On The Edge With Norwegian
Norwegian Cruise Line is taking its cruise experience to another level with the launch of The Norwegian Edge, an innovative program that promises to introduce a “new standard of excellence that encompasses the entire guest experience, from ship hardware to culinary enhancements and exclusive private destination developments.”
The Norwegian Edge reflects a significant two-year $400 million investment through 2017, the centerpiece being an extensive ship refurbishment initiative that will elevate the experience on board the Norwegian fleet to this new standard.
“Norwegian has a long history of investing in its fleet to offer guests the latest and greatest innovations, but the investment to raise our ships to The Norwegian Edge standard of excellence takes it to new levels,” said NCL president Andy Stuart. “The new standards of the program will entice our guests to return again and again to ships that will look and feel as if they were just delivered, with all new menus and new dining experiences, visiting incredible exclusive destinations that reflect the quality finishes, amenities and outstanding service found across the Norwegian fleet.”
According to officials, the extensive ship revitalization program at the heart of the program will completely transform many spaces on board nine of the fleet’s ships to reflect the premium look and feel of the line’s newest ships.
The refurbishment program began in October with a full refresh of Norwegian Epic that included the debut of new venues like The Cavern Club; complete restaurant makeovers in La Cucina and a new look for Cagney’s, Le Bistro, Moderno Churrascaria, The Manhattan Room and the Garden Café, now with a sleek and crisp white palette; and refreshed décor, furniture and flooring in many public spaces, including The Haven Courtyard, Lounge and Restaurant, for a more modern and clean design.
Norwegian Gem followed in November, debuting significant enhancements including a complete makeover of Bliss Lounge; extensive interior refurbishments; refreshing of décor including new furniture and new flooring in all specialty restaurants and several complimentary outlets, as well as bars and lounges, to reflect a more contemporary look; new pool deck furniture; interactive digital signage and wayfinding technology; new teak flooring throughout outdoor spaces and corridors of upper decks; and upgrades to The Haven Courtyard and Sundeck with a new look including more shaded areas, cabanas and lounge chairs.
Throughout the course of the refurbishment program, a total of seven additional ships will go into dry dock for both guest-facing and technical enhancements – Pride of America and Norwegian Sun in spring 2016; Norwegian Dawn in summer 2016; Norwegian Spirit , Norwegian Sky and Norwegian Pearl in winter 2017; and Norwegian Jade in spring 2017.
New for 2016, all ships in Norwegian’s fleet now offer upgraded complimentary dining room menus and the addition of optional à la carte priced items in the main dining rooms, such as grilled lobster tails and surf and turf entrees, providing guests additional choices and tastes to create their ultimate dining experience.
Beginning on Jan. 31, Norwegian will also be expanding the new specialty dining menus that debuted on Norwegian Escape across the fleet. The introduction of these new enhanced menus at the line’s signature specialty restaurants – Cagney’s Steakhouse, Le Bistro and La Cucina – along with new offerings at Moderno Churrascaria and Teppanyaki, will further elevate guests dining experience.
The menus include traditional French favourites at Le Bistro such as Bouillabaisse, pan-seared jumbo bay scallops and veal medallions with sauce morrel, and a more robust menu at La Cucina featuring antipasti, risotto and traditional secondi courses like Osso Buco alla Milanese or pan-seared sea bass filet. These new menus will be offered on Norwegian Breakaway as of Jan. 31; Norwegian Getaway on Feb. 14; Norwegian Epic on March 6; Pride of America after her dry dock on March 15; Norwegian Gem on April 1; and Norwegian Dawn after its dry dock in June.
In addition to the new menus, Norwegian is also further expanding training and certification for the fleet’s culinary and dining teams.
Norwegian has also further expanded plans for the line’s privately owned destinations including the development of Harvest Caye, Belize, and considerable new features in store for the line’s private Bahamian island, Great Stirrup Cay.
