Beyond your typical three-course meal

Cyprus: The Mediterranean is the birthplace of cruising, so it is no surprise that Celebrity Beyond has a restaurant dedicated to Mediterranean fare. The restaurant, which also tips a nod to Celebrity Lines' Greek heritage, focuses on seafood, prepared simply to allow the ingredients to shine.

Normandie: Tradition meets the best of today at the ship's French restaurant, Normandie. Normandie serves contemporary food that draws on time-honoured techniques. The wine list, showcasing a range of styles from some of Europe's best wine regions, is a highlight.

Tuscan: Tuscan makes an impact before you have even tasted your first mouthful. The interiors of Celebrity Beyond's Italian restaurant draw on the sophisticated stylings of Italian fashion and film, while the menu serves up classic southern Italian cuisine. The house specialities are the homemade pastas, such as the strozzapretti carbonara.

Cosmopolitan: It's all about classics with a twist at Cosmopolitan, dedicated to contemporary American dining at its best. This is the place to enjoy a perfectly-prepared Manhattan cocktail before you tuck into dishes like braised beef short ribs.

Taste the difference

Don't take our word for it: enjoy an at-home taste of the Celebrity Beyond culinary experience with this much-loved dish from Luminae.

Butter-poached lobster recipe

For the lobster

Ingredients:

• 5 pieces of cold-water lobster tail
• 110g onion medium dice
• 110g carrot medium dice
• 110g celery medium dice
• 4 thyme sprigs
• 1 lemon halved
• 1 tsp black peppercorn
• 2 pieces of bay leaf
• Salt to taste
• 1 litre of water
• 225g clarified butter

1. In a large pot, add all the ingredients except lobster and bring water to the boil. Reduce the heat to low simmer and season to taste.
2. Wash and remove the shell from the lobster.
3. Insert one bamboo skewer through the entire lobster tail (to stop from bending during cooking process).
4. Poach the lobster until almost cooked (check skewer site that flesh is still translucent).
5. Before serving, place 4 tbs of butter and lobster into a pan on low temperature, spooning butter over lobster until fully cooked.

For the Champagne sauce

Ingredients:

• 1 bottle Champagne
• 2 cups heavy cream
• 1 ½ tsp garlic, finely chopped
• 2 tbsp leeks, finely chopped (only white section)
• 2 tbsp shallots, finely chopped
• 1 bay leaf
• 1 thyme sprig
• 2 tbsp butter

In a medium size pot, add the butter, thyme, bay leaf, leeks, shallots and garlic and cook until translucent.

1. Add the champagne and reduce to 25 per cent.
2. Add the heavy cream and reduce to desired consistency.
3. Season to taste and pass through a sieve.
4. Reserve for service.

Braised Cabbage Recipe

Ingredients:

• 450g Chinese cabbage
• 140g bacon, finely chopped
• 1 pinch caraway seeds
• 1 thyme sprig
• 1 tsp garlic, finely chopped
• 140g white onion, finely chopped
• 3 tbsp chives, finely chopped
• 3 tbsp Extra Virgin Olive Oil

Method:

1. In a sauté pan add Extra Virgin Olive Oil, garlic, thyme and onions, cook until translucent.
2. Add bacon and cook until browned.
3. Remove the extra bacon fat from the pan and add the cabbage and caraway seeds until wilted and well braised.
4. Finish with chives.

Garnish Recipe

Ingredients:

• 280g red skin potatoes
• 280g baby carrot (cut into diamonds)
• Salt and ground white pepper to taste
• 1 thyme sprig
• 1 tsp garlic, finely chopped
• 1 tbsp Extra Virgin Olive Oil

Method:

1. Blanch the vegetables in boiling salted water, cool down in ice water.
2. In sauté pan heat Extra Virgin Olive Oil, add garlic and thyme, cook for one minute until fragrant.
3. Add carrots and potatoes and pan roast until golden.

Butternut Pumpkin Puree Recipe

Ingredients:

• 450g butternut pumpkin cut in chunky cubes
• 1 garlic clove, mashed
• 1 thyme sprig
• 1 tbsp Extra Virgin Olive Oil
• Pinch of cinnamon powder
• 3 tbsp heavy cream

Method:

1. Coat the butternut pumpkin with oil and cinnamon.
2. Place on a sheet pan together with garlic and thyme and roast in the oven 150°C until soft.
3. Place the pumpkin into a blender, add heavy cream and puree until smooth puree texture.

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