Guests visiting line's signature restaurant can fully customise their lunch and evening meal
By
Rebecca Gibson |
Regent Seven Seas Cruises (RSSC) has reinvented the menus and dining experience in its signature restaurant, Compass Rose, to give guests more choice.
The left-hand side of the new menu allows guests to customise their dinner by selecting one of more than a dozen different meat, fish and seafood items, then deciding how they would like it to be prepared – grilled, baked, broiled, poached, or roasted. They can then pick a complementary sauce and choose from more than a dozen side items.
Meanwhile, the right-hand side of the menu features the executive chef’s nightly specials as well as a multi-course ‘menu degustation’.
Compass Rose will offer a separate dessert menu with international cheeses, premium handmade ice creams and pastries, cakes, crumbles and soufflés.
“The culinary teams on our ships have always been able to cater to our guests’ special culinary desires with advanced notice,” said Bernhard Klotz, senior director of culinary for RSSC. “The new Compass Rose menu is so encompassing and customisable that guests with special dining requests no longer need to make them in advance, our chefs can prepare whatever their heart’s desire a la minute.”
RSSC has also revamped the lunch menu for Compass Rose on Seven Seas Navigator, Seven Seas Voyager and Seven Seas Mariner. The menu is scheduled to debut 9 November 2016 on Seven Seas Voyager and Seven Seas Mariner on 13 May 2017, following each ship’s scheduled dry dock.
Compass Rose on the line’s other ships will feature lunch selections from the three speciality restaurants on the recently launched Seven Seas Explorer – Prime 7, Chartreuse and Pacific Rim. As with the dinner menu, the lunch menu will be updated daily and feature entrée items.
“In much the same way we changed the luxury cruise market by offering the industry’s only true all-inclusive luxury experience, we’re now revolutionising the dining experience by introducing the largest speciality restaurant at sea,” said Jason Montague, president and CEO for RSSC. “Our culinary team has created a truly extraordinary dining experience for Compass Rose with a degree of customisation and variety typically reserved for more intimate speciality restaurants. We tested this new menu concept on a couple test cruises over the summer and our guests absolutely love it.”