Dream Cruises Announces Bistro by Mark Best

Australian chef Mark Best will bring his culinary artistry to the table for passengers on Dream Cruises’ Genting Dream starting this November, with the announcement of his very first restaurant at sea, Bistro by Mark Best.

 With menus featuring contemporary Western cuisine, Bistro “promises Dream Cruises guests an inspired dining experience from a chef who has garnered international recognition for an uncompromising approach that has propelled him to the forefront of the culinary world.”

Dream Cruises President Thatcher Brown said: “We are delighted that Mark has brought his truly unique flair to the dining experience onboard Genting Dream. ‘Bistro’ will offer guests an unprecedented at sea dining concept. Mark will also contribute to our culinary enrichment programme onboard to broaden our guests’ knowledge and inspire their creativity.”

Chef Best promises an amalgam of Western and Asian-inspired ingredients and flavours. Bistro’s menu will focus on small producer-sourced Australian beef, lamb, river fish and the freshest seafood.

Chef Best is universally recognised for his critically-acclaimed Sydney-based restaurant Marque, followed by further success with Pei Modern in Melbourne and Sydney

“I am very excited to be introducing my very first restaurant at sea, onboard Genting Dream,” he explained. “Bistro’s menu is brimming with the very best of Australian produce with a cultural mix of Asian flavours, inspired by my frequent culinary travels across South East Asia, China, Japan and Korea and the cultural diversity of Sydney, my home town.

“My philosophy is to cook simply, to really bring out the flavours of the ingredients and then delight the palate with a creative Asian twist. For example, some favourite dishes are small potatoes gently poached in butter with seaweed; the best Australian lamb served with potato and kimchi; and Murray cod cooked in green grape juice

“It is my aim at ‘Bistro’ to revolutionise ocean going dining with a dining experience rivalling any land based experience.”

The 219-seat ‘Bistro’ restaurant, which includes a 54-seat ‘Grill’ outdoor seating area and a select 8-seat ‘Chef’s Table’ in a private room, will serve a selection of Chef Best’s inspired Western dishes, together with the finest selection of wines.

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