Norwegian Cruise Line Unveils New Restaurant Onboard Breakaway

Here at Premier Custom Travel, we love food almost as much as we love cruising. And this sounds amazing!

NORWEGIAN UNVEILS OCEAN BLUE BY GEOFFREY ZAKARIAN
ON NORWEGIAN BREAKAWAY

Line shares details of the menu and special fixtures that are featured
in the Iron Chef’s restaurants on board

Norwegian Cruise Line today unveiled the details of the menu and dining experience that guests can enjoy in Ocean Blue by Geoffrey Zakarian on Norwegian Breakaway. Renowned chef and Food Network star Geoffrey Zakarian’s three new seafood-centric restaurants on Norwegian Breakaway include: Ocean Blue, an elegant seafood dining experience that focuses on premium ingredients and expert culinary techniques; The Raw Bar, an adjacent bar that highlights crustaceans, crudos, cocktails and wines by the glass; and Ocean Blue on The Waterfront, a more casual dining option serving fun and easy fare. All three of these unique venues utilize the ingredients and skill that Zakarian employs in his land-based restaurants, truly bringing the best of New York City dining experiences on board Norwegian Breakaway. Showcasing his eye for details, Zakarian also orchestrated every element of the restaurant from menus, to uniforms, glassware and utensils.

Guests will enjoy starting their meal with one of the delicious first course options including items such as: Mussels Tom Ka Gai with chicken confit, romesco sauce, red chili and baguette; Grilled Prawn Panzanella with heirloom tomatoes and a Taggiasca olive oil vinaigrette; and Beef Tartare with mustard dressing, celery salad and chips. For the main course, Zakarian offers a variety of items including his signature dish, Dover Sole roasted and served with sauce meuniere; Lightly Roasted
Sea Scallops with guanciale, grapefruit, caramelized pork belly and white anchovy; Risotto of Jonah Crab, with hon shimeji mushroom, marinated tomatoes and basil seed vinaigrette and Monkfish Loin served with forbidden rice, cauliflower and pine nut yogurt. The menu also includes a spectacular Roast Peking Duck with crushed Sicilian pistachios, caramelized endives and prunes and a perfectly grilled Prime Delmonico Steak with roasted shallots and watercress. For a sweet ending, guests can choose from
a mouthwatering variety of desserts including Zakarian’s favorite, Dark Chocolate Soufflé accompanied by stracciatella ice cream, chocolate and raspberry essence and coco nibs; Lemon Meringue Tart with crushed blueberries, crème de cassis sorbet and
candied lemon; Apple Strudel with cardamom, aged cheddar cheese, whiskey sauce and quark gelato; or a variety of homemade sorbets or petits fours. Another standout on the dessert menu is the cheese selection featuring Tête de Moine with membrillo quince
paste, Cave Aged Cloth-Bound Cheddar with fig date bread and Bayley Hazen Blue with candied walnuts.

Guests who take a seat at The Raw Bar by Geoffrey Zakarian can enjoy one of Zakarian’s signature cocktails while enjoying a variety of delicious items including the Plateau Fruit de Mer, a large selection of oysters, clams, shrimp and lobster. The hallmark of The Raw Bar is undoubtedly the variety of shellfish offerings including oysters on the half shell, prawns and little neck clams; but guests can also choose from a variety of other menu items including Crab Toasts with Dungeness Crab, or Crispy Calamari with pickled chili rings with chili aioli. The Raw Bar will also offer a variety of crudo options including, Salmon Tartare, Tuna Crudo and Black Bass Ceviche.

The Waterfront, exclusively on Norwegian Breakaway, gives guests the unique opportunity to sample some snacks at Ocean Blue on the Waterfront in a fun, casual, boardwalk-inspired environment, reminiscent of New England-style seafood shacks found seaside. Here, guests can enjoy Lobster Rolls, Crab Toasts and other items easy to enjoy while walking along The Waterfront.

All of the dishes featured on the Ocean Blue and The Raw Bar menus were created out of Zakarian’s dedication to sourcing the freshest seafood and premium ingredients and are purchased from the same purveyors that Zakarain uses for his New York City-based restaurants. A variety of specialty items such as teas from Le Palais de Thés, imported from Paris, can also be found at Zakarian’s restaurants on board.

In addition to the menu items, Zakarian’s attention to detail shines in every aspect of the restaurant from the china to the linens and uniforms. The table settings are composed of Bernardaud China, Frette Linen, handblown glass votives from Glassbaby and handmade custom resin pieces from the artist Martha Sturdy. The uniforms featured in Ocean Blue were hand-picked by Zakarian and include classic French fisherman shirts by St. James.

With a belief that a dining experience is created by the entire ambiance, Zakarian partnered with famed DJs Andrew & Andrew, recently featured on HBO’s hit show Girls, to curate the music system for the restaurant. They sourced music spanning several decades, searched for unique versions and put together a fun mix of music that will set the stage for a great meal at Ocean Blue or The Raw Bar.

As an added touch, Zakarian loaded iPads with kids’ food, cooking and art-related apps that are for families looking to keep their children entertained at the dinner table.

Zakarian’s taste, style and passion for fine cuisine have defined his career, which has spanned more than 25 years. An accomplished chef who has presided over some of the country’s top kitchens, he currently has two popular restaurants in New York City – The Lambs Club and The National; one in Atlantic City – The Water Club at Borgata; and a highly acclaimed cookbook “Geoffrey Zakarian’s Town/Country: 150 Recipes for Life Around the Table.” Zakarian emerged victorious in the recent fourth season of Food Network’s The Next Iron Chef, Super Chefs. He appears regularly on Iron Chef America, demonstrating a razor-sharp knowledge of culinary techniques in this fast-paced cooking competition. When he’s not battling in the kitchen stadium, Zakarian stays busy filming CHOPPED, where he is featured as a recurring judge, and highlights his favorite dishes on The Best Thing I Ever Ate.

For more information or to book your cruise, please call Premier Custom Travel at (281) 301-5818 or toll-free at (800) 304-6789.