Chef Rik Simonis and his kitchen team have completed the new seasonal menu for the Club Room. From April, you will be able to enjoy delicious new dishes and seasonal specialities in the Club Room.
New culinary delights
We would like to especially draw your attention to the chef’s menus. We like to work with food sourced on the day so that we can amaze you with the very freshest ingredients. A number of classic dishes which are new to the menu are: pan-fried Scottish scallops, leek tartelette with Pata Negra ham and curly-leaf parsley emulsion, beef tenderloin filet mignon, spring vegetable ratatouille, hasselback potatoes, salsify crisps and Madeira truffle sauce, and cream of parsnip soup, Dutch prawns, red beet froth and a splash of pumpkin seed oil.
The Club Room
The Club Room has an intimate feel and was for this reason once affectionately referred to as the ship’s ‘sitting room’. The Club Room is the perfect place on board to enjoy dinner in style, with our present-day team offering a contemporary reinterpretation of the fine cuisine the Club Room’s galley traditionally served up. The Club Room – old-fashioned indulgence with an up-to-date feel.
We hope that we have managed to pique your enthusiasm and will be able to welcome you as our guest in the Club Room soon!