Speciality Dining
Dining in our elegant restaurants is the high point of every Fred. Olsen Cruise. This experience can be made even more special with an evening in one of our exclusive speciality dining restaurants.[ReadMoreMob]
On Board Bolette and Borealis, Vasco offers an authentic taste of Goa and each menu has been created by our Goan chefs on board. Or, for a taste of Asian Fusion, Colours & Tastes offers an eclectic mix of flavours in an intimate dining setting.
Whether you’re celebrating a special evening on board, or are simply in the mood to try something new and exciting, our speciality dining experiences are the perfect way to mark the occasion.
Prawn Pad Thai, Colours and Tastes dish
White Miso Glazed Salmon
Balinese fried Tofu and vegetables
Waitress, Colours & Tastes Restaurant
Colours and Tastes restaurant, Borealis
Our Colours & Tastes restaurant features a tempting variety of Asian Fusion dishes, from spiced grilled meats and seafood to gyozas, dim sum and sushi.
In surroundings as vibrant as the food itself, each dish is lovingly created by our expert chefs and designed to give you an authentic taste of the Orient – with signature dishes from Japan, Thailand, China and the Philippines.
Starters
Bao buns crispy chicken, yum yum sauce, Asian pickles
Wonton soup
Oriental vegetable spring rolls V
Philippine pork sisig GF
Beef maki roll, with asparagus, caramelised red onion & wasabi mayonnaise GF
Main Courses
Glazed Peking duck, shredded Asian vegetables, pancakes & hoisin sauce
White miso glazed salmon, Japanese buckwheat noodles, wok tossed bok choy
Crispy fried chilli beef with sweet, spicy, sour glaze, match vegetables
Massaman Lamb Curry with potato and Peanuts
Tofu with vegetables and Peanut Sauce and Rice Crackers
Roasted smoked aubergine with miso dressing & asparagus masago arare (Ve)
Sides
Steamed Jasmine rice
Edamame beans Ve GF
Steamed pork sui mai with a garlic & chilli sauce
Asian salad, soy ginger dressing Ve GF
Sweet
Chinese spiced chocolate donut, caramelized mango, honeycomb ice-cream V
Passionfruit curd mille feuille, street graffiti, raspberry sorbet V
Trio of sorbets with tropical fruit Ve
Banana fritters, spiced syrup, vanilla Ice cream V
By reservation only. Evening dining supplement applies.
Featuring on board Bolette and Borealis and named after the famous explorer Vasco Da Gama, Vasco offers a fresh and modern take on Indian cuisine.
The menu is inspired by our chefs from Goa and focuses on the unique culinary traditions of this area – a place where the tastes of Europe first met the tropical warmth and spices of western India.
Our chefs on board Bolette and Borealis create each dish by hand and are proud to share the unique tastes of their homeland with our guests so they get an authentic culinary experience. Choose from a selection of delicious seafood, curry and grilled meat dishes in a setting inspired by the warmth and richness of Goan tradition.
Starters
Mackerel Croqeutas
Golden fried croquettes filled with mackerel, chilli, ginger, turmeric and coriander
Goan Sausage Naan
Traditional spicy sausage sandwiched within a light, soft naan
Squid Ambot Tik
Grilled squid in an amoratic sour and spicy sauce (GF)
Mushroom Chilli (V)
Mushrooms sautéed with soft onions, green chilli and Goan spices
Main Courses
Vindaloo
Spicy Goan curry made with tender pork, tomatoes, chilli and garlic (GF)
Xitti Ani Nuesta Kodi
A traditional fish curry infused with fresh coconut, lemon and Goan spice (GF)
Sorak (VG)
Soup-style spicy vegetable masala with onions, tomatoes and chilli
Goan chicken curry, spices, poppy seeds, sliced coconut and red chilli (GF)
steamed rice | spicy potatoes | dhal | palak paneer | vegetable pulao
Desserts
Bebinca
A sweet layered cake made with coconut milk and caramelised sugar
Badami Phirni
Delicate and indulgent rice pudding blended with sweet almonds (GF)
By reservation only.
Dishes served in our VASCO Restaurant
Guests dining in VASCO on Borealis
Main course, VASCO Restaurant
Dessert served in our VASCO Restaurant
Delicious dishes served in our VASCO restaurant
Guests dining in VASCO on Borealis
Delicious main course served in our VASCO Restaurant
Dessert served in our VASCO Restaurant
Featuring on Bolette and Borealis and named after the famous explorer Vasco Da Gama, Vasco offers a fresh and modern take on Indian cuisine.
The menu is inspired by our chefs from Goa and focuses on the unique culinary traditions of this area – a place where the tastes of Europe first met the tropical warmth and spices of western India.
Our chefs on board Bolette and Borealis create each dish by hand and are proud to share the unique tastes of their homeland with our guests so they get an authentic culinary experience. Choose from a selection of delicious seafood, curry and grilled meat dishes in a setting inspired by the warmth and richness of Goan tradition.
Starters
Mackerel Croqeutas
Golden fried croquettes filled with mackerel, chilli, ginger, turmeric and coriander
Goan Sausage Naan
Traditional spicy sausage sandwiched within a light, soft naan
Squid Ambot Tik
Grilled squid in an amoratic sour and spicy sauce (GF)
Mushroom Chilli (V)
Mushrooms sautéed with soft onions, green chilli and Goan spices
Main Courses
Vindaloo
Spicy Goan curry made with tender pork, tomatoes, chilli and garlic (GF)
Xitti Ani Nuesta Kodi
A traditional fish curry infused with fresh coconut, lemon and Goan spice (GF)
Sorak (VG)
Soup-style spicy vegetable masala with onions, tomatoes and chilli
Goan chicken curry, spices, poppy seeds, sliced coconut and red chilli (GF)
steamed rice | spicy potatoes | dhal | palak paneer | vegetable pulao
Desserts
Bebinca
A sweet layered cake made with coconut milk and caramelised sugar
Badami Phirni
Delicate and indulgent rice pudding blended with sweet almonds (GF)
By reservation only.
Booking ahead is highly recommended for both our speciality dining venues and can be booked within the My Cruises section of our website from 13 weeks prior and up to 24 hours before your cruise departs.
*There is a small supplement for both Colours & Tastes and Vasco dining experience, which is charged at just £10 per person when making a reservation pre-cruise and £15 per person on board.
*From cruise S2502 (1st February 2025), L2503B (2nd February 2025) & T2507 (24th April 2025) the pre-bookable supplement for our speciality dining is £15pp, and if booked on board, the charge is £20pp.