Pinnacle Gala (Post #22)

The Pinnacle Gala features a 6-course menu, with wine pairings, designed by Chef Kristen Kish (winner of Season 10 Top Chef).   We booked this dinner before we left San Diego and it was held the March 25^th, the same day we were in Hapatoni, Tahuata.    We had a wonderful time and you can read about the details below.  Here is a video with more details:

You can download the menu HERE.

Here is a list of the courses:

1. FRIED STEAM BUN WITH CAVIAR (salmon tartar, apple, fennel)
2. TEMPURA SQUASH SALAD (hazelnut, pomegranate vinaigrette, petite greens)
3. HALIBUT WITH LOBSTER (pancetta, ham hock broth, radish, peas)
4. CUCUMBER GRANITÉ (poached tomato, basil)
5. BEEF TENDERLOIN (creamy barley, black truffle, root vegetable)
6. ORANGE CREAMSICLE FLOAT (w/chocolate shortbread)

Wine:

1. NINO FRANCO VALDOBBIADENE PROSECCO SUPERIORE BRUT (Veneto, Italy)
2. LABOURE-ROI CHABLIS 1ER CRU (Burgundy, France)
3. BERINGER CABERNET SAUVIGNON KNIGHTS VALLEY (Sonoma County, California)

While the word “Gala” appears in the title, this will not normally be held on a Gala night.  However, the invitation you receive makes it clear that Gala attire is expected.  There were 21 couples for our dinner.  Five of the men wore tuxedos with the rest in suits or sports jackets with ties.

The Pinnacle Gala was advertised before the cruise started and you could reserve a table in advance.  As with everything you buy pre-cruise, you pay immediately.  You could wait and book this dinner once the cruise starts to avoid an advance payment, but then you would risk finding it sold out.  As is the case with all special event dinners, e.g. The Cellar Master, etc., there isn’t any Mariner discount.  The price is $120 per person with an automatic 18% gratuity included making the total $142.  The prepurchase price is listed as $142 and it’s not clear that this includes the gratuity, but it does.

The HAL website states that the event starts at 5:30, but the invitation asked us to meet at the Ocean Bar (Vista-class ships) at 6 PM.  On Pinnacle-class ships, we heard that you meet in the BB King Lounge for pre-dinner cocktails and dancing.

Outside the Ocean bar was a large poster advertising the event which led to a red carpet going into the port side of the Ocean Bar (the side with the dance floor).  We were welcomed by the ship’s staff, who had the attendance list on a clipboard along with our security photos so they could easily address us without having to ask our names.

Inside the Ocean Bar, we joined another couple and enjoyed a Ritz Cocktail along with some appetizers while enjoying live piano music and some pleasant conversation.

After 30 minutes they announced it was time to head to the Pinnacle Grill.  Each couple was escorted down the stairs or elevator to their preassigned table.  A few couples asked if they could be seated at the same table as the people they just met in the Ocean Bar.  This was not possible as every table was already assigned.  Couples dining alone were not seated with other passengers.  If you want to be seated with a group, be sure to arrange this in advance as it probably won’t be possible once the dinner starts.

There weren’t any officers or anyone other than paying guests in attendance.

The evening started with Danan, The Pinnacle Grill Manager, welcoming us to the Pinnacle Gala and wishing us a pleasant evening.

Our 1^st course, Fried Steam Buns with Caviar, was served with an Italian Sparkling wine, Nino Franco Prosecco di Valdobbiadene Superiore Brut.  The Fried Steam Buns were crispy, served in a large bowl, and topped with caviar.  They were very good.

Tempura squash salad was our 2^nd course.  We enjoy tempura-coated vegetables and these were light and crispy with a nice presentation.

Our first main, and 3^rd, course – Halibut with lobster was moist and flaky.  Outstanding.  This course was paired with a nice Burgundy Chablis.

Cucumber Granité was our palate-cleansing 4^th course.  It was served with a spicy poached tomato.

The second main, and 5^th course, was Beef Tenderloin served with root vegetables, truffles, and barley.  The beef was prepared medium, light pink interior, which we prefer, but we weren’t asked in advance if that was our preference.  This course was paired with a Cabernet Sauvignon from California.

Our 6^th and final course was dessert – an orange creamsicle float served with a homemade marshmallow and a chocolate shortbread swirl.  The creamsicle float was orange sorbet served with club soda.

After dessert, we enjoyed a Cappuccino and hot tea.

Danan closed the evening by thanking us for coming and announced that the ship’s photographers were standing by to take a complimentary photograph as we departed.  From arriving in the Ocean Bar to when we left the Pinnacle Grill, the entire evening took about 3 hours.  There wasn’t any presentation or announcement during the dinner.  There were only the brief opening and closing remarks.

We enjoyed our evening and thought that the price, while expensive, delivered an excellent meal and wonderful service.  On our next cruise, we plan to attend the Pinnacle Gala if offered.