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The platform for dining on-board the TRUE NORTH is sustainable, organic and very Australian cuisine. The ship’s menus are also destination inspired and feature the very best of locally sourced ingredients.

There are few dishes more delectable than freshly caught seafood and the whole affair is just that much-more gratifying when you helped to fill the ice-box. It’s not very often that you find an opportunity to accompany your chef as he or she hand-picks the evening’s fare. It’s even more-unique to stand side by side as you negotiate with an un-negotiable mud crab, or an aerial barramundi or a marauding mackerel. Hear their stories, witness skill beyond the galley and, make your own contribution to the menu. Land the catch of the day and then stay alongside as the chef demonstrates the processes involved – from the sea to your plate, a dining experience that practices what TRUE NORTH preach – sustainable, organic and very Australian.

And the food style is to “let the fish do the talking” – only highlighting with ingredients that accentuate the natural sweetness and flavours of the fillet. Perhaps for lunch – seared barramundi, Broome mango & mud crab millet, roasted macadamias and mint salad.

Some TRUE NORTH seafood favs include congee, a traditional Asian porridge served as a breakfast banquet and starring flavoursome Kimberley mulloway. Oysters shucked from the rocks, drizzled with lemon and a dash of Tabasco before being washed-down with esky-chilled champagne. Mud crabs served on the bow and ‘fish-hat’ worthy barramundi caught that very day and likely served without much complication at all. 

To read more about the love-affair with food on-board the TRUE NORTH, visit. 

#keepingitlocal