The lunch menu was meat heavy with terrine, tenderloin steak, beef brisket, and veal and ham pie. A speciality was beef carbonnade, a hearty stew rich with onions, served with herby potatoes, while those after a fish dish could try poached brill or seared sea bass. By the 1960s, the ship offered dishes beyond the classic meat and two veg, with options such as zingy curried chicken served with steamed patna rice.
Dining and Cooking