Rare Vampiress88 Posted November 2, 2019 #1 Share Posted November 2, 2019 I haven’t ever chosen p&o really for anything more than their price and ports. after a few conversations on here about gala night menus (that I didn’t know existed even after two cruises 🙄) and also about how some ships are changing and moving more towards the likes of other cruise likes but very slowly. I find the menus a challenge sometimes. I don’t know it it’s my age, I’m 31or if I am just sheltered (which is possible as I didn’t have Chinese till 18) what’s the opinion on the food. for example the gala menu Starters Smoked Duck Breast* with a Crushed Hazelnut and Herb Crouton Dates, Cream Cheese and Orange Dressed Chicory Buttered Asparagus with a Soft Poached Hen’s Egg* Broad Beans, Fresh Mint and Mustard Dressing (v) (gf) Soup Ham and Puy Lentil (gf) Sorbet Passion Fruit Main Courses Grilled Halibut Glazed with a Crab Sabayon Seafood Rigatoni and Asparagus Spears Lemon Sole Fillet Meunière Brown Shrimp and Caper Butter, Parsley New Potatoes and Petits Pois à la Française (gf) Ballotine of Corn-fed Chicken with a Quail, Pistachio and Truffle Mousseline Gaufrette Potatoes and Cider Jus Grilled Milk-fed Calves Liver*, Veal Kidney and Chorizo Sausage Brochette Pont Neuf Potatoes and Béarnaise Sauce Twice Baked Goat’s Cheese Soufflé* Roasted Beetroot and Rosemary Bruschetta (v) Desserts Apple Tart Tatin Vanilla Pod Ice Cream Pecan Frangipane White Chocolate and Isle of Wight Blue Cheese Ganache, Walnuts and Celery Gel Dark Chocolate and Apple Mousse Cake Signature Dessert Aerated Lemon and Thyme Sponge, Apple Pie and Custard Ice Cream there is very little that appeals to me I’m afraid. I know when we went in May I tried as many new things as I could but there was a lot that seemed old fashioned, which is fine but I do wonder at what point they will change on this as there is not going to be many people soon they will order liver. 🤢 Link to comment Share on other sites More sharing options...
AndyMichelle Posted November 2, 2019 #2 Share Posted November 2, 2019 2 minutes ago, Vampiress88 said: I haven’t ever chosen p&o really for anything more than their price and ports. after a few conversations on here about gala night menus (that I didn’t know existed even after two cruises 🙄) and also about how some ships are changing and moving more towards the likes of other cruise likes but very slowly. I find the menus a challenge sometimes. I don’t know it it’s my age, I’m 31or if I am just sheltered (which is possible as I didn’t have Chinese till 18) what’s the opinion on the food. for example the gala menu Starters Smoked Duck Breast* with a Crushed Hazelnut and Herb Crouton Dates, Cream Cheese and Orange Dressed Chicory Buttered Asparagus with a Soft Poached Hen’s Egg* Broad Beans, Fresh Mint and Mustard Dressing (v) (gf) Soup Ham and Puy Lentil (gf) Sorbet Passion Fruit Main Courses Grilled Halibut Glazed with a Crab Sabayon Seafood Rigatoni and Asparagus Spears Lemon Sole Fillet Meunière Brown Shrimp and Caper Butter, Parsley New Potatoes and Petits Pois à la Française (gf) Ballotine of Corn-fed Chicken with a Quail, Pistachio and Truffle Mousseline Gaufrette Potatoes and Cider Jus Grilled Milk-fed Calves Liver*, Veal Kidney and Chorizo Sausage Brochette Pont Neuf Potatoes and Béarnaise Sauce Twice Baked Goat’s Cheese Soufflé* Roasted Beetroot and Rosemary Bruschetta (v) Desserts Apple Tart Tatin Vanilla Pod Ice Cream Pecan Frangipane White Chocolate and Isle of Wight Blue Cheese Ganache, Walnuts and Celery Gel Dark Chocolate and Apple Mousse Cake Signature Dessert Aerated Lemon and Thyme Sponge, Apple Pie and Custard Ice Cream there is very little that appeals to me I’m afraid. I know when we went in May I tried as many new things as I could but there was a lot that seemed old fashioned, which is fine but I do wonder at what point they will change on this as there is not going to be many people soon they will order liver. 🤢 If it gets too fancy for me, I stick to the 3 S's. Soup Steak Sundae Available every day. Fortunately for me, these are things P&O do well. Andy 2 Link to comment Share on other sites More sharing options...
Harry Peterson Posted November 2, 2019 #3 Share Posted November 2, 2019 I do like the food on P&O. In fact it's one of the main reasons we continue to use them. I also very much like that menu, and the liver and kidney dish looks interesting and appealing to me. It's a menu, maybe, for adult tastes, but all the better for that. Just a very personal opinion of course, but that's the sort of food that keeps us returning 2 Link to comment Share on other sites More sharing options...
Son of Anarchy Posted November 2, 2019 #4 Share Posted November 2, 2019 Just got off Azura. I had the halibut on one of the Gala nights. Very good indeed and would choose it again. Link to comment Share on other sites More sharing options...
brian1 Posted November 2, 2019 #5 Share Posted November 2, 2019 12 minutes ago, Harry Peterson said: I do like the food on P&O. In fact it's one of the main reasons we continue to use them. I also very much like that menu, and the liver and kidney dish looks interesting and appealing to me. It's a menu, maybe, for adult tastes, but all the better for that. Just a very personal opinion of course, but that's the sort of food that keeps us returning I'd kill for kidneys right now.I'll swap you for half a sheeps head and a cows lungs,spinal cord and tripe.Delicacies here but not bloody kidneys. 1 Link to comment Share on other sites More sharing options...
Ranchi Posted November 2, 2019 #6 Share Posted November 2, 2019 I guess that a lot depends on fashion. Quite a few years ago liver was one of the unfashionable ingredients that suddenly came into vogue amongst big name chefs ( the other was pork belly) & they eventually filter through to mainstream menus. I was quite happy with liver & still take it when I see it. The pork belly though didn’t translate well to sea menus ( possibly due to poor sourcing of pork) and the result was disappointing. Pork belly is rarely seen these days. In general I feel that there have been improvements in the cooking of vegetables ( in the ‘80s, veg were boiled to within an inch of their life). Fish, whilst not up to the standard you might get in restaurants on the Scottish coast has also improved greatly in recent years. I may be old school but I find the lunch menu quite difficult to navigate and while I do applaud many of the light options I still prefer the old style lunch menu. One thing I do find varying from ship to ship is the quality of bread products. Desserts I often feel favour size rather than subtlety. Link to comment Share on other sites More sharing options...
terrierjohn Posted November 2, 2019 #7 Share Posted November 2, 2019 23 minutes ago, Vampiress88 said: I haven’t ever chosen p&o really for anything more than their price and ports. after a few conversations on here about gala night menus (that I didn’t know existed even after two cruises 🙄) and also about how some ships are changing and moving more towards the likes of other cruise likes but very slowly. I find the menus a challenge sometimes. I don’t know it it’s my age, I’m 31or if I am just sheltered (which is possible as I didn’t have Chinese till 18) what’s the opinion on the food. for example the gala menu Starters Smoked Duck Breast* with a Crushed Hazelnut and Herb Crouton Dates, Cream Cheese and Orange Dressed Chicory Buttered Asparagus with a Soft Poached Hen’s Egg* Broad Beans, Fresh Mint and Mustard Dressing (v) (gf) Soup Ham and Puy Lentil (gf) Sorbet Passion Fruit Main Courses Grilled Halibut Glazed with a Crab Sabayon Seafood Rigatoni and Asparagus Spears Lemon Sole Fillet Meunière Brown Shrimp and Caper Butter, Parsley New Potatoes and Petits Pois à la Française (gf) Ballotine of Corn-fed Chicken with a Quail, Pistachio and Truffle Mousseline Gaufrette Potatoes and Cider Jus Grilled Milk-fed Calves Liver*, Veal Kidney and Chorizo Sausage Brochette Pont Neuf Potatoes and Béarnaise Sauce Twice Baked Goat’s Cheese Soufflé* Roasted Beetroot and Rosemary Bruschetta (v) Desserts Apple Tart Tatin Vanilla Pod Ice Cream Pecan Frangipane White Chocolate and Isle of Wight Blue Cheese Ganache, Walnuts and Celery Gel Dark Chocolate and Apple Mousse Cake Signature Dessert Aerated Lemon and Thyme Sponge, Apple Pie and Custard Ice Cream there is very little that appeals to me I’m afraid. I know when we went in May I tried as many new things as I could but there was a lot that seemed old fashioned, which is fine but I do wonder at what point they will change on this as there is not going to be many people soon they will order liver. 🤢 Strangely enough Vampiress the grilled liver was delicious, thin slices about the thickness of minute steaks, and the kidney and chorizo brochette also very tasty, and pont neuf potatoes are just a fancy name for chunky chips. I agree the menu names are rather fancy, but the food is certainly not old fashioned, and if you are uncertain the waiters will be only too delighted to explain how each dish is cooked and presented, you just have to go with an open mind. 1 Link to comment Share on other sites More sharing options...
brian1 Posted November 2, 2019 #8 Share Posted November 2, 2019 4 minutes ago, Ranchi said: I guess that a lot depends on fashion. Quite a few years ago liver was one of the unfashionable ingredients that suddenly came into vogue amongst big name chefs ( the other was pork belly) & they eventually filter through to mainstream menus. I was quite happy with liver & still take it when I see it. The pork belly though didn’t translate well to sea menus ( possibly due to poor sourcing of pork) and the result was disappointing. Pork belly is rarely seen these days. In general I feel that there have been improvements in the cooking of vegetables ( in the ‘80s, veg were boiled to within an inch of their life). Fish, whilst not up to the standard you might get in restaurants on the Scottish coast has also improved greatly in recent years. I may be old school but I find the lunch menu quite difficult to navigate and while I do applaud many of the light options I still prefer the old style lunch menu. One thing I do find varying from ship to ship is the quality of bread products. Desserts I often feel favour size rather than subtlety. Pork belly is very trendy nowadays,believe it or not.Not my favourite,but when cooked properly is good,but if not,just a load of fatty gristle. 1 Link to comment Share on other sites More sharing options...
Ranchi Posted November 2, 2019 #9 Share Posted November 2, 2019 (edited) Pork belly: I agree can be good but needs to be good quality ( selection of meat Or rather rejection of unsuitable cuts) & well prepared. Edited November 2, 2019 by Ranchi Link to comment Share on other sites More sharing options...
Son of Anarchy Posted November 2, 2019 #10 Share Posted November 2, 2019 Had the pork belly starter in the Beach House on Azura on oiur last cruise. Fantastic! Link to comment Share on other sites More sharing options...
rosebuds Posted November 2, 2019 #11 Share Posted November 2, 2019 Passion fruit sorbet.....nom nom nom nom nom. I've enjoyed a few of those starters and mains. I prefer food that I wouldn't usually cook at home when I'm on a cruise. On our last cruise with NCL they were trying out new menus with nearly all the special (ie more expensive) items removed. I hope it was temporary, I really missed the old menus. I found that most lines I've cruised with aren't so different from P&O in the main restaurant. What would your perfect four course gala dinner be Vampiress? Link to comment Share on other sites More sharing options...
emam Posted November 2, 2019 #12 Share Posted November 2, 2019 The only good dish on that menu is the vanilla ice cream. 1 Link to comment Share on other sites More sharing options...
wowzz Posted November 3, 2019 #13 Share Posted November 3, 2019 Sorry, I really don't understand the point of the post. The menu looks fine to me - loads of choice, covering every taste. If you want a simple steak or salmon fillet, that will be available. If nothing on the menu is to your liking, the buffet will be sure to have something suitable. What does the OP actually want? 1 Link to comment Share on other sites More sharing options...
AndyMichelle Posted November 3, 2019 #14 Share Posted November 3, 2019 8 hours ago, terrierjohn said: Strangely enough Vampiress the grilled liver was delicious, thin slices about the thickness of minute steaks, and the kidney and chorizo brochette also very tasty, and pont neuf potatoes are just a fancy name for chunky chips. I agree the menu names are rather fancy, but the food is certainly not old fashioned, and if you are uncertain the waiters will be only too delighted to explain how each dish is cooked and presented, you just have to go with an open mind. Good point John. A lot of the dishes are made to sound fancier than they are. I am a bit of a dinosaur, I know what I like, but have tried a few of these exotic tasting dishes and enjoyed them all. Andy Link to comment Share on other sites More sharing options...
Clodia Posted November 3, 2019 #15 Share Posted November 3, 2019 I like liver, probably because my mother did superb liver and onions when I was young. The liver on P and O is delicate tasting, beautifully cooked and definitely worth ordering. If you fancy a simpler meal, there is always a plain soup, a grilled steak or grilled salmon fillet, and ice cream. These are always available as as others have said are done very well by P and O. 1 Link to comment Share on other sites More sharing options...
dorsetlad Posted November 3, 2019 #16 Share Posted November 3, 2019 My biggest problem is understanding the menu. I don't know what half the courses are, as I never did foreign languages at school. Guess that's the result of a high school education.😂😂😂 Link to comment Share on other sites More sharing options...
AndyMichelle Posted November 3, 2019 #17 Share Posted November 3, 2019 6 minutes ago, dorsetlad said: My biggest problem is understanding the menu. I don't know what half the courses are, as I never did foreign languages at school. Guess that's the result of a high school education.😂😂😂 Same here, most of it is meat and 2 veg or fish and chips with a fancy 'jus' which is just a little bit of gravy.. Andy 1 Link to comment Share on other sites More sharing options...
Waju Posted November 3, 2019 #18 Share Posted November 3, 2019 4 minutes ago, AndyMichelle said: Same here, most of it is meat and 2 veg or fish and chips with a fancy 'jus' which is just a little bit of gravy.. Andy I just checked on my translation app and the definition of jus is 'teaspoon of gravy'!!!! Link to comment Share on other sites More sharing options...
wowzz Posted November 3, 2019 #19 Share Posted November 3, 2019 Just now, Waju said: I just checked on my translation app and the definition of jus is 'teaspoon of gravy'!!!! Surely everyone who watches Masterchef must know what "jus" is! Link to comment Share on other sites More sharing options...
AndyMichelle Posted November 3, 2019 #20 Share Posted November 3, 2019 Just now, wowzz said: Surely everyone who watches Masterchef must know what "jus" is! Yes, we know what it is, a little bit of gravy, so why not call it a little bit of gravy? Link to comment Share on other sites More sharing options...
wowzz Posted November 3, 2019 #21 Share Posted November 3, 2019 1 minute ago, AndyMichelle said: Yes, we know what it is, a little bit of gravy, so why not call it a little bit of gravy? Because gravy and "jus" are two different products, in the same way that custard is not gravy either. (Probably not the best example but it is a bit early!) Link to comment Share on other sites More sharing options...
emam Posted November 3, 2019 #22 Share Posted November 3, 2019 (edited) 8 hours ago, wowzz said: Sorry, I really don't understand the point of the post. The menu looks fine to me - loads of choice, covering every taste. If you want a simple steak or salmon fillet, that will be available. If nothing on the menu is to your liking, the buffet will be sure to have something suitable. What does the OP actually want? It doesn't cover for every taste. I am not complaining just replying, to your comment that it does. I know I can order from the always available which is always very nice. I imagine the op just wants conversation which is what forums are about. Edited November 3, 2019 by emam Link to comment Share on other sites More sharing options...
Rare Vampiress88 Posted November 3, 2019 Author #23 Share Posted November 3, 2019 not just the gala ones but also the main dinner ones. I’m assuming it’s just personal taste but I also do think it has a lot to do with age. I wouldn’t touch trout or pate. Have tried swordfish and sole and don’t like either these. I do think there will always be something to chose for me but not much. If there are any other 30 year olds I’d love to know if anyone else would do liver trout pate terrine I do try stuff though. Had potted shrimp🤢 the mahi mahi (which I had years ago) was awful dunno if that was the way it was cooked though. rest I had was ham hock, salmon and paella and that was all good. I think I prefer the beach house menu but I wouldn’t pay to eat there everyday. Link to comment Share on other sites More sharing options...
Waju Posted November 3, 2019 #24 Share Posted November 3, 2019 8 minutes ago, emam said: It doesn't cover for every taste. I am not complaining just replying, to your comment that it does. I know I can order from the always available which is always very nice. I imagine the op just wants conversation. I just had to come back to this thread - I was looking at the menu for a hotel in Wales and they are offering 'Charred Focaccia' - do you think that's toast? Perhaps we should start a new thread for the most inventive 'foodie' term.😋 Link to comment Share on other sites More sharing options...
wowzz Posted November 3, 2019 #25 Share Posted November 3, 2019 10 minutes ago, emam said: It doesn't cover for every taste. I am not complaining just replying, to your comment that it does. I know I can order from the always available which is always very nice. I imagine the op just wants conversation which is what forums are about. Perhaps the OP can come back and let us know what dishes he would like added to the menu. The Gala night menu is meant to be a little more grand than normal. I like a good pie, but I wouldn't expect to see it on the menu. 1 Link to comment Share on other sites More sharing options...
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