Tom Chef’s Table onboard Royal Caribbean Cruises promises to be the most exclusive and elevated dining experience onboard its ships. Having done the Unlimited Dining Package onboard Quantum of the Seas previously, we knew that Royal Caribbean Cruise is able to deliver amazing culinary delights through Specialty Restaurants such as Wonderland, Chops Grille and Jamie’s.
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What EXACTLY is the Chef’s Table by Royal Caribbean Cruise?
According to the Royal Caribbean Cruise website, Chef’s Table is given the following description:
“AS VIP AND INTIMATE AS CAN BE
Welcome to Chef’s Table, the most exclusive and elevated dining experience on our fleet. Join an intimate group of fellow foodies on a private epicurean journey led by the ship’s Chef de Cuisine. You’ll sit down to a white tablecloth dinner spotlighting five exquisite courses that range from scallop carpaccio with yuzu vinaigrette, to grilled filet mignon served with truffle potato puree — each expertly paired with the perfect wine to highlight every flavor on the menu.”
What a description! But the question is, does Chef’s Table live up to expectations?
On Quantum of the Seas, Chef’s Table is located within Chop’s Grille. For diners who have been to Chops Grille and are observant enough in the evenings, you’ll notice some guests heading to the back of the restaurant into a special room. That, is the Chef’s Table. A restaurant within a restaurant. It reminded us of the exclusivity that The Private Room by Singapore Airlines, offers to its First Class passengers. A first class lounge, within a first class lounge.
We were later informed by our waiter, Chao, that the Chef’s Table is the most exclusive dining venue aboard the ship. It only serves one meal per night and none of its items are served anywhere else on the rest of the ship. To add on to the class and exclusivity of the meal, there is a dedicated kitchen team that serves only the Chef’s Table for the evening. There is even an exclusive wine that is only served at Chef’s Table – which we will get to during the course of this post…
Chef’s Table Royal Caribbean Cruise – The Prelude
Upon entry into Chops Grille (Deck 5), we were led by Chao, past the other dining guests in Chops, to the Chef’s Table. Inside, we started with pre-dinner drinks of a specially concocted glass of champagne.
We were told by Chao that the pre-dinner drinks allows the guests to relax and cool down prior to the start of the meal. We’d imagine that pre-COVID, this would be the segment where guests get to mingle and learn more about each other. Of course, bubblies always signify a great time ahead. Just as Dom Perignon/Krug does likewise for SQ…
While waiting for the rest of the guests to arrive, we noticed that the wines and specialty drinks had been laid out for guests to photos with/of prior to the meal. A quick Google reveals that these are not run-off-the-mill type of wines. Each bottle costs about $40 (which are pretty decent wines) except the wines that goes with the two mains. The Chablis Chardonnay and the Honig Cabernet Sauvignon which retails at $60 and $100 respectively. At reputable steakhouses, if they are available, the prices would easily double from retail prices. What all this mean is that we’re definitely in for a treat this evening! 
What We Had at Chef’s Table Royal Caribbean Cruise Quantum of the Seas
This evening, we dined with another family at the Chef’s Table. We had a really great time and enjoyed the company over a range of topics. However, we’d keep to the privacy of our new found friends and shall focus on the cuisine served at Chef’s Table for the rest of the post. A quick note: Great company and excellent conversations does elevate the entire dinner experience!
Our Chef for the evening was Chef Martin. Along with Chao, both of them kept the atmosphere lively, fun and totally enjoyable for the rest of the evening. As the evening progressed, we would see Chef Martin appearing as each course is being served, to explain to us the ingredients of each dish as well as the wines that would accompany the course. This reminded us of the Michelin meals that we had previously – where Chefs would provide more insight to the inspiration and sources of the ingredients.
The menu was beautifully placed within a classy envelope that says “Chef’s Table”. Within, we found the courses that we would be savouring this evening:
Course One: Scallop Carpaccio (yuzu vinaigrette, crispy quinoa) / Pinot Grigio (Bottega Italy)
Course Two: Smoked Tomato Soup (garlic focaccia croutons, parmesan) / Chardonnay (Penfolds South Australia)
Course Three: Maine Lobster Salad (hearts of palm, pineapple, cilantro, vanilla dressing) / Sauvignon Blanc (Nobilo, New Zealand)
Course Four: Roasted Branzino (grilled zucchini, peppers, lemon confit, pesto) / Chardonnay (Burgundy, France)
Course Five: Grilled Filet Mignon (truffle potato puree, asparagus, bordelaise sauce) / Cabernet Sauvignon (Napa Valley, California)
Dessert: The World (Peanut Butter Ganache, Valrhona Chocolate Mousse, Salted Caramel Gelato) / Salted Caramel Espresso Martini
Before our first course at Chef’s Table was served, we were presented with an unique bread selection – Truffle Butter Bread. If breads are any indication of the quality of the meal that we’d be expecting, we’re were definitely psyched up for the rest of the dinner at Chef’s Table. The bread was uniquely shaped in bite-sized pieces and the taste of truffles for starters? Amazing!
Course One – Scallop Carpaccio with Pinot Grigio (Bottega Italy)
(Yuzu Vinaigrette and Crispy Quinoa)
The Chef’s Table proper, started with the Scallop Carpaccio accompanied by yuzu vinaigrette and crispy quinoa. When the scallop carpaccio arrived on our table, we found it to be exquisitely plated. If you take a closer look, the scallop is sliced into really thin slices and formed a beautiful circular pattern. The quinoa had a peppery taste to it while the vinaigrette was fragrant and appetizing. While we thought the peppery taste could have dialled down a notch, the dish overall was delicious. The star had got to be the scallop itself. Fresh and refreshing. Looking around, everyone cleared this plate completely. Later on, we learned from Chao that there were 10 fresh scallops used to create this scallop carpaccio. Why? This is because the ends of each scallop is first removed, leaving only the middle of the scallop for this dish. No wonder the texture was so tender!
After learning that the ends of the scallops were removed, Chao then asked what happens to the scallops that were removed? Attend Chef’s Table and you’ll find out 
As for the wine pairing, the Pinot Grigio (Bottega Italy) had elegant floral and peachy notes. A dry wine, it complements the refreshing scallop carpaccio rather well.
Course Two – Smoked Tomato Soup with Chardonnay (Penfolds South Australia)
(garlic focaccia croutons, parmesan)
For Course Two, we had the Smoked Tomato Soup which was served “dry”, only with the parmesan, mini greens and a single peeled tomato. Then, came the tomato soup, which was poured over the ingredients by Chao. We were then advised by Chao to finish the bowl of soup as it was intended to awaken the palates and whet the appetite for the meal. Indeed, it was very appetizing. The soup was rich, where you could taste the freshness and tanginess of the tomatoes, along with the subtle textures of the pulp. Coupled with the parmesan and cream, the bowl was easily wiped clean again.
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For wine pairing, the Penfolds Koonunga Hill Chardonnay has slight peach tones along with orange blossom and jasmine florals. Interchanging between the soup and chardonnay, you’ll find yourself finishing both rather quickly (and dangerously). Yikes!
Course Three – Maine Lobster Salad with Sauvignon Blanc (Nobilo, New Zealand)
(hearts of palm, pineapple, cilantro, vanilla dressing)
Just before this dish was served, Chao remarked that the kitchen team was just about done catching the lobster from the ocean. Of course, we knew it was farce but there was an element that was probably true…the lobster was fresh and succulent. Also, notice the size of the lobster tail. It was larger, meatier and chunkier than what you’d normally see when Maine Lobsters are served. The other interesting ingredient in this salad is the Hearts of Palm. It gets its name because it is extracted from the centre of certain palms. Also, it is also rather pricey (~$40/kg for fresh ones) due to the way it is harvested. It reminded us of artichokes but with a light sweet aftertaste. Yum.
For wine pairing, the Sauvignon Blanc (Nobilo, New Zealand) had tropical fruity flavours of pineapple and passion fruit as well as a nice intensity that pairs the lobster perfectly. So far, we’ve been impressed by all the wine pairings.
Course Four – Roasted Branzino with Chardonnay (Chablis Burgundy, France)
(grilled zucchini, peppers, lemon confit, pesto)
For our course on Roasted Branzino, we started with a question by Chao. What is Branzino? Turns out, one of our knowledgeable friends at Chef’s Table this evening, described the Branzino perfectly. An European Bass (a type of white fish) that is usually served in Italian cuisine, topped with a dash of lemon. Having had three excellent courses prior, we were pleasantly surprised that the Roasted Branzino went on to better the other dishes so far. This is because the skin of the branzino was beautifully crisp while the meat was light and sweet, indication of freshness. The medley of finely diced vegetables beneath was delicious as well.
For wine pairing, the Chardonnay (Chablis Burgundy, France) had a citrusy taste with a medium body which paired well with the branzino. Even on its on, the Chablis was an absolutely delicious wine.
Course Five – Grilled Filet Mignon with Cabernet Sauvignon (Napa Valley, California)
(truffle potato puree, asparagus, bordelaise sauce)
Finally, the highlight of the evening, the Grilled Filet Mignon. We were told that this cut of US filet mignon was only served in Chef’s table and not in Chops Grille. Hence, expectations were high. We ordered it medium rare as advised. After sinking our knife into the filet mignon, we wondered if we should have gone with rare or that a steak knife should have been provided. This is because the cut was not as tender as we’ve anticipated. Nonetheless, the taste was rich and flavourful. The Bordelaise sauce made from bone marrow, red wine, butter and shallots enhanced the flavours altogether. We also noticed from our friends that you can actually replace this dish with lobster as well. A whole lobster was served in-lieu and was purported to be absolutely delicious.
As for wine pairing, the Cabernet Sauvignon (Honig Napa Valley, California) was probably the best wine for us this evening. It had a lush texture with notes of plum and black raspberry along with a tinge of black pepper. When we first tasted it together with the filet mignon as advised by Chao, it felt as though both the meat and the wine tastes were elevated. Also, if you take a look at the wine glass in the first picture, it is the largest with a large surface area in the middle of the glass to allow the wine to “breathe”. A really gorgeous wine. In fact, it was the only wine that we finished this evening. Yes, the Honig Cabernet Sauvignon is not served anywhere else onboard, except at the Chef’s Table.
Dessert – The World with Salted Caramel Espresso Martini
(Peanut Butter Ganache, Valrhona Chocolate Mousse, Salted Caramel Gelato)
To round up the evening, we had the World. The World is actually an outer chocolate crust that encapsulates the salted caramel gelato and peanut butter ganache. However, together with the Salted Caramel Espresso, we found the entire dessert a little too sweet for our liking. Also, by the time we reached dessert, the time was already 1015pm, which gave us little time to savour the martini. Otherwise, without the dessert, the martini would have been a nice little beverage to round up the evening.
Is Royal Caribbean’s Chef’s Table Worth It?
So was the Chef’s Table by Royal Caribbean Cruise worth it? Definitely a resounding yes for us! The premium ingredients, method of cooking as well as the excellent wine pairing selections, made this meal a really well thought-out dinner. Almost like a Michelin class meal. With pricings at $120 per person, the price was a steal as well. An equivalent dinner and wine pairings would easily set you aside $250 or more.
Check out this video review of our experience at the Chef’s Table on Quantum of the Seas!
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We’d definitely recommend having the Chef’s Table if you have not tried it before – to experience the exclusivity, amazing flavours and excellent wine pairings! Let us know your thoughts in the comments section below if you have tried the Chef’s Table before. Enjoy!
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Hi, is the $120 SGD or USD ? Coz I remember all transactions on the ship are in USD right?
Hi Lim,
Thanks for pointing this out. We have this issue of currency when writing about Royal Caribbean Cruises. So it’s about 80 to 90 USD (depending on when you make the booking), which after conversion is about $120SGD.
Hope this clarifies! Have an enjoyable cruise ahead and let us know more after your cruise!
Tom & Kate,
2bearbear.com
Hi,
Will it seem rude that if I don’t feel like interacting with anyone? I dislike socialising with strangers.
Can we take the wines back to the room if we can’t finish it during the dinner? I will be drunk if I were to drink more than 2 glasses of wine. Yes, I am not a drinker.
Thanks
Hi Hop,
The waiting staff encourages interactions between guests. It is actually another highlight of Chef’s Table – especially in the pre-COVID era. We were told that with the reduced pax at Chef’s Table, it is usually sold out. Hence, it would be rather difficult to have Chef’s Table solely for your party.
As for the drinks, it would not be possible to bring them back to the room as they are poured into the wine glasses. We suggest that instead of having 2 full drinks, take sips from the various wines since they are specially chosen to be paired with the course being served.
Hope this helps and enjoy your next cruise!
Tom & Kate,
2bearbear.com
Can we sign up for the experience even though we may not be able to eat all of the food?
Yes you can Kathy. You can also opt to change some of the options when you go onboard. For instance, one of the guests swapped lobster for fish during our seating.
Enjoy the experience!