claranda Posted May 26, 2023 #101 Share Posted May 26, 2023 Very probably! Mea culpa…🙃 Link to comment Share on other sites More sharing options...
Adv23 Posted June 17, 2023 #102 Share Posted June 17, 2023 Thanks you all for your suggestions and info. Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted July 23, 2023 Author #103 Share Posted July 23, 2023 NEWS! Aboard Saturn and eating the Scandinavian menu tonight and got to chatting with our server and learned that they introduced a 22nd menu...Korean. Unfortunately not going to get to experience it this cruise but maybe someday. Our server tried unsuccessfully to locate a paper menu for it😢. Hopefully someone soon will have a chance to try it and provide us the details!🤞 10 Link to comment Share on other sites More sharing options...
Meander Ingwa Posted July 23, 2023 #104 Share Posted July 23, 2023 ALL BANCHAN ALL THE TIME!!!!! 1 Link to comment Share on other sites More sharing options...
buffaloaded Posted December 13, 2023 #105 Share Posted December 13, 2023 I have a shellfish allergy--shrimp, crab, lobster, prawns, scallops. Is the chef's table menu rigid? It seems like there is shellfish on about every menu. Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted December 13, 2023 Author #106 Share Posted December 13, 2023 37 minutes ago, buffaloaded said: I have a shellfish allergy--shrimp, crab, lobster, prawns, scallops. Is the chef's table menu rigid? It seems like there is shellfish on about every menu. If you notify them ahead of time, they will make a special effort to prepare something similar to the dish you can’t eat. If you wait until you sit down, they will substitute something but may not be necessarily anything special. 2 1 Link to comment Share on other sites More sharing options...
Rare Peregrina651 Posted December 13, 2023 #107 Share Posted December 13, 2023 (edited) 24 minutes ago, Clay Clayton said: If you notify them ahead of time, they will make a special effort to prepare something similar to the dish you can’t eat. If you wait until you sit down, they will substitute something but may not be necessarily anything special. And, as someone with allergies (and for all readers with food issues of any kind), you should inform Viking before you board (fill out the forms on MVJ) and then confirm with the maitre'd when you board. From there on out, you have the chance to review the nightly menu in advance and choose your meal, if you are dining in the main dining room or Manfredi's. CT will already be informed of your allergies but it can never hurt to confirm with the maitre'd in advance. Viking understands that just because one member of the party has food allergies, does not mean that their roommate should be denied the pleasure of dining at Chef'sTable. Edited December 13, 2023 by Peregrina651 3 1 Link to comment Share on other sites More sharing options...
Baron Barracuda Posted December 13, 2023 #108 Share Posted December 13, 2023 Just off 33 days on the Star, dined at Chef's Table seven times and saw guests receiving off-menu selections. EVERY waiter at EVERY venue asked about food allergies when taking our order. We have none but appreciate how they are obviously trained to inquire. 7 Link to comment Share on other sites More sharing options...
millybess Posted December 13, 2023 #109 Share Posted December 13, 2023 20 hours ago, buffaloaded said: I have a shellfish allergy--shrimp, crab, lobster, prawns, scallops. Is the chef's table menu rigid? It seems like there is shellfish on about every menu. DH really likes dining at Chef's Table because he's very much a "foodie". I'm not and they offer to serve a dish off the Manfred's menu. The rib-eye is a favourite! 1 Link to comment Share on other sites More sharing options...
Breckski Posted December 14, 2023 #110 Share Posted December 14, 2023 On 7/23/2023 at 1:42 PM, Clay Clayton said: NEWS! Aboard Saturn and eating the Scandinavian menu tonight and got to chatting with our server and learned that they introduced a 22nd menu...Korean. Unfortunately not going to get to experience it this cruise but maybe someday. Our server tried unsuccessfully to locate a paper menu for it😢. Hopefully someone soon will have a chance to try it and provide us the details!🤞 Thanks a bunch for the info. We really like other Asian inspired menus. Hopefully Korea will not disappoint and hopefully we'll get to experience on our next cruise in May. We really like Chef's Table - uniqueness of the menu items and multiple courses with smaller portions. Just seems like more attention to detail. We simply enjoy the complete dining experience here more than the other locations. 2 Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 8 Author #111 Share Posted January 8 (edited) Looks like there may now be 23 menus! We just boarded Sky yesterday and saw a “Japanese” menu on the app so we made reservations for it next week. Tonight in the Daily there was the attached. So I will update the list when we go have it as well as share my thoughts. Chefs Table Menus 1.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 2.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 3.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 4.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 5.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) 6.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 7.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 8.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 9.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 10.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 11.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 12.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 13.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 14. 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 15.Anthony’s French Bistro Amuse Bouche Soupe aux Truffes (beef consumé with truffles) First Course Crottin de Chavignol (goat cheese in puff pastry) Granité Vignerons du Beaujolais (wine and cassis) Main Course Quenelle of Sole with Lobster Sauce Dessert Millefeuille (Nepoleon) 16. Quebec Amuse Bouche Lobster Terrine First Course Arctic Char Granité ? Main Course Deer Loin Dessert Maple Syrup Cake 17. Mexican(World Cruise) Amuse Bouche Smoked tuna tostada First Course Grilled Caesar Salad Granité Hibiscus, epazote, mint, chili tajin Main Course Fish Tacos Dessert Ginger spice cake with date ice cream 18.A Taste of Thailand Amuse Bouche Royal Leaf Wrap (foie Gras and tamarind) First Course Tuna Tartare Soup Tom Yum Lobster Bisque Main Course Massaman Curry Braised Short Ribs Dessert Mango sticky rice spring rolls 18. Indonesian Amuse Bouche Shredded vegetables with chili tamarind and pea shoots First Course Tuna on lemon grass skewers over lentil salad Granité Watermelon, ginger, & lime Main Course Beef Rendang (short ribs served in a curry sauce over sweet potato rice) Dessert Trio-chocolate chili mousse, coconut creme brûlée, passion fruit ice cream 20.Australia 1 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 21.Australia 2 Amuse Bouche WA Blue Swimmer Crab (crab, avocado, apple) First Course Aerated beet root (beet, goat cheese, lardo (fat), rhubarb-cherry vinegar) Granité A by Arras (sparkling wine) Main Course Wagu Beef Short Ribs Dessert White Chocolate Lamington with berries 22. Korean Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 23. Japan Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? Edited January 8 by Clay Clayton 4 2 Link to comment Share on other sites More sharing options...
Rare CCWineLover Posted January 8 #112 Share Posted January 8 Clay - sounds interesting! Please take some pics of the Japan menu and the food! We live vicariously from your pictures and reports. Such great insights! 1 Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 8 Author #113 Share Posted January 8 20 minutes ago, CCWineLover said: Clay - sounds interesting! Please take some pics of the Japan menu and the food! We live vicariously from your pictures and reports. Such great insights! Planning on it! And most excited that we will finally get to try out “Sweet & Salty” the following week. one interesting thing is that they are offering the menus for more evenings before changing. Typically four or five nights instead of the usual three. I suspect that’s because they don’t want to have to repeat so often over the next four months. Link to comment Share on other sites More sharing options...
minka34 Posted January 8 #114 Share Posted January 8 Now I am so jealous! It sounds like they will only be for your WC? Can't wait to hear about them and see photos!!! Thanks for sharing! 1 Link to comment Share on other sites More sharing options...
Rare wine-wine-wine Posted January 8 #115 Share Posted January 8 10 hours ago, Clay Clayton said: Main Course Short Rib - mole, pure de camote, miel de agave On the Sky in November they served beef cheeks as the main in the Mexican menu. Fabulous! Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 8 Author #116 Share Posted January 8 6 hours ago, minka34 said: Now I am so jealous! It sounds like they will only be for your WC? Can't wait to hear about them and see photos!!! Thanks for sharing! I think maybe only the Japanese but maybe not. The original British menu was developed for the Wc but is not seen relatively often. Sweet & Salty has been around for a while, just never had it. Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 16 Author #117 Share Posted January 16 (edited) Just back from Japanese! Delicious-a great addition to the many menus. Our review is at the bottom along with photos. Chefs Table Menus 1.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 2.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 3.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 4.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 5.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) 6.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 7.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 8.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 9.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 10.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 11.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 12.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 13.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 14. 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 15.Anthony’s French Bistro Amuse Bouche Soupe aux Truffes (beef consumé with truffles) First Course Crottin de Chavignol (goat cheese in puff pastry) Granité Vignerons du Beaujolais (wine and cassis) Main Course Quenelle of Sole with Lobster Sauce Dessert Millefeuille (Nepoleon) 16. Quebec Amuse Bouche Lobster Terrine First Course Arctic Char Granité ? Main Course Deer Loin Dessert Maple Syrup Cake 17. Mexican(World Cruise) Amuse Bouche Smoked tuna tostada First Course Grilled Caesar Salad Granité Hibiscus, epazote, mint, chili tajin Main Course Fish Tacos Dessert Ginger spice cake with date ice cream 18.A Taste of Thailand Amuse Bouche Royal Leaf Wrap (foie Gras and tamarind) First Course Tuna Tartare Soup Tom Yum Lobster Bisque Main Course Massaman Curry Braised Short Ribs Dessert Mango sticky rice spring rolls 18. Indonesian Amuse Bouche Shredded vegetables with chili tamarind and pea shoots First Course Tuna on lemon grass skewers over lentil salad Granité Watermelon, ginger, & lime Main Course Beef Rendang (short ribs served in a curry sauce over sweet potato rice) Dessert Trio-chocolate chili mousse, coconut creme brûlée, passion fruit ice cream 20.Australia 1 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 21.Australia 2 Amuse Bouche WA Blue Swimmer Crab (crab, avocado, apple) First Course Aerated beet root (beet, goat cheese, lardo (fat), rhubarb-cherry vinegar) Granité A by Arras (sparkling wine) Main Course Wagu Beef Short Ribs Dessert White Chocolate Lamington with berries 22. Korean Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 23. Japan Amuse Bouche Tataki Three Ways First Course Kataïfi Scallops Soup Clear Noodle Soup with mussels Main Course Beef Tenderloin Dessert Passion Fruit Sorbet My tasting notes with an initial quote from Mike: Amuse “The hamachi was heavenly-I could have eaten it all night long” Tuna was good but hamachi was great-yuzu foam was delicious. Due to our stomach issues we did not try the salmon. Appetizer “The most amazing fried scallop ever” Sauce was delicious, but for Clay scallop was a little overwhelmed bu the slightly spicy sauce but we both agreed we could eat more of these! Soup “Delicious but was the low point of the meal-but would have been the star of most meals” Ginger and soba noodles balanced the fishiness of the dashi and mussels I was worried about. Entree “Most flavorful and most tender tenderloin I’ve ever had”. The pickled radishes were a great counterpoint to the saltiness of the mushroom sauce. Dessert “Better than most desserts with Asian menus-enjoyed the lack of macha” I missed any basil flavor but could have eaten a big bowl of the passion fruit sorbet. I enjoyed getting a spoonful of all the elements in one bite. We had both wines pairings-the premium. Not sure why they offered a wine with the entree rather than the beer or sake that the menu said it paired well with 🤔. Spoke to the Chef after dinner and it appeared he didn’t realize they weren’t offering a beer. Neither wine pairing worked well-they both became bitter-not sure what would have complimented the dessert. Overall “A wonderful addition to the Chef’s Table, hopefully it will be offered again so we can enjoy it more than once” If I have it again, I will request the suggested beer instead of the wine with the entree, and will likely have a second amuse to have more hamachi and perhaps the scallops also. Mike thinks this one is better than Lotus Menu as all five course are very strong. But for me if I had to choose, I’d have to go with Lotus-those lamb chops are incredible. Amuse-hamachi and tuna tataki Entree Dessert Appetizer Soup Sorry photos didn’t load in order. Edited January 16 by Clay Clayton 4 3 Link to comment Share on other sites More sharing options...
Breckski Posted January 16 #118 Share Posted January 16 6 hours ago, Clay Clayton said: Just back from Japanese! Delicious-a great addition to the many menus. Our review is at the bottom along with photos. Think you can get this delivered to Colorado this Friday? 1 2 Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 16 Author #119 Share Posted January 16 3 hours ago, mwike said: Think you can get this delivered to Colorado this Friday? Nope, won’t even be able to have it delivered on Sky on Friday😢 1 Link to comment Share on other sites More sharing options...
Rare Penspack Posted January 19 #120 Share Posted January 19 On 1/7/2024 at 8:16 PM, Clay Clayton said: Looks like there may now be 23 menus! We just boarded Sky yesterday and saw a “Japanese” menu on the app so we made reservations for it next week. Tonight in the Daily there was the attached. So I will update the list when we go have it as well as share my thoughts. Chefs Table Menus 1.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 2.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 3.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 4.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 5.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) 6.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 7.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 8.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 9.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 10.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 11.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 12.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 13.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 14. 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 15.Anthony’s French Bistro Amuse Bouche Soupe aux Truffes (beef consumé with truffles) First Course Crottin de Chavignol (goat cheese in puff pastry) Granité Vignerons du Beaujolais (wine and cassis) Main Course Quenelle of Sole with Lobster Sauce Dessert Millefeuille (Nepoleon) 16. Quebec Amuse Bouche Lobster Terrine First Course Arctic Char Granité ? Main Course Deer Loin Dessert Maple Syrup Cake 17. Mexican(World Cruise) Amuse Bouche Smoked tuna tostada First Course Grilled Caesar Salad Granité Hibiscus, epazote, mint, chili tajin Main Course Fish Tacos Dessert Ginger spice cake with date ice cream 18.A Taste of Thailand Amuse Bouche Royal Leaf Wrap (foie Gras and tamarind) First Course Tuna Tartare Soup Tom Yum Lobster Bisque Main Course Massaman Curry Braised Short Ribs Dessert Mango sticky rice spring rolls 18. Indonesian Amuse Bouche Shredded vegetables with chili tamarind and pea shoots First Course Tuna on lemon grass skewers over lentil salad Granité Watermelon, ginger, & lime Main Course Beef Rendang (short ribs served in a curry sauce over sweet potato rice) Dessert Trio-chocolate chili mousse, coconut creme brûlée, passion fruit ice cream 20.Australia 1 Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 21.Australia 2 Amuse Bouche WA Blue Swimmer Crab (crab, avocado, apple) First Course Aerated beet root (beet, goat cheese, lardo (fat), rhubarb-cherry vinegar) Granité A by Arras (sparkling wine) Main Course Wagu Beef Short Ribs Dessert White Chocolate Lamington with berries 22. Korean Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? 23. Japan Amuse Bouche ? First Course ? Granité ? Main Course ? Dessert ? There are 14 available on the World Cruise on the Sky based on the App A Gastronomic Journey through Time Asian Panorama California Cuisine Erlings Scandinavian Bistro Great Britain (Karen S. Burns-Booth) Japan: Cuisine from an Island Nation La Route des Indes Lotus Mexico (Beef Cheek) Mexico (Short Rib) Sweet and Salty Thailand Venice Carnival Xiang. I don't think your list has the Mexico menu with the Beef Cheek. They have it 2 more times per the App. Link to comment Share on other sites More sharing options...
Rare Clay Clayton Posted January 19 Author #121 Share Posted January 19 32 minutes ago, Penspack said: There are 14 available on the World Cruise on the Sky based on the App A Gastronomic Journey through Time Asian Panorama California Cuisine Erlings Scandinavian Bistro Great Britain (Karen S. Burns-Booth) Japan: Cuisine from an Island Nation La Route des Indes Lotus Mexico (Beef Cheek) Mexico (Short Rib) Sweet and Salty Thailand Venice Carnival Xiang. I don't think your list has the Mexico menu with the Beef Cheek. They have it 2 more times per the App. I noticed that also. Figure we will wait and see if that it what is actually served. I for one am a bit disappointed that we aren’t having one related to our ports-Sri Lankan, Indonesian for example. Planning on having a discussion with someone soon about it. Link to comment Share on other sites More sharing options...
rjp50 Posted January 22 #122 Share Posted January 22 This may be a basic question that was answered before but I have not been able to read the entire thread. Early in the thread a lot of people said that they waited until on board to make reservations so they could get the menu that they wanted. Does this imply that generally time slots are still available after all the pre-booking is complete? A follow-on question is, if the former is true, is it possible to eat at the chefs table on more days than what your cabin status allows for pre-boarding reservations? Finally, does this also apply to Manfredi? Link to comment Share on other sites More sharing options...
millybess Posted January 22 #123 Share Posted January 22 4 minutes ago, rjp50 said: This may be a basic question that was answered before but I have not been able to read the entire thread. Early in the thread a lot of people said that they waited until on board to make reservations so they could get the menu that they wanted. Does this imply that generally time slots are still available after all the pre-booking is complete? A follow-on question is, if the former is true, is it possible to eat at the chefs table on more days than what your cabin status allows for pre-boarding reservations? Finally, does this also apply to Manfredi? Yes, we change ours all the time once we board and see the menus. Yes, if your times are flexible, it’s possible to eat at both specialty restaurants more than your allowance. 2 Link to comment Share on other sites More sharing options...
Rare CCWineLover Posted January 22 #124 Share Posted January 22 2 hours ago, rjp50 said: This may be a basic question that was answered before but I have not been able to read the entire thread. Early in the thread a lot of people said that they waited until on board to make reservations so they could get the menu that they wanted. Does this imply that generally time slots are still available after all the pre-booking is complete? A follow-on question is, if the former is true, is it possible to eat at the chefs table on more days than what your cabin status allows for pre-boarding reservations? Finally, does this also apply to Manfredi? Yes. Viking only allocates about 40% of tables for pre-booking. Yes. As many times as you wish. We try to go once for every menu offered (once every 3 days) 1 Link to comment Share on other sites More sharing options...
springtravel Posted January 23 #125 Share Posted January 23 We never had an issue getting into the Chef's Table o. SKY. We did have more difficulty getting into Manfredies. We had made friends with the hostess in WC, and she told us she made all reservations, so if we couldn't get on somewhere all we had to do was let her know and she could make it happen. 1 Link to comment Share on other sites More sharing options...
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