6 must-try dishes on Explora I
Explora Journeys has unveiled a taste of what guests can expect in the six restaurants on Explora I when it sets sail from Southampton on 17 July.
Explora I is the first of six ships for the line, and will offer 18 food and beverage venues, overseen by head of culinary Franck Garanger.
Here are five newly-revealed signature dishes for foodies to try onboard:
1. Wagyu beef tataki
Sakura features Japanese, Thai, Vietnamese and Malaysian cuisines and the Wakame salad, smoked Madagascan pepper and Wagyu beef tataki is a highlight of the menu. Japan’s famous grade 5 Wagyu beef is delicately torched; an authentic cooking technique that sears the meat at an extremely high heat. The Madagascan pepper imparts sweet, very fragrant, rustic hints to the dish, while wakame is a seaweed that is believed to have a range of health benefits and gives the salad a umami flavour with a hint of sweetness.
2. Grilled prime rib
Marble & Co. Grill offers a European steakhouse experience, with an in-house Dry Ager and cellar. Try the grilled prime rib – aged for 30 days – with cherry tomatoes and Hollandaise Sauce.
The meat is sourced from a producer in the Deux-Sevres region of the Loire Valley, and it’s one of the most sought-after cuts for prime rib, served simply. Another must-try is the crushed fingerling potatoes with Le Beurre Bordier butter, Calvisius Oscietra caviar, creme fraiche and chives.
3. Sweet caprese
Med Yacht Club draws on Mediterranean beachside restaurants, with regional ocean-inspired dishes, sharing plates, cocktails and wines.
The sweet caprese with cherry tomatoes, strawberries, burrata and pesto is a sweet twist on the Italian classic caprese, finished with a drizzle of pesto based on Sicilian Bronte pistachios.
4. Handmade tortellini
Emporium Marketplace offers all-day dining from 18 separate cooking stations, serving global cuisine.
Among the signature dishes is handmade tortelloni, ricotta cheese, spinach and tomato-sage butter. The tortelloni are made onboard every day in the authentic Italian way, using specialist flour. Look out for the plant-based chia yoghurt too, which is freshly made from cashew milk.
5. Tuna tataki
At Fil Rouge guests can dine on French-inspired international cuisine, including tuna tataki, crispy tomato-olive tart, vegetables and vanilla white pepper.
The tataki is made with bluefin tuna, caught in the sea close to Cartagena Bay on the Mediterranean coast. The dish involves searing the fish at a scorching temperature before rapidly cooling it, leaving the centre rare.
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