PORTS AND BOWS:
CRUISES LINES ADD FLAIR TO FARE
Two cruise lines from opposite ends of the world are trying something new. One is getting rid of buffets as we know them, the other is deep- sixing the 2,000- seat dining rooms. Trends or just good ideas? I remember when Norwegian introduced Freestyle Cruising about 10 years ago. It was a large line that like all others, had fixed dining times. Then reservations were available outside those times — a revolutionary step that became a trend.
P& O Cruises, in Australia, will take possession of Holland America’s Statendam and Ryndam ships in 2015. When a fairly extensive refurbishing is complete, they will emerge as the Pacific Aria and Pacific Eden. There will be lots of changes on both ships and the Lido Buffet, as we know, is history. It will be called The Pantry. Instead of buffet lineups, there will be a contemporary food mall. Different cuisines cooked in different areas: dim sum, seafood, deli- style and more. The whole area will get a flashy new look and a variety of seating arrangements, featuring high tables, communal benches and banquets. As a spokesperson said: “It will be a haven for food lovers, with a contemporary, relaxed vibe.” The ships will have 15 bars, restaurants and cafés.
From what I’ve seen, the architects will be making major changes in all areas, especially around the pool, also a more contemporary, relaxed look.
In their rookie year as P& O vessels, Pacific Aria will spend eight months in Brisbane, while Pacific Eden will offer cruises from Sydney and Melbourne, plus five round trips from Adelaide.
Meanwhile, Royal Caribbean’s technology gem, Quantum of the Seas, is just over a month away from its christening in New York ( actually Bayonne, N. J.) and is taking the “big” out of dining. Gone is the large dining room, to be replaced by four 430- customer restaurants, each offering unique foods. Coastal Kitchen is a fifth but it’s only for passengers who book a suite.
These are the four, with a taste of the menus:
Chic: Beef rib- eye, lamb chops, and Mediterranean Sea bass among the nightly choices.
Silk: A tapestry of pan- Asian flavours on a menu inspired by Chinese, Japanese, Thai, Vietnamese and Indian cooking.
The Grande: From beef Wellington to chicken a l’orange, roasted scallops to sole almandine, the world’s favourite classic dishes in a room that is formal dress every night.
American Icon Grill: New Orleans’ famous gumbo, New England clam chowder, southern buttermilk fried chicken — think comfort food.
A few cruising habits are impending casualties. Friendships that developed on shore excursions and that sometimes wind up with “let’s have dinner together” now have an added step: Where? Cruisers often get to know waiters well enough that their likes and dislikes are automatic after a week. That won’t happen on Quantum unless you stick to one restaurant.
With P& O, if you like to go for breakfast and look for friends or people you recognize to sit with, I’m not sure that’ll work any longer in The Pantry.
Time will deliver the answer — and the verdict.