More and more celebrity chefs are redefining the on-board food scene. Here’s a taste of what food you could order at sea.
Jamie Oliver’s sardine bruschetta
Jamie Oliver’s sardine bruschetta
Jamie Oliver is a British chef, TV presenter and owner of Jamie’s Italian restaurants.
Jamie’s Italian was launched on Royal Caribbean International’s Quantum of the Seas in 2014 and has since rolled out on Anthem of the Seas; this month it opens on Ovation of the Seas. Expect a family-friendly atmosphere and a rustic Mediterranean menu.
Luke Nguyen on AmaLotus
Luke Nguyen on AmaLotus
Luke Nguyen is a Vietnamese-Australian chef of Sydney’s Red Lantern and Fat Noodle, and TV host.
Nguyen will join two of APT’s Mekong River cruises on AmaLotus this year, escorting city tours, selecting and recommending local restaurants along the way, and leading cooking classes.
If you can’t catch Nguyen personally during one of his visits, his culinary expertise can still be sampled on-board. As his role as ATP ambassador, he’s created the Vietnamese welcome dinner and is behind the degustation menu in the Indochine by Luke Nguyen dining room.
Curtis Stone’s butter poached lobster
Curtis Stone’s butter poached lobster
Curtis Stone is an Australian-born, LA-based chef at Maude, Beverly Hills.
“Crafted by Curtis” dishes appear in the main dining rooms across Princess Cruises’ fleet, while Share, Stone’s first restaurant at sea, is open on Emerald Princess, Crown Princess, Ruby Princess and, from this month, Sun Princess, featuring refined dishes designed for sharing.
Serge Dansereau’s dessert
Serge Dansereau’s dessert
Serge Dansereau is a Canadian-born chef and owner of Sydney’s Bathers’ Pavilion.
The long-serving consultant chef on the small luxury expedition ship National Geographic Orion is also working with Lindblad Expeditions’ NG Explorer. His menus focus on fresh produce and reflect regional flavours on each voyage.
David Thompson’s salad with tamarind dressing
David Thompson’s salad with tamarind dressing
David Thompson is an acclaimed interpreter of Thai cuisine; chef at Nahm in Bangkok, and Long Chim in Singapore and Perth.
South East Asian cuisine hits its stride on board Aqua Expeditions’ Aqua Mekong, where consulting chef Thompson oversees the likes of crab miang atop betel leaves, and authentic laksas.
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Luke Mangan’s crab omelette
Luke Mangan’s crab omelette
Luke Mangan is a Sydney-based chef and restaurateur with eateries in Australia, Singapore, Jakarta, Tokyo and the Maldives.
Mangan’s Salt Grill appears on all five ships in the P&O Cruises Australia fleet, and the two newest vessels, Pacific Aria and Pacific Eden, also feature Salt Grill bars. Signature dishes include crab omelette with enoki and mustard-spiked miso broth.
