Carnival Cruise Line is rolling out brand-new dinner menus for its dining rooms across the entire fleet, following a successful pilot onboard Carnival Dream.
The dozens of new dishes across Carnival’s varied menus have been curated by Chief Culinary Officer, Emeril Lagasse in collaboration with Carnival chefs. Among these new brand-new menu additions are ‘Emeril Selects’- personally recommended by the renowned chef himself.
“Food is an ever-evolving art, so our approach to the dining room offerings is to infuse a selection of new dishes, feature more international flavours and complement the Carnival classics our guests love. Working with our skilled team of Carnival chefs, we recently tested and selected more than 60 new dishes to mix into the dining room rotation. I’m pleased that these dishes were very well received by our guests on Carnival Dream, so we are very excited to roll them out to the Carnival fleet.”
Emeril Lagasse, Chief Culinary Officer
The new dining room menus will be rolled out in a phased approach across the Carnival fleet: starting with Carnival Conquest; followed by Carnival Horizon; and next month Carnival Sunrise, Carnival Vista, Carnival Radiance, and Mardi Gras. The new menu items will then be introduced each month onboard several ships based in Carnival’s US homeports, going into early 2024. Carnival’s Australia-based ships will implement the menu changes later next year.
Additionally, dining room menus onboard the Carnival fleet will also include a periodic rotation of offerings from Carnival’s speciality restaurants.
Sample items that Carnival guests can enjoy from the newly enhanced menus include…
Palate-pleasing additions
–Hawaiian Shrimp Poke– flavourful starter combining avocado, edamame, rice, creamy spicy sauce, togarashi chili and wakame.
–Pappardelle with Braised Lamb– Italian-inspired main with tomato cream sauce, garlic and parsley.
-Desserts– Dutch Double Chocolate Pave, along with a refreshing Banana Cream Pie.
‘Emeril Selects’
-Crab and Shrimp Cake– Seafood appetiser served over charred corn, with apple slaw and remoulade sauce.
-Coffee Glazed Roast Duck– Duck entrée accompanied by Creole potato wedges.
-BBQ Salmon– Entrée with house-made Worcestershire sauce, served with Andouille potato hash and topped with fried onion rings.
Carnival classics
-Escargots Bourguignonne– Popular appetiser featuring shallots, garlic and parsley Pernod butter.
-Classic Beef Wellington– Beef fillet wrapped in puff pastry, served with sweet and sour Brussels mushroom Madeira sauce.
-Chocolate Melting Cake– Rich chocolate dessert and one of Carnival’s most popular dishes, the perfect complement to a scoop of ice-cream.
