Is Crown Grill Worth It? | Crown Princess Specialty Dining Cruise Review

Join us for a specialty dining experience at Crown Grill aboard Crown Princess. 🥩🍷

This video is a full step-by-step review of every course we enjoyed at the ship’s famous steakhouse. From fresh seafood appetizers to salads, bisques, juicy steaks, sides, and decadent desserts, we walk you through the menu and share our honest impressions.

Highlights include:
✔️ King prawns & seafood starters
✔️ Lobster bisque & fresh salads
✔️ Signature steaks (🤔maybe)
✔️ Delicious sides & sauces
✔️ Rich, indulgent desserts

If you’re considering booking Crown Grill on Crown Princess (or any Princess Cruises ship), this review will help you decide if it’s worth the specialty dining fee.

📍 Restaurant: Crown Grill – Specialty Steakhouse
⚓ Ship: Crown Princess, Princess Cruises

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CHAPTERS
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00:00 Intro
00:31 Appetizers
00:40 King prawns
01:16 Blue Swimmer Crab Cake
02:13 Soup And Salad
02:23 Blue Iceberg
03:38 Lobster Bisque
04:30 Mains
05:16 Creamed Spinash, Asparagus, Fries
05:36 Strip Steak
06:03 Fliet Mignon
06:28 FAIL Creamed Spinach
07:49 Filet Mignon
08:40 Options for Sides
09:19 Beverages
09:41 WATER FAIL
11:05 Wines
12:41 Desserts
12:59 Rhubarb Cobbler Loaf
13:50 Warm Chocolate Mousse Trifle
15:08 Maybe not so good
15:59 Portion Sizes
16:48 Final thoughts
18:26 Bloopers

Hello everyone, it’s Deborah Matt and welcome to our review of the Crown Grill on Crown Princess. Yes. So, we have just arrived um and we have actually picked our wines and we’ve picked our food. Yep. So, um come along with us as we see what the experience is like. um here in Crown Grill. Okay, so we’ve had our appetizer. I’m going. So, I had the king prawns. Yes. Wow. Those prawns were huge and fresh and the sauce was a divine. Like, it was one of those ones where I I went around and got every last bit of that seafood sauce. Yeah. They’ve let us keep a menu with us so we can kind of just reference back. So it was just a the chilled Australian king porns with a classic Marie rosé sauce and you really you kept saying how good so good and how how lovely that is creamy and light kept you’ve kept commenting on and I still am and I had the uh blue swimmer uh crab cakes and so this was with a cognac mustard cream sauce and shaved asparagus fennel salad. So, um, yeah, that that crab cake was so light and creamy. It was one of the lightest sort of crab cake, seafood cakes that I’ve had in a very long time. Just beautiful. And that that cognac mustard was lovely. Really, really lovely. Excellent. So, I’m really looking forward to seeing the next uh part of the menu, which uh you’ve got a a blue iceberg, it’s called. So, I think it’s got iceberg lettuce and smoky bacon. Um, cherry tomatoes and blue cheese dressing. Yep. And I’ve got a lobster seafood bis coming. So, lobster uh shellfish bis. So, I’m going to wait for that. That will be here. Just I can see the waiter is just waiting outside the screen to drop them now. So, we’ll get on to those and we will see you in the next bit. How you going? How you going there, De with that uh blue iceberg? I’ve literally taken one mouthful and I just went it is it’s so basic. It’s iceberg lettuce, smoked bacon, bit of red onion with a blue cheese dressing, but I’m like wow. Awesome. And that I don’t actually like blue cheese at all pretty much. Um so I asked the waiter about he’s like no it’s very light. I’ll put it on the side. I just tasted that blue cheese dressing and it is divine. It’s very subtle but very creamy. So I poured it over it. Took one mouthful. Hello Mad one mouthful and it was Oh yeah. Anyway, so I actually had I’m not a huge blue cheese fan myself. However, I’ve had a there used to be a restaurant I used to go to, funnily enough, in Indonesia and they whenever I wanted my carb hit, I’d go there and the guy used to do a blue cheese cabanara and I absolutely loved it. It was really subtle. So, Deb gave me a um a teaspoon of this uh blue cheese cream sauce to try and it was delicious. It’s absolutely delicious. M. Well done. All right, going to tuck in. Deb’s going to tuck in. I’m going to talk about my seafood bis. So, it’s quite a uh very creamy thick sauce uh soup. And got a big piece of prawn here and a couple of pieces of uh or one sort of chunk of lobster. You can see there, lobster tail. Um, but that’s really it. Otherwise, it’s just the sauce itself. Um, a bit a bit on the seafoody, you know, side like if if that makes sense. Sort of a bit um shellfish clammy kind of flavors to the to the bis to the sauce. But, uh, again, very creamy, very smooth, and I quite like it. I’m happy. So, I’m going to tuck into this bit now. Okay. So, we are on to our main course. I just every every time Deb puts a a piece of food in her mouth, I press the record button to get started. That way, I get the first word in and then I’ll be editing, so I’ll get the last word in, too. Um, but yes, we know you want to hear our thoughts on this food. Excuse me, a big bit of gristle in my steak. Well, that’s how you know that this is an honest review. Um, so let’s jump in. We’ve got the I had the fillet meong. You’ve got the the New York strip is just a loin. And then we’ve got the um asparagus, the creamed uh cream spinach, and the parmesan fries. Parmesan fries. Do you want to start? M. So, I ordered medium well and it’s actually quite a thick piece of meat, so you quite never know what you’re actually going to um get, but I’m probably a little bit overdone. Yeah, it looks it looks very much on the well side. Um it’s, you know, it’s got the medium well slightly in the middle, but um but it’s not tough or anything like that. it. It’s still a little bit chewy, but it’s actually still pretty good. Okay. But they actually give you three salts. Um, there’s a black Himalayan, a smoky one, and then your pink salt, I think it is. Um, so I’ve tried to get without putting like a mountain on a piece. I’m trying to get the flavors. So, I’m still working through that at the moment. Just trying to work through them. this spinach. Um I don’t know if you took a photo of that, but um it’s just soaking in cheese. Cheese. It feels like So, um yeah, just a little bit. I would kind of be expecting more of the spinach. I’m getting the photo now. There you go. Uh I’m taking the photo while we’re doing the video. Um tasty. If you like that, go for it. Um, but I was just more wanting just the greens. Yeah, look side of it. We’ve had we quite often if we see cream spinach as a side, we will quite often get a cream spinach as a side. But it is it is super cheesy. It tastes like that packet cheese that you get with the like macaroni and cheese 2minut microwave meals. Some people that sort of that sort of cheese just poured on top. cheese powder poured on top. Um, the asparagus was lovely. Parmesan fries are actually nice. Like it Parmesan fries are parmesan fries, right? But before you get to yours, can I just say we both have this red onion chutney on our plate. Yeah, I would take a bowl of that. That is lovely. That is absolutely divine. It’s one of the best accompiments on the plate. Just a little bit of that with your piece of meat. Yes. So I got the filt. I asked for it medium. It has come medium. So just a very tiny little bit of blood, but pretty much just pink. Um and it’s very very tender piece of meat. I’m actually really I’m not I’m not normally a filman guy like I’ll normally go for the strip. Yeah, the strip as you know and but this was this is really really really nice piece of meat. So, uh yeah, look really overall enjoying the meal. Overall, it’s really good. Um the earlier parts of the meal were absolutely fantastic. The main I love my famemen. Your meat got a bit of gristle through mine, but that happens. A little bit overdone. maybe would have got the Yeah. one of the salads as opposed to the the cream. I don’t think there was a salad. No. Well, there were there were a couple of other options though. Um Oh, there was like potato jacket. Like it was potatoes. It’s mash or a jacket. Yeah. Potatoes. Nothing. No salad. No light salads, which is what I was always always would get. Yeah. But that’s also why we normally get a cream spinach as well because it’s a little bit lighter generally, but it’s still green. It’s a little bit of heaviness. And then your asparagus. So anyway, we will uh get into finishing this off and then we’ll get into some desserts and we’ll let you know what we think. So let’s quickly talk about the drinks and the drink situation here in the Crown Grill. Deb. Yes. Okay. Uh, first of all, we’re offered a still or sparkling water. So, I was actually really surprised because even in the main dining rooms um of any ship, it’s always in the jug. It’s in the water, you know, the water jug with the ice and everything. So, I didn’t get that. I got this. handed a plastic bottle of water that you buy at Coohl’s and it was poured in and then just popped on the table and then I’ve just sort of top myself up so there’s no ice like it’s just now a bit lukewarm water so I was actually really surprised um we’re not snobs or anything like that you know water’s water great but I was just surprised in a specialty restaurant that that’s what you get. Yeah. Even in the main dining rooms, you know, they they serve the water to you in a jug with ice and, you know, pour it into your glass for you. Um, not that you’re not capable of pouring water into a glass, but which I’ve done. It’s fine. But yeah, I’ve just It’s a bit of a mood killer. What a surprise. That’s all. And so Deb normally has still water and I normally have sparkling. So the really big contrast here is the sparkling that they’re serving is St. Pelro. Yeah. Which you got. Yeah. So, they bring a bottle over, they fill my glass, take that little green glass bottle away, and they’ve come back and filled yours. And they’ve come back and filled mine, but not Deb’s. Yeah. I don’t know. I’ve just never seen it, that’s all. I just was quite surprised. Yeah. So, that’s interesting. But let’s let’s talk about the wines for a moment because that was a magnificent wine menu. And this wine is phenomenal. You’re really happy with that? Yes. It’s actually not a wine I’ve had before. It’s beautiful. So, the the wine menu is uh covers a lot of wines from around the world. There’s a lot of Australian wines on there. Wines from Italy, uh California, Napa Valley area, that sort of thing. A lot of the Camus wines and uh wines like that. So, we’ve which we’ve had before on other cruise lines, other cruise ships. But yeah, really. And one of the brilliant things um that we notice here on Princess is when you’ve got the line menu, it actually does list out what’s in the plus menu and what’s in the premier menu and then what’s outside. So you’re not sitting here guessing, oh, is that included in my package? Is it not? It’s very well set out for you. So you can choose within your package or you go and splurge and get something more. So I do think that’s very well done. Yeah, I’ve got to give uh give them credit for that because that’s even a difficulty sometimes on other cruise lines where you they’ll have a hard limit. It might be 16 or 20 or $23. Even remembering sometimes what your limit is. Well, and and that’s it. People don’t always remember the number. So, having having it broken down and categorized and the logos next to it, I think is a really good move on on Princess’s part. And that’s here in the Crown Grill tonight that we’ve noticed that. We’ve noticed it in other menus as well. So, we’ll see you in the next bit. All right. All right. This is warm. Okay. It’s dessert time. Where’s the warm? Oh, it’s not warm. Hang on. Cold. No, but it’s called warm. So, I need to find where the warmth is. It’s dessert time. And this is this cobbler. Oh, so the center here. You’re going to see this now. I’m I’m oozing sore. So, it’s all in the center here. So, you can see on the screen. This is It’s all hollowed out. There’s your ice cream. And in there, oh, there’s all your gooey goodness. This looks amazing. So, so yeah, this sorry I know I had my phone my screen facing my in the phone, but this uh this apple and rhubabb cobbler. Oh, wow. That’s really nice. How’s your How’s your moose? I’m still trying to work out. That didn’t see before. So, it’s okay. I’m still trying to work out. It says warm chocolate truffle. Sorry. Trifle. I haven’t found anything warm yet. I don’t remember it saying warm. It’s what it’s called. Oh, but Oh, is that because it had like the spiced cream in it and stuff? I’m because it’s Yeah, the spiced cream, the vodka cream multiple times. I’m trying to figure it out. Yeah, I think there’s so many flavors in here. There’s like gingerbread, dark chocolate, cream. What is this? What I’m going to say in this review about the food as a grill? Yeah. It had the ginger and the cinnamon and stuff, didn’t it? Yeah. is again another quality meal. Like this dessert is lovely. That is insane. This is huge. There’s no way one person could eat this. That’s like a main meal on itself. Yeah. And and to be honest, it’s a lot of bread. Uh-huh. Like as I’m digging into this, I’m not really finding a lot of, you know, the apple and rhubarb kind of cobbler. Like the the all built into it into the side there. So if I open that up, it’s just that’s just the cobbler loaf. M that’s all just bread. So it’s it’s basically just a cobbler loaf with a center cut out. impressive, but it’s just by the time you’ve got to this stage at night, you don’t you don’t want a bowl of bread. No. And and it’s literally there’s a bit a bit of apple down the bottom under the ice cream and the rhubarb sauce on top. I mean, even this is huge. They are really big, aren’t they? Big desserts. So, go you if you love big desserts. Um, but I’m literally just having a couple of tastes. Yeah, I’m flavors kind of get going to get through the uh ice cream and I’m not a dessert person as a lot of you may know and I’ve just tasted every portion of that and it’s actually beautiful. Yeah, all of that together is really really nice. Okay. I just won’t eat it because I’m full, but I always like to just taste all the flavors and get a bit of an idea of them. But anyway, all right. Well, we’re going to So, let’s um we’ll we’ll dive into this. I’ll I’ll have a bit more of this. You finish that and then we’re going to roll. Then we’ll wrap up. We’ll be back with you in a moment. Okay. All right. So, let’s finish the wrap-up of dinner tonight first. So, overall, how did you find your dinner? Yeah. Look, pretty good. and and we’re obviously going to I don’t want to spoil the other video because there’s a bit of a deep dive that we’re doing into it. Yes. Um uh but definitely from a package perspective, I’d say it was worth it. 100%. Yeah. Yeah. I think um you know, I think they sell this is $80 or $80, something like that. Yeah. Something like that. Um we would pay way more for this. We’ve had a four course meal tonight um and wines and stuff and you would not get this for $80 at home. So um as far as that’s gone, it it’s actually been fantastic. So anyway, we are going to wrap this video up today. Please do make sure that you like and subscribe. Uh hit that notification bell as well. While you’re sitting here watching, don’t forget to put a comment below. 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