If you have never tasted Bush Tomato soup, Braised Wallaby Shanks or Barramundi in Paperbark, you will get a chance onboard Queen Elizabeth’s pop-up restaurant when she sails Down Under later this year.
Indigenous chef, Mark Olive will head QE’s Alternative Dining at the Lido restaurant. Olive, is fondly known as “The Black Olive” as Ambassador Chef at Sydney Opera House’s Midden restaurant.
Guests onboard the seven-night round-trip voyage from Sydney to Tasmania will be able to savour Olive’s renowned native Australian dishes using local produce and historical culinary heritage. The itinerary departs Sydney on 27 November 2024.
“My greatest passions in life are travelling and sharing the amazing flavours of our Australian native cuisine with people from all over the world,” says Olive.
“I can’t wait to get back onboard to create a week of special menus – bursting with truly unique Australian flavours – and share the incredible stories behind the dishes with all the passionate foodies joining me on this magnificent sailing,” he added.
Olive will also take to the stage at the Royal Court Theatre to do a live cooking demonstration. Guests will be able to learn the chef’s culinary secrets, techniques and stories behind the native ingredients he uses in his dishes.
Kate McAlister, president of Cunard said that Olive’s signature dining experience is an attraction in its culinary itineraries following the success of the line’s Great Australian Culinary Voyage.
QE features 10 restaurants, bars and cafes with daily afternoon tea served by white-gloved waiters and gala evenings in the Queens Room.
For more information click here. Prices for the 7-night itinerary from Sydney to Tasmania start from $1935pp.
