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25 Aug 2016

BY TTG Staff


Cruise: Dining at Sea 2016

“One cannot think well, love well, sleep well, if one has not dined well,” said Virginia Woolf.


With the emphasis that cruise lines are now giving to their onboard and on-shore dining experiences, I’d like to add “cruise well” to that list. If you’re a foodie, the modern cruise experience is like heaven on earth. With as many as 20 different venues spread around the largest ships, from grab-and-go pizza to upscale dining, cruisers are spoilt for choice.

The classic all you-can-eat buffet still features on many a cruise ship, but there is so much more that your clients can salivate over and savour. From miso-glazed seabass to butter-poached lobster tail; smoked bison with melted fennel and leeks to magret duck served with baked brie; and chocolate fondue to limoncello souffle, the thought of dining at sea should leave your clients licking their lips and reaching for their credit card to secure that stateroom.

It’s up to you to paint that picture – to talk them through the lip-smacking meals that they can indulge in, day by day of a cruise itinerary, so they know what’s on offer, and don’t leave with the misguided impression that dining at sea is all burger and chips.

Of course if they do want a burger, you need to know your Johnny Rockets from your Guy’s and just where you can find a burger that is made with a round rib-eye and short rib patty, grilled pork belly, gruyere cheese, caramelized kimchi, beer-battered jalapenos, charred onion aioli, salt and pepper on a brioche bun. Yes please!

You’ll find some juicy selling tips in this gourmet-themed supplement where lines have revealed their restaurant highlights. And if you can make it all the way to the end, without making an emergency dash to the fridge, then you’re doing better than I am.


Katherine Lawrey
Features editor, TTG

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