Chefs table

Tonight we enjoyed a wonderful dinner at the Chefs Table.  The cost was $130 pp and I ha spoken to one of the head waiters on the first day we boarded.  Being able to fill a whole table we had our pick of nights…Our only stipulation was that it was not held on a port night.

Chef Johan and Maître d Joachim did a wonderful job putting the night together.  As usual the food was superb, and of course so much of it…  there was not cookbook this time around, but we did get a visit from Antonio the Food and Beverage Director and from the lovely Martina, the Hotel General Manager.

We started dinner at 6.30pm and we were last out of the dining room after 10pm.  We have done this experience many times and have enjoyed it immensely every time.  We would not hesitate in recommending it to everyone..

Enjoying the dinner with our fabulous table mates

Entree started with a beef tartare, truffles and the cutest little quail egg.

Next was Pate De Foie Gras on what was like a slider bun, topped with a fruit jam and pickle..we were encourage to put it all together and eat it like a hamburger.

Man could it get any better, grilled prawns over what Joachim called a bloody mary with a surprise scallop sitting on the bottom of the jar.

not only was this so cute, cut so yummy... a small potato topped with sour cream and red and black caviar.... all this was washed down with my favourite Champagne

Risotto alla Caprese

By far the best sorbet we have had at a chefs table..  Lovely blueberry sorbet marinated with Grey Goose Vodka

Tenderloin, Lamb Chops with a side of Lobster

Baked Brie with a yummy port wine reduction 

And it still comes with a Chocolate dome for dessert

And a cute display of  marzipan, Chocolates and macaroons

Joachim our Maitre D