While the amazing ship and the stunning scenery are two of the key elements of any Patagonia adventure with the unique Nomads of the Seas operation, the quality and variety of the food onboard (and ashore) is another eye-opening facet.‘New Patagonian’ cuisine is not just a fancy phrase for their chefs, it is a whole philosophy, based on fresh, natural ingredients, lots of seafood, healthy portions (i.e. smaller rather than larger) – and plenty of it. Seafood was a regular highlight, and ran the range of sea bass, lobster and king crab but also barnacle mousse, abalone and superb ceviche.
The day started with a tempting buffet breakfast, featuring an array of cereals, fruits and yoghurt, plus locals meats and cheeses, supplemented by omelettes and other egg dishes at personal request. Aromatic fresh coffee and juices were another notable feature, along with bread and pastries. The accent was notably light (although there was also plenty of scope to start with a hearty meal if you so wished!).
The set three-course lunch was either onboard or in one of Nomads’ priceless isolated locations ashore, with the ship’s chefs disembarking to provide a startling meal in the most magnificent settings. Every cruise also features a barbecue lunch of truly gargantuan proportions and style - the Patagonian equivalent of a regal picnic featuring a whole roast sheep, beef prime rib, sausage, salad and their piéce de resistance – beef thyroid, a peculiar sweetmeat with the consistency of thinly-sliced chicken but the taste of fine patè.
Every lunch was different and offered something novel, be it a delicious soup, a fabulous pasta dish or just a neat variation on a sandwich, like their Club Sandwich, which boasted fresh local fish.
Dinner was the cue for a whole new culinary experience, though. Here, the chefs really went to town with a range of dishes that not only took the ‘something different’ factor to a whole new level but also delighted the tastebuds with unique combinations, from an array of hors d’oevres (different every night) to outstanding desserts.
The set multi-course dinner also had its own variations, with one night given over to a true tapas-style feast of 13 dishes while another featured the Grand Patagonian Production, a stunning seafood spectacular highlighted by king prawns and a whole King Crab, served en parade but ready to eat.
It was not so much a meal as a dining adventure, running the gamut of taste sensations but without ever over-doing the quantity or variety.
Several times a year, Nomads hosts their own Patagonian Cuisine tasting programme, with well-known land-based chefs coming on board to create ever more individual culinary wonders. But, for a true taste of the region, you don’t need to wait for those rare opportunities. EVERY cruise is a voyage of Patagonian dining splendour, accompanied by some of the finest Chilean wines (all complimentary, along with the open bar) to ensure the ideal balance of food and drink.
And, as a final observation on this utterly delightful dining extravaganza, don’t even think of not trying the Chilean drink speciality, the Pisco Sour. Made from the local Pisco liquor and combined with fresh lemon and syrup (plus any one of egg white, ginger and jalapeno as optional flavourings), it mixes into a dreamy concoction of slightly sparkling wine-with-a-kick that somehow sets off the stunning scenery to total perfection.
Here's the menu from that grand tapas-style tasting evening - all 13 courses of it!
Appetizers
Bourguignon fondue
Meat filet with sauces (yoghurt with old mustard, grilled tomato with basil, Eggplant caviar
Guacamole)
Gruyere cheese fondue
Fig bread, nut bread, carrot bread
Baked potatoes (all for dipping in cheese)
Main Menu
From the sea:
Shrimp mousse with ragout
Octopus with chickpeas oriental style
Easter Island tuna tabouleh
From the earth:
Beef Tartar with dill yoghurt sauce
Corn crème with baked quail
Rabbit loin with pumpkin and avocado ragout
From the hearth:
Tuna skewers with wasabi mayonnaise
Lamb kebabs in fig juice
Duck breast with native cherries
Dessert Tasting
Panacota of papaya from La Serena
Lucuma caramel
Chilean fruit salad
Chocolates
Wines
Sauvignon Blanc, Amayna
Merlot Reserva 2007
Vina Santa Ema
Cabernet Sauvignon 2007, Koyle
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