DINING
“
My restaurants on board are the realisation of a dream. When I was a boy I longed to go to
sea and even now I feel a tranquillity and peace when I am by the water. My restaurants on board enable me to spend some time at sea and to use seasonal produce to create memorable dishes. It’s an ideal combination!
Spotlight on our celebrity chefs ”
Marco Pierre White Café Bordeaux on Aurora, and Ocean Grill on Adonia & Arcadia
Marco’s Café Bordeaux and his Ocean Grill restaurants are a relaxed affair. Café Bordeaux is open nearly 24 hours a day and the menu caters for visitors at any time from Eggs Benedict for breakfast to a Roast Beef and Horseradish baguette for lunch and a Roasted Gloucester Old Spot Pork Belly for dinner.
In Marco’s Ocean Grill restaurants you can look forward to Baked Portobello Mushroom with Spinach Leaf, Welsh Rarebit and a Blue Cheese and Walnut Salad and Salt Marsh Lamb Rack with Dauphinoise Potato, crushed Minted Peas and a Romarin Scented Jus. Of course, no self-respecting grill restaurant would be complete without succulent steaks – all our cuts come from Casterbridge Grass-fed English beef, dry-aged on the bone for a minimum period of 21 days. Olly Smith has teamed up with Marco to select wines that perfectly compliment his Ocean Grill menu.
24 WORLD CRUISES 2013
Atul Kochhar Sindhu on Azura
Two different styles of food can be found in Sindhu. The Nashta menu is essentially like Indian tapas – smaller dishes that you can snack on – and is served in the very front of this decadent res- taurant with its strong rich reds that make this spacious restau- rant seem very homely. The main menu is impeccably served in the ocean view side of the restaurant and offers dishes such as Pan-Roasted Beef Tenderloin with Enoki Mushrooms, Garlic & Cream Sauce served with Thick Cut Coriander Salt Chips, Indian Style Baked Vegetable & Rice served in a Traditional Handi and Goan Style Pan Roasted Lobster in Coconut Sauce with Lobster Kedgeree.
Marco Pierre White
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