High-f lying chefs all at sea
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.