Multi Sensory dining on Britannia

P&O are launching their new ship Britannia in March and I have been lucky enough to have been invited along to sample this new and exciting ship.

More and more details are being released and being a real “foody” I was very interested to see what they will be offering in their fine dining restaurants Sindhu and Epicurean.

Sindhu is already a firm favourite with P&O guests offering Indian cuisine created by Michelin star chef Atul Kochhar .

This is an example of the menu offered at Sindhu on Britannia:

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

In addition to this extensive and varied menu, Sindhu also offers a bar menu featuring Nashta – Indian tapas.

They will also have Epicurean which will be a very grand affair. This is a sophisticated restaurant in a contemporary setting. You can expect first class service and food of the highest quality.

Looking at the examples on this menu it would be hard to choose , they all sound delicious

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

Whilst I would like to say I will be dining here I very much doubt so I will have to save that treat for as and when I book my own cruise on Britannia.

I will be there for 1 night but I will try and see and experience as much of this ship as I possibly can and will of course be writing up on my experience when I return.

If there is anything you would like me to look find out for you whilst I am on board please let me know and I will do my best.