P&O Cruises’ marketing director Christopher Edgington said: ‘In recent years, our guests’ palates have become increasingly more sophisticated and our culinary offering needs to reflect this change.’
In Sindhu, diners will be offered ‘unique and innovative Indian cuisine combining Atul Kochhar’s heritage with his love of British ingredients, while in Epicurean they’ll be treated to a brand new multi-sensory cooking experience with touches of molecular gastronomy that complement the more traditional dishes,’ he added.
Some examples of the menu that Michelin star holder Atul Kochhar is creating for Sindhu include pan-fried hand dived scallops with textures of parsnip and crisp fried soft shell crab with tomato, cucumber and passion fruit salsa, for starters. Main course selections include native lobster fricassée with rice pancakes, asparagus and Atul’s signature malabar sauce; seared gressingham duck breast in Punjabi masala with three bean stew and crispy duck skin; and lamb rogan josh, chicken murgh kesari korma and tandoori salmon macchi. Among desserts are warm five spiced chocolate pudding with tarragon and blood orange sorbet, and peanut butter parfait with palm sugar ice cream.
In addition Sindhu offers a bar menu with Nashta – Indian tapas.
In Epicurean, the menu features a selection of classic and contemporary dishes including starters like chicken and morel mushroom mousseline with pistachio crumble, duck liver parfait, sweet and sour pickled vegetables and spinach anglaise, and salt and pepper oyster and jumbo prawn tempura, horseradish ice cream, umami seaweed dip and a sweet pimento squeeze.
On the main course are salt marsh lamb rack with slow cooked glazed lamb breast and mini crafted shepherd’s pie of samphire shoots, butternut squash purée and a rosemary and mint jelly, and loin of wild boar with a smoked pork cheek croquette and Lancashire black pudding with beetroot and blackberry cabbage, vanilla charred pear and boulangère potatoes.
Desserts include caramelised apple crumble with flaming apple and sherry sorbet and a rhubarb and custard cream; lime leaf pannacotta and coconut butter milk foam with caramelised puff pastry; and Alphonso mango relish and glazed banana with a Caribbean demerara rum tot with peanut butter parfait and aerated dark chocolate.