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All Other Countries / Eastern Time Zone (GMT -5:00)
011-561-366-4816

Please note that all prices on our website are in US dollars, and travel purchases must be completed with a major credit card. Unless you are considering one of our custom cruise itineraries, certain cruise lines prohibit US-based travel agencies from selling to non-US residents.

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FOR CRUISE RESERVATIONS CALL
TOLL FREE: 1-800-961-4635
Other Countries & Hours
Call A Cruise Consultant

We would be happy to assist you with booking cruise!

We have some of the best cruise experts anywhere who are knowledgeable about cruise destinations, cruise ships and finding you the best value.

United States and Canada / Eastern Standard Time
  9 AM to Midnight Monday through Thursday
9 AM to 8 PM Friday through Sunday
  TOLL FREE: 1-800-961-4635
Australia and New Zealand / Eastern Standard Time (Sydney)
  FREECALL: 1 800 251 657
 
United Kingdom / Greenwich Mean Time
  FREEPHONE: 0800 101 2793
All Other Countries / Eastern Time Zone (GMT -5:00)
011-561-366-4816

Please note that all prices on our website are in US dollars, and travel purchases must be completed with a major credit card. Unless you are considering one of our custom cruise itineraries, certain cruise lines prohibit US-based travel agencies from selling to non-US residents.

All passengers regardless of their home country, citizenship or country of residency are responsible for obtaining the proper documentation for travel. This includes passports

Tamarind Menu onboard Holland America Line

Holland America Line Tamarind Menu

Holland_food_tunaBelow is a sample menu for Holland America Line's Tamarind Restaurant. Sample menu for Holland America's Tamarind restaurant in PDF (original version).

Tamarind Menu

SOUP

YIN-YANG SCALLOP CONSOMMÉ
Tender sea scallops and julienne cut squash in a ginger-infused shellfish broth sprinkled with minced scallions

JEWELS OF THE SEA
Delicate shrimp-filled won ton with sliced baby bok choy in a fragrant lemongrass and sesame broth

CHICKEN PHO WITH WILD LIME

AND RICE STICK NOODLES
Shredded chicken and rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts and Serrano chilies

APPETIZER

TRAIL OF SPICES SATAY SAMPLER
Malaysian-spiced lamb, Chinese-pork, Thai-spiced beef, Indonesian-spiced chicken, and Vietnamese-spiced shrimp served with Asian pickled vegetables and two traditional dipping sauces

SHRIMP TEMPURA INDOCHINE
Sweet, fresh shrimp dipped in a light batter and fried, and served with a tart-and-sweet green papaya salad and garlic-chili sauce

SHANGHAI RIBS
Five-spice rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a tamarind chutney

STREETSIDE POT STICKERS
Succulent lobster, pork, and chicken dumplings, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce

SPRING ROLL DELIGHTS
A trio of spring rolls: crispy duck, vegetable, and a rice paper wrapped lobster roll, served with plum and sweet chili sauces

THAI BEEF SALAD
Rare-seared beef, tossed with scallions, tomatoes, onions, and cucumbers. Presented on salad greens and sprinkled with fresh mint, chilies, and a lime-leaf dressing

GREEN PAPAYA SALAD
Finely shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice and palm sugar

SUSHI & SASHIMI MENU

SASHiMi
tuna, salmon, snapper, octopus

NiGiri SuSHi
tuna, salmon, snapper, octopus

SuSHi roLLS
RAINBOW
(Reversed California roll topped with an assortment of fish)

CALIFORNIA
Crab and avocado

SALMON TSUTSUMI
Salmon, avocado, cream cheese

TUNA TSUTSUMI
Vegetable roll topped with tuna slices

YOZO
Snapper, masago, asparagus, Japanese mayonnaise

YOSHI
Tempura snapper, avocado, scallion, Japanese mayonnaise

WRAPS
Indonesian vegetable, seafood, lettuce, chicken

ENTREES

HOISIN-LIME GLAZED SEA BASS
Pan-seared until golden and crowned with tender wok-cooked Asian greens

ASIA-PACIFIC HOT POT
Shrimp, scallops, Manila clams, rock fish, crab legs, and squid. Presented in a flavorful stock featuring fresh scallions, shallots, garlic, lemongrass, and cilantro

SNAPPER BAKED IN RICE PAPER
Steamed snapper, marinated in citrus-infused sake and golden-baked, served atop a bed of steamed Asian greens

WASABI AND SOY CRUSTED BEEF TENDERLOIN
Served on an oak plank with tempura of onion rings and vegetables

SCALLOPS AND PRAWNS WITH GARLIC, GINGER, AND CHILI
Steamed to perfection and nestled inside a bamboo basket. Drizzled with a light soy sauce

CANTONESE DUCK WITH HAINAN RICE
Roasted, served on a bed of chicken broth infused rice, and garnished with flakes of fresh chili and cilantro

SZECHUAN SHRIMP WITH THAI BASIL
Sautéed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers, and scallions. Glazed in a light chili sauce

PENANG RED CURRY COCONUT CHICKEN
Mildly spiced chicken with snow peas, eggplant, zucchini, pimientos, opal basil, lemongrass, and lime juice. Presented in a bath of red curry and coconut milk

VIETNAMESE-STYLE LAMB WITH MINT
Thinly sliced marinated lamb, sautéed with bell peppers, shiitake mushrooms, spinach leaves, minced garlic, and scallions

FIVE-SPICE SEITAN AND TEMPEH
Quickly seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger, and soy sauce. Served with lime wedges

SESAME UDON NOODLES
Flat Japanese wheat noodles, stir-fried with tofu, scallions, vegetables, sesame oil, and chilies. Sprinkled with toasted peanuts and sesame seeds

SWEET AND SOUR VEGETABLE TEMPURA
Asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried. Garnished with fruits and served with tamarind glaz

DESSERT

TAMARIND CHOCOLATE
A bittersweet chocolate shell filled with a rich tamarind and chile-flavored chocolate and ginger mousse

MANGO CLOUD
A light egg white soufflé served with a mango sorbet

TEMPURA ICE CREAM
Coconut and Javanese coffee with infused lemongrass sauce anglaise

CHOCOLATE ALMOND FORTUNE COOKIE
An almond baked tuile with a surprise filling of chocolate panache

GINGER BANANA BREAD PUDDING
With tempura bananas and caramel sauce

TRIO OF SORBETS
Passion fruit basil, lychee green tea, and ube with shaved fruit juices


HOLLAND AMERICA LINE FEATURED ON CRUISEADVICE.ORG

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