Aqua Expeditions has always been synonymous with world-class cuisine, adventure, and traveling in luxury and comfort on unforgettable journeys through the world’s most remote destinations. The Aqua Expeditions dining experience is based on the ethos to promise refreshing and inspiring food that draws inspiration from the regions which we sail.
Now, we add another feather to our cap with a brand new vegan menu aboard Aqua Blu, designed by renowned Australian chef Benjamin Cross. Showcasing the freshest, sustainably sourced ingredients that East Indonesia has to offer, guests can look forward to refined dishes as well as convivial communal dining experiences and relaxed outdoor dining.
Join us as we embark on a culinary odyssey – set amidst dramatic coastal landscapes – exploring the flavors of East Indonesia through dishes like mushroom consommé with silken tofu, pumpkin and lentil tagine, slow-cooked rendang jackfruit, and sweet corn soup with basil oil. Here’s a closer look at these signature vegan dishes which await you on your Aqua Blu expedition.
Mushroom Consommé with Silken Tofu
Start your culinary journey with a delicate and aromatic mushroom consommé. This dish transforms earthy mushrooms into a flavorful broth that soothes the soul. The consommé is served with silky-smooth tofu, adding a layer of richness to the dish. It’s the perfect appetizer to awaken your palate and set the tone for the gastronomic adventure ahead.
Pumpkin and Lentil Tagine
The next stop on your voyage is a hearty and wholesome dish inspired by the vibrant colors and flavors of East Indonesia. This dish combines tender pumpkin chunks with protein-rich lentils, slow-cooked to perfection in a fragrant tagine sauce. It’s a true celebration of seasonal ingredients and the rich culinary heritage of the region.
Slow-Cooked Rendang Jackfruit
Rendang is a beloved Indonesian dish traditionally made with beef. This plant-based rendition replaces the meat with tender jackfruit, slow-cooked to absorb the rich and complex flavors of the rendang sauce. The result is a symphony of textures and tastes that pays homage to the original while delivering a meatless delight.
Sweet Corn Soup with Basil Oil
Indulge your senses with a bowl of sweet corn soup drizzled with fragrant basil oil. This dish captures the essence of East Indonesian cuisine by highlighting the sweetness of locally sourced corn. The basil oil adds a touch of freshness and elegance to this comforting bowl of goodness.
Culinary mastermind Chef Cross is the co-owner of Bali’s famous Mason Restaurant. He is a celebrated Australian culinary visionary with more than a decade’s worth of intercontinental experience honing his craft. With a deep commitment to sustainability and a passion for locally sourced ingredients, he has curated Aqua Blu’s vegan menu to pair perfectly with the adventure of a lifetime.
Excited to indulge in our vegan culinary adventure? Say hello to our expedition consultants and we’ll help you get started on the gastronomic journey of a lifetime, in style and comfort aboard Aqua Blu. Bon appétit!