High-f ly­ing chefs all at sea

The Weekend Australian - Travel - - Destination Afloat - MICHELLE ROWE

Luke Man­gan, P&OCruises Aus­tralia Restau­rants: Salt Grill on Pa­cific Jewel, Pa­cific Daw­nandPa­cific Pearl. Onthe menu: Crab omelette with miso mus­tard broth; tem­pura Spencer Gulf prawns with car­rot, daikon, wa­ter­cress.

Serge Dansereau, Orion Ex­pe­di­tion Cruises Restau­rants: Food con­sul­tant on Aus­tralia-based Orion and Orion II. Onthe menu: Tuna sashimi with soft­shell crab, fly­ing fish roe and sea­weed salad; wagyu beef shin braised in shaox­ing rice wine with rice noo­dles, broc­col­ini, pump­kin and ex­otic mush­rooms.

Todd English, Cu­nard Restau­rants: Todd English Restau­rant on Queen Mary 2 and Queen Vic­to­ria. Onthe menu: Fig and pro­sciutto flat­bread with a rose­mary crust, sweet-and-sour fig jam, gor­gonzola cheese and pro­sciutto; braised prime beef short rib with mus­tard rabe greens, horse­rad­ish froth, pearl onions, caramelised baby car­rots and whipped pota­toes.

NobuMat­suhisa, Crys­tal Cruises Restau­rants: Silk Road and The Sushi Bar on Crys­tal Sym­phony and Crys­tal Seren­ity. Onthe menu: Lob­ster spring rolls; No­bustyle black cod with miso.

Gary Rhodes, P&OCruises Restau­rants: Ar­ca­dian Rhodes and Ori­ana Rhodes on Ar­ca­dia and Ori­ana. Onthe menu: Roast monk­fish with but­tered spinach and saf­fron mus­sel stew; slow roast belly of pork with seared tiger prawns and sweet pea puree.

Marco Pierre White, P&O Cruises Restau­rants: The White Roomon Ven­tura. Soon to be in­tro­duced on Ori­ana, Ado­nia and Ar­ca­dia. On the menu: Grilled medallions of beef fil­let alla Ro­mana with snails in gar­lic but­ter and roast­ing juices; gnoc­chi with porcini and ar­ti­choke.

Atul Kochhar, P&OCruises Restau­rants: Sindhu on Azura. Onthe menu: Goan-style roast lob­ster in co­conut sauce with lob­ster kedgeree; In­dian-style baked chicken and rice.

Nobu Mat­suhisa

Gary Rhodes

Luke Man­gan

Serge Dansereau

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