21 Chef’s Table Menus?

[claranda]

Very probably! Mea culpa…🙃

[Adv23]

Thanks you all for your suggestions and info.

[Clay Clayton]

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!🤞

[Meander Ingwa]

ALL BANCHAN ALL THE TIME!!!!!

[buffaloaded]

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.

[Clay Clayton]

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. 

[Peregrina651]

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

[Baron Barracuda]

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.  

[millybess]

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!

[Breckski]

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. 

[Clay Clayton]

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

[CCWineLover]

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!

[Clay Clayton]

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. 

[minka34]

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!

[wine-wine-wine]

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!

[Clay Clayton]

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. 

[Clay Clayton]

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

[Breckski]

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?

[Clay Clayton]

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😢

[Penspack]

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.

[Clay Clayton]

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. 

[rjp50]

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?

[millybess]

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. 

[CCWineLover]

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)

[springtravel]

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.