Explora has one restaurant with a fee, Anthology, where they feature guest chefs from Michelin restaurants, in this case Emma Bengtsson, a Swedish chef from Aquavit restaurant in New York.
With the added cost and so many great options included I resisted. I’m also not a big fan of tasting menus. Thank goodness David insisted. It was a fabulous meal.
Gravlax with coffee infused mustard
The salmon amuse bouche had us finger licking the mustard off the plate.
Hamachi crudities, tomato vinaigrette, beets and cucumber Tuna carpaccio, fried capers, juniper crisp and lingonberry vinaigrette
Chef Emma substituted tuna for venison carpaccio for us.
Lobster bisque, fennel, pickled tomatoes and endive
Little lobster morsels under the fennel and endive. The bisque was added at the table.
Turbot with salt-baked onions, sea buckthorn hollandaise, bleak roe and marble potatoes
There were 3 options for the main course. I can’t comment on the beef but the turbot and mushroom were fantastic.
I had the turbot, the best ever. Bleak roe is traditionally from Sweden but this came from Canada and made us proud.
David had the mushroom so I only had a bite but I would love to have that dish. It was extraordinary.
Mushroom Barlotto with confit baby carrots, arugula and king oyster mushrooms
There was a pre dessert chocolate dish that disappeared before any picture.
Arctic Birds Nest with blueberry sorbet, goat cheese parfait and chocolate twigs
The sorbet and goat cheese parfait was presented as an egg coated in white chocolate. Not a bite left on either plate.
We added the wine pairing. Other than the first French Champagne all the wines were from the Marche area of Italy and included some grapes we weren’t familiar with but thought they were beautifully matched to the wines.
Our first night onboard and I had to satisfy a craving for Dover sole so off we went to Fil Rouge.
Crab Cake
I started with the Cajun spiced jumbo lump crab cake with roasted cherry tomato aioli. I believe I’ve perfected the crab cake at home but this was a winner.
Tuna Tataki
David had the tuna tataki tart and the combination of tuna on a crispy tomato olive tart was surprising and delicious.
Caesar Salad
Standard Caesar salad, the paprika croutons and excellent anchovy took it up a notch.
Crudities
Who knew crudities could be so good? David said he’d order it again.
Dover Sole
The Dover sole did not disappoint. Deboned table side, we added some French green beans and irresistible Franck’s mashed potatoes for a perfect meal.
Accompanied by a lovely Chenin Blanc from Domaine Mosny, Loire. Cheers!
On our way to Columbia we had a night in Miami and met friends for dinner at Baku Asian Fusion Bar by Shois. The crab, wakame and shrimp salad with ponzu sauce was outstanding.
Sushi Rolls
The sushi rolls were enormous and delicious.
Soft Shell Crab Rice Burger
A soft shell crab burger used 2 layers of crispy rice cake for a bun. You would never pick it up but it was good for sharing and the sauces were great.
We had a couple of other dishes but these were the standouts. An interesting restaurant with an “experience” room with special menu. Out of the way location but very good food.
Cathy’s Taste @TheTravelGroup 