Dukefan

19 hours ago, Clay Clayton said:

I just hope some of the new menus we have gotten to have will make it into regular rotation🤞

Me too!!!!

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.

 

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.

On 1/11/2024 at 4:43 PM, cmaasfamily said:

Checked in today on the April 2025 cruise we have planned and others we are considering, and man, there were some big jumps! Our British Isles cruise is up 40% since we booked it. There have been minor intermediate increases, but most of that was in the last day or so. Sales must be good if they can get away with those numbers? Is anybody else seeing the same?

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.

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.

 

1 hour ago, cruisingtheresa said:

Don't get me wrong - we had a fantastic time. We were just surprised how quiet the ship was. We somewhat expected a quieter cruise (I do my research), but there were so many ways they could have created a better 'cruise experience' but still maintain the type of atmosphere that they're known for. My daughter is a luxury travel advisor and I've also spent some time in this market so I have a tendency to observe experiences in a slightly different way. Small touches go a long way and I felt that the cruise director did the absolute minimum he had to. I'm sure there are corporate restrictions that must be adhered to, but a lot of opportunities were missed. However, I told my husband that if I ever went on a cruise by myself (no plans to do so), I might pick Viking because it would be the ultimate relaxing experience as a solo traveler. I would spend the day in the spa, playing games, and reading in the numerous cozy areas throughout the ship.

 

To answer your questions:

1. The enrichment talks were mostly during the afternoon, around 1:00. However, there was one that was held at 7:30pm which we missed because that was right during dinner time. I thought that was an odd time to have a talk. All the port talks were at 4:30 in the afternoon and you definitely need to get there early to get a seat. BTW - always get to the theatre early to get a seat for any show, etc. The theater is not large enough for everyone and always filled up - there were a lot of disappointed people.

 

2. We only ate at the restaurant twice for a couple of reasons. 1 - We learned that the Cafe offers most of the same items and it was more fun to 'sample' a few things rather than just be restricted to one appetizer and one main course. 2 - I don't like the seating for 2 on cruise ships. I don't like sitting 6 inches away from the next table and feeling that I'm eavesdropping on other conversations. With the Cafe, we could pick our own table and we tried to sit outside as often as possible. 

There was usually a lamb option (perfectly cooked btw!), a steak option, and definitely plenty of seafood options, which I usually opted for. I don't remember the exact offerings but the variety was very good and wonderfully prepared.

 

We had grilled lobster a few times in the Cafe - that was a wonderful surprise. I love scallops and those were offered on many occasions. You will be very happy with the seafood if that is your preferred choice. Do NOT miss the sushi and cold seafood options in the Cafe. One side serves sushi and the other side serves shrimp, crab, etc. I often grabbed a plate of seafood and took it back to our room for sail away. I received a lot of oohs and aahs in the elevator going back to our room!

 

Our FAVORITE seafood was the ahi tuna at the pool grill for lunch. Amazing! It was cooked perfectly (rare) and we ordered it almost every day - do not miss it.

 

I don't remember foie gras but that's not something I would order anyway. I do remember seeing soft shell crab in the Cafe (which means it was probably being served that evening in the restaurant).

 

One thing I loved about their food - this was the first cruise I've been on that had a great selection of vegetables. Usually vegetables are lacking, but they offered grilled asparagus, broccoli, spinach, etc. We really appreciated the variety and quality of the vegetables.

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.

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!

 

17 minutes ago, TayanaLorna said:

We did the Viking welcome back cruise around Iceland in 2021 and loved it.  We spent a small fortune doing optional excursions with several of them being out and about for 8-10 hours.  Some days we did a morning and afternoon excursion.  We learned so much from our excellent guides and enjoyed the scenery during the drives.  The sailing into the fjords was spectacular.  Neither of us had to drive and we didn't have to spend the time finding a place to stay.  We didn't need to read books to understand what we were seeing, learn about the history or culture, know the folklore, geology, agriculture or the formation background of family names.

 

We missed the Westman Islands due to unfavorable tendering conditions, however I was grateful to have the down time at the end of the cruise.  We had a late afternoon flight home purposefully planned so we could do a private excursion around the Reykanes Penninsula with airport drop off. 

 

The only extra things i would do would be renting a car at the airport to see the south coast to Vik and back before the cruise, and stay a couple nights to see Reyjkavik after the cruise.  Make it a 2 week vacation instead of 1.

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.

 

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.

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?

 

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.

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.

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.

18 hours ago, LindaS272 said:

I would agree. The OP can do a lot better in a Barcelona Hotel in terms of price, location, & **** rating. We stayed at H10 Casa Mimosa with views of Guadi’s Casa Mila and near Casa Batllo this spring at beginning of April. 

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.   

 

2 hours ago, Clay Clayton said:

#1 Personal Favorite So Far: Lotus

#2 Top of Wish List to Try: Sweet & Salty

#3 Wish they would create: Greek

 

 

if we get enough folks completing the survey, I’ll start a tally and post updates every so often.  If not, then I’m really happy to learn what the 21 menus are and hope I get to try them!

 

Thanks to all who assisted!

#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

It looks like we now have all the menu's except the Quebec Granite course and the Australia 1Menu.  Great job!!!!

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

21^st 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

?

52 minutes ago, Clay Clayton said:

 

Thanks! For the good of the thread, could you take a picture of the menu and post it here.
 

Updated List

 

1. British 1

2. British 2

3. Lotus

4. Asian Panorama

5. Xiang

6. California

7. Route des Indes

8. Scandinavian

9. Mexican - cuisine from the inside out

10. A Gastronomic Journey Through Time

11. Sweet & Salty

12. Indian

13. Sri Lankan

14. Indonesian

15. Australia 1

16. Australia 2

17. Taste of Thailand

18. Venice Carnival

19. Anthony’s French Bistro

20. Quebec

21. ?

The Indian menu you showed was the same as the Route des Indes Menu so I believe you are still missing two menus.

59 minutes ago, Clay Clayton said:

Lucky you!  We have more than that 😢.  I’m so hoping to try Sweet & Salty. 

The Sweet & Salty was one of our favorities.  Unfortunately we have only had it once!

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.   

15 hours ago, Clay Clayton said:

Heard back from Karen Burns-Booth.  She sent the British #2 menu. Sounds yummy! Hope I get to try it sometime!

 

“Great Britain”
Classic Tastes of an Island Nation
By Guest Chef Karen S Burns-Booth

Amuse Bouche: Glamorgan Sausages, Apple Chutney, Edible Flowers and Dressed Baby Salad Leaves 

First Course: Beer Batter Fish & Chips, Vinegar Salt, Minted Pea Purée, Tartare Sauce

Granite: 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, served with Shortbread Fingers and Candied Lemon Twist

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.

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!

1 hour ago, Dauntless said:

I have only been in V cabin who gets no advance reservations for dining.  I do it when I board but I do wish we had an idea of proposed schedule with description so we could get things in order before we board.  A lot of activity on the first day on board so we could at least have a plan.

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.

4 minutes ago, Squawkman said:

I was on the Jupiter in April and lobster night was smack in the middle of our 15 day cruise. And it’s half a lobster, not a whole one - but you can order 2.

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.

 

12 minutes ago, CCWineLover said:

Thank you!  This is an amazing compilation.  Will be pasting and saving it.

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.