Casual to ritzy
‘We have seven different ways for our guests to experience food and beverage on board, and that’s from the most casual, down by the sea, all the way to a three-star Michelin chef concept restaurant,’ said Douglas Prothero, CEO of The Ritz-Carlton Yacht Collection.
Open for breakfast, lunch and dinner and offering a menu of locally inspired creations, The Evrima Room on Deck 4 will be the yacht’s main restaurant. It is designed to balance privacy and social connection within a spacious setting. Inside The Evrima Room, groups of up to 10 can reserve Dining Privée, a private space for a fully customized lunch or dinner.
On the same deck, The Living Room (main lounge) will be home to a café serving freshly roasted coffee and pastries, as well as a contemporary twist on afternoon tea.
Talaat Nam and S.E.A.
Talaat Nam, ‘water market’ or floating market’ in Thai, will serve creative small plate interpretations of Southeast Asian cuisine within a sleek, contemporary space of big ocean views, aft on Deck 5. Enclosed there is S.E.A., designed by Elverfeld as an intimate, five-course culinary ‘journey’ paired with fine wines and Champagne for 28 diners.
Nearby, The Bar is an intimate cocktail lounge serving top labels from around the world as a venue for evening cocktails, toasting a special event or after-dinner nightcaps.
Outdoor dining
Mistral, for lunch and dinner, will offer a fresh seafood bar and steaks grilled to order. It is housed in an outdoor environment with sweeping views, aft on Deck 8.
A casual eatery for breakfast, lunch and dinner, The Pool House, aft on Deck 5 beside the main pool, will serve a variety of cuisines prepared à la minute.
Open when the yacht is anchored, The Marina Terrace will feature handcrafted cocktails and light bites to nibble at the water’s edge.
Passengers also can order in-suite dining from an all-day menu, featuring selections from every dining venue on board, or a late- night menu.
Seasoned culinary team
Chef Matthieu Godard, culinary director, oversees dining and menu planning, along with Executive Chef Lee Goble, who will lead the culinary team aboard Evrima.
Godard spent a number of years working alongside three-star Michelin chef Daniel Boulud and served as culinary director and executive corporate chef for Bagatelle restaurants worldwide.
Goble brings years of experience from luxury hotels and from cruise ships. He previously led the culinary teams for The Atlantis Resort, Bahamas and the former The Ritz-Carlton, Rose Hall, Jamaica as well as the on-board culinary teams for Royal Caribbean and Celebrity Cruises.
Senior Manager of Food and Beverage Matthew Kiner will support the day-to-day operation of the shipboard restaurant and beverage program. His extensive background in hospitality food and beverage management includes more than nine years at Ritz-Carlton properties in California and Florida.
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