Tamarind on the Koningsdam?

We are sailing on the Koningsdam on May 1. Since I'm snowbound today, I thought I would book some specialty dining reservations. Under my specific cruise, the Tamarind menu doesn't have the sea bass or lobster dishes. Is this correct?

 

I was just on the Nieuw Amsterdam at the end of February and enjoyed both those dishes. So does the Tamarind menu in Europe differ from the Tamarind menu in the Caribbean? Very disappointing if that's the case.

 

Thanks for your info.

That's odd. The MENU-ON-HAL-SITE still lists them. What replaces them in the Water group?

That's odd. The MENU-ON-HAL-SITE still lists them. What replaces them in the Water group?

 

 

 

Glazed Swai, Asian-Pacific Hot Pot, and a Barrumundi. It's a far cry from the sea bass and lobster dishes. I'm going to wait until I'm on board to make reservations. Disappointing.

 

 

 

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Alot of new dishes

 

 

Food and culture compose a richly textured tapestry, especially in Southeast Asia, China, and Japan

—some of the oldest inhabited regions in the world.

Over time, many culinary influences have crossed borders. At the Tamarind we celebrate the adventurous fusion

of ingredients that vibrantly define the cuisine of each of these regions and present them to you in an array of

intricately flavored, visually stunning dishes for your enjoyment.

Under the direction of renowned Master Chef Rudi Sodamin, our specially trained Asian chefs will prepare your

meal with an unrivalled level of perfection and commitment to quality.

SOUP

YIN-YANG SC ALLOP CONSOMMÉ

Tender sea scallops and julienne cut squash in a ginger-infused shellfish broth sprinkled with minced scallions

JEWELS OF THE SEA

Delicate shrimp-filled won tons with sliced baby bok choy in a fragrant lemon grass and sesame broth

CHICKEN PHO WITH WILD LIME AND RICE STICK NOODLES

Shredded chicken and rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint,

bean sprouts and Serrano chilies

APPETIZER

TR AIL OF SPICES SATAY SAMPLER Malaysian-spiced lamb, Chinese-pork, Thai-spiced

beef, Indonesian-spiced chicken, and Vietnamesespiced shrimp served with Asian pickled vegetables

and two traditional dipping sauces

SHRIMP TEMPURA INDOCHINE

Sweet, fresh shrimp dipped in a light batter and fried,

and served with a tart-and-sweet green papaya salad

and garlic chili sauce

SHANGHAI RIBS

Five-spice rubbed baby-back pork ribs, served over a

Chinese pickled cabbage salad with a tamarind

chutney

STREETSIDE POT STICKERS

Succulent lobster, pork, and chicken dumplings,

shallow-fried till crispy on the bottom and served with

a vinegar-soy ponzu dipping sauce

SPRING ROLL DELIGHTS

A trio of spring rolls: crispy duck, vegetable, and a rice

paper wrapped lobster roll, served with plum and

sweet chili sauce

* THAI BEEF SALAD

Rare-seared beef, tossed with scallions, tomatoes,

onions, and cucumbers. Presented on salad greens

and sprinkled with fresh mint, chilies, and a lime-leaf

dressing

GREEN PAPAYA SAL AD

Finely shredded raw vegetables and spinach, tomato, water chestnuts and

papaya tossed with lime juice and palm sugar

SUSHI & SASHIMI MENU

* SASHIMI

Sliced, raw fish served with pickled ginger and wasabi

Tuna, Salmon, Halibut, Mackerel

* NIGIRI SUSHI

Thinly sliced raw fish seasoned with wasabi, wrapped around seasoned rice

Tuna, Salmon, Halibut, Mackerel

HOSOMAKI

Nori wrappers rolled with seasoned rice and one filling

Cucumber, Avocado, Pickled Daikon, Tamagoyaki

FUTOMAKI

Nori wrappers rolled with seasoned rice and assorted fillings

* RAINBOW ROLL

Reversed California roll topped with an assortment of fish

* CALIFORNIA ROLL

Crab, avocado and cucumber

* SALMON TSUTSUMI ROLL

Salmon, avocado, cream cheese

* TUNA TSUTSUMI ROLL

Vegetable roll topped with tuna slices

* YOZO ROLL

Halibut, masago, asparagus, Japanese mayonnaise

* YOSHI ROLL

Tempura swai, avocado, scallion, Japanese mayonnaise

WRAPS

Indonesian vegetable, seafood, lettuce, chicken

Your choice of 6 items as an appetizer or 12 as an entrée

The five Chinese elements signify the different types of energy in a state of constant interaction.

At the Tamarind, we employ water, wood, fire, earth, and metal (our cooking tools) as we combine

the essential elements of several Asian cuisines in order to ignite new culinary possibilities.

 

WATER

HOISIN-LIME GLAZED SWAI

Pan-seared until golden and crowned with tender

wok-cooked Asian greens

ASIA-PACIFIC HOT POT

Presented in a flavorful lemongrass stock with fresh

scallions, shallots, garlic, lemongrass and cilantro.

Featuring shrimp, scallops, manila clams, basa, crab legs

and squid

BARRAMUNDI BAKED IN RICE PAPER

Steamed barramundi, marinated in citrus-infused sake

and golden-baked, served atop a bed of steamed Asian

greens

 

WOOD

* WASABI AND SOY CRUSTED BEEF TENDERLOIN

Served on an oak plank with tempura of

onion rings and vegetables

SCALLOPS AND PRAWNS WITH GARLIC, GINGER, AND

 

CHILI

 

Steamed to perfection and drizzled with a light soy

sauce

* CANTONESE DUCK WITH HAINAN RICE

Roasted, served on a bed of chicken broth infused rice,

and garnished with flakes of fresh chili and cilantro

FIRE

SZECHUAN SHRIMP WITH THAI BASIL

Sautéed with chili pepper glaze, Asian spices,

straw mushrooms, sweet bell peppers, and scallions.

PENANG RED CURRY COCONUT CHICKEN

Mildly spiced chicken with snow peas, eggplant,

zucchini, pimientos, opal basil, lemon grass, and lime

juice.

Presented in a bath of red curry and coconut milk

* VIETNAMESE-STYLE LAMB WITH MINT

Thinly sliced marinated lamb, sautéed with bell peppers,

shiitake mushrooms, spinach leaves, minced garlic, and

scallions

EARTH

(VEGETARIAN)

FIVE-SPICE SEITAN AND TEMPEH

Seared with thinly sliced red bell pepper, enoki

mushrooms, asparagus, broccoli, scallions, garlic, ginger,

and soy sauce.

SESAME UDON NOODLES

Japanese wheat noodles stir-fried with tofu and vegetables.

Sprinkled with toasted peanuts and sesame seeds

SWEET AND SOUR VEGETABLE TEMPURA

Asparagus, broccoli, mushrooms, green beans, and

carrots dipped in a light batter and fried.

ON THE SIDE

Steamed seasonal garden vegetables with red miso garlic sauce

 

Steamed jasmine rice or brown rice

 

Stir-fried cucumber, snow peas, mushrooms, scallions, and chili with sesame seeds

 

Bok choy with oyster sauce

 

Sake-braised oyster and shiitake mushrooms

 

DESSERTS

TAMARIND CHOCOLATE

A bittersweet chocolate shell filled with a rich tamarind-flavored chocolate and ginger mousse

MANGO CLOUD

A light egg white soufflé served with a mango sorbet

TEMPURA ICE CREAM

Coconut and Javanese coffee with infused lemongrass sauce anglaise

CHOCOLATE ALMOND FORTUNE COOKIE

An almond baked tuile with a surprise filling of chocolate ganache

GINGER BANANA BREAD PUDDING

With tempura bananas and caramel sauce

TRIO OF SORBETS

Passion fruit basil, lychee green tea, and wasabi

“PAN ASIAN BOUTIQUE” OF COFFEES AND TEAS

* The US Food and Drug Administration advises that consuming raw or undercooked meat, seafood, shellfish, poultry,

milk and/or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.

I think this was the old menu.

That is not the menu we had on our December cruise on the Koningsdam.

Aren't they supposed to be improving their menus, with their new 'Culinary' focus...

I would love to see what is actually the current menu.

 

 

Swai????

Barramundi?????

 

Paying extra for these???

Are you kidding!!!! : (

Aren't they supposed to be improving their menus, with their new 'Culinary' focus...

I would love to see what is actually the current menu.

 

 

Swai????

Barramundi?????

 

Paying extra for these???

Are you kidding!!!! : (

 

 

 

My sentiments exactly. We'll be on a "round the Iberian Peninsula " itinerary (my description not HAL's). I much rather spend $$$ for a delicious lunch in any of the ports

instead of eating swai for dinner - the garbage fish of Southeast Asia (no offense meant to Southeast Asians).

 

I'm going to wait to get on board to see which menu they are actually serving before we make a reservation.

 

 

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Just got off the Konigsdam Sunday and the Tamarind offered lobster. I believe sea bass was offered as well.

 

 

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Just got off the Konigsdam Sunday and the Tamarind offered lobster. I believe sea bass was offered as well.

 

 

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Thanks for the latest update!

 

 

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