Making reservations for Restaurant 2?

[Emperor Norton]

Is there a thread listing the various themes for R2? What can we expect?

 

 

 

[Emperor Norton]

[Emperor Norton]

Edited January 30, 2015 by Emperor Norton

[turtlemichael]

Wow! Thanks Emperor Norton. I will be happy with any night.

[turtlemichael]

duplicate

Edited January 31, 2015 by turtlemichael

[free101girl]

The posted menus don't look anything like those we experienced on our October Sojourn cruise or our current Quest cruise. The menus now are not "themed" in any discernable way (e.g., "Spanish" or "Steakhouse"). We've found the food very good and quite modern, though not verging into molecular gastronomy.

 

The menus on both our recent cruises have consisted of a "chef's cocktail" (amuse bouche), trio of appetizers, soup (usually a duo or trio), two small mains on one divided dish, and a dessert trio with a shot of liqueur or sauternes. Pre-selected wine flights are included or you can "buy up" to a fancier flight, or buy a bottle or glass from the reserve list.

[Emperor Norton]

Post them please I've never seen a Seabourn menu up selling a wine flight in R2.

 

Sent via squirrels and a rotary phone

[Emperor Norton]

R2 menus from a August/September cruise on a bigger sister. They do seem to have removed the themes but still seem to be themed.

 

Menu 1: (im just making up the numbers as the menus themselves lack any easy identifiers) (tasting variation?)

 

Chefs cocktail: Grilled octopus ceviche, fennel salad, lemon grape juice

 

Lobster corn dog, truffle sauce

Crisp lamb kofta, sun dried tomato coulis

Chicken brick parcel, mustard dip

 

Butternut squash presse, foie gras sandwich

Salsify & apple cappuccino, mushroom crostini

 

Roasted fresh salmon in sake ginger brine, melted cous cous

Orange soy Burberry duck, artichoke tarte tatin, quince puree, prosciutto sauce

 

Florentine & pumpkin nougatine, banana toffee, bourbon ice cream

 

Menu 2: surf and turf variations?

 

Chefs cocktail: Seared tuna mojito, shaved watermelon, minted lime dash, pop corn

 

Cured Alaskan king salmon, crunchy root vegetables, olive tapenade drizzles

lobster & chorizo croquetta, eggplant&olive relish

Marinated red beets, creamy goat cheese, shallot vinaigrette, pine nuts

 

Lime kissed duck presse, soba pasta, shiitake & bok choy, grilled chili balls

Clam cappuccino, cilantro foam, coriander & marscapone crisp

 

Spiced California halibut, crisp foie gras, roasted pineapple chutney

Tamarind glazed hanger steak, corn cake, poached tomatoes

 

White chocolate marscapone cheese cake, cherry jelly & sorbet

 

Menu 3: Elegant bistro?

 

Malossol caviar (potato shallot cake, remoulade, herb salad)

 

Foir Gras torchon (quince confiture, roasted hazelnuts, hazelnut brioche)

 

Puff pastry baked parmesan & prosciutto consomme (navy beans)

 

white plum tomato cappuccino (sun blushed tomatoes)

 

Blood orange & campari sorbet (champagne)

 

Broiled lobster tail (lemon risotto, green asparagus, newburg sauce)

 

Chateaubriand (roast fillet of beef tenderloin, pommes neuf, asparagus ragout, truffle jus)

 

Soft centered chocolate ganache cake (fresh berries and vanilla ice cream)

 

Ice pralines & warm amaretti

 

Menu 4:?

 

Chefs cocktail: crispy foie gras, port wine splash

 

Lobster roll, yogurt caviar sauce

Bacalito fritter, avocado & tomato salad

Seared panela king salmon, white bean salsa, piquillo coulis

 

Shiraz braised oxtail presse, manchego potstickers

White asparagus vanilla cappuccino, mushroom toast

 

Drunken barramundi, porcini & swiss chard, hazelnut vinaigrette

Tuscany braised veal, mascarpone mashed potato

 

Dark chocolate ganache, espresso citrus panna cotta, condensed milk ice cream

 

Menu 5: seems like a variation of something from my first Seabourn cruise

 

Chefs cocktail: Lobster martini, watermelon gelee, vanilla champagne froth

 

Artichoke salad, seared yellow fin tuna, black olive vinaigrette

Crab & spinach pop, stir fried shiitake mushrooms, bok choy

Cured & roasted duck breast, mango, chili mint oil

 

Lemongrass seasfood presse, double shocked shrimp

tomato & cocounut cappuccino, braised oxtail cigar

 

Crisp sea bass bronzini, bean meli-melo, citrus fondue

BBQ glazed short rib & seared foie gras, orange potato soubise

 

Sweet coffee sandwich, sea salt caramel ice cream, white chocolate foam

Edited January 31, 2015 by Emperor Norton

[Emperor Norton]

Menu 6: yet more tasting variations

 

Chefs cocktail: poached shrimp martini balsamic jelly, split saffron vinaigrette

 

Fois gras creme brulee, syrah honey syrup

Crisp duck confit filo, navy bean cassoulet

Smoked duck carpaccio, foie gras terrine, arugula

 

Lobster & lemongrass presse, lobster herb ravioli

Shellfish cappuccino, seared beef crostini, ginger jello

 

Roasted fresh ling cod fillet, forked potatoes, braised leek ragout, smoked bacon jus

Pan seared quail breast, porcini risotto, port wine reduction

 

White chocolate mousse, plums & almond foam, pistachio cracker, passion fruit sorbet

 

Menu 7:

 

Chefs cocktail: shrimp tempura, green papaya & celery margarita, orange aioli

 

Seared beef tataki, pickled vegetables, ponzu jelly, tahini puree

Crispy curried Vidalia onion rings, bitter greens

Navy bean fritter, yogurt raita

 

Clear tomato presse, goat cheese panna cotta, tear drop confit

White tomato cappuccino, chicken & pesto strudel, basil foam

 

Grilled seabream, preserved lemon sauce, ricotta gnocchi, parmesan gremolata

Slow roasted lamb shank & potato moussaka, red wine jus

 

Coconut & passion fruit gelano, almond foam, blackberry sorbet, red beet tuile

 

Menu 8:

 

Chefs cocktail: Caviar in the cloud, foggy potatoes

 

Cowboy roll - seared flank steak, portobello, sesame sauce

BBQ King Salmon roll - jalapeno, cucumber, melted mozzarella, wasabi mayo

Duck confit pop - roasted pepper relish, creamy chili dip

 

Tea smoked game presse, chestnut spaetzle

Porcini & chestnut cappuccino, honey spiced squab & fig empanada

 

Floating lobster, pesto cream, red pepper fondue, lime froth

Grilled beef tenderloin, forest mushrooms, truffled emulsion

 

Apricot beignets, citrus compote, calvados ice cream

 

These cruises were ~ 25 -30 days and there were a lot of repeats of some menus but not others.

[tv24]

Emperor: The R2 menus from the 2014 World Cruise on the Sojourn match up to the ones you just posted. They did not feature any of the ethnic themes from your original postings. While there were a number of different R2 menus from the 2015 WC, the consensus from a quite a few PAX was that they were same-old-same old. So that once you had the W2 experience, you had the W2 experience. There were ethnic menus in the Colonade at night, but a number of them were more than somewhat disappointing. The Maitre D there told us that the Colonade ethnic menus were written by Holland American in Seattle.

[Nigella]

The first posted menus by Emperor Norton didn't look at all familiar to me, but the last 2 posts are the type of R2 menus that I recognise, having only sailed on the big sisters.

They are very similar to the menus we've seen on our last two cruises on Sojourn, both taken in the last year. Menu 7 is identical to the menu I had on Sojourn on New Year's Eve 2014.

 

We usually cruise as a party of 4, although we were a party of 3 on the recent Holiday cruise. We all agree that R2 is fine, ie we don't rave about it but it makes a nice change. Would prefer different decor. We've had no problem getting a reservation, even on the day, on our most recent SB cruises.

[Emperor Norton]

The first posted menus by Emperor Norton didn't look at all familiar to me, but the last 2 posts are the type of R2 menus that I recognise, having only sailed on the big sisters.

...

 

I wonder why they wouldn't keep the R2 menus consistent between both sizes of ships or why they didn't bring the bigger ships R2 over to 'revamp' the place on the wee ones. They've had them available pre-sale.:confused:

[free101girl]

Post them please I've never seen a Seabourn menu up selling a wine flight in R2.

 

We just got a call letting us know that space has opened up at R2 this evening, so I'll try to take a photo of tonight's "upsell" wine flight menu. We did "buy up" on our last R2 visit and felt it was not really worth the $55 per person being charged that evening. On other evenings we've seen prices up to $110 per person.

[Emperor Norton]

Thanks. I've always tried to get a wine pairing and have limited success.

 

Sent via squirrels and a rotary phone

[free101girl]

The second set of menus posted by Emperor Norton are like those we've been seeing during this sailing. The pattern was 7 days of menus, each repeated twice, and then for this last week, a new menu each evening (sometimes including an item or two from previous menus).

[free101girl]

Tonight's wine flight "upsell," which they advertise at the entrance as a "wine journey:"

 

Perrier Jouet Grand Brut

Duckhorn Sauvignon Blanc

Jordan Cabernet Sauvignon

Chateau Suduiraut Sauternes

 

$55 per person

 

No vintages are listed on the menu.

 

Tonight we had the Jordan Cabernet Sauvignon (not the full flight) and cost was $18 per glass. We actually didn't realize we'd been upsold until the bill appeared on our table!

[Emperor Norton]

Tonight's wine flight "upsell," which they advertise at the entrance as a "wine journey:"

 

Perrier Jouet Grand Brut

Duckhorn Sauvignon Blanc

Jordan Cabernet Sauvignon

Chateau Suduiraut Sauternes

 

$55 per person

 

No vintages are listed on the menu.

 

Tonight we had the Jordan Cabernet Sauvignon (not the full flight) and cost was $18 per glass. We actually didn't realize we'd been upsold until the bill appeared on our table!

 

><

 

 

 

Ouch.

 

 

The prices aren't exactly terribad so long as you're getting a decent pour but my restauranteur prices are saying they're not doing the guests any favors.

[tv24]

Tonight's wine flight "upsell," which they advertise at the entrance as a "wine journey:"

 

Perrier Jouet Grand Brut

Duckhorn Sauvignon Blanc

Jordan Cabernet Sauvignon

Chateau Suduiraut Sauternes

 

$55 per person

 

No vintages are listed on the menu.

 

Tonight we had the Jordan Cabernet Sauvignon (not the full flight) and cost was $18 per glass. We actually didn't realize we'd been upsold until the bill appeared on our table!

 

Ouchee indeed! This is quite an upsell. Whatever happened to all inclusive?

[lincslady]

Sounds a bit like the thin end of the wedge? And not exactly a bargain either. Interesting to know if the 'wine journey' is pushed at you, or if they are happy to serve the included wines?

[Mr Luxury]

Sounds a bit like the thin end of the wedge? And not exactly a bargain either. Interesting to know if the 'wine journey' is pushed at you, or if they are happy to serve the included wines?

 

 

They are happy to serve the included wines if that is what you want.

I think the extra choice of wines from the wine list is a good choice to have if you want something better to go with your meal.

 

On the new ships we will see a lot more emphasis put on wine and wine pairings particularly in the speciality restaurants.

[Mr Luxury]

Ouchee indeed! This is quite an upsell. Whatever happened to all inclusive?

 

 

All inclusive is there if that is what you want.

 

It's good to have a choice if you want something better to drink with your meal.

 

I always buy wines from the list and never bother with the included wines as I like to have something that I really enjoy rather than something that I might put up with.

[lincslady]

Ouchee indeed! This is quite an upsell. Whatever happened to all inclusive?

 

Two points - the included wines are described as being 'fine', which of course they are not, and I find this annoying, though some are certainly quaffable.

 

On a recent cruise we had quite a lot of on board credit, and used it to purchase wine at dinner. We were disappointed with all of them (ranging from $100 a bottle to one at over $300) - maybe we just don't have educated taste buds, but we do think that being at sea is not particularly good for wine, and we have in the past experienced wines (on another line) which had definitely gone off completely. Good wines should be kept peaceful in, preferably, a cellar, and not moved around, surely.

[Nigella]

Sounds a bit like the thin end of the wedge? And not exactly a bargain either. Interesting to know if the 'wine journey' is pushed at you, or if they are happy to serve the included wines?

 

We've dined in R2 a handful of times in the last year, all on Sojourn. We've never found the 'wine journey' is pushed, although there is a little poster on the bar at the entrance detailing the wines and the cost. They do mention it as they're taking the initial drinks order, but definitely no pressure. There again we tend to choose a wine from the list with dinner anyway, so perhaps they know they're going to get extra $$$ from us one way or another ;)

 

As for the list, I tend to agree with you about the choice and quality. I also believe that fine wines don't enjoy being at sea. Vibrations aren't good for wine. When we choose the more expensive whites on the list they do seem to have suffered. Reds seem to suffer a little less than whites. Champagne seems to be an exception and maintains its quality.

My husband works in the wine industry, and used to work for a major champagne house, so he does have more knowledge than most of the rest of us, but he can't fully explain why champagne seems to do better at sea than eg a Batard-Montrachet apart from attributing it to the pressure in the bottle.

[free101girl]

Sounds a bit like the thin end of the wedge? And not exactly a bargain either. Interesting to know if the 'wine journey' is pushed at you, or if they are happy to serve the included wines?

 

In my experience it isn't pushed at all, but if you express interest once, they will offer in any future visits. I believe we are now marked in the system as "interested in wine." Or perhaps as "easy marks." ;-)

 

I agree that wines don't seem to enjoy being at sea. We haven't been especially impressed by any of the premium wines we've tried onboard.

[Emperor Norton]

... but he can't fully explain why champagne seems to do better at sea than eg a Batard-Montrachet apart from attributing it to the pressure in the bottle.

 

I'd go with pressure and/or CO2.

 

That could make an interesting trivia question;)

Edited February 2, 2015 by Emperor Norton