Ritz-Carlton Yacht Collection Announces Culinary Offerings

Main Dining Room

The Ritz-Carlton Yacht Collection has announced the culinary offerings available to guests aboard Evrima, the first of its three yachts. Among the many highlights aboard, 10 different dining experiences promise to present travelers with an array of options, each of which will feature curated menus to fulfill every craving, the company said.

“From the very beginning, we have put the guest experience at the forefront of everything we have created, and the culinary offerings onboard the Evrima play an integral role in placing The Ritz Carlton Yacht Collection in a league of its own,” said Douglas Prothero, CEO. “Offering 10 different dining experiences is not only impressive for a yacht of our size, but also gives us more opportunities to connect with guests, and to create immersive journeys they will remember for a lifetime.”

Open for breakfast, lunch and dinner and offering a menu of locally inspired creations, The Evrima Room will be the main restaurant. Within The Evrima Room, groups of up to 10 guests can reserve Dining Privée, a private space for a fully customized lunch or dinner experience.

Mistral, open for lunch and dinner and serving up fresh seafood and steaks, will invite travelers to enjoy an outdoor environment.

Talaat Nam, meaning “water market” or “floating market” in Thai, will offer guests small plate interpretations of Southeast Asian cuisine within a contemporary backdrop while showcasing ocean views.

Delivering an intimate dining experience designed by Chef Sven Elverfeld of the three Michelin-starred Aqua at The Ritz-Carlton, Wolfsburg, S.E.A. will seat just 28 guests and present a five-course culinary experience paired with fine wines and champagne.

A casual eatery open for breakfast, lunch and dinner, The Pool House will boast a variety of cuisines prepared à la minute.

The Living Room will be home to freshly roasted coffee and baked pastries, as well as a contemporary twist on the classic afternoon tea tradition.

Open when the yacht is anchored, The Marina Terrace will feature a menu of handcrafted cocktails and light bites.

An intimate cocktail lounge, The Bar will welcome guests to kick off their evening with a cocktail.

Guests can also order In-Suite Dining from the all-day menu, featuring influences from every dining venue onboard, or the late night menu.

Culinary Director Chef Matthieu Godard will oversee all culinary activities and menu planning, as well as Executive Chef Lee Goble, who will lead the culinary team onboard.

Chef Godard has spent a number of years working alongside three Michelin-starred chef Daniel Boulud and served as culinary director and executive corporate chef for Bagatelle restaurants worldwide. Executive Chef Lee Goble brings years of world-class cuisine experience from both luxury hotel and cruise. Chef Goble previously led the culinary team for both The Atlantis Resort, Bahamas and the former The Ritz-Carlton, Rose Hall, Jamaica as well as the onboard culinary teams for Royal Caribbean and Celebrity Cruises.

Senior Manager of Food and Beverage Matthew Kiner will support the day-to-day operation of the onboard restaurant and beverage program. His extensive background in hospitality food and beverage management, includes over nine years at Ritz-Carlton properties in California and Florida.

 

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