Author Topic: P&O Cruises has introduced tasting menus on board Aurora and Oceana  (Read 1810 times)

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Phil

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P&O Cruises has introduced tasting menus on board Aurora and Oceana as a new gourmet dining experience for passengers.

02 October 2007

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.

ENDS

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)

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