Jamie’s Italian on Anthem of the Seas

One of Britain’s most famous chefs brings his love of Italian cooking to Royal Caribbean’s Quantum Class. The menu is based on tasty, simple Italian food, made from only the best fresh ingredients and the casual dining experience is welcoming to everyone.

Representing the British chef’s first restaurant at sea,  Jamie’s Italian is on the upper level of the Royal Esplanade. The lively eatery, popular with families, features a pleasingly rustic Italian decor and the menu include his trademark “planks” — boards filled with meats, cheeses or vegetarian bites that are designed to be shared as starter.

Lunch and dinner menus are different, which are also reflected in the pricing. Jamie’s Italian charges $54 USD per person for dinner, with an additional 20% gratuity, and $24 USD plus 20% gratuity for lunch.

The three-course menu at Royal Caribbean’s Jamie’s Italian includes starters, pasta and risotto, and main courses. But of course if you have the meal plan, you can try everything on the menu for one price.

Antipasti

Cured Meat Plank

San Daniele prosciutto, Tuscan fennel salami, ’Nduja Artisans coppa piccante, pistachio mortadella, tomato & olive crostini, baby mozzarella, pecorino sardo & chilli jam, olives & pickles, freshly baked focaccia

Without a doubt, there is one type of dish Jamie’s Italian is best known for and that is the antipasti plank. The plank lived up to its reputation for being a must-order. This antipasto serving is not just a great starter, it sets the tone for the meal to come.

• Finocchiona or Tuscan fennel salami is one of the most loved among Tuscan pork products. Its name comes from “finocchio”, or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. This dry-cured salame is often aged as long as five months to a year to develop its delectable flavor and aroma.
• Coppa piccante is a spicy, Italian cured pork product made from raw pork shoulder that’s been fermented, air-dried, and seasoned with hot spices, specially made by ’Nduja Artisans, a family-run Salumeria based in Chicago for the restaurant.
• Pistachio mortadella is made from pork meat and fat, finely minced and stuffed into natural or artificial casings and thermally treated to an internal temperature of 68 °C. The only additives are salt, pepper and coriander seeds, studded with green-brown pistachios
• San Daniele prosciutto is made from just two ingredients: high-quality pork legs and sea salt. This prosciutto crudo is produced from start to finish in San Daniele, a small village in Italy’s northern region of Friuli Venezia Giulia. The combination of intoxicating air from the mountains and the Adriatic Sea makes the San Daniele area the perfect place to age prosciutto.

Truffle Burrata

Creamy burrata, shaved truffle, honey; hazelnuts, toast

The burrata was not as good as the ones I had in Jamie’s in Sydney. It was more like the supermarket variety topped with aged balsamic vinegar and truffle for taste, which gave me an idea from my next family gathering.

Ultimate Garlic Buns

Soft tear & share bread, veggie Parmesan, rosemary

At first, we did not realise the bread served to our table was the Ultimate Garlic Buns, but what they lacked in presentation, they made up for in flavour.

Truffle Arancini

Cheesy truffle risotto balls, truffled Béchamel sauce, shaved truffle, veggie Parmesan

Truffle arancini balls had a delightful crispy exterior complemented by a soft mushroom risotto centre. The truffle flavour was strong, which may deter those with a dislike for it.

Squid Fritti

Crispy fried squid, garlic mayo, lemon

Deep fried calamari is favourite appetiser, popularised in North America and attributed to the Italians for inventing it back in the 70s. The origins of fried calamari can be traced back to the Mediterranean, where the practice of deep-frying squid became a culinary standard. 

Tomato Bruschetta

Gorgeous heritage tomatoes & fresh basil on garlicky toast

Bruschetta (Bruhs-scat-tah) is Italian for “toast”, and this appetiser is simply tomato on toasts made popular by the American for taking the word and using it to describe this tomato-olive oil-herb topping.

Secondi

Creamy Prawn Linguine

Garlicky prawns, smoky pancetta, mascarpone & Chianti sauce, aged Parmesan, peppery rocket

Creamy prawn linguine stood out with its flavourful combination of garlicky prawns and deliciously creamy sauce infused with a hint of smokiness even though we could not find much pancetta in the pasta. It would do better with a bit more rocket.

Truffle Tagliatelle

Luxurious silky truffle butter, veggie Parmesan, nutmeg, shaved truffle

Simple yet packed with flavours. Anything with sliced black truffles cannot be too far off, and this pasta is right up there.

Penne Vodka Arrabbiata

Vodka-spiked spicy tomato sauce, creamy buffalo mozzarella, chilli flakes, aged Parmesan

I couldn’t taste any of the vodka although some of them that do not drink did taste something. This pasta was a letdown and left alone.

Penne Carbonara

Creamy pasta, smoky pancetta, slow-cooked leeks, aged Parmesan

Penne carbonara turned out dry, cold and had a chewy texture. At least the sauce was not lumpy.

Aubergine Parmigiana

Tender balsamic-roasted aubergine topped with tomato & basil sauce, oozy smoked mozzarella & veggie Parmesan

I once had a colleague that loves aubergine so much that he counted so many ways that he had made them and tasted them, just like the Bubba in Forrest Gump. That’s why I always order eggplant whenever I have a chance and when I spotted a new way of cooking it that I have not tried before. Not a fan of this method.

Straight Up Lasagne

Layers of rich beef & pork ragù, creamy Béchamel sauce, pasta sheets, mozzarella & aged Parmesan

Messy and overdose of everything is my impression of this lasagne. Too much cheese in one serving IMHO.

Super Salmon

Crispy-skinned salmon, charred sprouting broccoli, vibrant veg couscous, chilli, tomato salsa cruda

Avocado Caesar Salad

Crunchy baby gem & radicchio, avocado, anchovies, avo Caesar dressing, garlicky breadcrumbs, aged Parmesan

It’s a Caesar salad with added avocado that was not very ripe.

Polenta Chips

Crispy rosemary, veggie Parmesan

Dolce

Tiramisu

This is the only restaurant on the cruise that you can get a proper tiramisu.

Pavlova

The classics like antipasti plank, garlicky prawn linguine, Jamie’s Italian burger, spaghetti bolognese and lasagne are available at both time, dinner comes with more selection of meats for Secondi (main courses). Dolce (desserts) are large and can be shared.

Banana Split with Caramelised Banana

The Jamie’s Italian chain collapsed in 2019 and the restaurant in George Street – the first to open – shut for good. The only ones are those on these cruises. The food was good but not great. Is it worth the additional premium? Yes if you are into Italian food and sick of the rest of the buffets. The waiters are cheerful and attentive, with lots of recommendations for food.

Cruise Dec 2024