Regent Seven Seas Cruises has transformed its signature restaurant, Compass Rose, into the largest speciality restaurant at sea.
“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 chief executive officer for Regent Seven Seas Cruises.
“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.”
The new concept and menu for Compass Rose offer a fully customised epicurean experience with a variety of gourmet options available nightly.
Completely transforming the main dining room experience, the new Compass Rose experience brings together two Regent Seven Seas Cruises hallmarks – exquisite gourmet dining and unrivalled personalised service.
Guests can select from more than a dozen different meat, fish and seafood items, have it prepared to taste, garnish with a sauce of choice and pick from a wide variety of side dishes and accompaniments to complete the meal.
To complete the meal, Compass Rose will offer a separate dessert menu with international cheeses, premium handmade ice creams and delectable pastries, cakes, crumbles and soufflés.
The menu for Compass Rose is divided into two equal portions. The left-hand side provides guests with the ability to fully customise their dinner, while the right-hand side feature’s the executive chef’s nightly specials.
“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 Regent Seven Seas Cruises.
“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.”
For more information, visit rssc.com.