We’ve recently refreshed the menu at Ocean Grill on Arcadia, headed up by P&O Cruises Food Hero Marco Pierre White. Find out how Marco and our team of experts created the mouthwatering new dishes, from inception through to the delicious results…

Making a menu with Marco Pierre White

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P&amp;O Cruises Food Hero Marco Pierre White and our development chefs have been busy creating a delectable new menu for Ocean Grill on board&nbsp;<a href="/cruise-ships/arcadia/overview">Arcadia</a>. And in typical Ocean Grill style, the menu incorporates the finest ingredients, skilfully prepared and presented with Marco’s trademark flair.
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Ocean Grill offers mouthwatering steaks and seafood. In the spirit of all great London grill restaurants, it has a relaxed yet sophisticated ambience, and as you would expect from one of the world’s leading chefs, attention to detail is paramount, and provenance and quality are key. The dishes, while simple, are masterfully presented, delivering exceptional flavours.

Creating the new menus was a five-month process involving lots of planning and, of course, plenty of tasting. First, development chefs from Carnival House in Southampton travelled to Wiltshire to meet with Marco to discuss his overall vision for the new menu. Following this, working menus were constructed, and over a number of weeks, carefully refined to ensure each dish delivered on the promise of Marco’s trademark focus on great ingredients. Provenance was key in this process, and dishes use products from respected suppliers such as Onley Grounds estate in Warwickshire, who provide the beef.
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Marco then joined the team for two more days at the P&amp;O Cruises development kitchen in Southampton, where garnishes, accompaniments, and the balance of the dishes were finalised.

Finally, the menu was signed off and ready for the Executive Chef and his team on board Arcadia to practice it to perfection.
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Key menu highlights include starters such as Bacon and Black Pepper Crumbed Calamari with Seaweed Mayonnaise Dip and Charred Lemon. Mains include 24oz Onley Grounds 28 Day Aged Côte de Boeuf with Madeira Jus, and the Seafood Mixed Grill of Giant King Prawn, Loch Duart Salmon, Halibut Fillet and Moules Marinière, served with Skinny Fries, House Salad and Béarnaise Sauce. Don’t skip the proper triple-cooked chips, which in our humble opinion are the best you’ll find at sea. For dessert, indulge in the Taster for Two, with Marco’s Warm Chocolate Brownie, Eton Mess, and Sherry Trifle ‘Wally Ladd’.

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P&O Cruises Food Hero, Marco Pierre White slicing Beef Wellington

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