During my Alaskan cruise, I found myself returning to The Catch on Princess Cruises three separate times. Thanks to the Premier Package, dining here was included, and it quickly became one of the highlights of my trip. Between the imaginative presentations, tableside service, and dishes that managed to be both playful and refined, this was easily the most memorable dining experience onboard.
About The Catch & Chef Rudi Sodamin
Chef Rudi Sodamin is a name that resonates in the culinary world. An internationally acclaimed chef, he has long been associated with cruise dining, shaping experiences for Princess, Holland America, and Carnival. At The Catch, he fully embraces his role as culinary artist, transforming dinner into a form of edible theater.
From whimsical serving dishes shaped like giant crabs to a prawn suspended by a hook over the plate, his presentations delight and surprise before a single bite is taken. It is dining as entertainment, yet grounded in technique and flavor.
“The Catch on Princess Cruises transforms dinner into edible theater.”
Is the Princess Premier Package Worth It?
For travelers who appreciate fine dining, the Premier Package is worth every cent. The specialty restaurants onboard Princess are markedly superior to the main dining room, and to me, they are what elevate the entire voyage.
The package also includes thoughtful extras such as a photo bundle, reserved theater seating, and most importantly, an expanded beverage allowance. Wine enthusiasts will especially appreciate Princess’s partnership with Caymus Vineyards, which brings exceptional California wines on board, including my personal favorite, Conundrum. The higher beverage cap meant I could enjoy a glass of Caymus Cabernet at dinner without hesitation, and the wine selection was a large factor in my decision to sail with Princess Cruise Line.
Pro Tip: If dining and wine are an important part of your travel experience, the Premier Package will more than pay for itself.
Appetizers
The Catch on Princess Cruises excels in its appetizers, both in flavor and presentation. Guests often don’t realize they can order more than one, which is a mistake worth correcting. Each dish arrives as a small work of art, and choosing only one would feel limiting.
Tale of Citrus
This dish quickly became my obsession. A chilled lobster tail, marinated until tender, resting in a brandy cream sauce, its richness lifted by bright grapefruit segments. The interplay of sweet lobster, silky sauce, and citrus zing was masterful.
I was first persuaded to order this dish by the ship’s Captain during a cocktail event, and I found myself returning to it every visit thereafter. This is, in my opinion, the single best dish on the menu.
Seafood Tower
Visually striking, the seafood tower is carefully dismantled by the server to reveal layers of snow crab salad, tuna poke, and salmon poke. This light and refreshing appetizer is the perfect choice for sushi lovers.
Mussels Provençale
Fresh Mussels are one of my favorites, so I ordered these on my very first visit to The Catch. They were served in a white wine cream broth, redolent of fresh clam chowder. I found myself wishing for chorizo or another layer of complexity, though the mussels themselves were plump and succulent.
Seafaring Stew
Served in a flamboyant crab-shaped dish, this stew made an entrance. When the lid was lifted, steam and the scent of tomatoes, garlic, and briny shellfish perfumed the table. The broth, studded with mussels, clams, shrimp, and white fish, tasted like a luscious seafood feast. Generous in portion, it could easily be served as an entrée.
“The Catch proves that cruise ship dining can rival top land-based restaurants.”
Entrees
The entree menu at The Catch offers an extensive selection and also conveniently includes steak options. This is especially notable if you were not able to get a reservation at The Crown, but would still like to indulge in a wonderful filet.
Sea & Shore
Perhaps the most popular dish, the Sea & Shore features a filet mignon paired with lobster, deshelled tableside with precision. It is one of the few places on the ship where you can enjoy this pairing without an upcharge. The filet was tender, the lobster buttery, and the accompanying vegetables offered a simple but welcome balance.
Pro-tip: If you do not like the sides available at The Catch, particularly the ratatouille, you can ask for a side of steamed vegetables instead.
Sole á la Minute
For a supplement of $20, this dish offers a grand filet of sole, deboned tableside. When done well, it’s an elegant performance. In my case, the server was still learning the technique, leaving me to navigate an array of bones during dinner. The flavor was delicate and delicious, but I would recommend asking for an experienced server to execute the filleting.
Triple S Platter
Easily the most theatrical dish of the night, the Triple S Platter arrived with a giant prawn dangling dramatically by hook above a plate of Scottish salmon, scallops, and shrimp in a lemon butter sauce. The scallops, caramelized on the outside and tender within, were expertly executed. If you are a scallop lover, then this is the dish for you.
The giant prawn is also de-shelled at the table. The Catch excels at their tableside service which adds a more sophisticated touch to each dish.
“It’s food designed to be photographed, but even better to be savored.”
Desserts
Skipping dessert at The Catch would be a tragedy. The desserts are just as visually stunning as every dish served here. Continuing with the tableside service theme, most desserts also have a lovely sauce that is served tableside. You can also indulge in more than one dessert, assuming you are not already stuffed.
Delight in the Air
My personal favorite dessert, ordered three times, was the strawberry Pavlova. Crisp meringue gave way to Earl Grey–scented chantilly cream, while strawberry consommé was poured generously over the top. Basil added a whisper of herbal freshness. Light, bright, and perfectly balanced, it was the ideal end to a rich meal.
Chantilly Lace
A miniature croquembouche tower filled with chantilly cream and draped in warm chocolate sauce at the table. It was indulgent, delightfully excessive, and best enjoyed with companions willing to share in the decadence.
Rudi’s Artist Face to Face
The most playful dessert on the menu, this dish arrives as a portrait in edible form. A triple truffle mousse cake forms the “nose,” raspberries the “eyes,” and lips crafted from red chocolate. It’s whimsical, clever, and quintessentially Rudi.
Final Reflections
Dining at The Catch on Princess Cruises was one of the great joys of my Alaskan cruise. It is a restaurant that combines spectacle with substance, where artful presentations meet thoughtful flavor. While seafood takes center stage, steak and alternative options ensure every diner finds something to enjoy.
For a food lover, The Catch is reason enough to choose Princess. I will remember the buttery lobster of the Tale of Citrus, the delicate crunch of strawberry Pavlova, and the quiet pleasure of sipping Caymus wine while the ship sailed past glaciers.
It was more than dinner. It was a journey within a journey—one worth repeating.
Sondra Barker
