Chef’s Table Brief Review plus menu and pictures

[westcoasttech]

I know some people are shocked at the expense of the Chef’s Table ($99), however I think it’s one of the best bargains on the ship. I’ve partaked of the Chef’s Table on every ship which I sailed which has one and met some wonderful people at each of them.

On the Getaway it’s a 9-course gourmet meal, that’s not served in any of the other restaurants with unlimited wine and VIP service. You also get 2 photographs, one with all the other Chef’s table participants and the Executive Chef, and one individual one of yourself and the Executive Chef.

 

Below is the menu and pictures of each course (apart from the Amuse Bouche as that’s on my other camera and I can’t get the pictures off it as I can’t find the cable!)

 

I booked the Chef’s Table as soon as I boarded the ship – second only to securing my Vibe pass! I was a little surprised that it’s only offered once per cruise, although I appreciate it takes up a lot of the serving staff’s time and the Executive Chef attends throughout the evening. (I’m pretty sure that on RCCL it’s offered more than once, but not every night – though I’m willing to be corrected on this point.) I know I heard several people talking about how they had tried to book it and could not, so there was definitely the demand for it. Also, as I talked to people on the ship, a lot of people had not heard of it at all (obviously not CruiseCritic members!), but were interested once they heard the description.

 

There ended up being 13 people at the table – it’s usually restricted to 12. I’m pretty sure I was the first person to book it, and as I am a solo, and no other solos booked it, I ended up being the “extra”. The result was that I was seated by myself at the head of the table, with 5 people on each long side and 2 people seated at the other end.

 

On the Getaway the Chef’s Table is held in the Haven restaurant. A couple of pieces of large artwork are strategically positioned to act as a divider between the Chef’s Table and the rest of the restaurant, where the Haven guests are served.

 

As a non-Haven guest, you are met outside the Haven area entrance and walked through to the Haven lounge area to meet the other Chef’s Table participants and handed your glass of pink sparkling wine (I can’t call it champagne as it’s Italian, but it was very good!) prior to a group photo being taken and then the group is escorted to the Haven restaurant area.

 

Each course is brought out by multiple servers who wait strategically behind you and then present the course to all diners at the same time – very la-de-dah! The chef then comes out and explains the course and how it was prepared and the sommelier comes and explains the accompanying wine. As is usual for when 13 strangers come together, the conversation can be a little awkward at first, but once the wine starts flowing everyone relaxes!

 

A day or so prior to the actual Chef’s Table I received a phone call from the Chef’s Table Manager, who enquired as to any allergies or dietary restrictions. (As a side note, I seemed to be asked that at every meal and restaurant prior to ordering – something I appreciate as I do have an allergy to one particular food (scallops), but usually I just make sure I am aware of what is in whatever I am eating, and avoid anything that is just described as “seafood” or “fruit de mer”.)

 

I mentioned this allergy to the Manager but also confirmed with her that there was nothing like that included on the menu. At this point I also mentioned that I understood there was veal on the menu, and as a “personal choice” I don’t eat veal (I haven’t ate it for 20 years or so) and would prefer something else, if possible – these were the exact words I used. (Let’s not get into an ethical side discussion about veal, as I am aware of the contradiction of not eating that but eating every other meat, and I am also aware, of whether or not I eat it, that same piece of baby cow is still on the ship and still dead – as I say, just my personal choice!)

 

The manager said she would check with the Chef and get back with me. About 5 minutes later she called back and asked what I would like instead and asked again if it was an allergy. I was honest and repeated that it was a “personal choice” and I was flexible for any substitution – beef, chicken, seafood, just not veal.

 

About another 5 minutes later, the manager called back again and said that it was not possible to offer a substitution in this case. I told her I was fine with that, I just thought I would ask – I knew there would be plenty of food over the evening anyway. The manager was very apologetic and offered to send me a plate of chocolate strawberries. I told her that was very nice of her – and the strawberries arrived the night after the Chef’s Table. I guess the moral of this story is if you don’t like something on the Chef’s Table menu, tell them you are allergic rather than just don’t like/want it! (Is there such a thing as allergy to veal, I wonder?)

 

As I say, this was no big deal, there was plenty of food, and by the time the (massive) veal chop arrived my stomach was approaching full anyway! (However, I would point out that on RCCL I have seen them swap out a course for someone who doesn’t like a particular ingredient of that course without any problem or fanfare.)

 

I still give the total meal 15 out of 10 for service, style and quality of food – it is certainly an “experience” – a word that is used frequently by the Chef during the presentation. I would highly recommend it if you can be manage to be one of the lucky twelve (or in our case, thirteen!)

 

Oh, and also included with the Chef’s Table “experience” is a personal guided tour of the galley area just for the Chef’s Table participants – usually held on the morning of the next sea day.

 

[i am having a problem with file size of the pictures, bear with me and I'll add them in once I compressed them...]

Chefs Table Menu.pdf

[macruise]

I know some people are shocked at the expense of the Chef’s Table ($99), however I think it’s one of the best bargains on the ship. I’ve partaked of the Chef’s Table on every ship which I sailed which has one and met some wonderful people at each of them.

On the Getaway it’s a 9-course gourmet meal, that’s not served in any of the other restaurants with unlimited wine and VIP service. You also get 2 photographs, one with all the other Chef’s table participants and the Executive Chef, and one individual one of yourself and the Executive Chef.

 

Below is the menu and pictures of each course (apart from the Amuse Bouche as that’s on my other camera and I can’t get the pictures off it as I can’t find the cable!)

 

I booked the Chef’s Table as soon as I boarded the ship – second only to securing my Vibe pass! I was a little surprised that it’s only offered once per cruise, although I appreciate it takes up a lot of the serving staff’s time and the Executive Chef attends throughout the evening. (I’m pretty sure that on RCCL it’s offered more than once, but not every night – though I’m willing to be corrected on this point.) I know I heard several people talking about how they had tried to book it and could not, so there was definitely the demand for it. Also, as I talked to people on the ship, a lot of people had not heard of it at all (obviously not CruiseCritic members!), but were interested once they heard the description.

 

There ended up being 13 people at the table – it’s usually restricted to 12. I’m pretty sure I was the first person to book it, and as I am a solo, and no other solos booked it, I ended up being the “extra”. The result was that I was seated by myself at the head of the table, with 5 people on each long side and 2 people seated at the other end.

 

On the Getaway the Chef’s Table is held in the Haven restaurant. A couple of pieces of large artwork are strategically positioned to act as a divider between the Chef’s Table and the rest of the restaurant, where the Haven guests are served.

 

As a non-Haven guest, you are met outside the Haven area entrance and walked through to the Haven lounge area to meet the other Chef’s Table participants and handed your glass of pink sparkling wine (I can’t call it champagne as it’s Italian, but it was very good!) prior to a group photo being taken and then the group is escorted to the Haven restaurant area.

 

Each course is brought out by multiple servers who wait strategically behind you and then present the course to all diners at the same time – very la-de-dah! The chef then comes out and explains the course and how it was prepared and the sommelier comes and explains the accompanying wine. As is usual for when 13 strangers come together, the conversation can be a little awkward at first, but once the wine starts flowing everyone relaxes!

 

A day or so prior to the actual Chef’s Table I received a phone call from the Chef’s Table Manager, who enquired as to any allergies or dietary restrictions. (As a side note, I seemed to be asked that at every meal and restaurant prior to ordering – something I appreciate as I do have an allergy to one particular food (scallops), but usually I just make sure I am aware of what is in whatever I am eating, and avoid anything that is just described as “seafood” or “fruit de mer”.)

 

I mentioned this allergy to the Manager but also confirmed with her that there was nothing like that included on the menu. At this point I also mentioned that I understood there was veal on the menu, and as a “personal choice” I don’t eat veal (I haven’t ate it for 20 years or so) and would prefer something else, if possible – these were the exact words I used. (Let’s not get into an ethical side discussion about veal, as I am aware of the contradiction of not eating that but eating every other meat, and I am also aware, of whether or not I eat it, that same piece of baby cow is still on the ship and still dead – as I say, just my personal choice!)

 

The manager said she would check with the Chef and get back with me. About 5 minutes later she called back and asked what I would like instead and asked again if it was an allergy. I was honest and repeated that it was a “personal choice” and I was flexible for any substitution – beef, chicken, seafood, just not veal.

 

About another 5 minutes later, the manager called back again and said that it was not possible to offer a substitution in this case. I told her I was fine with that, I just thought I would ask – I knew there would be plenty of food over the evening anyway. The manager was very apologetic and offered to send me a plate of chocolate strawberries. I told her that was very nice of her – and the strawberries arrived the night after the Chef’s Table. I guess the moral of this story is if you don’t like something on the Chef’s Table menu, tell them you are allergic rather than just don’t like/want it! (Is there such a thing as allergy to veal, I wonder?)

 

As I say, this was no big deal, there was plenty of food, and by the time the (massive) veal chop arrived my stomach was approaching full anyway! (However, I would point out that on RCCL I have seen them swap out a course for someone who doesn’t like a particular ingredient of that course without any problem or fanfare.)

 

I still give the total meal 15 out of 10 for service, style and quality of food – it is certainly an “experience” – a word that is used frequently by the Chef during the presentation. I would highly recommend it if you can be manage to be one of the lucky twelve (or in our case, thirteen!)

 

Oh, and also included with the Chef’s Table “experience” is a personal guided tour of the galley area just for the Chef’s Table participants – usually held on the morning of the next sea day.

 

[i am having a problem with file size of the pictures, bear with me and I'll add them in once I compressed them...]

Thanks for sharing. Looks like a great experience

[puddles99]

Sounds like you had a lovely time! We experienced the Chef's Table twice - in 2012 aboard the Sun and in 2013 on Pride of America. The menu both times was the same as you experienced - delicious, but sure wish they'd offer something new. Also, one difference to note on ships without a Haven Restaurant - the meal is served in another private room. For the Sun, off to the side of the main dining room and on POA in the "Library" of Jefferson's Bistro. Also on POA, no galley tour is offered due to there being no sea days on that cruise.

 

With all that said, I agree with you that it's a wonderful culinary experience and highly recommend!

 

 

Sent from my iPhone using Forums mobile app

[westcoasttech]

Now with pictures ...

Tuna Tartare.pdf

Asparagus Cream Soup before.pdf

Asparagus Cream Soup after.pdf

Goat Cheese Tartlet.pdf

Granite.pdf

Sea Bass.pdf

Veal Chop.pdf

Cheese Platter.pdf

Yogurt Mousse.pdf

Chocoholics Delight.pdf

[calex]

Thanks for sharing and renewing my memories. We took part in the Chef's Table on the Star during our Panama Canal Cruise on November 23, 2014. I noticed the dishes look similar, but there are differences in the presentation. Here is the Chocolate Delight on the Star and the dish included gold foil. But, your picture on the Getaway does not have the gold on it.

 

 

Another difference on the Star was the lack of the Galley tour on the next day. I was looking forward to it, but it did not happen.

 

The event was fun and it is something worth while to do at least once on a cruise.

[happy cruzin]

Now with pictures ...

 

Your pictures make me consider doing it again! We enjoyed that same menu in the Breakaway. It was a lovely evening with fantastic food! :D

[pieshops]

Just did this on the Jade and it was awesome. Chef Rodney rules

[CP Tech]

I have to agree with everything you said about the meal. It was amazing.

 

It was funny that after all the chit-chat on here, we finally met up waiting for the dinner to start. :)

 

Please meeting you. I had to explain your accent to my g/f after you mentioned to her you were from Canada. She also didn't get the chocolate question. lol

[hpecorari]

I think substitutions are are dependent upon the chef.

 

I've had the pleasure of attending these twice - one time on the Getaway and one time on the Star. Ironically, both times the head chef was the same - and he was wonderful, Executive Chef Orwill Saldanha. One one cruise the person I was sitting next to didn't eat raw fish,(Tuna Tartare) not an allergy, just didn't eat raw fish. He did substitute something else for her. On the other cruise there was a man at the other end of the table that didn't eat cream soups - and he substituted another type of soup for him. They mentioned this at the time they booked the dinner. That's why I think it really depends on the Executive Chef.

 

Harriet

[countess5]

Thanks for the info, we have attended the chef's table on Allure and loved it! First time on NCL and want to attend, would you let me know which night the dinner was held? We leave in three weeks.

 

Thanks.

[hawkeyetlse]

I guess the moral of this story is if you don’t like something on the Chef’s Table menu, tell them you are allergic rather than just don’t like/want it!

If you tell them you are vegetarian (which is almost always a "personal choice", as opposed to a food allergy), they will serve you something else in place of the veal. Obviously it will not be beef or chicken!

[westcoasttech]

Thanks for the info, we have attended the chef's table on Allure and loved it! First time on NCL and want to attend, would you let me know which night the dinner was held? We leave in three weeks.

 

Thanks.

 

It was held on Tuesday, which was the day we were in St. Maarten. To me it was a bit of an odd choice, as it's a long day in St. Maarten with sail away being at 6pm - the same time the Chef's Table starts, so if you have full day tour there, it's a bit of a rush. I think on other ships it has often been on a sea day, which, to me, is better scheduling, but I'm sure they have their reasons! You might want to check with NCL if it's always a Tuesday - the whole christmas cruise thing might have affected the schedule. Just make sure it's one of the first things you book when you get on the ship - as it seemed to fill up quite quickly.

[westcoasttech]

If you tell them you are vegetarian (which is almost always a "personal choice", as opposed to a food allergy), they will serve you something else in place of the veal. Obviously it will not be beef or chicken!

 

I just read a recent Oasis review, and they also seem to be serving veal at their Chef's Table now - they served lamb chops when I did it back in October 2013. So maybe veal is the "current fashion" in the foodie world!! (I would have been super happy if they had swapped the veal chop for a lamb chop (or two) - guess I should have suggested that...)

[calex]

Thanks for sharing and renewing my memories. We took part in the Chef's Table on the Star during our Panama Canal Cruise on November 23, 2014. I noticed the dishes look similar, but there are differences in the presentation. Here is the Chocolate Delight on the Star and the dish included gold foil. But, your picture on the Getaway does not have the gold on it.

 

 

Another difference on the Star was the lack of the Galley tour on the next day. I was looking forward to it, but it did not happen.

 

The event was fun and it is something worth while to do at least once on a cruise.

Edited January 8, 2015 by calex

[PathfinderEss]

Thanks for your report and photo's, looks like it was well worth the money.

[kessdarln]

Thanks for sharing. I was going to book this but then found my CT menu from the Spirit 2012. Same exact menu, different wine. Would be nice to have a change in menu between ships or over time.

[HS_Travel]

We're sailing on the Getaway on May 16th and really hope to get seats at the chefs table to celebrate our anniversary. What time did you board the ship and where did you go to reserve the chefs table? Thanks!!

[kessdarln]

Thanks for your report and photo's, looks like it was well worth the money.

 

 

It is an absolute delight... Nice long leisurely experience.