Arcadian Rhodes and Orchid Restaurants

[elixir]

Hi,

 

Just wondering if anybody has any links to menus from these two restaurants on Arcadia. Been searching but have so far come up with nothing. I'm mainly interested in the Orchid (love Indian and Chinese food) but will probably give Rhodes a whirl too.

 

Also what are the current charges? Seen several prices mentioned but think some are old sites.

 

Thanks

[LibraLass41]

Here is some info on both with menu examples;

 

Arcadian Rhodes - chef Gary Rhodes created the Rhodes restaurant it serves British cuisine with a modern twist expertly cooked to order.

Menu ; eg Whine onion and pea risotto with seared scallops, roast breast of duck with sauteed spinach and cherries in a red wine sauce, white chocolate and raspberry mille-feuilles with raspberry coulis

4 DAY ROTATION OF MENU. TWO MENUS A & B.

Attire

Dress code of the day

.

ADVICE - BOOK A TABLE ON EMBARKATION DAY

 

The Orchid

Modern and contemporary restaurant with a asian fusion cuisine based upon Japanese, Thai and Indian cultures.　 Menu can be found in Cafe Vivo where the waitresses work in the day.

Attire　　 -　 Dress code of the Day

Cover Charge £10pp added to your onboard account.

 

Menu example

STARTERS

(V) Crunchy vegetable salad tossed with fried bean curd, drizzled with a spicy peanut sauce

--

Thai Steamed mussels cooked in a coconut cream, flavoured with lemon grass, garlic and ginger

 

Duck spring rolls and fried chicken satay on a bed of steamed rice with pickled cucumber

 

SOUP

 

Hot and sour prawn egg drop soup served with rice biscuits

 

(V) Rich Veloute Aspargus soup infused with a sweet basil cream

 

MAIN COURSES

 

Lamb cutlets cooked in a rich gravy with herbs and spices finished with blended spinach and served with buttered rice and rotis

 

Shallow fried Thai fish cakes of salmon, tiger prawns and cod with a mild chilli and peanut sauce

 

Pan roasted chicken breast stuffed with pork, water chestnuts and a mushroom farce resting on a bed of stir fry vegetables and crispy noodles

 

Seared medallions of beef fillet simmered in a rich padang gravy garnished with braised bok choy

 

Fillets of Monkfish cooked in light tempura butter layered with noodles and a coated mild lime and chilli dressing

 

(V) Stir fried tofu dumplings, bean sprouts and bamboo shoots in a sweet and sour sauce

 

DESSERTS

 

Cramy mango Brulee glazed with sugar and lime zest

 

spice roasted pineapple with orange and pasion fruit sour cream

 

Indian fried bread pudding in a sweet evaporated milk flavoured rose water, saffron and cardamorn

 

Indian thickened rice pudding garnished with pistachio nuts

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4 DAY ROTATION OF MENU

BOOK ON EMBARKATION DAY

　

 

　

　

[elixir]

Thank you very much. Gives us something to think about, too many choices though :)