REVIEW: We Tried the NEW Menu at 1923 Restaurant Aboard the Disney Treasure
Welcome aboard Disney Cruise Line, friends!
MickeyTravels and MickeyBlog are absolutely delighted to report that we’re currently aboard the all-new Disney Treasure on an exclusive 3-night preview sailing, and we’re thrilled to be able to share with you this spectacular ship and all it has to offer.
Right now we’re on Deck 3, about to dine at the elegant 1923 Restaurant. Keep reading for all our photos, as well as a full review of what we ate!
1923 Restaurant
So, what is 1923 Restaurant? Well, famously named after the founding year of The Walt Disney Company, this elegant eatery offers delicious Californian-inspired cuisine, in an atmosphere that truly celebrates the golden age of animation.
The whole restaurant shines in gold as a nod to the “Golden State,” with beautiful animation artwork and Hidden Mickeys to be spotted all throughout the décor.
It really is a gorgeous restaurant, and we couldn’t wait to tuck into our meal!
Menu
It feels like just yesterday our reporters were aboard the Disney Wish, sampling the sister ship’s own 1923 Restaurant for the first time back in 2022. We’re very eager to see how the new menu at Disney Treasure 1923 differs!
And here it is — the menu!
Just look at all the beautiful selections.
Of course, while we’re pondering what to order, we have to start with the classic Bread Service.
There’s a lovely selection of rolls here, but we better leave room for our meal!
Baby Iceberg Salad
Our first dish was this wedge-style salad, which included red and yellow cherry tomatoes, scallions and crisp spiced chick peas, all drizzled in a Sumac-Tahini Ranch dressing.
Our reporters found this salad quite tasty, complimented by a small kick of spiciness from the dressing.
While we wish the “crisp” chickpeas had been a little crunchier, we’d definitely order this one again!
Sliced Prosciutto, Coppa, Soppressata
The second appetizer we ordered was this prosciutto dish, which also included Modena balsamic grape tomatoes, rosemary sea salt crisp, and Parmesan-Reggiano.
This was beautifully flavorful, and everything tasted so fresh as well.
A lovely accouterment to our dinner!
Chervil-Dill Marinated Shrimp
This next appetizer was shrimp, which included celeriac and apple in a Meyer Lemon crème-fraiche, topped with toasted fennel seeds and micro celery.
These shrimp were a lovely size and well-seasoned.
Served chilled with the unique coleslaw on the side, this appetizer was surprisingly refreshing, and very tasty indeed!
Double-Baked Three Cheese Souffle
Next is this three-cheese souffle, made with Roquefort, Gruyere and goat’s cheese, with a baby leaf spinach garnish.
This appetizer, unfortunately, was a bit up and down for us. The souffle was delicious in terms of taste, but texturally seemed a bit off.
That being said, we loved the creamy cheese — certainly one for dairy lovers!
Baked Oysters
A beautiful baked oyster dish here, stuffed with spinach, shallots, pancetta, and crisp Japanese breadcrumbs.
Doesn’t it look delicious?
Our reporters were certainly fans of this dish, with the large oysters tasting beautiful with that spinach and pancetta baked on top.
A hit in our opinion — we’d recommend this appetizer for sure!
White Onion Soup
There were two soup options on the menu today and our reporters ordered this one, a white onion soup blended with Comte cheese, toasted caraway seeds, and French bread croutons on top.
This soup was tasty but wasn’t the favorite of the table. Its warming flavors felt seasonal, yet unexpected, with the onion just coming through at the end.
To us, it seemed a bit more like a potato soup crossed with an onion soup. Perhaps not for everyone, but we’re glad to have tried it!
Oven-Baked Lobster Tail
We’re moving on to the entrees now, and starting with the lobster!
This baked tail is served with sundried tomato lemon pesto mash, roasted asparagus, and drawn butter.
We’re so pleased to report that this was cooked to perfection and tasted fresh and high quality. The mash was a delicious and unusual accompaniment to the dish which we appreciated, offering so many complementary flavors.
We’re sure this will be a hit at this restaurant for future guests, and hope to try it again very soon!
Roasted Green Circle Chicken Breast
The chicken entrée today was this, served with tagliatelle, Grappa, Morel mushrooms, tarragon cream, green asparagus, and Parmesan-Reggiano.
Unfortunately, this dish was a miss for us. We found the chicken to be very dry, despite the cream and wine, and although the flavors were rich it just seemed a little off.
Pairing the meat with the sauce-covered pasta noodles actually reminded us a bit of a stroganoff dish, in fact. An interesting concept for sure, but perhaps not one we’d recommend!
Seared Pork Tenderloin Medallions
Our next meaty entrée was the pork, served with Asiago cheese-sage polenta, rainbow chard, pancetta, and a hard cider reduction.
Disappointingly, we’re not going to be recommending this dish either!
We found the sauce tasty, yet it didn’t do much to the pork, which felt rather dry.
Oh dear!
Ratatouille Feuilletee
Our next dish was a ratatouille which, although it didn’t look like the traditional dish at first glance, really impressed us!
Made with pan-roasted eggplant, zucchini, bell peppers, pistou sauce, and basil Provençale, this ratatouille was served on a flaky puff pastry which soaked up all those veggie flavors beautifully.
The whole thing was well-seasoned and fresh, and definitely something we’d feel confident in recommending.
Californian Riesling Risotto
The next veggie entrée we tried was the Californian Risotto, which included sweet green peas, fava beans, Malabar spinach, and toasted pine nuts.
Unfortunately, this was a disappointment for us too. While being very pretty to look at, the risotto itself tasted rather bland, as though it needed a touch more seasoning. Texturally, it was thicker than what we’d expect a risotto to be, and the peas on top were also surprisingly chewy.
Not one we’d recommend!
Ok, now… who’s for dessert?
Chocolate Lava Cake
Here we’ve got the Chocolate Lava Cake — always a favorite among sweet-toothed diners!
This was definitely a rich and decadent dessert, and we especially appreciated the scoop of vanilla ice cream added by the waiter!
We were a bit put off by the temperature of the cake, however, which we think would have been best warm. It is a lava cake, after all! But, all in all, we did like this dessert.
Final Thoughts
In conclusion, while we enjoyed our experience here at 1923 Restaurant, our reporters did agree that this new menu wasn’t our favorite tonight. While some dishes — such as the lobster and the ratatouille — were delicious, there were a few too many plates which we thought could have been better.
This being said, we appreciate it’s the first night of the sailing and a new menu aboard a brand-new ship with a new crew. We can only expect it will improve as the sailings continue!
Be sure to stay tuned to MickeyBlog as we continue to show you around the rest of the spectacular Disney Treasure, including reviews from the rest of the restaurants we try on our voyage.
Thanks for joining us on board!
