Celebrity chef Curtis Stone teamed up with Princess Cruises for his first-at-sea specialty restaurant serving high-quality, inventive food. During Ruby Princess' recent dry dock, Share replaced the signature Italian Sabatini's, and introduced new bedding, dining options, entertainment and more.
Share is only open for dinner and applies a $39 cover charge. Its menu features five areas from which to select multiple dishes and a charcuterie platter. It's hard to order only one of each, as there are enticing recipes like twice-cooked duck with fennel, parmesan crumb and bacon jus; or shrimp salad with turnip, citrus salt, brioche and lemon gel.
Share is only found on board Emerald Princess and Ruby Princess, for now. "Crafted by Curtis" dishes are on the MDR menus fleetwide. If you wonder why to pay extra at Share, here are the cool things about the brand new Curtis Stone restaurant which make it worth the splurge.
Food like this cannot be found anywhere else on the ship. Emerald Princess and Ruby Princess are simple when it comes to dining venues. Before Share, both ships had three main dining rooms, a steakhouse and a buffet, all of which average in terms of overall experience and quality. From its celebrity chef to its natural ingredients and perfectly sized portions, you won't find food like Share's anywhere else on the ship.
Perfect for couples and large groups. The space is open, airy and large, with long tables and more intimate seating arrangements. Large groups have enough room to engage and share dishes. Couples can enjoy more peace and quiet.
The ambiance is upscale, yet not stuffy. Share's family-style dining and chic decor allow guests to dress their best and still feel relaxed. Passengers will feel more like they're in someone's home, talking and passing plates across the table.
Service at Share is second to none. The wait staff is knowledgeable about the menu and all ingredients handpicked by the celebrity chef's team. According to Stone: "The enthusiasm in that kitchen right now is actually unparalleled to anything I've ever done; they're so energetic and so up for it."
Guests will have room for dessert. Appetizers, entrees and dessert options, complementing a cheese plate, are conservative in size. Passengers will not only expand their palate by picking at multiple dishes, but will also be able to satisfy their sweet tooth.