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Outdoor lunch at Aqua Expedition “Aqua Blu
Aqua Expeditions
Aqua Expeditions There was always a small player in the sector defined by a scale. Founded by Francesco Gally Zugaro, a company only works five vessels around the world – in Amazon, Mekong, Ecuador and Indonesia – each carries more than 40 guests.
Where Mega-ships are trading with hardware and spectacles, Aqua has built its identity to intimacy and details, and on Aqua Blu, Indonesian yacht company, that philosophy is clearest shown in food.
Lunch can start with salmon crudo shot Celery Verde and Creme Fraiche, go unfortunately Halloumi, Gloshed Honey, Baba Ganoush with glittered plates, or slices handmade strands on Chili-Chili. And such culinary joys continue three savage innovative meals a day, from the kitchen of Gaul almost certainly less than her clientele high net bags, with impeccable execution.
Aqua Blu Bjenjamin Cross Consultant Crew Ends
Aqua Expeditions
Behind every dish there is a supply chain that extends via the island and time zones: the foods have submitted weekly in production cuisine, they contain wine and champagne under coats of crew to maintain them to replace them in order to replace them.
Guests are sipped and eaten, and never see the effort, and that’s exactly the point. For the company of its size, the competition on the scale is futile. However, food competition is a stroke of genius.
In Indonesia, this competition plays in the clearest conditions. Aqua Blu, Former Campari’s family is reworked as 30-cabin expedition yachts, suede weekly routes from Bali through Komodo and to Paradise Ampat. It is a vessel built for landscapes and underwater wild animals, but everything remembers what happens at the table.
Salmon Crudo with Celeria Verde, Creme Fraiche and Vannons
Aqua Expeditions
This reputation is very resting on the Benjamin Cross, Australian cook serving as aqua’s consulting cook. Its role is not to cook any service – the ship has its small brigade of great chefs – but for the design and monitoring of menu, with a five-star-consistent hotel, while working within the distance, warehouses and space. This means imagining dishes that can wither an air cargo, months in planning menus before and training teams to deliver without a safety net.
The cross divides responsibility with Adrian Broadhead, Aqua’s food and beverage director, which controls systems via the fleet. Between them, they turned decades of kitchen experience in an operation that feels irregularly smooth. But it didn’t happen easily.
“I said yes aqueda before I thought through logistics,” Cross was admitted, half laughter. “Then I lay awake at night,” this is impossible. “
In the end, CRT realized that his best option was to rely on one of his own restaurants. Mason, leading ship four places that now leads to Bali, who has already set up a great production that is already set for curing meat, making cheeses and falls sose on a scale.
He proposed him using the backbone of Aqua Blu: Preparation and packaging elements on the land that could fly to the ship and end at sea. Without him, the menus would be limited to what Gaully, four people could manage; With her, the extent dramatically expanded.
Benjamin Cross Consultant Crew
Aqua Expeditions
Broadhead provides a counterweight. After years, cooking for Likes David Thompson, Joined Aqua Mekong in 2014. year as an executive chef, he left a short shame in Bhutan, and then returned as a Launch BLUning Manager in 2019. Years. Now, as a global director of F & B, he travels seven months a year, readable on every trip to four continents. “My job makes sure the crew has what they need,” he says. “Sometimes it means contracts, sometimes culture, sometimes just to even make communication happening. These are pressure stove. If you don’t make things rest.”
It is especially reserved by its constant stress point. Aqua Mekong is a portable weekly, Amazon twice a week, and yet Aqua Blu is pushing away from Bali until the West Papua arrives, where alcohol cannot be procured and fresh product.
Before departure, the ship is full of hundreds of bottles of wine and beer: William Fevre Chablis, Grossset Riesling, Black Sand Kolsch from Balija et al. Each space is used – stockrooms, under the bed, behind the partitions.
“We ran low on the housing one year,” Sirokhesis remembers. “I finished buying the whole stock with a passing wooden school because we were desperate. You can’t explain the fighting that you ran out of wine. It just doesn’t work.”
Aqua Blu’s sweet soup corn with crabs and bassil
Aqua Expeditions
Meanwhile, menus are structured as carefully as supply chains that enable them. Dinner could be opened with Hamacia Sashima Soy Palms, then Hotpot Tomator “Islands” with Groupol fillets and lemon and Brioš-pudding soaked in brandy and served ice cream from Vanilla (in many guest reviews “.
Another night can be built around the pig sucking on a ballin style with cursing rice, aubergin mixed with chili, and the bananas donuts turned over in coconut and sugar cinnamon. Then reset: Confit lamb shoulder who was spiced, served with Salsa Verde, Tabboule, and cauliflower, which ends with Pavl’s layered mascarpon and passion. The rhythm is important. Guests are taken from adventure to consolation and again, never again never leave them in any register.
The situation is intentionally, of course, because they are guest appetite unpredictable. One passenger can take on Chile and Spice; Another can only want only chicken and potatoes. Each guest submits pre-eating shapes, and the kitchen is a replacement for almost everything. “You don’t want someone to feel like their preferences,” Cross says. “But you also want me to be interesting enough for people who actually want to discover something new.”
For a wide head, the question is less about the taste of sequence. Too many left, too many repetitions and engagements. He and cross-design and constantly make menus more difficult to avoid that fatigue and keep the contingency comfort in reserve: hamburgers, pastes, steaks. “It’s not something you want to get out, unless you need it,” because one person orders, all of a sudden, but it’s better to let someone go someone to let someone be let someone be let someone be let someone go. “
The cross, whose natural cooking leans on fire, also adapts its favorite dishes to the limitations of the gallery in which the open flame is prohibited. Barramundi fillet with sambal matah, zucchini with pines, chicken grill glaze from bass geda and sweet soi – dishes designed to evoke char and smoke without fire. “It’s closest last night Masonic“He says.” Carcuterie, tiles, grilled vegetables, things to share. Elevated, but still about taste more than a theater. “
Aqua Expeditions’ Aqua Blu
Aqua Expeditions
Of course, proximity is a problem in its right. Guests come in and go. On board are with you for every day, every day. “One bad dish on the boat points out more than in the restaurant,” Cross says. “You will see that guest for breakfast, lunch and dinner next day. Nowhere is hidden.”
For a wide head, the same intensity refers to staff. “Rotations are four to eight weeks, turns fourteen hours a day, share the cabins. It is intimate. You must manage or fire it.”
And all this – determinity, menus, management – exists for a single purpose: to make food backbone of Aqua’s competitive edge. Five years ago, most luxury ships still rely on a buffet. Today is food selling places worth as whither sea marine seafary seafary seafary sea urine or diving in the world in the world (both Aqua blu nude, Natch).
Instagram stepped up that shift; The photo of Tune Ceviche or Pavlova is likely to be shared as one of the komodo dragon. “Food is now integral,” Broadhead says. “It really matters as the destination themselves.”
And evidence, as always, is in business growth. Earlier this year, Aqua Expeditions announced the sale of the majority share in the luxury expedition in the cruise, which was supported by Artema Group, the same investors behind Guccija, St. Laurent, Christie and Chateau Latoura.
For investors, attraction is growth potential. For the cross, the measure is more direct: “I just want people to say that it was better than other boats.”
This simplicity reduces the complication of five ships running into four regions. Aqua will never match mega-lines on a spectacle, but it doesn’t have to. If guests disembark, they remember 48-hour rendang or Pavlov as well as coral walls, the strategy has already paid off.
And with the support of the Porison, the implications extend beyond the aqua. What it may have begun as a logistic headache has become the most valuable property of Aqua.
SOP Bunthut Aqua Bluut with Oktail and Dashi morning, carbonated onion and tomato by raisin
Aqua Expeditions
