On Sunday night we dined at the Chef’s Table, a reservation-only restaurant on the ship that serves “curated menus” from various locations.
Sunday evening the cuisine was British, a type of food that some would dispute as a “cuisine”. This particular food has undergone quite a transformation in recent years, however, and is now a very respectable cuisine in international circles.
I was anxious to try this, as I saw roast beef and Yorkshire Pudding on the menu. My mother was born in England and would serve this on special occasions and the occasional Sunday dinner. Alas, once cannot go home again. The Yorkshire Pudding served on board was nothing like what my mother prepared. It was tasty, and of course somewhat intricate, but did not bring back any memories of my childhood.
Here is the menu we dined on:
The “Granite” was an interesting course served with every meal in the Chef’s Table restaurant. It is an icy, almost “italian water ice” consistency (my Philly background is showing) with the flavors of the country whose drink the course represents. In this instance gin & tonic is the quintessential British coccktail.