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Eat & Cruise Around The World With Curtis Stone

Eat & Cruise Around The World With Curtis Stone

Australians are finally able to taste some of Aussie celebrity chef Curtis Stones’ tantalising menu at SHARE, his first local restaurant aboard the elegant cruise ship, Sun Princess. 

Curtis says he is thrilled to finally share his food with Australians. The renowned chef is well known down-under but without a restaurant here, Australians haven’t been able to try his food, until now.

The Australian chef, who worked for the famed Michelin star chef Marco Pierre White, is known for his fresh approach to food. His cooking philosophy is “to keep it simple and cook with naturally produced ingredients just as ‘mother nature intended”. And he perfectly demonstrates this philosophy beautifully at SHARE.

Eat & Cruise Around The World With Curtis Stone: Sun Princess
Eat & Cruise Around The World With Curtis Stone: Sun Princess

Walking aboard the Sun Princess as a first-timer, I was worried it could be a little tacky but it felt like stepping board the set of the movie Titanic. A pianist was playing jazz music that echoed throughout the ship’s six floors and I was giddy with how much there was to explore: seven different lounges/bars, four pools and five whirlpool spas, a Japanese seafood bar serving freshly shucked oysters and champagne, an Italian cafe, health spas, an outdoor movie theatre… the list went on.

Yes, 80% of people there were above 60 years of age but as I looked around, some were in their slacks drinking coffee and reading books, and other people were dressed up enjoying the music sipping on cocktails. This is when I realised I could be whoever I wanted to be on this ship, which was both calming and exciting. The bedrooms were luxurious and cosy with a large window right next to the bed with a view of the ocean and a deep bath to relax in after swimming in the HUGE outdoor pool. What?! Why had I never been on a cruise before?

Located on the top floor of the ship, tucked away from everything else you could see just how much thought and love Curtis Stone had put into his new restaurant. Homely stuffed leather seating and hand blown hanging glass lights,
set the intimate cosy atmosphere perfectly. Scattered with Curtis’ personal memorabilia, one being the first recipe he ever wrote, kind of made me feel like I was eating at Curtis’s home by the seaside.

Eat & Cruise Around The World With Curtis Stone: Curtis Stone's SHARE
Eat & Cruise Around The World With Curtis Stone: Curtis Stone’s SHARE

As the name ‘SHARE’ suggests, the menu is designed to encourage you to connect with people while sharing beautiful food. And the food… well beautiful is an understatement.

Eat & Cruise Around The World With Curtis Stone: Sharing plate
Eat & Cruise Around The World With Curtis Stone: Sharing plate

Think plates of truffle potato gratin, creamy Burrata, roasted crab with aioli and crispy pig skin crumble, beef cheek and mushroom pies, prawns with citrus salt and brioche… and then comes dessert!

There are a couple of dessert options but if you trust us to guide you, do yourself a favour and order the bread and butter pudding. The crispy exterior and fluffy interior of the bread with butterscotch sauce is so perfectly well balanced and ridiculously moreish that we ended up drinking the sauce right out of the pouring pot (sorry Curtis!).

Eat & Cruise Around The World With Curtis Stone: Shrimp Salad with Lemon Gel, Citrus Salt & Brioche
Eat & Cruise Around The World With Curtis Stone: Shrimp Salad with Lemon Gel, Citrus Salt & Brioche
Eat & Cruise Around The World With Curtis Stone: Truffle Potato Gratin
Eat & Cruise Around The World With Curtis Stone: Truffle Potato Gratin

You’d think that you would pay a fortune to eat this food but the prices shocked us (in the most pleasantly surprising way). With appetisers, main course, sides and dessert, a meal at SHARE will cost you only $39 (not including wine).

Eat & Cruise Around The World With Curtis Stone: Crab Leg Served with Chicharron Powder (Crispy Pig Skin Crumble), Fermented Soybean Aioli and Clarified Butter.
Eat & Cruise Around The World With Curtis Stone: Crab Leg Served with Chicharron Powder (Crispy Pig Skin Crumble), Fermented Soybean Aioli and Clarified Butter.

Although the atmosphere and decor is heavy with Curtis’s presence you will not often find the man himself on the ship – but he has left his baby in the capable hands of his executive chef Christian Dortch. And he is doing a fabulous job!

So, what are you waiting for?! It’s cruising time!

Written by Millie Constable

Millie Constable is an avid traveller, photographer, foodie and writer. After travelling the world, Millie moved to Florence, Italy, where she completed a Diploma of Photography and Multimedia. Whilst experimenting with food photography during her studies, she decided that was how she wanted to spend her life, eating and documenting her way around the way world!

On returning to Australia, Millie started working for The Carousel and continues to write and dream about food.

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