P&O Cruises has introduced tasting menus on board
Aurora and Oceana as a new gourmet dining experience for passengers
There will be three tasting menus to choose from each
offering seven courses of small or ‘taster’ dishes, each prepared by
chefs that are members of the internationally recognised Chaine de Rotisseurs
society.
Dishes include smoked salmon tartlet with warm scrambled
egg and caviar, pan fried fillet of beef in a rich red wine sauce and
French apple tart served with clotted cream ice cream.
The menu includes a mix of traditional British produce,
such as slow cooked Gloucester Old Spot pork belly and a British cheese
selection, with more contemporary dishes such as a trio of mini crème
brulees.
P&O Cruises corporate chef, Mike Monahan said: “P&O
Cruises has always been known for offering fantastic food and now diners
have even more options. Tasting menus are very cosmopolitan and are
an exciting dining choice. It gives people the chance to try new foods
and dishes that they may not usually select from the menu.
“The chefs on board have created innovative dishes using
the finest ingredients available. In addition an amuse-gueule will be
served before each menu to get passengers ready for the gastronomic
delights ahead.”
Tasting menus are available on board Oceana’s Plaza
Bistro and on board Aurora’s Café Bordeaux. A small cover charge of
£9.50 per person will be made for tasting menus.
MENU 1 Amuse-Gueule Smoked Salmon Tartlet with Warm
Scrambled Egg and Caviar Cappuccino of Green Pea and Ham Soup Pan-Fried
Cod Loin with Tiger Prawn Thermidor Risotto Pan-Fried fillet of Beef
in a Rich Red Wine Sauce Served on a bubble and squeak cake with roasted
button onions, mushrooms, bacon lardons and parsnip puree Trio of Mini
Crème Brulees with Almond Biscuit Bailey’s Irish cream liquor, vanilla
and espresso coffee flavors Cheese Trolley Selection of British and
International cheeses (Selection of 8 cheeses)
MENU 2 Amuse-Gueule (V) Warm Potato and Chive Gateau
with Scottish Smoked Salmon With vodka crème fraiche and caviar Cream
of Lobster Bisque Soup Served with a croute of saffron mayonnaise and
grated Gruyere cheese Grilled Fillet of Sea Bass Line caught wild sea
bass fillet with white wine butter sauce Slow Braised Rump of Lamb Served
with a leek and potato stovie and cumin crusted baby carrots and buttered
spinach French Apple Tart served with Clotted Cream Ice Cream Cheese
Trolley Selection of British and International cheeses (selection of
8 cheeses)
MENU 3 Amuse-Gueule Smoked Chicken Breast and Ham Knuckle
Terrine With a tarragon and broad bean quenelle and sweet mustard dressing
Cream of Jerusalem Artichoke Soup Garnished with sautéed scallops Supreme
of Loch Duart Salmon Wrapped in Parma ham and served with creamy wild
mushroom lentils Slow Cooked Gloucester Old Spot Pork Belly Served with
sweet braised cabbage, cider buttered apples, fondant potato and sage
gravy Chilled Chocolate Soufflé with Crème de Cacao Sauce Served with
a hazelnut biscuit Cheese Trolley Selection of British and International
cheeses served by your waiter (Selection of 8 cheeses)
(From Jawaharlal Nehru Port)
