November 21, 2019
() -- Carnival Cruise Line has tapped sister-brand Holland America Line's master chef -- and culinary artist -- Rudi Sodamin to create Rudi's Seagrill, a seafood specialty restaurant that will debut aboard Mardi Gras in 2020. Sodamin, who has led the culinary team at Holland America Line for well over a decade, brings his talents to Carnival for the first time.
Rudi's Seagrill, which will serve an extensive selection of seafood entrees and sides, will also feature an array of playful dishes based on the chef's "food faces" style of art.
"We wanted to offer our guests a new and exciting dinner-time option that is as sophisticated as our steakhouses but takes our tradition of fun to the next level," said Cyrus Marfatia, vice president of culinary and dining for Carnival Cruise Line. "Rudi's Seagrill will feature next-level seafood delicacies and showcase Rudi's innovative artistry and 'plates with personalities' where guests can feast their eyes on a new personable presentation every time they dine."
The menu at Rudi's Seagrill will feature a selection of appetizers, entrees and desserts presented on the plate in the form of food faces. Ingredients will include big eye tuna, grilled branzino, seared scallops and apple cheese cake. Diners can also choose from dishes like crab cake, salt-roasted prawns, broiled lobster tail, and chocolate truffle cake.
Non-seafood options will also be available.
"I've spent decades perfecting dishes for my restaurants both onboard and ashore, but it has been such a special experience to partner with Carnival to bring this exciting restaurant concept to life," said chef Sodamin. "I believe the quality of a restaurant starts on the plate, so with Rudi's Seagrill, I want guests to enjoy the food and feel connected to their meals in a fun and engaging way."
Rudi's Seagrill will be located on Deck 8 between the La Piazza and Summer Landing zones, and will feature seating for 80 in an indoor dining room, plus the option to dine al fresco on the Lanai outdoor promenade. The specialty restaurant will carry a surcharge of $38 per person.
The restaurant will join the line up of culinary offerings that includes the first at-sea dining venue from Emeril Lagasse, two venues from Guy Fieri and the Big Chicken Restaurant from Shaquille O'Neal.
Currently under construction at the Meyer Turku shipyard in Finland, Carnival's forthcoming Mardi Gras enters service in Europe on August 31, 2020 before repositioning to its inaugural winter homeports of New York and Port Canaveral.
Other onboard highlights will include a roller-coaster-style ride, the largest WaterWorks and ropes course in the fleet and the line's first-ever Excel suites, which come with exclusive access to a suite-only pool and sun deck.