Yoo-hoo, big Disney Wish news! Disney Cruise Line has revealed new details about Arendelle: A Frozen Dining Adventure, coming to the Disney Wish when it sets sail next summer. Disney’s first-ever “Frozen”-themed dining experience will be catered by Oaken and his “Hearty Party Planning Service,” and we even have a first look at some sample menu items.
Arendelle: A Frozen Dining Adventure is one of the three main dining experiences that guests will rotate among when sailing on the Disney Wish. The story picks up just after the events of “Frozen 2,” and guests will attend a royal engagement party for Queen Anna and Kristoff.
Tables in the theater-in-the-round-style venue surround a center stage, where guests will enjoy live musical performances by Anna, Elsa, Kristoff and Olaf, accompanied by “local” musicians performing Nordic versions of “Frozen” favorites.
On Oct. 25, Disney announced that the dining experience will be hosted by Oaken, first introduced as the owner of Wandering Oaken’s Trading Post and Sauna in “Frozen.” Disney Wish guests will be the first in the world to meet the character in person, noted Walt Disney Imagineer Sachi Handke during a presentation to media.
“He’ll visit tables, he’ll visit guests, and he’ll make sure that everyone’s having a great time,” Handke said.
Handke also revealed that guests will come face to face with fan-favorite character Olaf in a new way.
“Guests will be able to interact with him like never before as he travels around the restaurant and lends his signature humor to the celebration,” she said. “It’s quite a large venue so he will have VIP transportation from table to table.”
During the experience, guests will also watch the transformation from real-time views to the Northern Lights as the restaurant’s windows shift to displaying the lights of the Aurora Borealis and ceiling fiber optics will mimic Elsa’s ice magic.
The menu at Arendelle: A Frozen Dining Adventure promises to be a crowd-pleasing mix of Nordic ingredients and flavors with plenty of options for the less-adventurous diners. We got a first look and taste of two sample entrees — Seared Chilean Seabass with White Asparagus, Petite Leeks, Savoy Spinach, Romanesco, Peas, Kohlrabi, Rainbow Carrots, Seared Scallop, Pea Tendrils, and Mjod Vinaigrette; and Juniper Spiced Roasted Free Range Chicken with scallion, duck fat fried potato, and estragon wild mushrooms. Both were excellent and we were told all menus will also include a plant-based selection.