Chef’s Kiss: A Guide to Dining on the Disney Treasure Cruise Ship

When the MiceChat crew sailed on the new Disney Treasure ahead of it’s December 21st maiden voyage, we were excited to experience everything the ship had to offer. From new entertainment offerings to Disney parks attraction-themed lounges, we had to divide and conquer so we wouldn’t miss a thing. Lucky for us, our merry band included two Michelin restaurant-trained chefs who were enlisted to provide their thoughts on the good, the bad, and the must-have bites on Disney’s newest cruise ship.

Rotational Dining

Disney Cruise Line’s rotational dining allows passengers to experience all three of the ship’s signature restaurants, which on the Disney Treasure are Worlds of Marvel, 1923, and the all-new Plaza de Coco (which replaces Arendelle: A Frozen Dining Adventure on the Disney Wish and will be Lion King-themed dining experience on the Disney Destiny).

Since the Treasure sails seven-night itineraries, passengers dine at each of the three restaurants twice; the seventh dinner is on Pirate Night, when all three restaurants serve the same swashbuckling menu.

NOTE: Our preview cruise was only three nights, so we had the opportunity to sample the “Night 2” menus at each restaurant. You can read about the Night 1 menus for Worlds of Marvel and 1923 in our Disney Wish Foodie Guide.

Worlds of Marvel

Introduced on the Disney Wish, Worlds of Marvel returns on the Treasure, bringing even more of our favorite superheroes to the sea. We were able to see the Quantum Encounter show when we sailed on the Wish, but the Treasure is the exclusive home to the brand new Marvel Celebration of Heroes: Groot Remix. Our table actually liked this show a bit better as we found it was less of a distraction from dinner while still engaging us in the always-funny antics of Baby Groot (and we loved the fun interactive trivia game).

Each show in the Marvel-themed restaurant has it’s own menu. For this one, the dishes are loosely inspired by the settings of many Marvel stories, and while it is a strange combination of cuisines all put together, we had a delicious meal.

Here’s what we ordered:

Malaysian Chicken Satay: Kecap Manis (a sweet soy glaze originating in Indonesia) Coconut Rice, Cucumber, Roasted Peanut Dipping sauce – the tender chicken with a nutty sauce was a great way to start our super-evening. 

Porcini Sacchetti: Porcini Mushroom, Swiss and Fontina Cheese, Garlic, Thyme Prosecco wine sauce – These little pouches filled with mushroom were the vessel for the Thyme Prosecco Wine sauce that we needed. Cheesy, rich, and unctuous was the way to go to really let the sauce and the mushrooms shine. 

Ahi Tuna Poke: Ginger, Wakame, Bonito Flakes, Sesame Seeds, Avocado, Cucumber, Green Onions, Radish, Cilantro

Iceberg Wedge Salad: Feta Cheese, Kalamata Olive, Cucumber, Red and Yellow Grape Tomatoes, Yogurt Mint-Lemon Dressing

We also tried both the White Cheddar Broccolini Soup with Dark Pumpernickel Crouton and the Lobster Bisque (Lobster, Tarragon, White Wine, Cognac, Cream, Tomato, Chives).

Roasted Marinated Peri Peri Chicken: Long Green Beans, Honey Roasted Sweet Potatoes, Charred Bearss lime (a Persian varietal), Peri Peri sauce – While there was nothing out of the ordinary with this dish, if you’re looking for comfort food, this is a great choice.

Beef Wellington: Beef Tenderloin, Crepes, Mushroom Duxelle, Puff Pastry, Fingerling Potatoes, Baby Vegetables, Cabernet Jus – A classic, well done (especially considering the volume these restaurants need to produce). If you’ve never had the chance to try a Wellington, this is a great opportunity.

Dijon Herb-Crusted Rack of Lamb: Zucchini, Tomato, Bell Pepper Piperade, Thyme Cocotte Potatoes, Rosemary Zinfandel Reduction – The crust on the lamb had a great texture and the lamb was a perfect medium-rare. The vegetables on the side, however, were a bit under-seasoned and did not leave as good an impression.

Tamari and Honey Glazed Salmon Filet: Teriyaki Soba Noodles, Baby Bok Choy, Lime, Toasted Sesame Seeds – This dish was really well done. The salmon had great texture and flavor, alongside perfectly cooked bok choy and soba noodles (which can often be overcooked). This dish was one of our favorites of the night! 

Chocolate Decadence: Bitter Chocolate Cream, Truffle Cream, Chocolate Sauce – What could possibly go wrong? We loved every bite of chocolate. Lots of variety in texture as well with a cookie at the bottom of the log and some chocolate rice puff pearls to decorate, this dessert was truly decadent. 

Marvel Sundae: Chocolate Ice Cream, Chopped Chocolate Wafers, Chocolate Sauce, Whipped Cream – Don’t let the menu confuse you! Yes, it is a kit-kat chocolate ice cream sundae. As delicious as everyone’s favorite chocolate bar, with the welcome addition of ice cream!

1923

The elegant 1923 (named for the year the Disney company was founded) has twin dining rooms named after Walt and Roy Disney, both decorated with animation artwork and artifacts highlighting the animation process of our favorite films.

A Disney fan’s dream is to step into the life of Walt Disney and experience it the way he would, and that’s exactly what it’s like in 1923. We felt like we were transported to Hollywood in it’s heyday, and with a classy menu to match.

Here’s what we ordered:

Chervil Dill Marinated Shrimp: Celeriac, Apple, Meyer Lemon Creme Fraiche, Toasted Fennel seeds, and Micro Celery – While the shrimp was cooked and chilled perfectly, the celeriac apple slaw was really a star in this dish. What a refreshing way to start a meal!

Double Baked Three Cheese Souffle: Roquefort, Gruyere, Goat Cheese, Baby Leaf Spinach – This wasn’t really a souffle in the traditional sense. It was more like a tall Starbucks egg bite covered in sauce. The texture was less than pleasurable and it definitely was not one of our favorites.

Sliced Prosciutto, Coppa, Soppressata: Modena Balsamic Grape Tomatoes, Rosemary Sea Salt Crisp, Parmesan Reggiano – Small and graze-worthy, we think this would make a great shareable snack for the table rather than an individual appetizer.

Baked Oysters: Spinach, Shallots, Pancetta, Crisp Japanese Breadcrumbs – This version of Oysters Rockefeller was delicious (and a good way for reluctant eaters to try oysters for the first time).

Baby Iceberg Salad: Red and Yellow Cherry Tomatoes, Scallions, Crisp Spiced Chickpeas, Sumac-Tahini Ranch Dressing – All the restaurant have a wedge-style salad on the menu, but this was the most traditional with crisp iceberg and sweet tomatoes. The Tahini-Ranch dressing was a very nice twist on the customary blue cheese.

Belgian Endive, Radicchio, Escarole Lettuce: Brie Cheese, Valencia Orange, Candied Walnuts, Aged Jerez (Sherry) Vinaigrette – Fresh flavors, crisp bitter lettuces, but a very mustardy vinaigrette that overpowered the rest of the salad. 

Braised Oxtail Soup: Roasted Sweet Carrots, Celery, Picked Thyme, Porcini Tortellini – Not really what we expected for a braised oxtail soup. Instead of a tortellini in broth the menu insinuates, this was more of a pureed soup with pieces of oxtail and a few tortellini. Delicious, but not what we expected.

Oven Baked Lobster Tail: Sun-dried Tomato Lemon-Pesto Mash, Roasted Asparagus, Drawn Butter. Since 1923’s “night 2” menu is the Captain’s Gala, we were not surprised to see lobster on the menu (and certainly did not pass up the opportunity to order it). If you’re a lobster connoisseur, this one is just average, but for first-timers, it was well-prepared (we also appreciated the assistance with removing the meat from the shell).

California Riesling Risotto: Sweet Green Pea, Fava Bean, Malabar Spinach, Toasted Pine Nuts – This risotto was a lot thicker than we would have liked and a bit undercooked. Honestly, just a miss overall. Save your calories for dessert.

Seared Pork Tenderloin Medallion: Asiago Cheese-Sage Polenta, Rainbow Chard, Pancetta, Hard Cider Reduction – One of our favorites from the entire trip. Well seasoned all-around, a perfect cook on the pork, and a beautiful reduction sauce.

Juniper Marinated Venison Loin: Tupelo Honey Parsnip Puree, Roasted Shallots, Heirloom Carrots, Game Chips, Napa Valley Port Wine Jus – Also a wonderful entree, the parsnip puree was smooth, and the venison medium-rare. 

Chocolate Lava Cake: Double Chocolate Sauce, Vanilla Ice Cream – A cruise ship staple done well. Warm lava cake and cold vanilla ice cream served tableside, what’s not to like?

The Captain’s Table Sundae: Mint Chocolate Chip Ice Cream, Chocolate Sauce, Whipped Cream, Crunchy Dry Meringue – Everything you could want in a classic mint chip sundae!

Plaza de Coco

The newest theatrical dining experience on Disney Cruise Line is themed to the music and food of Pixar’s “Coco.”

On a typical 7-night sailing, the restaurant offers two completely unique experiences – the first night in the land of the living and the second night in the land of the dead. With such a strong cultural message in the film and storyline in the restaurant’s theming, we were excited to see how that would translate to the menu.

Along the hallway at the restaurant’s entrance are letters and photos of Miguel and his family, including a very noticeable instrument missing from it’s spot on the wall.

As diners enter the plaza, they’ll see the The Rivera family offrenda.

Here’s what we ordered from the “Night 2” Día De Los Muertos menu:

Beef Birria Empanada: Baked Pastry turnover with Pulled Beef Brisket, Oaxaca Cheese, Pico De Gallo, Birria Consommé – Best of both worlds with a hearty portion of filling and crispy shell, plus, the classic consomme as the finishing touch. Our only complaint is that you only get one per order.

Celeriac, Herb Guacamole, Blue Corn Chips: Jalapeño Chile, Cherry Tomatoes, Lemon Crema – Interesting spin on a guacamole utilizing diced cooked celeriac. Refreshing idea, although flavorwise, was no different to your classic guacamole (though not spicy at all, so if you’re looking for heat, you’ll need to add it).

Red Chicken Enchiladas: Guajillo Spiced Red Enchilada Sauce, Chihuahua Cheese – Really flavorful and moist chicken, drenched in sauce. This classic was one of our favorite appetizers on the ship.

Watermelon, Orange and Jicama Salad: Endive, Avocado, Lime-Demerara Sugar Dressing – This crisp and refreshing salad is just what you need in between the richness of some of the appetizers and the entrees.

Romaine Wedge: Cotija Cheese, Toasted Corn, Pumpkin Seeds, Grape Tomatoes, Lime Crema Parsley Dressing. If you love “Mexican Ceasar Salad,” you’ll love this salad too.

Chipotle Black Bean Soup: Cilantro, Lime, Purple Onion, Mamá Coco’s Pork Tamale – Well seasoned with half of a perfect tamale on the side. When eaten together, the tamale provides great texture and additional flavor to the soup. 

Pan-Seared Adobo Spiced Sea Bass: Rainbow Carrots, Green Asparagus, Savoy Spinach, Romanesco, Peas, Seared Scallop, Pea Tendrils, Chimichurri – A tasty light bite although a little under-seasoned all around.

Chef’s tip: If you’re looking for a heartier portion, order this with the toasted quinoa bowl and enjoy both entrees together!

Toasted Quinoa Bowl: Red and Brown Quinoa, Cilantro-Lime Potatoes, Garlic Black Beans, Avocado, Tomatillo Habanero Salsa, Tostones – The beans were delightful with lightness from the perfectly cooked quinoa. This dish is definitely on the lighter side, so if you’re hungry, we suggest ordering this alongside any of the other dishes on the menu.

Michoacán Carnitas: Crisp Pulled Pork, Pickled Red Onions, Cilantro-Lime Rice, Guacamole, Salsa Roja Asada – One of our favorites of the night although pretty much everything on this menu was phenomenal. Served with tortillas on the side, you can “choose your own adventure” when making your tacos.

Imelda Rivera’s Roasted Chicken Breast Mole: Roasted Chicken Breast, Cacao Mole Sauce, Red Rice, Pickled Onion, Sesame Seeds, Soft Flour Tortilla – The best part of this dish was the mole. We wanted more sauce! The chicken breast itself was cooked well with a blanket of this deeply seasoned sauce. The rice was just okay, but it was a nice complement to the rich mole.

Sunrise Spectacular Chocolate Cake: Chocolate Joconde Layered Cake, Raspberry Chocolate Crème, Marigold Petals – The chocolate cake was delicious, but the rest of the components missed the mark. Our main issue was the layer on the top of the cake contained a little too much gelatin and had a strange texture.

Héctor Rivera’s Sundae: Dulce de Leche Ice Cream, Banana Bread, Cinnamon Fried Tortilla, Whipped Cream – This sundae has everything you could ever want on your list. Texture is all over this sundae with the fried tortilla and the soft banana bread, then the creaminess of the ice cream and whipped cream. There’s always a sundae on the dessert menu, but this is the one you won’t want to skip.

Cappuccino Crème Brûlee Cheesecake: Baked Vanilla Cheesecake, Caramelized Coffee Crème Brûlée – Even though this dessert didn’t have the crème brûlée “crack” we love, the flavors of vanilla, caramel, and coffee made it a winner.

Marceline Market

With all the hustle and bustle aboard the Disney Treasure, it’s important to have somewhere you can refuel for lunch or grab a quick snack throughout the day.

Marceline Market is the perfect place to go if you’re feeling a little hungry but can’t decide what to eat… nothing beats the endless options of a buffet at your disposal.

Throughout our sailing, we stopped in a few times to try some snacks or catch a quick lunch:

Chocolate mousse – Super creamy with all the chocolate flavor we could want. Chef’s Tip: Get your favorite warm cookie alongside it and maybe a glass of milk! 

Miso Congee – Whether you’re not quite the sailor and don’t feel well or just need that warm hug in a bowl, the miso congee served with crispy fried shallots hit the spot early in the morning. Chef’s Tip: if you like a thinner consistency, go to the hot drinks station and mix in a little hot water. Then, season it up with soy sauce that they have right next to the station or some hot sauce from the condiments area! 

Mickey Waffle – Something we noticed was that the line to pick up food at the kids station was filled with more adults than families with children, and we understand why. Never ending mickey waffles? Yes please!

We also found Marceline’s is the perfect spot for a quick yet hearty breakfast (especially before heading off the ship at Castaway Cay).

Mickey and Friends Festival of Food

The popular poolside dining options from the Wish are back on Deck 11 of the Treasure. Here, you can find favorite lunchtime staples, including BBQ platters, fresh pizzas, build-your-own burrito bowls, and the famous Disney Cruise Line chicken tenders.

This area became our go-to stop whenever we were feeling hungry, and here’s our top picks from each of the stations:

Mickey’s Smokestack BBQ: While we loved mixing and matching the options to create the perfect BBQ platter, the unexpected star of the show was the smoked kielbasa. Pair it with one of the many sauce options and you have the perfect bite!

Donald’s Cantina: This dining option is essentially a Chipotle at sea and we loved making our own burrito bowls! As a bonus, the salsa bar has everything you could need to spice up your bowl, as much or as little as you’d like.

Daisy’s Pizza Pies: These freshly baked pizzas were definitely a hit with the kids onboard during the day, but we stopped by (along with many other kids-at-heart) for a snack after the evening shows. Our favorite pizza is topped with prosciutto, arugula, and balsamic vinaigrette, all of which definitely hit the spot (there’s also a vegan pizza for non-meat and/or non-dairy eaters).

NOTE: Daisy’s is the only place on Deck 11 that’s open for late-night snacking.

Goofy’s Grill: While most people stop here for a burger or fries, they also offer the famous Disney Cruise Line chicken tenders upon request. The tenders are more commonly found at Marceline Market, but we found that they were fresher, hotter, and crispier at Goofy’s Grill.

Minnie’s Delights: Everyone can use a frozen treat throughout the day, and this was our favorite spot for soft-serve ice cream. Choose between chocolate, vanilla, strawberry, and banana, or even mix a few flavors in the same cup!

Jumbeaux’s Sweets

The sweet shop onoboard the Treasure is themed to Zootopia, with a selection of ice creams and sorbets as well as super cute animal-themed treats and baked goods.

Themed Lounges

There are several lounges onboard the Treasure, but the 20,000 Leagues Under the Sea-themed Periscope Pub is the only one with an extensive food menu (for an additional cost).

NOTE: Skipper Society has only one item on the menu (waffles); Haunted Mansion Parlor and Scat Cat Lounge only serve drinks.

Periscope Pub

Skipper Society

Fine Dining

The Disney Treasure is home to the same adults-exclusive dining options as the Wish, Palo Steakhouse and Enchante by Chef Arnaud Lallement (both have additional per person charges to dine).

NOTE: While the age requirement to dine at Palo and Enchante is 18+, guests must be 21+ to order alcoholic beverages – even international passengers between the ages of 18 and 21 who may be able to drink at home.

While we did not have the chance to dress up for dinner at either of these restaurants, we did save room for brunch at Palo on the final day of our trip.

Palo no longer offers a buffet brunch, but thanks to the guidance of our serves, we made sure to order plenty of options to share around the table (and definitely did not leave hungry).

Here’s what we tried:

Seafood Antipasti Selection: Jonah Crab Claw, Lemon-Marinated Shrimp, Marinated Green Lip Mussel, Spiced Ahi Tuna, Gravlax served with Meyer Lemon, Saffron Aioli, Dill honey Mustard, and Cocktail Sauce

Italian Antipasti Selection: Sliced Prosciutto, Sliced Coppa, Sliced Bresaola, Salame Gentile, Marinated Cerignola Olives, Roasted Garlic, Caciotta a Tartufo, Parmigiano-Reggiano, and Sweet Pepperdew

Traditional Eggs Benedict: Poached Eggs on Toasted Buttered English Muffin with Rosemary Ham, Hollandaise Sauce. This was a classic eggs Benedict with a perfectly-cooked egg and equally-perfect Hollandaise. We also appreciated that each order only comes with one, so we weren’t too full for the other dishes.

Eggs Florentine: Poached Eggs on Toasted Buttered English Muffin: Spinach, Asparagus, Mornay Sauce

Celery Soup: Spiced Italian Sausage and Focaccia Croutons

Buttermilk Pancakes: served with Maple Syrup, Whipped Cream, and Mixed Berries. These pancakes were nothing spectacular (and were actually a little dense), so unless you’re a person who has to have pancakes, we’d recommend skipping these.

Goat Cheese and Sun-dried Tomato Flatbread – We really enjoyed this pizza, but again, it’s noting out-of-the-ordinary, so if you’re on the fence, it’s definitely skip-able.

Parmesan-Crusted Chicken Breast: Topped with a San Marzano Tomato Basil Sauce and Mozzarella Cheese, Creamy Arborio Rice Risotto – This is a Palo signature dish, so we couldn’t possible not order it… and, as always, it did not disappoint.

Roasted Red Snapper Fillet: Green Asparagus, Caponata, Saffron Fondant Potato – This was a delicious fish dish, but honestly, we were most impressed by the saffron fondant potato.

Warm Amaretto Chocolate Fondant: Double Chocolate Sauce, Hazelnut Gelato, Mocha Chocolate Soil – No notes.

Chocolate Raspberry Tart: Bitter Chocolate Crème, Raspberry Ganache, Vanilla Bean Gelato – If you’re a fan of chocolate and raspberry, this dessert is a home run.

For more information about the Disney Treasure, check out our comprehensive guide:

Everything You Need To Know About The Disney Treasure Cruise Ship!

And to find out all the shopping onboard, check out our Disney Treasure merch guide:

Disney Treasure Merchandise: “X” Marks the Shop