Despite having been on 13 Royal Caribbean cruises, I didn’t try the Chef’s Table until my recent sailing on Allure of the Seas.
The Chef’s Table is the ultimate specialty restaurant for foodies. The 6-course meal includes a wine pairing and serves up delicious cuisine that puts the Main Dining Room to shame.
It’s usually pretty expensive, costing around $100 per person. However, my dad and I found a great Black Friday Deal on Royal Caribbean’s Cruise Planner ahead of our last-minute voyage on Allure.
The meal was $165.16 with gratuities, but we applied our $50 onboard credit to lower the price even more. The total per person ended up being $57.58 each!
Part of the appeal of the Chef’s Table is that it is more than just a meal. The experience lasts over two hours and lets you mingle with fellow passengers in an intimate setting.
Our evening began in the Library on Deck 11. Our host, Alan, greeted us with champagne while we waited for the other parties to arrive. One couple was late, so rather than holding us hostage in the Library, Alan escorted the arrived parties through the Crown Lounge to a private dining area on Deck 12.
The table was elegantly set with charger plates and beautiful glassware for the wine pairings. The ambiance was sophisticated yet comfortable. There wasn’t a white tablecloth, and the quirky chandelier was made entirely of cutlery—forks, knives, and spoons.
To kick things off, Alan presented each person with drool-worthy bread that he argued was the best bread onboard, beating out 150 Central Park.
Melted truffle oil butter perfectly accompanied the thyme and lemon bread loaf. Each bite had a burst of flavor, with the herbaceous thyme balancing out the truffle's richness. It had the right hint of saltiness, too. Although I didn’t sample every type of bread on Allure of the Seas, I’d be shocked if anything else on the ship surpassed it.
Then it was time for the real fun as we moved into the actual courses. The first was scallop carpaccio. The thinly sliced scallops were marinated for 24 hours before being served and plated with a delicate yuzu vinaigrette made with honey mustard and ginger.
The vinaigrette stood out the most. The scallops were a little bland, but when paired with the vinaigrette, the flavor of the otherwise mild scallops came out, and I thought the light, citrusy notes of the Pinot Grigio from Italy complemented the freshness of the scallops.
The second course was one of my favorites. The roasted tomato soup had a smokey depth and was velvety smooth. Topped with a drizzle of crème fraîche, I wish I could have asked for a second bowl! In fact, one of our tablemates begged the chef for the recipe.
The crispy garlic focaccia "croutons" were more like a side of bread than a traditional crouton. Still, it was perfect for dipping into the rich soup, and I appreciated how they weren't left in the liquid to get soggy. Paired with the soup was a California four-blend wine, which had notes of vanilla and pineapple to help offset the smokiness of the tomatoes.
The Maine lobster salad fell short of my expectations. Though the fresh, sweet flavors of the wine-poached lobster were on full display, I didn't love the combination of vanilla dressing and hearts of palm.
That said, I loved enhancing the flavor of the lobster with the provided pesto and citrus sauces. Additionally, Sauvignon Blanc isn't my favorite wine, but I could see why the more earthy wine was chosen to pair with the lobster.
Wanting to try something new, I approached the branzino with an open mind. While I am a seafood lover, I stray away from fish in favor of shrimp, calamari, scallops, and lobster.
However, as someone who doesn't eat fish, I thought the skin easily peeled away to reveal moist and flaky meat. Still, though, I couldn't get past the distinct flavor of the branzino, which was too "fishy" for my taste buds.
If I had to pick two courses to eat on repeat, they'd be the roasted tomato soup and filet mignon. The filet was cooked to a perfect medium, served with creamy truffle potato purée, and drizzled with a rich bordelaise sauce.
I'm not a fan of red wine, so while I tried the Cabernet Sauvignon, I only took a sip. I much prefer light and refreshing white wines to full-bodied reds.
The dessert reminded me of The World served at Wonderland. It's a chocolate lover's heaven, with layers of rich chocolate mousse, silky ganache, and salted caramel ice cream encased in a dark chocolate shell.
The ice cream added a salty contrast to the otherwise chocolate-heavy dessert and paired perfectly with the salted caramel espresso martini. I don't think anyone at the table was disappointed with the dessert.
The Chef's Table isn't cheap; however, if you're a foodie looking for an unforgettable culinary adventure, it's worth every penny, especially considering the price includes a wine paring.
The intimate, multi-course dining experience is about more than food; it's also about the artist and craftsmanship behind each dish, with the chef personally guiding you through the process and explaining the work that went into each course.
