Crystal has always been known for its fabulous cuisine and onboard service and have rightly been lauded as a culinary leader. And now, after four-plus years in development, this ultra-luxe, award-winning brand has just unveiled an all-new nightly dinner experience in the main Crystal Dining Room on both Crystal Symphony and Crystal Serenity. These restaurant choices are offered to guests on a complimentary basis and for the cruiser who is a true foodie, this new concept will be the ultimate in taste sensations.
The innovative new program features more than 100 new dishes showcasing modern epicurean artistry. Using the doctrine of molecular gastronomy, new high-tech galley equipment, expanded local sourcing of ingredients and of course, the creativity of Crystal’s highly-trained executive chefs, these avant-garde works of art will wow you as much in the presentation as they do in the mouth.
Such dishes as a re-imagined Strawberries Romanoff comprised of a Cotton Candy dome that melts immediately upon having strawberry consommé poured over it, revealing a flourless fresh berry-almond cake with vanilla anglaise hidden underneath - mouth-wateringly delicious. Or a shiraz-braised oxtail ragout served with an egg poached to silky perfection over almost an hour of slow cooking; and scallop and tuna tartare with flavored citrus foam, white miso soup poured over, and olive oil “caviar” balls that explode with cold flavor when bitten into.
The menus onboard Crystal’s ships are now highlighting both a traditional “Classic” multi-course menu offering with several appetizer, soup, salad, pasta, main course and side choices. The newly introduced “Modern” menu always includes two appetizers, one soup and a meat, fish or seafood entrée as well as two desserts and a course of cheeses curated by the line’s cheese sommelier. Both menus change daily and guests may mix and match and there are extensive dessert choices including sugar-free, frozen and baked selections from the ship’s Executive Pastry Chefs.
All in all – choice is paramount and the Crystal chefs have been influenced not only by modern technology but also by the world’s top restaurants and experts in the culinary field. Led by Toni Neumeister, the Crystal Cruises team has spent an extensive period of time training, conceptualizing and holding “menu summits” on board to create the new program, and always with the thought of their valued guests in mind.
This article was first published in Dream Voyages Magazine, Fall 2014 issue