Creating 6-star dining experiences in the most remote region on Earth
Dining on board Scenic Eclipse promises to be an exquisite, multicultural experience, whichever destination you’re exploring.
With a choice of up to 10 dining experiences
, and cuisines inspired by all four corners of the world, each meal is sensory delight. From the delicious variety of Asian fusion at Koko’s to the contemporary French fine dining at Lumière, and for an exclusive invitation-only degustation dining experience, the very special Chef’s Table.
This delicious array of world cuisine is complemented by unlimited* beverages, which include an extensive wine list sourced from around the world as well as a comprehensive selection of top shelf spirits.
We interviewed Scenic Eclipse
Executive Chef, Tom Götter, to discuss the precision and planning required for the team to deliver 6-star dining experiences, across multiple venues in the most remote regions globally.
What can guests expect from their dining experience in Antarctica?
Guests sailing on Scenic Eclipse can expect the same level of exceptional cuisine in Antarctica
as they would anywhere else in the world. Many guests believe that by sailing to such remote locations, the quality of food may be compromised due to the lack of local produce markets or stores. However, we work hard to ensure our guests still receive the most exciting and fresh culinary delights they would, in any other part of the world.
How does running the multiple dining venues on Scenic Eclipse differ in Antarctica, compared to other destinations?
It takes a lot of planning, organisation and creativity to run such a broad culinary offering in remote parts of the world. It can be a big challenge, but it is also very rewarding. Many times produce will arrive different to what was ordered and this forces us to put our thinking caps on and become even more creative in the kitchen – it can be unpredictable in the kitchen but that’s what makes it fun.
Can a destination like Antarctica inspire your dishes and menus like other destinations do?
For me, Antarctica has been the most inspiring destination of all my years on board cruise ships. Other destinations make things too easy as you can find everything everywhere. With Antarctica, you have to get creative in the kitchen and think outside the box to create remarkable dishes. It can be hard to create these dishes in remote places, but I truly believe that the lessons learned are invaluable and extremely rewarding.
Do you have an example of an ‘Antarctica-inspired’ dish?
A dish ‘born’ in the Antarctic region is the ‘Purple Rain’, served in Scenic Eclipse’s Chef's Table intimate dining venue. Featuring a piece of salmon that has been curated and marinated in red cabbage juice for 24 hours. Afterwards, it is slowly torched and served with pickled blueberries, red cabbage salad, raw red cabbage gel and red cabbage dust. Our guests are often very surprised by this dish – as red cabbage is such an underrated vegetable, but one which has really flexible flavours. By using different preparation techniques, we’re able to make the most of the flavours.
Visiting Antarctica is a once-in-a-lifetime opportunity for many. To what extent can you still enjoy and appreciate a destination such as Antarctica when you’re so busy doing your job?
We are so lucky to be able to enjoy this beautiful region while working. I think every crew member would agree with me that it's probably one of the toughest areas to work in, but also by far one of the most incredible ones. The scenery constantly changes and no matter how many times you sail the region, you always see something new. We make the most of our spare time to enjoy some of the views that we are so privileged to get to enjoy – views that not everyone will get to see in their lifetime. It is just stunning – the landscapes, the wildlife and the colours are unlike anything I’ve ever seen and it's something so hard to put into words. It has to be seen with your own eyes!
So how do you go about planning for a season in Antarctica?
season is one of the most important for the culinary team and takes the most amount of planning over any other destination. When we’re sailing Antarctica, if we don’t have something, we are unable to get it. This is a very rewarding region to sail as a chef as we come up with creative ways of using what we do have – this can involve preparing vegetables in many different ways, such as pickling or dehydrating, or even making our own yoghurt and cream cheese on board. All of these challenges are what makes us better chefs at the end of the day. As a team we work hard together on the culinary experience for our guests.
How do you choose your menus for the Antarctica season?
The menus chosen for Antarctic sailings are very specific. The goal of these is to create a menu by factoring in how each individual produce item can best be used for each cuisine, while providing our guests with an exceptional culinary experience. On these longer itineraries, we try to use the fruits and vegetables that we know we can’t keep for too long first – for example leek remains fresh much longer than a bell pepper or a strawberry. There is a lot of focus and extra work involved in curating these menus. We can’t simply disembark at a port to buy more produce like we would do if we were sailing a region such as the Mediterranean
What are the biggest challenges of cooking and running the dining venues in Antarctica? How do you overcome them?
Our biggest challenge is ensuring that all of our produce remains fresh – we spend at least an hour each day monitoring our fridges to guarantee they remain at the perfect temperature to keep our produce in excellent condition. This also involves laying out our refrigeration in a way that works best for our produce, by keeping fruits and vegetables in ideal locations dependent on whether they prefer a slightly cooler temperature or higher humidity. Almost every recipe on board is calculated to the gram to allow our chefs to place orders as accurately as possible, in order to reduce our food wastage and guarantee we have just the right amount of everything to feed our guests.
Away from cooking, what was your personal highlight of Scenic Eclipse’s debut Antarctica season?
I am so impressed with the ship itself. She remains calm even in the strongest of winds and waves. My favourite part about sailing with Scenic Eclipse
is its ability to dock adjacent to the ice, allowing our guests to walk directly from the ship onto the middle of the Antarctic Ocean. For me that is one of the highlights of my career on the ocean and something I will cherish for the rest of my life.
Get culinary insights with Scenic Eclipse Executive Chef, Tom Götter
Learn more on board at Scenic Epicure
Designed to immerse you further in the delights of gastronomy, Scenic Eclipse’s dedicated cooking school will allow you to participate in a series of culinary lessons, held by our expert team.
Special cooking stations, a large TV screen showing the chef’s techniques are just some of the elements available as you learn to create authentic regional recipes as the ultimate memento of your Scenic Eclipse voyage.
Your Culinary Journey of Discovery with Scenic Eclipse
The dining experience is an important part of your journey with Scenic Eclipse. With up to 10 dining experiences
on offer, your time on board the World’s First Discovery Yacht™ will be a sensory delight. From casual dining venues to exceptional fine dining, each culinary menu is handcrafted to offer something new and unique. Learn more about our collection of ocean cruises
on board Scenic Eclipse.
*All drinks on board are included except for a very small number of rare, fine and vintage wines, champagnes and spirits.