Explora Journeys is pleased to announce details for five of its six outstanding restaurants onboard the EXPLORA I, the first ship to set sail from Southampton in the UK on July 17th this year. Among the ship's 18 food and beverage venues, these five restaurants offer outstanding all-inclusive menus and luxury dining thanks to the leadership of Franck Garanger and his talented team. With a balance of creativity and restraint, guests are taken on a journey of discovery via flavours drawn from cuisines from all over the world.
The Explora Journeys Chef team has one aim; to enhance the memories that guests take with them long after their journey has ended.
Sakura is inspired by the ancient tea rooms of Kyoto, following traditional Japanese techniques and meticulously sourced ingredients to create an authentic pan-Asian experience. Menus also embrace Thai, Vietnamese and Malaysian cuisines, with a specialist sommelier on hand to advise on sake, shōchūs and other Asian-influenced drinks. Its signature dishes include the Wakame Salad with smoked Madagascar pepper and Wagyu beef tataki, Kale salad and the Kaffir lime pavlova, mango, passion fruit brunoise with mango sorbet.
Marble & Co. Grill is cool and contemporary, with soft lighting and relaxed, attentive service – a mellow and welcoming place to dine that redefines the European steakhouse concept. The aim is simply to provide exceptional cuts of sumptuous, sustainable meats rigorously sourced for their intense flavour and provenance. There’s an in-house Dry Ager, as well as a cellar stocked with fine wines. Its signature dishes include the Grilled prime rib, aged for 30 days with cherry tomatoes and Hollandaise Sauce, and the Crushed fingerling potatoes, Le Beurre Bordier butter from Normandy, Calvisius Oscietra caviar, with crème Fraiche and chives.
The Med Yacht Club reflects a sophisticated Mediterranean beachside restaurant that offers regional ocean-inspired dishes. The tastes and textures of Italy, Spain, Greece, France and North Africa are captured in sharing plates that include plant-based ingredients, accompanied cocktails and wines from the vineyards of the Mediterranean. Its signature dishes include the Grilled octopus, San Marzano tomato sauce, with Taggiasca olives, green beans and parsley and the Sweet Caprese with cherry tomatoes, strawberries, burrata and pesto.
Emporium Marketplace is all airy marble minimalism where the food is king. Cooking stations serve destination-inspired dishes, with sushi, seafood and exquisite meats presented alongside pasta cooked to order and freshly baked pizza. Guests can enjoy charcuterie, fromagerie, and bread and pastries delivered straight from the oven to table. Fresh juices, smoothies and acai bowls are served at breakfast. Signature dishes include the Handmade tortelloni with ricotta cheese, spinach and tomato-sage butter, and plant-based chia yoghurt.
Fil Rouge offers exquisite, French-inspired international cuisine in an intimate ambience where guests can linger longer to truly appreciate the level of gastronomic creativity. The décor features intricate hexagon shapes contrasting with clean white walls, a tribute to timeless elegance in its purest form. The restaurant's signature dish is the Tuna tataki, a crispy tomato-olive tart with vegetables and vanilla white pepper.
Head of Culinary, Franck Garanger, is widely respected and has raised the bar for the industry, transforming dining in general and at sea. He is personally responsible for selecting ingredients from all over the planet. Alban Gjoka, Senior Lead of Culinary Operations, helps to conceptualise exciting menus and source top-quality ingredients. Jérôme Toumelin, Corporate Executive Chef’s, earned his expertise worldwide, including six years as Executive Chef at Market by Jean-Georges in Paris. Christophe Sapy, Corporate Executive Pastry Chef, has a formidable reputation for turning desserts into works of art and Frederic Godineau, Senior Executive Chef, comes to EXPLORA I with 19 years of experience in hospitality.
