head chef header

From Miso Cod to Mushroom Ceviche: Discover Our Executive Chef's Favourite Dishes

Immerse in a world of flavour and colour,  our executive chef shares his favourite dishes and inspiring recipes

On board Scenic Eclipse, food is a whole lot more than sustenance. Across all 10 of our signature dining experiences, our chefs are committed to bringing you exemplary cuisine which echoes the world’s best-loved dishes – promising a true multicultural adventure through food and drink.

At the head of our expert Culinary Team is Tom Götter, an experienced chef who’s responsible for menu development across all of the luxury dining spaces available on board The World’s First Discovery YachtTM. Since joining Scenic, Tom has brought his own culinary imagination to the table – developing a collection of special dishes which promise palate-pleasing flavour and authentic local taste in every mouthful.

To give you a taste for the wonderful cuisine which awaits on board Scenic Eclipse, here, we speak to Tom about his own culinary passions, his favourite dishes, and the destinations he draws inspiration from around the world. We’ve also included a series of recipe cards, so you can recreate Tom’s signature dishes at home.

Hi  Tom, thanks for taking the time to talk to us about what is one of our guests' and readers' favourite topics: food. Firstly, what are your favourite dishes from around the world?

Asking me for my favourite dish is like asking a mother for their favourite child – impossible to decide! I love all foods and my favourite dishes change almost every day. My favourites (at the moment) are:

Scandinavian Beer Prawns

When curating the menus on Scenic Eclipse, I take inspiration from the countries and regions we pass through; this often leads me to discover flavours and dishes I have never tried before. When we launched Scenic Eclipse last year, one of the first regions we visited was the Nordics and it reminded me of a very special dish I had made years ago. You cook seafood in beer, fennel and caraway seeds, which may sound crazy because you lightly ferment the stock, but the outcome of the flavours is amazing!

Try Tom’s satisfying Scandinavian Beer Prawns recipe for yourself…

beer prawns recipe card

Mushroom Ceviche

Canada is one of my favourite countries to sail through. Not only does it have some of the most incredible scenery in the world, but it is also one of my favourite destinations when it comes to mushrooms! I believe mushrooms are one of the most underrated foods and offer up some of my favourite flavours. While sailing through Canada, we created a Mushroom Ceviche using local produce and the flavour of the mushrooms is unlike any I’ve ever tasted – it was amazing!

Put those mushrooms in your fridge to good use with Tom’s amazing Mushroom Ceviche recipe…

mushroom ceviche recipe card

Flamed Miso Cod

Canada also offers up some of the world’s best lobster, but many people forget that the region also has incredible quality cod and halibut as well. Cod is such a versatile fish and I think it can be used in almost every cuisine around the world. We decided to prepare Canadian cod with a light miso paste, simply flamed and served in our Asian fusion restaurant, Kokos. It was a hit with our guests and remains one of my favourite seafood dishes I’ve created.

Pep up that Saturday evening dinner with Tom’s much-loved Flamed Miso Cod…

flamed miso cod recipe card

What destination or region inspires you the most when it comes to food?

It is impossible for me to decide on just one region, with every part of the world having something different to offer. Asia is a paradise for flavours, especially fruits, while dishes in Scandinavia and Canada are much more rustic and mature. Europe offers so many incredibly different flavours in such a small area, and the vegetable quality throughout the Mediterranean is amazing.

When you pass to the Caribbean all the way down to Argentina, you find fruits and vegetables that have a completely different flavour profile, but are just as incredible in their own right – like the potatoes in Peru and Chile for example. The world shines brightly through different culinary experiences and it is one of the reasons I love cruising, because I get to visit and enjoy so many different flavours from around the world.

Which is your favourite Scenic Eclipse itinerary from a culinary point of view?

For me this is easy: it’s Antarctica. Now, you might think this is an odd choice, Antarctica being devoid of local flavours and produce in which to source inspiration, but that’s what makes it the master route for the Culinary Team on board Scenic Eclipse. To create remarkable culinary memories in these kinds of areas is a real challenge, and is something we each work extremely hard at. So, when we master it, there’s no better feeling of satisfaction.

Dining on board Scenic Eclipse always aims to take inspiration from the regions we visit. But which destination most influences your menus on board, and why?

We are lucky to have 10 dining options on board, so with so many different spaces, we can experiment with a variety of food and culinary styles. I’m proud to say that across all our dining spaces, we almost have the world covered. There is no particular region that influences our menus, we prefer to use as much local produce as possible and find ways to weave these into our dishes on board – whether that’s the classic dishes of the Mediterranean or the colourful, vibrant plates of Southeast Asia.

From a food and cooking point of view - if there was only one region you could visit with Scenic Eclipse, which would it be?

If I had to select one region it would be Europe, purely because the culinary styles, techniques and flavours here change almost every 50 miles. It’s impossible to become tired of continental cuisine, with so many different options to source inspiration from – be it Scandinavia, Eastern Europe, the Mediterranean or the shores of the Middle East. Shopping in Europe’s markets for me as a chef is like being a kid in a toy store – I want everything!

If guests could only eat one dish on board Scenic Eclipse, which one would you recommend?

This is a hard one, as every individual has different preferences. I like to surprise my guests with dishes, and I do this by speaking with them and listening to what they enjoy and deciding what to serve them based on that. I love serving vegetarian dishes to self-proclaimed ‘meat-lovers’ and watching their minds be blown by the flavours, or serving the Scandinavian Beer Prawns to guests that have seafood-heavy diets.

Which Scenic Eclipse dish seems to be the favourite among guests?

A true stand-out on board is our Burrito Cigar – this dish is truly something else! It’s a combination of several kinds of beans and ground wagyu beef, rolled up in a very special way. We combine it with avocado and lightly smoke it on the table in front of the guests. We then serve it with vegetable ash in an ashtray, so it looks like a cigar. Not only is it delicious but it creates a really fun, immersive dining experience for our guests.

Which dish is the most complex and rewarding to make?

Many of our dishes rely on complex preparation techniques and cooking processes. After all, this is what makes for a luxury dining experience, as we offer our guests dishes they would not necessarily prepare for themselves. The most complex is probably the smoked BBQ ribs – they are marinated, smoked, steamed and roasted for 24 hours. While a long and complex process, they are totally worth the wait as the flavours we get as a result are incredible.

A big thanks to Tom for sharing his culinary passions and signature dishes; we hope they inspire you to seek out new tastes and flavours, whether you’re at home or travelling the world.

From casual dining to fine fare, unrivaled culinary experiences await on board Scenic Eclipse. Learn more about our signature luxury dining or you can learn more about our luxury six-star ocean cruises. Call our dedicated team today on 1 866 689 8611 to secure your suite on board.