Chef's Table - Allure of the Seas

 

The Table
Chef's Dinner, Allure of the Seas
July 31, 2026

Chris and I were fortunate to get a seat at the Chef's Table on Allure of the Seas for a sumptuous dining experience. The highlight of the dinner was, of course, the wine pairings. The wine pairings set the Chef's Table apart from the specialty dinners offered across the ship. Additionally, the explanations of the wines by a sommelier and the preparation of the courses by the chef make this dinner truly special.

Chef's Table
Allure of the Seas
July 31, 2026

This is for all the foodies that I know.

We enjoyed six courses and we also enjoyed the other 9 people seated at the table. We all jelled quickly and engaged in wild, fast moving conversations. 

We also thoroughly enjoyed the wine pairings. I was especially intrigued by the pairing of the Sauvignon Blanc with the Lobster Salad--it worked. Pairing the Leviathian with the Grilled Filet Mignon was also a bit unexpected. 

Scallop Carpaccio
Served with Italian Pinot Grigio

I will try to mention a bit about each course.

Smoked Tomato Soup 
Served with Conundrum

Maine Lobster Salad
Served with New Zealand Sauvignon Blanc

Roasted Branzino
Served with South African Chenin Blanc

Grilled Filet Mignon
Served with Leviathian

The World
Served with Salted Caramel Espresso Martini

The scallop carpaccio was one of my personal favorites. The thinly sliced scallops on a cold plate worked very well with the yuzu vinaigrette. 

The smoked tomato soup surprised both Chris and I. It was smooth with a lightly smoked flavor. I would not have chosen Conundrum as a pairing, but it worked very nicely. 

The Maine lobster salad was a genuine treat. Even though I am allergic to shrimp, I am fortunate that I can still enjoy other shellfish and crustaceans. Again, pairing a Sauvignon Blanc with the dish was unique, but it worked marvelously.

Roasted Branzino paired with a nice South African Chenin Blanc was perfect. I am not a huge fan of roasted fish, but the Chenin Blanc made this dish more than acceptable. 

The filet mignon was perfectly grilled to medium rare and it was tender and no knife was needed. I would have usually paired a Cabernet Sauvignon with the filet, but the big bodied Leviathian worked nicely. I think I would still go for a nice Cab Sauv in the future. 

And then there was the dessert. I have already described the dessert in a previous blog. But it was divine. The only problem, there was too much of it coming after the other five courses and I could not help myself. I ate it all!

It has been a few years since Chris and I attended a true wine dinner and we had forgotten how much we enjoy the pairings of wine with each course! 

We will likely avail ourselves of future Chef's Table experiences on future cruises! Yes, they are pricey--but worth it. 

 

-- Bob Doan, Tequesta, FL