Guests who attend the Chef’s Table dining enjoy an incredible culinary adventure as they feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions, and captivating presentations. All courses are accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson.
Here’s How It Unfolds
The two-and-a-half hour Chef’s Table dinner begins at an intimate reception where guests enjoy a glass of champagne as they mingle with the ship’s Executive Chef, Food and Beverage Director, Restaurant Manager, Assistant Maître d’, and Head Wine Steward. Following the reception, diners are invited to take a group photo before sitting down to begin their gourmet meal in a luxurious and intimate restaurant setting that provides privacy and exclusivity. The Executive Chef welcomes the group and then goes on to describe the first two courses: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka and Jalapeno Ravioli and an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp.
Courses one and two are accompanied by the Master Sommelier’s expertly-paired wine selection. Asparagus Cream is served for course three, followed by the fourth course, a Short Crust Tartlet and a delightful Grapefruit and Moscato Granite is served as course number five. As the Executive Chef describes the ingredients and technique used to create courses three through five, the second wine selection is served and the Chef invites questions about the dishes. Course six consists of a Plantain-Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya and Avocado Salsa and Lobster Veloute and a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus rounds out course number seven. A specially-selected cheese platter that boasts an assortment of gourmet cheeses is served as course eight and the grand finale, course nine, is dessert, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse.
This exclusive dining extravaganza is available for a cover charge of $75 per person, that includes gratuities, a behind-the-scenes galley tour, one group photo, and an individual photo with the Executive Chef. The Chef’s Table is limited to 12 guests and is presently offered once per cruise on board Norwegian Cruise Line ships fleet-wide, with the exception of Norwegian Jade, which rolls it out March 22, 2012.
Image Courtesy of Norwegian Cruise Line