Cruise EatsSample menu published by Cunard, dated April 2026.
What’s served changes by ship and sailing, so treat it as a guide to the kind of dishes you’ll find. Dinner menu on Queen Anne. The menu carries no date, so the date is from the PDF file.
See Cunard’s original menu.
Appetisers
Prosciutto di Parma and Seasonal Melon
Parma ham with melon and a touch of Aleppo pepper
Mozzarella di Bufala
Buffalo mozzarella with broad-bean pesto, smoked almonds and crisp flatbread
Roasted Scallops
With spicy nduja, walnut gremolata and samphire
Veal and Fennel Polpette
Veal meatballs with whipped feta, salted grapes and cucumber
Classic Fritto Misto
Lightly fried mixed seafood with aioli and lemon
Entrées
Chermoula Hake
Spiced hake with sumac hummus, chickpeas and preserved lemon
Chicken Milanese
Breaded chicken with celery and an olive-chilli salsa
Pan-Fried Sea Bream
Over black squid-ink risotto with romesco
Tramonto Seafood Pot
Seafood with fregola pasta, basil and citrus
Lamb Scottadito
Grilled lamb chops with sherry butter, pea salsa and chicory
Confit-Spiced Aubergine
Plant-based; spiced eggplant with a tomato relish and vegan labneh
Freshly Made Pasta of the Day
Ask your waiter; as a starter or a main
For the table
Tomatoes with sumac onions, pine nuts, and fig leaf oil
Rosemary polenta chips and salsa verde
Aeolian summer salad
Desserts
Dark Chocolate and Sherry Ganacha
Chocolate ganache with olive oil, pickled blackberries and sea salt
Rosquillas
Spanish doughnuts with pistachio cream and pistachio gelato
Panna Cotta
With strawberry, chilli, lime, aged balsamic and basil
Selection of Pavilion Gelato and Sorbetto
Made on board; vegan option
Cheese Plate
Mediterranean artisan cheeses
Rate dishes at the table and keep a log of what you loved, so you know what to order next time. Members also get a one-line, plain-English description of every dish.