Curtis Stone’s newest restaurant on the Sun Princess cruise ship is one of the first offerings to Australians by the TV chef. Share is an exclusive partnership with Curtis and Princess Cruises, a dynamic experience focused on the concept of share plates –
Sharing food and conversation with family and friends is the best way to eat. i love the process of passing plates amongst each other and creating meaningful connections, sharing what you like, and reflecting on your adventures during the day. It’s these moments that create memories we treasure forever.
Aboard the floating restaurant, we started with oysters and Champagne. We felt like we were in the Titanic, the lavishness, chandeliers, classical music echoing throughout the hall, and the prominence of gold through the lights and the interior was all exquisite.
True to the restaurant’s name, share plates were in abundance — charcuterie and cheese, some salami finocchiona, and a personal highlight, shrimp with turnip, lemon gel on brioche ($7.50). The shrimp themselves were noticeably plump and fresh with an enticing pickley afternote.
The Potato Gratin ($9) with black winter truffle and cream was absolutely divine. The hot baked potato was encrusted with a crisp layer of cheese which revealed a creamy delicate interior. The addition of truffle was flawless, subtle yet distinct.
The Turbot ($15) with Gruyere crumb and spinach was topped with mustard seeds and the buttery oil tied all the elements together. The crumb, however, was just the apex of this plate.
Up next on our feast, was Curtis Stone’s Beef Cheek Pie ($12) with porcini mushrooms. The pie is a classic take on your local pie but ‘gourm-ade’ better (see what I did there?). Designed with a hole in the middle of the crust, gravy is poured directly into the pie at the table causing a spectacular geyser effect of gravy. If this doesn’t set the benchmark for tableside theatrics, I don’t know what would!
And finally, for dessert, the Warm Bread Pudding ($4.50) with currants and toffee sauce. We didn’t want to leave the ship because of this. The soft croutons were soaked in sweet toffee goodness that just melted in our mouths. The sugar powder on top takes this cake away (or pudding I should say).
Curtis’ SHARE is available on the Sun Princess and soon on Emerald Princess which arrives in Sydney in November. The prix fixe menu is just $39 per person for five dishes (one from each section of the menu and two choices from charcuterie & cheese) or diners can opt for the a la carte.
For more information on Share, go to princess.com/ships-and-experience/food-and-dining/curtis-stone