When your vegan steakhouse meal is so nice you have to experience it twice.
I cannot begin to tell you how accommodating the chefs were on my eight night Carnival Horizon sailing. But I am going to attempt to. I had so many outstanding plant-based dishes.
Farenheit 555 Steakhouse was exquisite. So exquisite that I actually had dinner here on two separate occasions.
If you book dinner at the steakhouse on embarkation day and dine the first night of your sailing, dinner will carry a supplemental fee of $38 per person. One perk of having dinner here on the first night of your voyage is that the restaurant offers a complimentary bottle of wine and the opportunity to purchase any bottle on their list at a fifty percent discount.
The restaurant itself is centrally located midship and is well appointed with dark wood and rich textured carpet, chairs and wall coverings. It sits adjacent to the piano bar and for those dining later in the evening a partitioned wall is opened so that guests can enjoy the live music.
The flat and stemware used is unique to Fahrenheit 555 and lends an extra layer of refinement to the experience.
In addition to the generous wine list, you will also find a selection of classic steakhouse craft cocktails like this dirty martini.
The bread service here is not vegan friendly however, you won’t feel deprived when multiple courses of food begin to arrive. My plant based dinner service began with an amuse bouche of chilled tomato soup.
On a subsequent night I was presented with a chilled citrus and avocado amuse bouche. The favorite of the two.
This was followed up by the starter course where chef prepared me breaded and fried mushrooms topped with spinach. These were served with a delicate mushroom tea.
My salad course was different on both of the nights that I dined here.
The first night I was presented with a baby leaf spinach and fresh mushroom salad dressed with a tangy vinaigrette, balsamic and fresh cracked pepper.
The second evening’s salad course was slightly different and included baby heirloom carrots and tomatoes.
At this point in our dinner service the table was presented with a wooden box containing artisan salts. We each selected the salt that the chef would use to season our individual entrees.
My main on both evenings was a vegan risotto. Chef took the time to come out in the dining room and speak with me about what I would like for him to prepare. My risotto was cooked with soy milk, vegetable stock, fresh herbs and mushrooms and garnished with micro greens on the first night.
On the second evening the risotto had an addition of asparagus and spinach and was topped with thinly sliced deep-fried mushrooms that resembled bacon.
Dessert was sorbet with fresh fruit.
Pro Tip: When vegan and dining at any of the ship’s supplemental restaurants, I suggest popping into the restaurant before hand and speaking with someone who will make a notation on your reservation of your dietary preferences. This will make your dinner service run a lot more smoothly.
If you’re not familiar with cruising Carnival, I must tell you that while this was a supplemental fee dining experience, your main dining room meals and Lido buffet are included as part of your cruise fare.
Special thanks goes out to Carnival for hosting me on this cruise. I was not compensated to write this post and all opinions are my own.