Norwegian Sky

The Palace is one of the ship's two main dining rooms, located on deck 5 midship and with seating for 530 guests. It is open for waiter served breakfast between 8am and 10am and dinner from 5.30pm to 10.00pm.

All dining on Norwegian Cruise Lines are freestyle (no fixed times or pre-assigned seating).

Breakfast offerings include eggs cooked to order, omelettes, pancakes, waffles, French toast, cereals, yogurts, fresh fruit, sausages and bacon.

The menu for dinner offers a choice of two options, one being Classic Selections which are served everyday such as Mexican Mushroom and Cheese Tortilla Crisp, Garden Fresh Salad or Onion Soup for starters, mains of Grilled New York Strip Steak, Braised Lamb Shank and Penne Pasta and desserts ranging from Chocolate Raspberry Truffle Cake to Cheesecake or Bread and Butter Pudding.

The second option on the menu is the chef’s signature specialities which change daily with dishes such as Prosciutto with Melon and Figs or Black Bean Soup, Grilled Sirloin Steak or Poached Cod and Lemon and Ginger Custard or Carrot Cake to finish.

The Crossings is Sky’s second main dining room open for dinner from 6pm to 10.30pm. It is located on deck 5 aft with seating for 574.

The menu is the same as that served in the Palace with dishes such as Broccoli Soup, Sea Scallops or Greek Salad for starters, Baked Chicken Breast or grilled New York Strip Steak for mains and Carrot Cake or Cheesecake for dessert.

The Daily menu includes a selection of healthy light choices.

Le Bistro is the ship's additional charge reservation only French dining option serving both modern classical and contemporary French fare.

Open from 5.30pm to 10.00pm, a cover charge of $20 per person applies to this 84 seater restaurant (children aged 4 to 12 can eat free from the kids menu or half price from the kid’s speciality menu). Reservations can be made either at the reservations desk on deck 5 by the Atrium via the reservations phone number.

Menu examples are as follows:

Appetisers, Soups and Salads: Grilled Asparagus, Escargots in Garlic Herb Butter, Cream of Four Mushroom Soup

Meats & Seafood: Salmon Fillet, Grilled Swordfish, Coq au Vin, Grilled Beef Tenderloin

Desserts: Profiteroles, Crème Brûlée, Ice Cream, Crepes Suzette.

Bistro Specials are also available for an additional $10 per person charge as follows:
Fruits de Mer, 32oz Premium Golden Angus Rib Eye Steak and Butter Roasted Lobster Tail.

Pizza 24/7 is the ship's 24-hour pizza delivery service delivering homemade 16" stone baked pizza direct to guests' table, stateroom or favourite lounge or bar.

A $5 delivery charge is applicable.

Guests can choose from Mozzarella Cheese and Tomato, Pepperoni or Vegetarian with roasted peppers, mushrooms and red onions.

Cagney’s is the ship's upscale traditional steakhouse seating 90 diners and located aft of deck 12 with a cover charge of $30 per person (children aged 4 to 12 can eat free from the kids menu or half price from the kids speciality menu).

Open for dinner only from 5.30pm to 10.30pm, Cagney’s is a reservation only restaurant. Reservations can be made either at the Reservations Desk on deck 5 by the Atrium where menus are displayed or via the reservations phone number.

Cagney’s menu selections begin with starters such as shrimp cocktail or oysters, soups and salads including lobster bisque and Caesar salad, mains of 10oz New York Strip steaks, Salmon Oscar or vegetarian saffron casserole amongst other dishes with the option of 6oz lobster tails (surcharge of $8 each), sides ranging from baked potatoes to steamed asparagus and fries with white truffle oil and parmesan cheese and desserts including raspberry crème brûlée and warm espresso chocolate brownies served with macadamia ice cream.

Additionally Cagney’s opens for suite guests for breakfast serving the likes of fresh fruit juices, waffles with fresh berries, buttermilk hot cakes, smoked salmon frittata, steak and eggs, Danish pastries and muffins and lunch with a selection from around four appetisers, six entrees and three desserts (dishes are similar to those on offer in the main dining room).

The Longboard Bar on deck 11, aft, is the ship's pub which serves snacks between 6.00pm and 3.00am.

Seating 70 guests, Longboard’s pub snack style menu is as follows (subject to change):

Buffalo Chicken Wings
Tomato Soup
Won Ton Noodle Soup
Beef Burgers
Fish and Chips
Hot Dogs
Prosciutto and Mozzarella Panini
Southern Fried Chicken
Chefs Salad
Fries
New York Cheese Cake
Vanilla Pound Cake

Complimentary room service is available throughout the day and night although between midnight and 5am a delivery charge of $3.95 applies (guests ordering only pizza or beverages won’t be charged as they are charged for their order instead).

Breakfast is served from 6.30am to 10am via the Room Service Breakfast Order Form, whilst items such as Chicken Soup, Greek Salad, Sandwiches, Burgers, Hot Dogs, Omelettes, Cheesecake and Fruit Plates can be ordered 24 hours a day.

Children’s selections are also available such as Chicken Fingers, Macaroni Cheese and Peanut Butter and Jelly Sandwiches (all served with carrot sticks and potato chips), Cookies, Brownies and Ice Cream.

The Chef's Table dining experience features a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients and sophisticated cooking techniques. Each course is accompanied by wines that are specially paired by a Master Sommelier.

The two-and-a-half hour experience starts with a reception where guests enjoy a glass of champagne with the ship's Executive Chef, Food and Beverage Director, Restaurant Manager, Assistant Maître d' and Head Wine Steward. Guests are then invited to take a group photo before sitting down to begin their meal in an intimate restaurant setting. The Executive Chef describes the first two courses: an Amuse Bouche
‘Molecular Gastronome' consisting of Spherical Mango, Vodka & Jalapeno Ravioli and an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp.

Courses one and two are accompanied by the Master Sommelier's paired wine selection. Asparagus Cream is served for course three, followed by the fourth course, a Short Crust Tartlet and Grapefruit and Moscato Granite is served as course number five. As the Executive Chef describes the ingredients and technique used to create the courses, the second wine selection is served and guests are invited to ask questions about the dishes.

The sixth course comprises of a Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute and a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus is served for course number seven. A cheese platter filled with an assortment of gourmet cheeses is served as course eight and course nine, dessert, offers a choice of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with 'Spiced' Dark Rum, Infused Banana and Cocoa Mousse.

This dining experience has a cover charge of $89 per person, including gratuities, a behind-the-scenes galley tour, one group photo and an individual photo with the Executive Chef. The Chef's Table is limited to 12 guests per experience and is offered once per cruise.

The Kid’s menu is available in all restaurants including the speciality ones (for which there is no charge).

An example menu is as follows:

Choice of Orange or Apple Juice
Plain or Cheese Burger with Fries
Chicken Fingers with Fries
Cheese or Pepperoni Pizza
Grilled Cheese Pickle and Chips
Hot Dog and Fries
Peanut Butter and Jelly Sandwiches
Tossed Salad with a variety of dressings
Chocolate, Vanilla or Strawberry Ice Cream
Chocolate Sundae
Fresh Fruit Chunks
Vegetable Sticks with Ranch Dip

Il Adagio is Norwegian sky’s Italian speciality restaurant with seating for 74 guests. It is located on deck 11, aft.

Open for complimentary omelettes and waffles for breakfast between 8.00am and 10.30am and pizza and pasta between 12.00pm and 2.30pm, at night the restaurant attracts a $15 surcharge.

Served from 5.30pm to 10.30pm the additional charge dinner menu comprises of 5 courses, examples of which are as follows:

Appetisers: Pasta Soup, Carpaccio of Beef Tenderloin, Caesar Salad
Pizza: Margherita, Smoked Salmon, Roasted Chicken or Pepperoni
Pasta: Penne Rigate, Cheese Tortellini, Spaghetti Bolognese, Seafood Fettuccine, Farfalle
Entrees: Risotto, Chicken Parmesan, Seared Salmon, Ribeye Steak, Vegetable Lasagne
Dessert: Tiramisu, Panna Cotta, Ricotta Cheesecake, Ice Cream and Sorbet

The Garden Café, located on deck 11, is the ship's indoor/outdoor buffet restaurant with seating for 293 guests.

Open for continental breakfast from 5.30am and buffet breakfast from 7.30am to 10.30am, it re-opens for lunch between 12.00 and 2.30pm and dinner from 5.30pm to 9.30pm.

Food on offer ranges from wraps, fries, hot dogs and sandwiches to Indian cuisine, a wok station, pasta, salad, carvery and desserts including a self serve ice cream station. Also available are hot beverages and fresh fruit juice during the morning.

The Great Outdoor Cafe, located aft of deck 11 and seats 293 guests, is open for buffet breakfast, lunch and afternoon snacks.

Breakfast (with items such as fruit, cheese, cereals, pastries, eggs, bacon and sausages) is available from 7.30am to 12pm.

Between 2.30pm and 5.30pm a variety of food (similar to the garden cafe but more limited) is on offer from the buffet and from 9.30pm to 2.00am a number of snacks are available for guests to enjoy.

Norwegian Cruise Line has recently introduced a new Specialty Dining Package called "Signature Trio," that enables guests to pre-purchase three specialty restaurants: the steakhouse, French bistro and Italian restaurant, prior to sailing at a special rate of $57 per person (saving $8 per person).