Tableside Steak Diane?

[purrlinda]

My husband and i are traveling on the Silhouette next week. His favorite dish is Steak Diane (preferably done tableside). Does anyone know if this is a dish offered on the ship in any of the restaurants? Reviews of menus in the MDR and specialties do not mention this.

 

Thanks!

 

Melinda

[Ma Bell]

If you are a good customer of Murano and make more than one visit it is possible that they would do it for you. No guarantee, but it's been done.

[Wine-O]

My husband and i are traveling on the Silhouette next week. His favorite dish is Steak Diane (preferably done tableside). Does anyone know if this is a dish offered on the ship in any of the restaurants? Reviews of menus in the MDR and specialties do not mention this.

 

Thanks!

 

Melinda

 

Ask the Maitre'd in Murano and give him 24 hours notice.

[purrlinda]

Thank you both very much for the tips. I knew that I at some point read that it could be done but with the search feature missing, I couldn't look it up. May be a very nice treat for my husband on our last sea day.

[Northern Aurora]

We have had Steak Diane prepared for us in Murano. Our experience has been that staff who were trained on Celebrity during the "Michel Roux" time period are much more willing to prepare Steak Diane for repeat customers than those who were trained post Michel Roux.

[Project_gal]

As others have said, if you eat in the specialty restaurants frequenty, they may offer to make something off menu. However, the staffing in these restaurants have been severely reduced over the past few years and, with on board marketting, they are much busier than they ever used to be. On our last cruise, they frequently served over 100 covers in an evening in Ocean Liners. They frequently are too busy to offer alternatives.

 

On our previous cruise [a very busy holiday cruise], they would not provide any off menu items in Murano.

 

If you really want a certain item, I suggest that you speak to the Maitre d' well in advance and ask which night will be the least busy but be prepared to be disappointed.

[purrlinda]

As others have said, if you eat in the specialty restaurants frequenty, they may offer to make something off menu. However, the staffing in these restaurants have been severely reduced over the past few years and, with on board marketting, they are much busier than they ever used to be. On our last cruise, they frequently served over 100 covers in an evening in Ocean Liners. They frequently are too busy to offer alternatives.

 

On our previous cruise [a very busy holiday cruise], they would not provide any off menu items in Murano.

 

If you really want a certain item, I suggest that you speak to the Maitre d' well in advance and ask which night will be the least busy but be prepared to be disappointed.

 

I am beginning to think this may be a futile endeavour. This is only my second Celebrity cruise - and my husband's first so we don't have status on our side. We are dining in QSine and Lawn Club (and I did so on my last cruise) so we are using specialty dining. Murano's menu does not appeal to me in the slightest, so I would not visit that restaurant more than once (whereas I could eat at Lawn Club every night).

 

As for the specialty restaurants being really busy, last year I was on the same sailing of the Silhouette, it was a sold out cruise (as is this one) and when we dined in QSine it was about half full (over a 2 hour period) and there were only about 4 other occupied tables when we dined for dinner at Lawn Club. Perhaps Tuscan and Murano are more popular? We had no problem getting a last minute reservation at Tuscan (which we later decided to cancel because we ended up only needing a very light meal that night).

 

I will check with Murano on the first night and see what they say.

 

The other thought I'd had was to speak to the folks at Lawn Club when I first get on the ship and see if they can simply make a Diane sauce for us to use on the steaks there. I've never asked for anything special or off menu on a cruise before so I don't have high expectations.

 

I was surprised at how much more I enjoyed the specialty dining over the MDR last year. On all of my previous cruises the MDR of the ship I was on was always pleasurable and I never felt the need to do specialty dining.

[keithm]

I am beginning to think this may be a futile endeavour. This is only my second Celebrity cruise - and my husband's first so we don't have status on our side. We are dining in QSine and Lawn Club (and I did so on my last cruise) so we are using specialty dining. Murano's menu does not appeal to me in the slightest, so I would not visit that restaurant more than once (whereas I could eat at Lawn Club every night).

 

As for the specialty restaurants being really busy, last year I was on the same sailing of the Silhouette, it was a sold out cruise (as is this one) and when we dined in QSine it was about half full (over a 2 hour period) and there were only about 4 other occupied tables when we dined for dinner at Lawn Club. Perhaps Tuscan and Murano are more popular? We had no problem getting a last minute reservation at Tuscan (which we later decided to cancel because we ended up only needing a very light meal that night).

 

I will check with Murano on the first night and see what they say.

 

The other thought I'd had was to speak to the folks at Lawn Club when I first get on the ship and see if they can simply make a Diane sauce for us to use on the steaks there. I've never asked for anything special or off menu on a cruise before so I don't have high expectations.

 

I was surprised at how much more I enjoyed the specialty dining over the MDR last year. On all of my previous cruises the MDR of the ship I was on was always pleasurable and I never felt the need to do specialty dining.

After our first Eclipse voyage we did find that in the MDR they will prepare an off menu item if you ask in advance. Just go see the Maitre D & ask. As to tableside prep..in the MDR that might be hard to do as the space between tables is pretty tight. I'd just ask for the Steak Diane to be sent to your table. We've done the Grills on Cunard & off menu(and I really mean exotic)items were never a proble,as long as you gave at least a day notice. I found the staff on Eclipse much more willing to go off menu(within reason)than in Cunard's Britannia MDR. If the staff does this for you be sure to TIP them additionally at the end of your trip. We were very disheartened to see how cheap the pax were on Eclipse, considering how great the staff were.We didn't see one pax "pass" a little extra to the servers,a real shame! Being in the food industry ourselves, the tips are a major portion of our income & the "auto gratuity" on cruiselines really is not very generous.

[pantoot]

Alternately, you could ask at murano about joining the chef's table dinner. Steak Diane was on the menu for that when we did it in November, but I understand that menu changes from time to time, so still no guarantee.

[cle-guy]

However, the staffing in these restaurants have been severely reduced over the past few years and, with on board marketting, they are much busier than they ever used to be.

 

Curious, (and not being argumentative, just the accountant in me creeping in...) Is this based on observation or do you know specific numbers? At least if staffing is down, their tip share has increased so that's good news to the staff.

 

Seems the total number of staff on board hasn't really changed too much over time (based on X's ongoing staff to guest ratios they are known for), so if positions in F&B were eliminated what positions did the staff move to? Or are there lots of empty crew quarters now?

 

I ask just because I ate in Ocean Liners recently, dining room 1/4 to 1/3 filled only (7:30 reservations) and my table mates wondered why they had so much staff just standing in a line down the middle of the dining room guarding all the mobile cooking carts. We saw at least 5 staff members doing not much of anything in addition to the other 5 or so running around, plus those we didn't even notice. We enjoyed our experience of course.

[SusieV]

It used to be much easier to have offmenu items prepared. In our experience lately (and we pretty much dine exclusively at the specialty restaurants), even with notice and a generous gratuity, it's not always possible.

 

We were told that the staff aren't trained to prepare items that aren't on the menu anymore.

[tunaman2011]

Greetings

 

I am just off Silly today, Steak Diane was on last night's (Saturday's) menu in the MDR (I had it). Not tableside prep, but it is there on the menu.

 

Good Sailing

Tom

[Project_gal]

Curious, (and not being argumentative, just the accountant in me creeping in...) Is this based on observation or do you know specific numbers? At least if staffing is down, their tip share has increased so that's good news to the staff.

 

Seems the total number of staff on board hasn't really changed too much over time (based on X's ongoing staff to guest ratios they are known for), so if positions in F&B were eliminated what positions did the staff move to? Or are there lots of empty crew quarters now?

 

I ask just because I ate in Ocean Liners recently, dining room 1/4 to 1/3 filled only (7:30 reservations) and my table mates wondered why they had so much staff just standing in a line down the middle of the dining room guarding all the mobile cooking carts. We saw at least 5 staff members doing not much of anything in addition to the other 5 or so running around, plus those we didn't even notice. We enjoyed our experience of course.

 

We have eaten only in the specialty restaurants since 2009 and did so frequently prior to that. As all but one of our Celebrity cruises have been on M-Class ships, that means we have eaten many, many times in the "Murano-style" restaurants on four ships.

 

We have, understandably, got to know many staff in these restaurants very well. We have kept photographs of them. The numbers have very definitely reduced. Just one example, where there once were three sommeliers, there is now one. Where there were three levels of waiting staff [chef de range, waiter and assitant waiter], there are now two. In the past [if you knew where to look], you would see wait staff with nothing to do hiding. Now everyone is always on the floor.

 

During our last B2B cruise, Ocean Liners was packed every evening and served over 100 covers on more than one occasion. The target number is 40. Frequently, Sean [the maitre d' of specialty restaurants - i.e. BOTH Ocean Liners and the Tuscan Grille] AND the sommelier were needed to serve food at table. This was on two very different types of cruises - a 15-night transatlantic and a 5-night Caribbean. Your cruise was clearly different. Was Sean still on board?

 

Our observations about staff numbers and number of covers were confirmed in our conversations with Antul [the on-board Marketting Manager who used to me Maitre d' in the Olympic and Murano on Eclipse], Sean, sommelier and the other staff. As you rightly point out, the crew to passenger ratio has not changed over the years. During that time, Celebrity have added new venues [including restaurants and their galleys plus bars] which all have to be staffed.

 

Specialty restaurants are a major revenue stream for Celebrity [third after Excursions and the Casino, if I remember correctly], reducing staff and increasing covers is one way to increase profit.

 

Of course the staff who remain are those we recognised in the past to be the better ones and they are happy with their lot which, as you so rightly mention, results in a much better share of the tips. As their basic monthly remunerations [before tips] would hardly buy a meal in a specialty restaurant, this is a very important incentive.

[purrlinda]

Greetings

 

I am just off Silly today, Steak Diane was on last night's (Saturday's) menu in the MDR (I had it). Not tableside prep, but it is there on the menu.

 

Good Sailing

Tom

 

Thanks, Tom! I was on her last year and never saw this on the menu. Great news. Thanks again!

[TommyD3]

Greetings

 

I am just off Silly today, Steak Diane was on last night's (Saturday's) menu in the MDR (I had it). Not tableside prep, but it is there on the menu.

 

Good Sailing

Tom

 

Was this the last night of the cruise or the second formal night? This is a VERY recent change. Normally the menus on every ship are identical. They did not have it on Reflection in late January. We will see if they have it on the 8 night Century cruise I am currently on. How did it compare to special ordered Steak Diane in Murano?

 

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[tunaman2011]

Was this the last night of the cruise or the second formal night? This is a VERY recent change. Normally the menus on every ship are identical. They did not have it on Reflection in late January. We will see if they have it on the 8 night Century cruise I am currently on. How did it compare to special ordered Steak Diane in Murano?

 

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Greetings

 

This was the final night, not the formal night. My SO had Veal Cordon Blu and I had Steak Diane. They also had short ribs and a tilapia dish. Never had the Murano version so I cannot compare.

 

Good Sailing

Tom

[jayoldschool]

staff who were trained on Celebrity during the "Michel Roux" time period

 

This makes me both nostalgic, and a bit sad. The ships are great now, prices are fantastic, but... things are not the same.

[Benjo8]

Just off Silly as well. Had the Steak Diane as well on the last night. Pretty good although [undoubtedly] not as good as table side prep but it was the best entree that evening, short ribs in second place. Fabulous cruise by the way. One of our best Caribbean cruises (who can remember back more than 20 years to Zenith except that in those days the food was amazing).

[kathynorth]

I am beginning to think this may be a futile endeavour. This is only my second Celebrity cruise - and my husband's first so we don't have status on our side. We are dining in QSine and Lawn Club (and I did so on my last cruise) so we are using specialty dining. Murano's menu does not appeal to me in the slightest, so I would not visit that restaurant more than once (whereas I could eat at Lawn Club every night).

 

As for the specialty restaurants being really busy, last year I was on the same sailing of the Silhouette, it was a sold out cruise (as is this one) and when we dined in QSine it was about half full (over a 2 hour period) and there were only about 4 other occupied tables when we dined for dinner at Lawn Club. Perhaps Tuscan and Murano are more popular? We had no problem getting a last minute reservation at Tuscan (which we later decided to cancel because we ended up only needing a very light meal that night).

 

I will check with Murano on the first night and see what they say.

 

The other thought I'd had was to speak to the folks at Lawn Club when I first get on the ship and see if they can simply make a Diane sauce for us to use on the steaks there. I've never asked for anything special or off menu on a cruise before so I don't have high expectations.

 

I was surprised at how much more I enjoyed the specialty dining over the MDR last year. On all of my previous cruises the MDR of the ship I was on was always pleasurable and I never felt the need to do specialty dining.

 

We were on an almost sold out Reflection cruise last July/Aug and were able to order steak Diane cooked tableside at Murano. On day 1 my DH approached the maître d' and explained he had read about the Murano steak Diane on CC. My DH let him know we would be celebrating our 30th anniversary the next night and was wondering if it would be possible to pre-order steak Diane. My DH was told if he made a reservation right then for an early time that they would be happy to accommodate. There were 4 in our family. Shortly after we were seated they pulled up a cooking station and asked if we also wanted the lobster since this was the specialty of Murano's. We actually had 2 cooking stations for our table. In my opinion it was one of the best dinner's I've ever had, both due to the menu items and the attention from the staff.

 

IMO, I don't think you need status or even to be a frequent specialty diner to order the steak Diane or get great service at Murano. You just need good timing.

[FortyNinerLiz]

We were on an almost sold out Reflection cruise last July/Aug and were able to order steak Diane cooked tableside at Murano. On day 1 my DH approached the maître d' and explained he had read about the Murano steak Diane on CC. My DH let him know we would be celebrating our 30th anniversary the next night and was wondering if it would be possible to pre-order steak Diane. My DH was told if he made a reservation right then for an early time that they would be happy to accommodate. There were 4 in our family. Shortly after we were seated they pulled up a cooking station and asked if we also wanted the lobster since this was the specialty of Murano's. We actually had 2 cooking stations for our table. In my opinion it was one of the best dinner's I've ever had, both due to the menu items and the attention from the staff.

 

IMO, I don't think you need status or even to be a frequent specialty diner to order the steak Diane or get great service at Murano. You just need good timing.

You are absolutely right!!! We tip ahead for Steak Diane so they locate us where it can be properly ventilated for table side preparation. It is important to go to the restaurant and discuss this with them early on. This used to be a favorite on the M class ships, before the arrival of the S Class ships. It is so wonderful, it could be considered a total body relaxant and stimulus at the same time???? One of my favorites!!!

[riclop]

My husband and i are traveling on the Silhouette next week. His favorite dish is Steak Diane (preferably done tableside). Does anyone know if this is a dish offered on the ship in any of the restaurants? Reviews of menus in the MDR and specialties do not mention this.

 

Thanks!

 

Melinda

Steak Diane????

[chrtay1]

Also on Silly last week and also had the Steak Diane on Saturday in the MDR.

 

I know it is not the same, but DW and I had Chateaubriand for 2 in Muranos. It was to die for......Probably one of the best steaks I have ever had and cooked to our different likings (DW's was medium, mine medium-rare)

[TommyD3]

We dined in Murano on the Century last night. We had requested Steak Diane the day before. They did prepare it tableside but instead of making the sause from scratch (like every other time on Celebrity) the sause was premade. They simply did a flambee with the meat, poured the sause on and served it. I suspect it was because the restaurant was packed full by 7:00. We have had Steak Diane prepared from scratch before on the Century.

 

It also appears that the lobster is prepared in the kitchen on Century as opposed to being prepared tableside on the Reflection (last month).

 

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