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Food and Wine

The platform for dining on-board True North Adventure Cruises is sustainable, organic and very Australian cuisine. The ship’s menus are also destination inspired and feature the very best of locally sourced ingredients. Modern technique is used to showcase alongside more traditional method. The galley delivers continuously evolving dishes drawing from an array of different cuisines to ensure that dining experiences are unique to every cruise.

Sustainable, organic and very Australian cuisine. Menus are destination inspired and feature the very best of locally sourced ingredients

Signature dining includes freshly caught barramundi - perhaps caught by your own hand that very day, plump black-lip oysters that you no doubt helped to prize from the rock while at the same time sipping on an equitable glass of champagne, mud crabs cooked on the beach at sunset and, Spanish mackerel served as sashimi in the ship’s lounge. Whilst cruising in the Kimberley, hometown highlights can include delicious mangrove jack and finger-mark bream, seasonal yellow-fin tuna, Yeeda estate beef, more than 20 different varieties of Kimberley honey and mangos from Broome, West Australian lamb and Margret River black pig.

'Heli-picnics’ are an unforgettable way to enjoy the quintessential Aussie barbeque featuring a wide variety of seafood cooked alongside your private waterfall in the wild. The menu might include freshly caught reef fish, local shrimp, squid, pearl meat and not forgetting the essential lamb chop and beef sausage.

Dinning on-board True North Adventure Cruises is a casual affair with no assigned seating but culinary experiences are always to the highest standard. The galley delivers continuously evolving dishes drawing from an array of different cuisines to ensure that each dining experience is unique to every itinerary. Guests can sample oysters straight from the sea washed down with champagne or savour for a Kimberley sunset and oysters on the bow.

True North Adventure Cruises prides on having a ship-wide open-door policy – guests are always encouraged to spend time with the chefs and share their knowledge and passion for food at any time during the day. You might encounter freshly prepared breakfast items like jams, marmalade, artisan honeys, or oil infused bread rolls made daily for the lunch and dinner settings. See butchery or fish mongering, jus and stock creation, curing, smoking, gently pressing and marinating with a Cryovac machine or cooking with a thermo regulated water bath. Watch them roll pasta, discuss how they prepare sashimi or simply take a photo to remind just how much you indulged whilst on-board.