SULTANAH S PORTS OF CALL

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Brooke Wilkins
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SULTANAH S PORTS OF CALL Sunday Dublin, Ireland Monday Barcelona, Spain Tuesday Marseille, France Wednesday Naples, Italy Thursday Lisbon, Portugal Friday Istanbul, Turkey Saturday Hamburg, Germany

2 SULTANAH S PORTS OF CALL Sunday Dublin, Ireland Monday Barcelona, Spain Tuesday Marseille, France Wednesday Naples, Italy Thursday Lisbon, Portugal Friday Istanbul, Turkey Saturday Hamburg, Germany Sultanah borrows its name from the famous Omani vessel in the century that sailed around the world for trade and international relations. Every evening, the set menu vary according to the port of call of the liner s itinerary

3 Dublin / Ireland Sunday Starter Butter Poached Dublin Bay Langoustine with Irish coffee jelly on creamy green peas Soup Potato and Leek Soup with red cheddar and crispy beef bacon Sorbet Guinness Main Grilled Beef Tenderloin with colcannon mashed potato, confit vanilla baby carrots and beef jus Dessert Irish Coffee Savarin whipped cream, shortbread and raspberries

4 Barcelona / Spain Monday Soup Heirloom Tomato Gazpacho cecina beef ham, cucumber and pine nut relish Entrée Mandonguilles Amb Sepia Catalan style meatballs and squid served with tomato bread Sorbet Raspberry Gazpacho Main Cod Fish a la Plancha cooked Catalan style served on a seafood and chorizo paella Dessert Crema Catalana crumble, dark chocolate ganache and coffee jelly

5 Marseille / France Tuesday Starter Pan-Fried Foie Gras caramelized apples and sweet potato purée Entrée Saint Jacques cauliflower grains and lobster emulsion Sorbet Purple Fig Main Marseille Bouillabaisse with crispy garlic bread and rouille Dessert Dark Chocolate Tartlet bitter orange coulis, orange blossom mousse and vanilla olive oil

6 Naples / Italy Wednesday Starter Vitello Tonnato thinly sliced veal with creamy tuna flavored sauce and caper berries Entrée Paccheri Pasta beef ragout and herb ricotta Sorbet Balsamico Main Roasted Sea Bass confit shallots, truffle potato pavé and fish broth Dessert Limoncello Sacripantina berry compote, sbrisolona and chocolate gelato

7 Lisbon / Portugal Thursday Starter Bakal Hau Cured Codfish with potato salad, tomato pickles, red radish and lemon mint reduction Casserole Quail and Girolle Mushrooms with root vegetables Sorbet White Grapes and Cloves Main Baby Chicken with Tiger Prawns, citrus salad, crushed potatoes and saffron cream Dessert Iced Soufflé with marinated prunes

8 Istanbul / Turkey Friday Starter Karides Salatasi grilled shrimp with tomatoes, cucumber, onions, chillies and mints Entrée Mercimek Corbasi red lentil soup with country bread croutons Sorbet Pomegranate Main Firinda Balik Pilaki oven baked fish with couscous and purslane tomato salad Dessert Turkish Coffee and Chocolate Custard creamy basbousa, nutti baklavasi and kayram dondurma

9 Hamburg / Germany Saturday Starter Warm Salmon Tartar on Pumpernickel Bread with horseradish cream fraîche Soup Goulasch with cumin cloud Sorbet Roasted Honey Dark Plum Main Oven Roasted Veal Loin melted butter spaetzle, white asparagus and truffle veal jus Dessert Steamed Apple vanilla ice cream, spices and white wine jus

10 Rooted in Nature Menu Sustainable Food for a Sustainable World Enjoy a variety of dishes created by our culinary team in which we have incorporated the finest local and ethically-sourced ingredients. Starter Watercress and Goats Cheese crispy crumbed goats cheese, Omani tomatoes, cucumber, carrots, and lemon dressing Main Grilled Tuna with crushed Omani potatoes, tomatoes and onion salsa Dessert Omani Sticky Date Pudding with butterscotch ice cream

11 À la Carte Menu

12 Entrée Lobster Salad baby octopus carpaccio, roasted watermelon, sunchoke chips and baby squid vinaigrette s Degustation of Crab sesame crusted soft shell crab and king crab falafel with marinated English pea salad and creamy lemon vinaigrette, chickpea salad and creamy saffron vinaigrette, fava bean salad and creamy tomato lime vinaigrette Wagyu Beef Tartar with Nashi pear jelly Foie Gras Torchon with pickled baby vegetables, Port wine berry compote served with brioche Hokkaido Scallops Rockefeller smoked capsicum relish, Spanish chorizo and saffron crisp Grilled White Jumbo Asparagus with main lobster croustillant, Cecina beef ham and Maltaise sauce Crispy U.S. Prime Short Ribs with butternut squash, confit shallots, watercress salad and truffled Parmesan hollandaise Camembert Beignet with rocket leaves, preserved plums and caramelised walnuts Garden Lettuce Salad with baby beetroot, grapefruit and Taggiasca olive oil dressing

13 Soups Bouillabaisse saffron-tomato broth cooked with Mediterranean red prawns, clams and baby octopus French Onion Soup made with three types of onion and served with Gruyère cheese croutons Heirloom Tomato Consommé asparagus, tomato and cheese melt Classics Prepared By Your Table Side with roasted rosemary baby potatoes, sautéed wild mushrooms, steamed garden vegetables with shallot butter served with veal jus, béarnaise sauce and assorted mustards Chateaubriand (for two persons) double fillet steak Tomahawk Steak (for two persons) bone in, French trimmed rib eye steak Rock Salt Baked Branzino

14 Main Courses Herb Roasted Halibut langoustine ravioli, braised baby gem and chardonnay nage U.S. Colorado Rack of Lamb crusted with curry leaf and puy lentil, served with compressed lamb shoulder, sweet potato coulis and smoked Greek yogurt Salmon Wellington braised savoy cabbage with foie gras emulsion Combination of Duck pan seared duck breast with honey glazed baby onion, salsify and ceps, confit of duck leg with minted fava beans and Madeira sauce Gnocchi Galette with Braised Beef Cheecks celery root purée, sage and chanterelle sauce Corn Fed Chicken ballontine with pistachio, slow cooked leg roulade, fondant potato and natural jus Seasonal Wild Mushroom Quinoa Risotto with arugula, oven dried tomato, Parmesan tuille Sweet Potato and Butternut Squash Ravioli sage cream and brown butter

15 Steaks and Seafood from the Grill All served with your choice of béarnaise sauce, beef jus, herb or lemon butter and mustard including two side dishes from the list below. Australian Wagyu Sirloin (250g) Australian Wagyu Rib Eye (250g) Grilled Canadian Lobster Grilled Omani Lobster U.S. Prime T Bone (400g) U.S. Prime Beef Tenderloin (200g) Grilled King Prawns (250g) Side Dishes Truffle Mashed Potatoes Roasted Fingerling Potatoes with Garlic and Rosemary Truffle and Parmesan Fries Sautéed Seasonal Vegetables Butter Glazed Green Asparagus Creamy Spinach Mixed Garden Salad Sautéed Mushrooms

16 Dessert Strawberry and Champagne Terrine with sweetened crème fraîche and rhubarb ice cream Stone Fruit Pain Perdu Dulce de Leche caramelised milk, ice cream and trio of caramel sauce - cherry, plum and peach Warm Chocolate Pudding Cake chocolate peanut butter ganache and malted vanilla milk shake Banana Tarte Tatin crisp puff pastry with glazed bananas, maple crème Anglaise and maple sugar ice cream Classics Prepared By Your Table Side (for two persons) Crêpes Suzette Flambé with orange sauce and vanilla bean ice cream Cheese European Cheeses homemade bread, chutneys, nuts and grapes served with a glass of Port wine

17 Vegetarian Entrée Camembert Beignet accompanied by rocket leaves, preserved plums and caramelised walnuts Garden Lettuce Salad with baby beetroot, grapefruit and Taggiasca olive oil dressing Soups Heirloom Tomato Consommé asparagus, tomato and cheese melt Main Courses Seasonal Wild Mushroom Quinoa Risotto with arugula, oven dried tomato and Parmesan tuille Sweet Potato and Butternut Squash Ravioli sage cream and brown butter

Monday - Sunday from 5.00pm Last meal orders pm

A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped