P&O to Introduce Multi-Sensory Dining to the Seas

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P&O Cruises have revealed the upcoming Britannia, which debuts in March 2015, will play host to multi-sensory dining alongside a selection of other cutting-edge eateries. The multi-sensory dining establishment, Epicurean, will incorporate molecular gastronomy made famous by Heston Blumenthal alongside more traditional dishes.

Epicurean

The menu in Epicurean has been design to allow simple ingredients to flourish and become the stars of the show. Utilising molecular gastronomy principles, the chefs are capable of producing dishes with enhanced taste, texture and appearance. The chefs will incorporate techniques including precision temperature cooking, freeze drying and the use of fuming flasks of liquid nitrogen.

Oyster - Charles Haynes

A sample menu has been released:

Starters 
• Chicken and morel mushroom mousseline with pistachio crumble: duck liver parfait, sweet and sour pickled vegetables and spinach anglaise
• Devonshire white crab, langoustine and caviar cocktail: pea and chervil custard, parchment bread and a cucumber Mojito
• Salt and pepper oyster and jumbo prawn tempura: horseradish ice cream, umami seaweed dip and a sweet pimento squeeze
• Buttered green and white asparagus: crisp deep fried egg and textures of bacon, ham and pancetta

Main Courses 
• Salt Marsh lamb rack with slow cooked glazed lamb breast and mini crafted shepherd’s pie: samphire shoots, butternut squash purée and a rosemary and mint jelly
• Butter poached lobster tail and glazed pavé of boneless beef short rib: sour cream crushed new potatoes and a melting cheese lollipop
• Loin of wild boar with a smoked pork cheek croquette and Lancashire black pudding: beetroot and blackberry cabbage, vanilla charred pear and boulangère potatoes
• Herb roasted poulet de Bresse: chicken pastilla, vegetable dauphinoise, baby leeks, morel velouté and chorizo Foam

Desserts 
• Black Forest popping candy torte: Dorset cherry ice cream and a shot of New York cream soda
• Caramelised apple crumble: flaming apple and sherry sorbet and a rhubarb and custard cream
• Lime leaf pannacotta and coconut butter milk foam: caramelised puff pastry and Alphonso mango relish
• Glazed banana with a Caribbean demerara rum tot: peanut butter parfait and aerated dark chocolate

Sindhu

The Britannia will also play host to Indian-style dining establishment, Sindhu, created by Michelin-starred chef Atul Kochhar. Combining bold flavours and the spices of his homeland with European and British influences; Kochhar has developed a unique culinary experience.

Saffrom - Jenn Turner

Again, a sample menu has been released:

Starters 
• Jal Tarang: Pan-fried hand dived scallops with textures of parsnip
• Karara Kekda: Crisp fried soft shell crab with tomato, cucumber and passion fruit salsa
• Machchi Amritsari: Pan fried cod fillet with Ajwain seeds and crushed spiced peas
• Tandoori Ratan: Rajasthani smoked lamb chop, chicken seekh kebab and basil marinated king prawns

Main Courses 
• Konju Kari: Native lobster fricassée with rice pancakes, asparagus and Atul’s signature malabar sauce
• Batak Falliyan: seared gressingham duck breast in Punjabi masala with three bean stew and crispy duck skin
• Khumb Khichidi: Stir fried wild mushrooms with lentils, seasonal truffle and rice kedgeree
• Tandoori Machhi: Taggiasca olive marinated salmon, cumin baked potatoes and white asparagus
• Atul’s Signature Plate: Lamb rogan josh, chicken murgh kesari korma and tandoori salmon macchi

Desserts 
• Masaledar Chaklet: Warm five spiced chocolate pudding with tarragon and blood orange sorbet
• Mungfali aur Chaklet: Peanut butter parfait with palm sugar ice cream
• Berry Bhapia Doi: Yoghurt cheese cake with Hibiscus tea jelly and textures of raspberry

The P&O Britannia is undertaking her maiden voyage next March with a 14 night cruise around the Western Mediterranean.

Images sourced via Flickr Creative Commons. Credits: Jenn Turner, Charles Haynes

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Claire Wilde

Claire has worked in the travel industry since leaving college in 1994. One of this blog's most regular contributors, Claire covers cruise news and industry trends.

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