and placed back in the shell.
  20. Another wonderful Chef's Table Menu to look forward too. Thanks for posting. It appears we now have 13 of the 21 Chef's Table Menus. Since we have only tried 11 of them, we have 10 more to look forward too.
  21. We have had the second cabin in from the Explorer's Lounge and never heard a thing from the Explorer's Lounge. We did occasionally hear the door slam shut but not very often. I personally wouldn't think twice about rebooking that cabin. The location is great!
  22. Before Covid when we had Roll Calls with several active members you could post a question online like "For those of you in suites on this cruise, what are the different chef's table menus that will be available on this cruise?" about 75 days in advance and someone would often post an answer. Now Viking Cruise Critic Roll Calls for a specific cruise may have only 5-10 or even less folks on the topic so getting this type of information is even more challenging. You could try asking the "chat person" on Viking's website if they can provide you this information. I know it is generally available about 80-90 days before embarkation.
  23. We were recently on the Mediterranean Odyssey Cruise early this month and it was only offered in the Restaurant and it was on either the 6th or 7th day of this 15 day cruise as I remember.
  24. You should add the Sri Lankan Menu to this list which we have never enjoyed but look forward to trying on some future cruise when it is offered.
  25. Here are the eleven Chef's Table menus that we have enjoyed on Viking: Xiang Amuse Bouche Hot & Sour Soup - cantonese style First Course Fried Prawns - crispy garlic & chili Granité Coconut Granité - lemongrass & ginger infused Main Course Wok-Fried Beef - black pepper sauce, rice in lotus leaf Dessert Chilled Mango Cream - pomelo and sago Asian Panorama Amuse Bouche Chilled King Crab - coconut foam & curry First Course Lobster & Chicken Shu Mai - Shanghai style Granité Lemongrass & Red Chili Granité - lychee foam Main Course Peking Duck - crispy skin, Mandarin pancake, hoisin sauce Dessert Asian Trilogy - spring roll, crème brûlée & cheesecake Mexico Amuse Bouche Tostadas De Pulpo First Course Tamalito De Pollo - salsa verde Granité Nopales Con Limon Main Course Short Rib - mole, pure de camote, miel de agave Dessert Chocolate En Texturas - mousse, biscocho, crumble La Route Des Indes Amuse Bouche Carrot & Cardamon Cream - orange & star anise foam First Course Spicy Tuna Tataki - Szechuan peppercorns, coriander & sesame oil; pickled vegetables Granité Ginger & Tarragon Granité - infused vodka, lemon foam Main Course Beef Tenderloin With Four Warm Spices - vitelotte mousseline, mushrooms, jus Dessert Apple Délice Facon Tarte Tatin - butterscotch calvados sauce Erling's Scandinavian Bistro Amuse Bouche Reindeer Consommé - handmade ravioli First Course Salmon Déclinaison - herb crusted poached loin, aquavit infused gravlax, lingonberry infused tartare, caviar; pickled cucumber Granité Lappland Delight Granité Main Course Lamb Får-i-kål - façon chef’s table Dessert Cloudberry Soup, Vanilla - white chocolate panna cotta; sesame ice cream and goro (wafer) Lotus Amuse Bouche Goan Potato Chop – semolina crusted potato, vegetable & cheese cake; sambal spinach First Course Chili Soft Shell Crab – crispy crab, tomato-chili gravy Granité Red Lotus – lychee & guava, cranberry juice, lychee liquor Main Course Thai Spiced Rack of Lamb – stir fried purple eggplant; sweet chili, baby corn Dessert Yuzu Cheesecake – green tea tuile, sake-marinated plum Venice Carnival Amuse Bouche Roasted Pepper & Tomato Jelly – goat chesse latte foam First Course Beef Carpaccio – fig & mustard vinaigrette Granité Bellini – peach juice foam Main Course Cod Fillet – Jerusalem artichoke risotto, latte di tartufo Dessert Mascarpone Passion – mascarpone mousse & passion fruit cremeux A Gastronomic Journey Through Time Amuse Bouche Roman Empire Delicacy – romaine & cucumber, goat cheese mousse First Course Gallic Oxtail Consomme – julienned vegetables Granité Medieval “Black & Blue” - vodka, mint & mixed berries Main Course Renaissance-Style Lamb Filet – sweet potato mash, glazed carrot medley, quintessential ju Dessert 21st Century Nut Brownie – pecan & walnut, chocolate mirror glaze; pistachio ice cream Sweet and Salty Amuse Bouche Tomato & Watermelon Gazpacho First Course Grilled Scallop with Beet root and passion fruit Granité Procciutto & Melon Main Course Veal Tenderloin with pumpkin & red onion marmalade Dessert Strawberry & Basil Delight with Grand Marnier Cream, basil jelly and black Hawaiian lava salt Great Britain: Cuisine from an Island Nation Amuse Bouche Quail Scotch Eggs – quick pickle, edible flowers, dressed baby salad leaves First Course Beer-Battered Fish & Chips – vinegar salt, minted pea puree, tartar sauce Granité Gin & Tonic – lemon twist Main Course Mini Yorkshire Pudding & Slow Braised Brisket – rich beef gravy, garden vegetables with chive butter Dessert Whim-Wham – Scittish Regency trifle with raspberries, oranges & whipped cream California Amuse Bouche Sweet Potato Chip with apple, rosemary, crème fraiche First Course Crab Cake with avocado, orange, fennel, shallot, dill & blood orange Granité Moscow Mule with vodka, ginger beer & lime juice Main Course Seared Halibut with California olive, herb vinaigrette, crumbled roasted cauliflower, buttered panko Dessert Ojai Mandarin Parfait with candied ginger
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