Azura Select Dining

[CaroleF]

We had the Chateaubriand when we went to XVII and it was absolutely melt in your mouth stuff. My husband was very kind and suggested we have it - you both have to have it as it serves two - as he knows how much I love steak while it's not his favourite meal. They come and carve it at your table and it had the most wonderful jus - sauce with it. Even my husband thought it was good. I would think for a special meal for two you can't beat it.

Carole

[AngieT]

Rob,

If you eat in Sindhu when Atul is on board, make sure you complement the waiter/waiteress on the food when they collect your plates & I'm sure you will get a visit from him! He was on ours (on the second night) & we didn't expect him to be in the kitchen. We told her to give our complements to the chef (the one we could see in the kitchen) and the next thing we knew was Atul standing at our table for a five minute chat! Such a lovely man & very appreciative of feedback.

Angie

[JohnTheDog]

P&O do an odd system where you can book some of the select venues but not an actual time or date, ok you get in but still don't know when. The main reason we have never used 17 was not being able to get the time we wanted as well as the £28 a person charge.

[Dark Knight]

On the GE we booked as soon as we boarded for the select venues, so we were lucky enough to get the time we wanted for my birthday
According to PandO office , you can book XV11 before you travel but not Sindhu

very odd

[RB1961]

Sindu for me. Although we have never tried 17 but if it was my wife's birthday she would want 17.

[shilly]

You can pre book for XV11 Dark Knight but not the actual date just a guaranteed booking. It used to include a bottle of wine which made it cheaper than booking onboard but they have dropped the wine so really there is no advantage.

[Kendhni]

You can pre book for XV11 Dark Knight but not the actual date just a guaranteed booking. It used to include a bottle of wine which made it cheaper than booking onboard but they have dropped the wine so really there is no advantage.

I always thought that was a bit silly ... I know with RCI you can pre-book any of the select dining venues online along with the date and time ... it seems to work for them and I hope P&O will ultimately introduce a similar system.

Even that system has its downsides though because you have to book a precise time without knowing what the entertainment or other activities are for that day.

[Marlin 48]

Another vote for Sindhu from us and we are usually not Indian food lovers but Sinhu is not normal Indian.
Martin

[Mad4cruising]

We are booked in XVII tonight & cheeky beggars have put the price up to £35, hoping to get a table outside as we leave Barbados at 8.30pm. The things we do for the OH on Valentines Day!

[david63]

Out of interest is that just a "one off" price or is that now the normal price?

[Kendhni]

That is steep .. I assume also that is for a 14 day cruise when the prices are usually a bit lower.
Maybe like most restaurants on Valentines day they are doing a bit of profiteering ... or possibly providing an extra special menu or ambience

[Suekersh]

We were on Azura last year for valentines day. There was a special menu with wine and a glass of champagne included. The menu had less choice than the normal menu and the price was £40 per person. The normal price then was £25.

We decided to to Sindhu instead. The price there stayed the same. Fantastic food and service.

[CaroleF]

Can someone explain about the Lava Rock steak in the Trattoria please. Does this mean you cook your own steak? Years ago there was a restaurant near us that did this and we went and there we were trying to get our steak cooked how we like it on a grill thing. I then thought, "Why am I doing this? I want to be served a beautfully cooked steak, cooked by an expert, not to have to cook it myself, I can do that at home!". Have I got this wrong or is that what happens with the Lava Rock?

Carole

[Kendhni]

It is a must do Carole .. in fact we are going to a restaurant this weekend that also has this.

It is done different ways but usually the steak is seared in the kitchen and comes cooking on the hot stone but is usually very very rare (even raw in the middle). You then let it cook just the amount you like. Julie likes hers well done so would usually carve it into strips and arrange them on the stone. I like mine medium-ish so would let it cook for a while and then move it to a plate

It is just a bit of culinary fun

[Suekersh]

Hi Carole, I totally agree with Ken. It is an absolute must do at least once to try it. I like my steak rare so virtually as soon as it arrives I take it off and cut into it. I the put it back on as necessary. But tend to use the rock to warm the chips. Garry however likes his steak well done so cuts it up and cooks it to his liking. It is a great experience.

Sue

[david63]

Never had it on a P&O ship but have had steak like that elsewhere - always reminds me of the days when you used to have a fondue and dipped pieces of meat into hot oil

[Suekersh]

Yes I remember those dinner parties David. Mid 80 s for us. This way is much healthier. Only fat is in the meat itself. Also no sharing cooking facilities each have their own lava rock.

[Kendhni]

PS: Just one tip .. the steak on the lava rock can sizzle and spit so make sure that napkin is protecting you

[Wina G]

PS: Just one tip .. the steak on the lava rock can sizzle and spit so make sure that napkin is protecting you

Best tell R not to wear a white shirt then

[Kendhni]

PS: Just one tip .. the steak on the lava rock can sizzle and spit so make sure that napkin is protecting you

Best tell R not to wear a white shirt then

Yeup .. that was the colour I was wearing that night

[Kendhni]

On the subject of lava rocks .........

We had a great meal out last night with one of my brothers and his wife ... loads of lava rocks in use. For starters my brother and I had the 'knife and fork ribs' which came in its own little frying pan on a lave rock covered in a sweet chilli sauce .. served with side salad, fresh home made coleslaw and something else which escapes me at the minute. The ladies picked plainer selections (one had the chilli battered portebello mushrooms and the other had home made chicken liver pate with Drambuie and some other stuff)

For main I had the beef and bird which was a steak served on a lava rock and a little skillet of chicken casserole. My brother had the same but he pretty much removed his steak from the lava rock when it arrived (he likes his steaks almost blue), It came with a selection of dips including pepper sauce, diane sauce, and chilli sauce. Again the ladies avoided the lava rocks and went for salmon with celeriac mash and Julie had the Daub of beef with champ and seasonal vegetables.

For dessert we had the hot fruit salad. This again was a little frying pan on a lava rock with melted butter, a selection of fruits and two little gravy boats of stuff. At first I thought one contained custard but it was actually batter mix. You poured the mix into the little pan to make a crepe, then added the second boat of sauce which was an orange based liqueur (flambe available if desired), then you added the fruit and voila. Served with a meringue and fresh cream.

None of this nonsense of extortionate prices either ... the bill including drink and coffees for the 4 of us was only £125. It was a great fun night out. We will be back.

[Romig1]

Ken, I would hope that it was cheap...they don't seem to need to employ a chef seeing as you do all your own cooking!

Think I'll stick with the kitchen cooking mine...at least if it's overcooked I can send it back.

[Mervyn and Trish]

We've never done the Steak on the Stone on a ship but have done it often in restaurants in Madeira and it is a fun alternative to a conventional steak.

In answer to the original question we'd choose Sindhu if we could only do one.

But also look out for a special evening they do in the Glass House - called something like a tasting evening. It's not usually advertised so if you fancy it go to the bar and ask, but do so early. They only accommodate 16 people and it is booked out fast.

You get a fixed menu with dishes from or similar to the XVII menu but you also get wines with each course and you get the restaurant manager and somelier explaining each course and wine. And you get to meet the chefs at the end. I cant remember the price but it wasn't expensive and it is a great evening.

[Manoverboard]

Another tip ...

At some stage you will want to sizzle your chips and maybe the Lava Rock will have cooled a little so simply ask for another one and lo and behold an army of little helpers will arrive and transfer all your goodies onto the replacement ... .