There’s little doubt that current trends towards healthier living and sustainable eating have led to dining becoming an increasingly important part of everyday life. It’s also an important consideration for many people planning their Kimberley cruises.
Lately, more and more clients have been asking us what they can expect from the onboard dining experience when they embark on a Kimberley cruises. Here’s our overview.
Dining aboard True North
True North’s dining philosophy is sustainable, organic and very Australian cuisine. Local Western Australian produce is a must, and the freshest of seafood is one of the biggest crowd pleasers. Indeed, it’s a special treat to have the opportunity to accompany True North’s chef as they hand-pick that evening’s fare. It’s an even more unique thrill to stand side by side as you seek out juicy Kimberley mud crabs, or land that big barramundi or trevally that will later form the centrepiece of the evening’s menu.
And, after you land the catch of the day you’re invited to watch on as the chef demonstrates the processes involved – from the sea to your plate.
True North’s galley door is always open and adventurers are free to pop in and watch these gastronomic maestros at work. On any given day you might discover freshly prepared breakfast items like jams, marmalade, artisan honeys, or oil infused bread rolls made daily for the lunch and dinner service. Watch on to see expert butchery and fish mongering, jus and stock creation, curing, smoking, gently pressing and marinating with a cryovac machine or cooking with a thermo regulated water bath.
Signature dishes on a True North cruise include brined shoulders of lamb, cooked sous-vide with goose fat and herbs, slowly roasted and then chilled, pressed and portioned ready to serve.
Confit garlic and thyme roasted lamb rumps sliced medium-rare, resting on wild mushroom potato puree and sticky lamb jus. With peppery watercress, yellow bean and hazelnut salad to finish.
The nightly Kimberley dining experience concludes with some delectable desserts. Double-skin glasses are placed before guests – topped with a disc of tempered white chocolate and five dots of burnt raspberry coulis. A drizzle of warm Kimberley honey then reveals cold-pressed seasonal nectarines and vanilla bean from Papua New Guinea.
Coral Expedition's locally-sourced dining
Whether you’re cruising the Kimberley aboard Coral Adventurer, Coral Discoverer or the new Coral Geographer, you will savour fuss-free small batch cuisine. It’s prepared onboard each day by skilled chefs utilising only the freshest of local ingredients.
Early risers – or those watching their waistlines – can opt to begin each day with a savoury continental breakfast, complete with cereals, fresh fruits and yoghurts. As you’re on holiday, you might be keen to indulge in the fully-cooked breakfast. The buffet consisting of eggs, bacons, sausages, mushrooms and more, complemented by daily made-to-order specialties such as omelettes.
The lunch buffet highlights a variety of hot and cold dishes; from salads to lighter soups and fresh local seafoods and tropical fruits.
After a busy day of exploration, the dining room comes alive in the evening as stories are told and friendships are formed. The three-course table d’hôte menu is expertly prepared and there is always a choice of main course. Vegetarian and other dietary requirements are also well catered for.
Lunches and dinners are accompanied by a carefully curated wine list featuring artisanal Australian and New Zealand wines. Table wines and beer during meal service are also included in the price of the expedition on Kimberley cruises.
Great Escape, Kimberley Quest II and Ocean Dream
Gourmet fare plays an important part in making the Kimberley Quest, Great Escape and Ocean Dream cruise experiences truly unforgettable. Their talented chefs prepare a unique and varied daily menu of exquisite cuisine, making using of fresh and wholesome produce including of course the Kimberley Coast catch of the day!
Like the True North, whenever a fisherman manages to land one of the Kimberley’s best fish their catch will be celebrated (and appreciated!) that evening at the table by fellow adventurers.
Dining Diversity Style
When you cruise aboard Diversity you will savour a menu devised by one of Western Australia’s most-awarded executive chefs. He might even prepare it for you personally!
Dany Angove joined Diversity from the renowned Leeuwin Estate winery in Margaret River (Western Australia), where he was head chef for a decade. With his passion for fine food, seafood and wine, Dany is recognised for utilising regional produce in his ‘paddock to plate’ or ‘ocean to table’ philosophy to create a first-class culinary experience.
Dany has put his own stamp on the Diversity menu and personally joins about 50% of the company’s Kimberley cruises as chef.