The six-course, fine-dining experience from award-winning Chef Curtis Stone at SHARE aboard Princess Cruises has been revamped with fresh menu offerings, including butter-poached chunks of Alaska King Crab and hard-roasted, double-boned Brown Butter Duroc Pork Chop. In addition, new Crafted by Curtis dishes on the main dining room menu are also rolling out fleetwide.
Guests dining in SHARE aboard Emerald Princess and Ruby Princess have the rare opportunity to enjoy world-class cuisine of award-winning chef and restaurateur, Curtis Stone. Born in Melbourne, Australia and trained in Michelin-starred kitchens of Marco Pierre White, Stone’s restaurants Maude and Gwen are two of Los Angeles’ most desired reservations. Now bringing his expertise to SHARE, he has curated this menu comprised of artfully displayed dishes made from the finest ingredients at sea for a dining experience guests savor for years to come.
“Throughout my partnership with Princess Cruises, we’ve always worked together to create inspired dishes using a fresh approach to fine dining,” said Chef Stone. “We share a passion for bringing people together through food that creates happiness around the table. These new offerings at both SHARE and on the ‘Crafted by Curtis’ section of the main menu will continue to excite their senses, creating lifelong memories as they explore the world on their cruise.”
Australian and New Zealand guests will be able to experience the new menu closer to home, with just under a year to go until Ruby Princess makes her maiden arrival in Australia for the line’s biggest ever Australian and New Zealand season.
“Princess is gearing up for our largest Australian and New Zealand deployment in history, which will see a record number of people cruising on Princess ships over the 2019/2020 season,” said Senior Vice President Princess Cruises Asia Pacific, Stuart Allison.
“Our largest ever deployment will feature five ships sailing from six homeports on over 125 departures across more than 60 itineraries to over 100 destinations in 30 countries. The arrival of Ruby Princess, together with Majestic’s return before she’s completed her maiden season here, means we’ll have two of the four latest Princess ships sailing in this region which speaks to the momentous growth of our market.”
A sampling of the new SHARE menu items, available from November, include:
- Kanpachi – salt-water amberjack tuna thinly sliced and quick-cured in lime, featuring chilies, avocado and almonds
- Alaska King Crab – butter poached chunks of crab with “pee-wee potato salad” and confit egg yolk
- Brown Butter Duroc Pork Chop for Two – a hard roasted double-bone pork rack, with confit carrots, broccoli purée and a jus of whole grain mustard
- Almond Marzipan – warm cake paired with strawberry coulis, candied almonds and crème fraiche ice cream
The menu is balanced by a carefully selected list of wine from around the globe handpicked by Chef Stone and his personal sommelier.
The complete and refreshed SHARE menu can be found at www.princess.com/curtisstone.
Guests choosing a Crafted by Curtis menu item in the main dining rooms can now choose from new options including Steamed Mussels, Chorizo and White Wine, Beef Tenderloin Tips and Mushroom Cobbler. These new dishes join guest favourites Chicken and Leek Pot Pie and Roasted Pork Belly.
Fares for a 6-night cruise onboard Ruby Princess sailing roundtrip from Sydney to Tasmania start from $999 per person, twin share.*
*Subject to availability, conditions apply.
SOURCE: Princess Cruises
