THE NEW CRUI­SINE

The Weekend Australian - Travel - - Destination Afloat -

THE new ‘‘ crui­sine’’ is fine din­ing, it’s haute cui­sine, it’s ul­tra-lux­ury with a con­tem­po­rary twist, it’s mod­ern, it’s molec­u­lar. But what are you likely to find on your plate? Hap­pily, the veal trop­i­cana is fi­nally in re­tire­ment along with steak rossini and chicken kiev. The winds of change have yet to blow away such cliched ter­mi­nol­ogy as ‘‘ sea­son­ally in­spired’’ but gen­er­ally the new sea­son’s of­fer­ings are the trendi­est things to hit the din­ing room ta­ble since the small plate. Here are some of the best: P & O Aus­tralia, Uwe Steifel: In­dian chilli crab; coral trout with lob­ster ragout and beurre blanc sauce; wagyu beef burg­ers on basil and gar­lic fo­cac­cia. P & O, Gary Rhodes: As­para­gus, av­o­cado, pink grape­fruit and paw­paw salad; pan-fried sea bass on shal­lots mar­i­nated in black­berry liqueur; iced straw­berry and white chocolate mousse with a straw­berry salad. P & O, Marco Pierre White: Quail egg hol­landaise; con­fit de ca­nard; pan­na­cotta with poached pears. Cu­nard, Todd English: Black pep­per gnoc­chi; roasted duck breast, con­fit duck leg and gin­ger carrot can­nel­loni; Thai cof­fee tiramisu. Crys­tal, Nobu Mat­suhisa: Black cod in miso; hal­ibut cheeks with wasabi pep­per sauce; warm bit­ter­sweet chocolate soup. Se­abourn, Char­lie Palmer: Wild mush­room mine­strone with mas­car­pone dumplings; roast duck salad with pa­paya and lentils; cumin and co­rian­der crusted sword­fish steak. Ocea­nia, Jac­ques Pepin: Lob­ster and porcini mush­rooms in spring roll wrap; pink-roasted her­bcrusted ahi tuna; spiced roast beef ten­der­loin with sweet onion and sun­dried tomato sauce. Costa, Et­tore Boc­chia: Cold tomato cream soup with moz­zarella, toasted al­monds, olives and basil oil; hand­made bigoli pasta with lamb and ar­ti­choke ragout; white chocolate tart with liq­uid heart of rasp­ber­ries and licorice sauce. Orion, Serge Dansereau: Steamed goat cheese cap­peletto with an­chovy burnt but­ter; roast veni­son loin with po­tato gratin, onion mar­malade and red wine jus; caramelised pineap­ple nouga­tine and pre­served peach par­fait. Rob In­gram

Ship­shape: On QM2

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