Curtis Stone revamps SHARE menu on Princess ships

Chef Curtis Stone has created fresh items for SHARE and for the main dining room menus Chef Curtis Stone has created fresh items for SHARE and for the main dining room menus PHOTOS: Princess Cruises

The six-course, fine-dining experience from 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.

Plus, new main dining room items

In addition, new 'Crafted by Curtis' dishes on the main dining room menu are rolling out fleetwide.

Diners in SHARE aboard Emerald Princess and Ruby Princess have the opportunity to try the world-class cuisine of award-winning chef and restaurateur Stone. Born in Melbourne, Australia, and trained in Michelin-starred kitchens of Marco Pierre White, Stone has Los Angeles restaurants Maude and Gwen that are among the city's most desired reservations.

Kanpachi, Duroc pork, Alaska king crab

A sampling of new SHARE menu items, available in November, include Kanpachi, salt-water amberjack tuna thinly sliced and quick-cured in lime, featuring chilies, avocado and almonds. Butter-poached chunks of Alaska king crab are served with 'pee-wee potato salad' and confit egg yolk

Brown butter Duroc pork chop for two consists of a hard-roasted double-bone pork rack, with confit carrots, broccoli purée and a jus of whole grain mustard.

For dessert, almond marzipan is a warm cake paired with strawberry coulis, candied almonds and crème fraiche ice cream.

$29 cover charge

Dinners in SHARE begin with an appetizer, followed by salad and handmade pasta, main courses from sea and land, and a decadent dessert. A cover charge of $29 per person includes one selection from each course. A carefully selected list of wines from around the globe has been handpicked by Stone and his personal sommelier.

The SHARE menu is here.

'Crafted by Curtis' menu items in the main dining rooms include new options like steamed mussels, chorizo and white wine, beef tenderloin tips and mushroom cobbler. These new dishes join guest favorites chicken and leek pot pie and roasted pork belly.

Posted 26 October 2018

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Anne Kalosh

Editor, Seatrade Cruise News & Senior Associate Editor Seatrade Cruise Review