Main dining.
Dine in one of four restaurants assigned to your stateroom. Each offers a different atmosphere, but all serve high-quality food you're sure to savour.
A cut above.
Sizzling concept.
Gareth Bowen, Cunard Culinary Development Manager, is behind the concept of Steakhouse at The Verandah on Cunard cruises.
"We’ve seen a resurgence in grill cooking in recent years: there’s something about a premium steak sizzling over a hot grill that’s so enticing and appetising, and we wanted to bring that culinary flavour and excitement to life on board."
"The philosophy is very much about chefs embracing their craft with handcrafted, authentic and approachable farm-to-table cuisine. We source the finest produce and seasonal ingredients from our trusted suppliers, local farms and ranches to ensure the highest food quality, sustainability and, not least, environmental responsibility.
The emphasis is on premium dry-aged beef from both sides of the Atlantic: there’s prime USDA [US Department of Agriculture] grain-finished New York strip steak, for instance, which comes from trusted US producers, as well as beef sourced from our regular suppliers, O’Shea’s Butchers in London. The menu is varied enough to appeal to everyone, however, with the likes of salt marsh lamb and tea-smoked duck on the menu – not to mention amazing desserts such as bourbon baba with Florida orange marmalade."
The emphasis is on premium dry-aged beef from both sides of the Atlantic: there’s prime USDA [US Department of Agriculture] grain-finished New York strip steak, for instance, which comes from trusted US producers, as well as beef sourced from our regular suppliers, O’Shea’s Butchers in London. The menu is varied enough to appeal to everyone, however, with the likes of salt marsh lamb and tea-smoked duck on the menu – not to mention amazing desserts such as bourbon baba with Florida orange marmalade."
Chef's specials.
Dining on Cunard cruises has never been better. Operational Executive Chef Nick Oldroyd shares three of his favourite dishes on the menu.
"Darragh O’Shea steak is the crème de la crème of premium cuts in my opinion. After being beautifully seared on the hot chargrill, the meat is then rested to let the juices flow through it, before being served with a juicy grilled portobello mushroom and cherry vine tomatoes. The sides are fantastic, not least the crunchy triple-cooked chips, and there’s a choice of dressings, including Argentinian chimichurri and the classic béarnaise. Irresistible!
Fruit de Mer is a truly magnificent display of seafood – from fresh Maine lobster and seared scallops marinated in Bloody Mary vinaigrette to cavolo nero Spanish shrimp, all served on a tiered platter. It looks so dramatic when it’s brought to the table for guests to help themselves.
Finally, The ‘Beyond Meat’ Burger is vegetarian heaven! It’s made using a seared mushroom-based paté that’s layered with grilled halloumi, iceberg and sliced tomato, and the texture and flavour is beyond expectation. It’s almost like a real burger – we’ve had guests who can’t quite believe it’s meat free."
A menu to suit every guest.
Guests are spoiled for choice with a range of restaurants on board every Cunard ship, and extensive menus for each. Dine in your assigned stateroom restaurant, take advantage of our complimentary room service, and don't miss our signature Afternoon Tea.
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Bar talk.
Anthony Habert, Head of Beverage at Cunard, tempts with crafted cocktails.
"The cocktail menu has been inspired by our legendary Transatlantic itinerary with many new versions of the classics."
"We’ve also created an after-dinner cocktail specifically for Steakhouse at The Verandah called Gorgeous George: this is a wonderful combination of maraschino and chocolate bitters, combined with Sandeman 20-year-old tawny port. It’s named after George Sandeman himself who travelled on Queen Mary 2. What a wonderful way to finish the evening!"
Steakhouse at The Verandah is available to book for lunch and dinner on Queen Elizabeth, Queen Mary 2 and Queen Victoria.