Carnival Splendor Chef’s Table Menu & Degustation Experience
The Chef’s Table aboard Carnival Splendor is one of the ship’s most exclusive specialty dining experiences, built around a multi-course degustation menu rather than a traditional restaurant dinner. The experience gives guests an opportunity to sample a series of small, carefully composed dishes created by Carnival’s culinary team, progressing from a reception through seafood and meat courses to dessert and mignardises.
The menu photographed here comes from Carnival’s Australian operation and matches Carnival Australia’s published Chef’s Table menu structure and dishes. Carnival also officially lists The Chef’s Table among the specialty dining experiences available aboard Carnival Splendor, which currently sails from Sydney. The photographed version is presented by Executive Chef Abhimanyu and features Australian ingredients and influences including Glacier 51 Toothfish, Davidson plum, Australian desert limes, native herbs, Tajima Wagyu and lemon myrtle.
For more Carnival dining information, CruisePrism readers can also explore our Carnival Dining Menus, Carnival Drink Lists, and Carnival Onboard Guides for more information about restaurants, schedules and onboard activities.
Carnival Splendor Chef’s Table Menu
The menu is divided into two main portions: a Chef’s Reception featuring four small bites, followed by the Chef’s Degustation.
Unlike a conventional dinner where guests select an appetizer, entrée and dessert, this is a progression of individually designed courses.
Executive Chef Abhimanyu
The photographed Chef’s Table menu identifies the evening’s Executive Chef as Abhimanyu.
According to the chef biography printed directly on the menu, Chef Abhimanyu has more than 20 years of experience and has spent 15 years aboard Carnival Cruise Lines.
The menu says he is a native of North India and an alumnus of the Institute of Hotel Management in Aurangabad. It also notes that he began developing his craft with the Taj group of hotels before bringing that experience to Carnival.
His menu combines classical techniques with ingredients and flavors that reflect both his background and the Australian setting of this Chef’s Table experience.
Chef’s Reception
The experience begins with four small dishes under the Chef’s Reception section.
These are not presented as conventional appetizers. Instead, they serve as an opening tasting before the larger degustation menu begins.
Scallop
The scallop is paired with:
- Roasted coconut sabayon
- Mango marmalade
The combination introduces seafood alongside tropical and coconut flavors.
Berkshire Pork Belly
The Berkshire pork belly is served with:
- Meringue
- Five spice
- Charred pineapple aioli
Sydney Rock Oysters
The inclusion of Sydney Rock Oysters is one of the clearest Australian touches on the menu.
They are accompanied by:
- Kumquats
- Peas
- Preserved cucumber
Spice Route Chicken
The final Chef’s Reception item is Spice Route Chicken, served with:
- Lentil batter
- Tamarind cream
The dish introduces Indian-inspired flavors before the main degustation begins.
Chef’s Degustation Menu
Following the reception, the meal progresses through a series of seafood, meat and dessert courses.
The photographed menu includes Beet Buñuelos, Glacier 51 Toothfish, duck, sorbet, lamb, Tajima Wagyu, Wild Daisy and mignardises.
The Beet Buñuelos
The first listed degustation course is The Beet Buñuelos.
It is served with:
- Goat crémeux
- Chilled asparagus
- Rosella
This begins the main tasting menu with a vegetable-focused course before progressing into seafood.
Glacier 51 Toothfish
One of the most distinctly Australian dishes on this Chef’s Table menu is Glacier 51 Toothfish.
The fish is accompanied by:
- Coral seaweed
- Braised daikon
- Dashi beurre blanc
Glacier 51 Toothfish is a premium Australian toothfish harvested from the remote sub-Antarctic waters surrounding Heard Island. Its appearance on Carnival Australia’s Chef’s Table menu fits the broader Australian character of this particular degustation.
Dry-Aged Duck
The next course is simply identified as Duck on the menu.
The preparation includes:
- Dry-aged duck
- Carrot ginger
- Davidson plum jus
Davidson plum is an Australian native fruit known for its tart flavor, adding another Australian ingredient to the tasting menu.
Sorbet
A sorbet separates the earlier courses from the remaining meat courses.
The menu lists:
- Australian desert limes
- Kiwi
This serves as a transition before the lamb and Wagyu courses.
Lamb
The lamb course is prepared with:
- Native herb crust
- Scorched eggplant
- Sweet potato pave
The menu does not identify the particular cut of lamb, so it should not be assumed from the photograph.
Tajima Wagyu
The final savory course is Tajima Wagyu.
The menu identifies the beef as:
MS 7+
It is accompanied by:
- Smoked celeriac
- Pumpkin
- Orange
The MS designation refers to the marbling score used in Australian beef grading. An MS 7+ Wagyu represents a highly marbled cut, making this one of the premium ingredients in the Chef’s Table progression.
Wild Daisy Dessert
The primary dessert is called Wild Daisy.
It combines:
- Coconut cloud
- Passion fruit
- Almond dacquoise
- Matcha cream
The combination moves the menu away from the heavier Wagyu course into coconut, tropical fruit and matcha flavors.
Mignardises
The Chef’s Table concludes with Mignardises, the small sweets traditionally served at the end of a multi-course fine-dining experience.
The flavors listed are:
- Lemon myrtle mint
- Cinnamon dulce
Lemon myrtle provides one final Australian ingredient before the conclusion of the meal.
Australian Influences on the Carnival Chef’s Table Menu
This menu is noticeably different from what passengers might expect from a generic Carnival specialty restaurant menu.
Several ingredients tie the experience directly to Australia.
Sydney Rock Oysters appear during the reception, while the degustation incorporates Glacier 51 Toothfish, Davidson plum, Australian desert limes, native herbs, Tajima Wagyu and lemon myrtle.
That makes this particular Chef’s Table menu especially relevant to passengers sailing with Carnival from Australia.
Carnival Australia publishes a Chef’s Table menu featuring the same progression of dishes shown here, confirming that this is part of Carnival’s Australian Chef’s Table program rather than a menu that should automatically be assumed to apply to every Carnival ship worldwide.
The Chef’s Table on Carnival Splendor
Carnival officially lists The Chef’s Table as one of the additional-charge dining experiences available aboard Carnival Splendor.
Carnival Splendor is based in Australia and operates cruises from Sydney, making it one of the primary Carnival ships for Australian passengers.
The Chef’s Table is different from Splendor’s regular restaurants and from its Fahrenheit 555 steakhouse. Rather than ordering individual dishes from a standard menu, guests experience a curated culinary progression.
Because Chef’s Table menus can be associated with the ship’s executive chef and can change over time, passengers should not assume that every future Carnival Splendor sailing will serve precisely the dishes photographed here.
How the Chef’s Table Dinner Is Structured
Based on the photographed menu, this version of the experience begins with four Chef’s Reception tastings before moving into the main degustation.
The complete progression shown is:
- Scallop
- Berkshire Pork Belly
- Sydney Rock Oysters
- Spice Route Chicken
- The Beet Buñuelos
- Glacier 51 Toothfish
- Duck
- Sorbet
- Lamb
- Tajima Wagyu
- Wild Daisy
- Mignardises
Rather than thinking of the Chef’s Table as a standard multi-course restaurant dinner, it is better understood as a tasting experience in which the menu is designed to progress from one dish to the next.
Is Carnival Chef’s Table Included in the Cruise Fare?
No. Carnival identifies The Chef’s Table as an additional-charge specialty dining experience.
The photographed menu itself does not display a price, so no specific cost should be inferred from this menu.
Chef’s Table pricing can differ between ships and markets, particularly between Carnival’s U.S. and Australian operations. Passengers should check the current Carnival booking information for their specific Carnival Splendor sailing before reserving.
Food Allergies at the Chef’s Table
The photographed menu specifically asks guests to inform the chef about any food allergies.
This is particularly important for a degustation experience because the menu contains numerous ingredients across many courses, including seafood, shellfish, dairy, nuts and other potential allergens.
Anyone with dietary restrictions should communicate them to Carnival before the experience rather than assuming individual dishes can automatically be modified.
Raw and Undercooked Food Advisory
The menu also includes a public health advisory regarding foods that may be served uncooked or partially cooked.
The advisory applies to poultry, meats, eggs and seafood and notes that consuming these foods may increase the risk of foodborne illness, particularly for vulnerable guests.
The duck, lamb and Tajima Wagyu courses on the photographed menu are specifically marked with an asterisk corresponding to this advisory.
Is Carnival Splendor Chef’s Table Worth It?
The Chef’s Table is aimed at a very different type of dining experience from Carnival’s complimentary restaurants or even a conventional specialty steakhouse.
There is considerable variety within this single menu. The experience moves through scallop, pork belly, oysters and chicken before transitioning to beet, premium toothfish, duck, lamb and Wagyu. Dessert then introduces coconut, passion fruit, matcha, lemon myrtle and other lighter flavors.
For passengers primarily interested in ordering a large steak or choosing their own courses, a conventional specialty restaurant may be a better fit.
For those who enjoy tasting menus and want to experience some of the most ambitious cooking offered aboard Carnival Splendor, the Chef’s Table is the more distinctive option.
Carnival Splendor Chef’s Table FAQ
Does Carnival Splendor have a Chef’s Table?
Yes. Carnival officially lists The Chef’s Table among the additional-charge dining experiences available aboard Carnival Splendor.
What is on the Carnival Splendor Chef’s Table menu?
The photographed menu includes a reception with scallop, Berkshire pork belly, Sydney Rock Oysters and Spice Route Chicken, followed by a degustation featuring Beet Buñuelos, Glacier 51 Toothfish, duck, sorbet, lamb, Tajima Wagyu, Wild Daisy and mignardises.
Is the Chef’s Table a regular restaurant?
No. It is a specialty dining experience centered around a curated multi-course tasting menu rather than a conventional restaurant menu where guests independently select appetizers, mains and desserts.
Does the Carnival Chef’s Table cost extra?
Yes. Carnival identifies The Chef’s Table as an additional-charge dining experience. The photographed menu does not show the price, so passengers should verify the current cost for their sailing.
Is the Chef’s Table menu the same on every Carnival ship?
No assumption should be made that this exact menu is served throughout the entire Carnival fleet. This photographed menu is associated with Carnival’s Australian Chef’s Table program, and menus can change.
Who is the executive chef on this menu?
The photographed menu identifies Executive Chef Abhimanyu. His biography states that he has more than 20 years of culinary experience, including 15 years aboard Carnival Cruise Lines.
Does the Chef’s Table have Australian ingredients?
This menu does. Australian elements include Sydney Rock Oysters, Glacier 51 Toothfish, Davidson plum, Australian desert limes, native herbs and lemon myrtle.
Is Wagyu served at the Carnival Chef’s Table?
Yes, on this particular menu. The final savory course is Tajima Wagyu rated MS 7+, served with smoked celeriac, pumpkin and orange.
Does the menu include seafood?
Yes. Seafood appears prominently throughout the meal, including scallop, Sydney Rock Oysters and Glacier 51 Toothfish.
Can the Chef’s Table menu change?
Yes. Guests should treat this menu as a real example of the experience rather than a guarantee of the exact dishes available on every future sailing.
Final Thoughts on the Carnival Splendor Chef’s Table
The Carnival Splendor Chef’s Table is considerably more ambitious than a standard cruise-ship dinner. This menu progresses through twelve individual reception and degustation selections, beginning with small bites and ultimately reaching Glacier 51 Toothfish, dry-aged duck, lamb and MS 7+ Tajima Wagyu before finishing with two dessert courses.
Its Australian character is particularly notable. Sydney Rock Oysters, Davidson plum, desert limes, native herbs, Glacier 51 Toothfish and lemon myrtle give the menu a regional identity that distinguishes it from a generic Carnival dining menu.
Most importantly, this photographed menu provides a real look at the style and complexity passengers can encounter at The Chef’s Table aboard Carnival’s Australian operation. Exact chefs, dishes and pricing can change, so passengers sailing on Carnival Splendor should confirm the current experience for their cruise, but the menu gives a strong indication of just how different Chef’s Table is from Carnival’s everyday dining options.
