The arrival of Carnival Spirit into Sydney has set the city abuzz and
media is all a-twitter about the largest ship ever to home port in
Australia.
This middle-aged writer joined hundreds of excited young travel
agents and a number of media for a one night sampler cruise last
Friday and it was clear from the outset, it was going to be party time.
We’ve heard all about the “Aussification” (pro’s and con’s) and
Green Thunder, but what about some of the less obvious aspects of
this massive vessel?
I seldom cruise on the large ships and even less frequently with Mrs
Travel Reporter (a big ship debutante) in company, so it was an
enlightening experience in many respects. One of the most
anticipated events was dining in the newly re-christened Nouveau
Restaurant, otherwise known as Supper Club or Steakhouse
throughout the Carnival family. This is the bookings-essential, $35-
surcharge, fine dining, vegetarian-free experience way up on Deck 10
and accessible via a breathtaking, transparent staircase from the
deck below.
Guests are greeted by immaculately coiffed and attired hostesses
and seated at all correct, silver service tables, so I’m glad I ironed my
shirt and brought a tie. Dress up for this occasion, it won’t hurt. Dress
code: Cruise Elegant.
While the menu remains consistent with other Carnival vessels, the
wine list has certainly been tweeked for local (read: parochial) tastes
with the addition of AU and NZ reds and whites.
“The Australian and NZ wines are the first to sell out,” laments the
sommelier, “no-one seems interested in the French or Californian wines.”
Maybe because most Aussies know nothing about foreign wines
and are a bit nervous to venture outside our comfort zone. Talking
about ‘comfort zone’, bring on the steaks!
Our waiter manoeuvres a weighty trolley up to our table, full of
prime cuts and proceeds to recite a carnivore’s anthem. I listen
politely and then declare cowardly “Let chef decide. Whatever he’d
cook for himself.” Madame rolls her eyes. She’s heard this before,
but with such a daunting array, it’s a timid strategy of mine that
never fails. An Ahi tuna tartare with Houghton’s Wisdom Sav Blanc
to begin, followed by the [drum roll please] 500g spice-rubbed,
prime rib eye with pepper sauce. Medium rare, of course. Good call
chef. Mme chooses the petit 250g filet mignon with lobster tail.
“Perfect”. A Rufus Stone Shiraz chases it down. It turns out to be one
of the best steaks I’ve ever had, perfectly cooked, ideally seasoned.
My only wince was it came on a cold plate, although every other
plate on the table was piping hot. Desserts are to die for. Chocolate
‘sampler’ be damned, it’s a dish for two.
Thinking this must be several cuts above the regular dining
experience, I am able to consult cruise veteran, John Pond
[www.johnpond.com], who just sailed in with Spirit from Hawaii.
“I can tell you,” John declares with some authority, “the meals
downstairs are none too shabby either, particularly the prime rib and
roast duck, plus the thin crust pizza (on the buffet deck) is always fun
at midnight.”
Takeaways: Choose ‘anytime dining’ before you board, try room
service (small charge) and you MUST do Nouveau at least once.
Book early at: www.carnival.com.au.
