• Guests onboard MS Roald Amundsen and MS Fridtjof Nansen will be able to taste the international menus.
• Many of the Filipino dishes have been inspired by family recipes from the largely Filipino crew.
• The new menus reflect HX’s authentic storytelling through food.

HX Expeditions has revamped its dining options with a new themed menu to reflect global flavours.

Guests will now be able to enjoy a rotation of international menus from Filipino, Indian, Italian and South American at Restaurant Fredheim onboard  MS Roald Amundsen and MS Fridtjof Nansen when exploring various global destinations including pole-to-pole expeditions.

There will be a Filipino menu inspired by the family recipes of HX’s Filipino crew who make up almost 70 per cent of the staff across its fleet.

The dishes include a tuna cerviche with coconut cream and fish roe; a traditional tamarind soup with prawns and okra; crispy pork belly with adobo sauce and a soft poached egg and the Filipino classic salted caramel and banana custard ice cream.

The line will also host South American dishes as both expeditions ships are stationed in Argentina during the Antarctic season. The dishes include empanadas, a hearty Andean-inspired stew with a shared steak board.

On offer is also an Italian Tuscan cuisine with the popular bruschetta, Tuscan soup, halibut with Tuscan beans and the classic zabaglione dessert infused with pear liqueur.

Guests can also look forward to tasting a range of India’s diverse culinary traditions from Punjabi samosas, onion bhajis, chicken masala and lentil dahl.

“The new menus reflect HX’s commitment to authentic storytelling through food,” said Stefan Engl, Vice President of Hotel Operations at HX Expeditions.

The international menus will be offered three to four nights during each expedition voyage.

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