Most cruise ships offer “specialty dinning”. Each cruise line seems to have their own definition of what that is. Here on Viking Neptune the specialty restaurants number just two. Manfredi’s and The Chef’s Table. This week we went to the Chef’s Table for their take on Mexican. The format for Chef’s Table is a set five course menu with wine pairings that runs for three days. By using the same menu three days in a row, passengers are able to hopefully get a chance during that time to get a seat. This restaurant must be reserved ahead of time, although we have had no trouble getting in late notice. For our meal we are tasting our way through a Mexican Menu: Cuisine from the Inside Out II. Along with the five courses and bread , we will have wines paired by the sommelier to complement each course..
Welcome BreadThis blend includes potatoes and chorizo
Esquires (the amuse Bouche)
A light soup based on the street dish of corn
(This was delightful and I could have eaten a gallon!)
The selection of wines- two whites and a red
First course
Tortilla Soup
A tomato broth,tortilla thickened soup seasoned with epazote and chile (again, I could eat a gallon of this)
A palate cleanser of tangerine and Mezcal. The texture was interesting with the addition of gelatin to the ice
The Main course
Beef Cheek
Marinated and slow cooked for 8 hours with an avocado purée and salsa verde
Such a tender, melt in your mouth dish!
Dessert was Bunuelo De Viento
Derived from a Hanukkah dish, the pastry was light and crispy with a guava ice cream.
Eating at the Chef’s Table is a delightful tasting experience. We are going to try to sample each of the menus available during our trip. The good thing is that it takes planning to get our reservations which gives us time to plan our other meals of the day so we don’t end up 25 # overweight on May 9 when we disembark this ship!
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