What to do with Restaurant 2

[jenidallas]

I consider myself a foodie but I've been underwhelmed by Restaurant 2.

 

It's not that anything was bad. It just wasn't spectacular either.

 

I know that the Colonnade does themed nights already, but it would be nice to have more of a dedicated steakhouse that served beef and a couple of grilled seafood options with proper sides and such. Other lines have done this quite well and with the new prime beef partnership Seabourn has been promoting, it might make sense.

 

I'd also love to see an Pan-Asian restaurant with sushi, noodles, and other well-executed cuisine (thinking something in the realm of Nobu/Morimoto/Momofuku).

 

I wonder though if one of these concepts might not be better suited to the additional restaurant to be added to the next-generation build?

 

Perhaps the best use of Restaurant 2 might be as a lighter tapas-style restaurant serving a menu of small plates with a martini bar that can be ordered a la carte. (Or they really want to keep the extra income from the wine pairings rolling in, make it a champagne bar and offer some of the premiums by the glass....) This venue could be open perhaps a wider range of hours (like 7:30 to 11:30) to accommodate the folks who don't want to eat dinner at 7 pm or who want a nibble with their late night cocktails. (And also, it would be lovely to have a drinks option in the evening that did not include entertainment....) The design of the restaurant would configure well for more of a lounge set-up.

[jenidallas]

And they could do brunch on sea days.... :D

[Flamin_June]

I can't comment on R2, but the problem with the Asian/Indian offerings served up on the little sisters is that they are simply awful. Neither authentic nor imaginative. When we have broached the issue with staff ,we have been told that it's all controlled by Head office.

 

Better to have guest chefs with some freedom.

[Dmgmd50]

What does Restaurant 2 currently serve for dinner? Is it a set meal of small portions? Does the food tend to be highly seasoned? I have not sailed with Seabourn and we did not have this option.

[Mr Luxury]

I consider myself a foodie but I've been underwhelmed by Restaurant 2.

 

It's not that anything was bad. It just wasn't spectacular either.

 

 

Likewise but as a "foodie" you will realise that the cuisine served on a ship will never be as good as a great land based restaurant.

 

A more laid back stance is needed when judging ships grub.:)

[Mr Luxury]

What does Restaurant 2 currently serve for dinner? Is it a set meal of small portions? Does the food tend to be highly seasoned? I have not sailed with Seabourn and we did not have this option.

 

Large hunks of meat and potatoes are not the things served in R2.

 

I think there are seven menus that rotate,they are worth a try and as far as I know Seabourn are the only line that have been bold enough to try this concept.

 

As always some like it,some do not.

 

I like some of the menus

[jenidallas]

What does Restaurant 2 currently serve for dinner? Is it a set meal of small portions? Does the food tend to be highly seasoned? I have not sailed with Seabourn and we did not have this option.

 

It's presently a tasting menu that consists of 4 courses and a total of 10items plus an amuse. Each item is 1-2 bites (think a sake cup of soup or a sashimi-sized piece of meat with a foam on top) and it's intended to be haute cuisine, but not quite molecular gastronomy.

 

There are seven set menus (set by corporate) that rotate throughout the cruise with an option to add an eight "signature" menu created by the chef.

 

I actually have the sheet with all of the seven listed out. Here is Menu 2, as an example:

 

Amuse: Chefs Cocktail: Crispy Foie Gras, Port Wine Splash

 

Course 1 (three dishes):

Lobster Roll, Yogurt Caviar Sauce

Bacalaito Fritter, Avocado & Tomato Salad

Seared Panela Salmon, White Bean Salsa, Piquillo Coulis

 

Course 2 (two dishes):

Shiraz Braise Oxtail Presse, Manchego Potstickers

White Asparagus Vanilla Cappuccino, Mushroom Toast

 

Course 3 (two dishes):

Drunken Turbot, Porcini & Swiss Chard, Hazelnut Vinaigrette

Tuscany Braised Veal, Mascarpone Mashed Potato

 

Course 4 (three dishes):

Dark Chocolate Ganache

Espresso Citrus Panna Cotta

Condensed Milk Ice Cream

 

"dishes" is an exaggeration... they come out on special tasting plates so (for example), the dessert plate is a long thin rectangle with an indentation for a small bite-sized taste of each

[jenidallas]

Likewise but as a "foodie" you will realise that the cuisine served on a ship will never be as good as a great land based restaurant.

 

A more laid back stance is needed when judging ships grub.:)

 

But it should be better than airplane food. ;)

[jenidallas]

As far as the seven rotating menus go, the lovely ladies in Seabourn Square have this sheet and know which nights during the cruise that each will be served. I found it helpful to have a copy when deciding which night to book Restaurant 2 for. On a 10 night Caribbean last year, they repeated Menu 1 once and also ran the Chef's Signature twice. On a 7 night last summer and again this summer, I recall them repeating some menus so not all 7 were offered.

 

I'll also say that we ran into a problem trying to get into Restaurant 2 on the last cruise as we did not book on the first day. They were apparently all booked up for the duration (seven night cruise) so we asked to be put on the wait list on three different nights. Apparently they call your room and if you are not actually there at that time, they go to the next guest on the list.

 

So if you really want to get into Restaurant 2 on a specific night, make a reservation on Embarkation Day or if you end up on the wait list, do not be hanging out by the pool or having Afternoon Tea or pre-dinner drinks in the Observation Lounge. Be sitting in your room waiting for the phone to ring....

[Mr Luxury]

But it should be better than airplane food. ;)

 

 

It is surely

[jenidallas]

It is surely

 

For the most part - but it depends on carrier and class of service. I've had some pretty good dishes on certain airlines. (None based out of the US, however....)

[Mr Luxury]

For the most part - but it depends on carrier and class of service. I've had some pretty good dishes on certain airlines. (None based out of the US, however....)

 

You're right

I stay away from US airlines

[Kevnzworld]

Even the best airlines serve reheated food in the upper classes, one should expect better from a ship with chefs with a kitchen where the food is prepared a la minute.

The only less than really good meal I had in 2 was when the chefs were eating in the restaurant while doing a food magazine interview vs in the kitchen cooking/ supervising.

Maybe a 14 vs a 7 day menu? Or a menu more reflective of the region the ship is traversing? The additional variety would be good, especially for the longer itineraries.....

[Chairsin]

We don't usually dine in R2/verandah but on our recent Spirit cruise we did twice over 17 days because the wonderful Warren Kree was up there. We were told that we could book at the beginning of each of the cruise--- so we did.But we ran into fellow PAX who said they thought you could only book a couple of days in advance and were limited to a certain number of dinners there per cruise Since we don't usually dine there I have no clue as to what the norm is and if it varies from big to little ship.

 

 

Sent from my iPad using Forums

[Flamin_June]

... the wonderful Warren Kree ...

 

Wholeheartedly agree

[Grumpy Wombat]

I think the current R2 concept probably appeals to the widest demographic so if it ain't broke don't fix it? I quite like the idea of an informal tapas/buffet but I'm sure others would reel in horror.

[Silver Sweethearts]

I think the current R2 concept probably appeals to the widest demographic so if it ain't broke don't fix it? I quite like the idea of an informal tapas/buffet but I'm sure others would reel in horror.

 

When we spoke about tapas (post #21), our idea was not a buffet but a sit down, order from a menu sort of thing. It would be more than hors d'oeuvres size tastings, but not overwhelming so that several dishes could be tried. Allow the chefs to offer tastes from around the world in the hope everyone will find satisfaction (dream on, we know). Add a wine or martini bar too perhaps. We are not particularly taken with the physical style of R2, but we feel it would still work as is for this idea (so no redecorating costs).

[jenidallas]

When we spoke about tapas (post #21), our idea was not a buffet but a sit down, order from a menu sort of thing. It would be more than hors d'oeuvres size tastings, but not overwhelming so that several dishes could be tried.

 

Agree... no buffet! I don't think Cruise Critic can handle the traffic if we have to endure all the posts that would generate. :p

[lincslady]

When recommending Asian cuisines for R2, I was assuming that there would be specialised chefs to do these, who would be able to use the correct ingredients and amount of spicing. I agree that the usual Asian dishes in the other restaurants are not very exciting.

[MrsWaldo]

See to me Asian is just OMG nooooooo

 

we have no less than 14 asian restaurants on our local dining strip but only 2 worth visiting (one is Japanese the other Viet) but that is due to pickniness not the actual quality (friends from OS thought the Thai was awesome we go yeah OK)

 

In the other direction, one minute longer to drive we have 9 and that's where we usually get thai

 

Yes I live in a neighbourhood where asian food is a staple but wow it is done so well so I couldn't see for me that R2 being Asian is attractive

 

Italian is the second biggest drawcard here

 

I guess it boils down to what cultures you have

 

SB could bring in guest chefs from local areas….

 

(BTW when restaurants refurb then the chef looks to grow his market elsewhere i.e. Heston in melbourrne)

[wripro]

It doesn't matter one whit what they change it to, if they do change it all. There will still be complaints in threads like this one because some will be happy and others won't. Simple as that.

[Mr Luxury]

It doesn't matter one whit what they change it to, if they do change it all. There will still be complaints in threads like this one because some will be happy and others won't. Simple as that.

 

That is exactly right.

 

If you try a restaurant on a ship and it is not to your liking then you can always give it a miss and eat at another restaurant.

 

No need to complain about it because many others will love it.

 

I don't like beetroot or celery so I don't eat them,I don't complain about it.

[Emperor Norton]

I think the current R2 concept probably appeals to the widest demographic so if it ain't broke don't fix it? I quite like the idea of an informal tapas/buffet but I'm sure others would reel in horror.

 

When recommending Asian cuisines for R2, I was assuming that there would be specialised chefs to do these, who would be able to use the correct ingredients and amount of spicing. I agree that the usual Asian dishes in the other restaurants are not very exciting.

 

 

I like the existing small plate idea. However IMO it fails horribly with a lot of the ethnic dishes. They are so far off what you'd actually get in those countries as to be an insult. It would be nice if they could get the proper seasoning and spice levels correct. Perhaps issue a warning - for those that think black pepper is spicy this isn't for you.

 

I realize a lot of older cruises can't handle the heat (or garlic -_-) and thats fine - so long as those of us that can are able to order a dish at full/normal heat.

[wripro]

Where is it written that they promised a meal exactly like you would get in the country of the foods' origin? If they change to and Asian restaurant does anyone think the food will be exactly as in Japan or China or Thailand or Korea? And what Italian restaurant on a ship can approximate what a chef in Bologna can prepare? As long as the food is good that is all we should expect.

[Emperor Norton]

Where is it written that they promised a meal exactly like you would get in the country of the foods' origin? If they change to and Asian restaurant does anyone think the food will be exactly as in Japan or China or Thailand or Korea? And what Italian restaurant on a ship can approximate what a chef in Bologna can prepare? As long as the food is good that is all we should expect.

 

The point is - the food wasn't good. I'd rate it as Panda Express or equivalent for the Asian and sub Taco Bell for the Mexican. The European style food they don't seem to have an issue with.