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June Food Voyage at Cargo Hold

Food Voyage at Cargo Hold

cargo hold cruises santa cruz

Cargo Hold sets sail this June to the land of sandy beaches, sun and sangria - Santa Cruz. The capital bears the marks of the passing of time and a history spanning more than five centuries. Founded on May 3, 1494 by the Castilian, Alonso Fernández de Lugo, it soon became a key port on the trade route between Europe and the Americas.

Located 300 kilometers off the west coast of Africa and 1,300 kilometers from Mainland Spain, the cruise port of Santa Cruz on the tropical island of Tenerife in the Canary Islands is simply captivating. Picture the panoramic views of scenic landscapes, white, black and yellow sand beaches, ocean-island volcanoes and iconic modern day architecture.

Cargo Hold has specifically formulated its June menu to include the cuisine of the Canary Islands which combines traditional Spanish recipes with African and Latin American influences as well as Spanish cooking.

Guests have the option to start off with a selection of Entradas (Starters):
~ Carne De Res - Cubes of beef fillet sauteéd with peppers and onion with a white wine sauce.
~ Calamares A La Parrilla - Slow cooked tender octopus, in a flavourful oregano, olive oil, caper dressing with a lemon aioli.
~ Aegan Salad (V) - Salad accompanied with tossed cherry tomatoes, gruyere, radish, walnut, carrots, dill, olive oil and lemon.
~ Puchero Canario - Soup with chicken, beef and pork, combined with chick peas, corn, sweet potatoes, potatoes and carrots.

The Platos Principales (Main Courses) include:
~ Filetes de Cerdo - Apple cider-brinded Kassler steaks, chargriller with brown sugar, Dijon rosemary glaze, served with roasted garlic mashed potatoes.
~ Chuletas de Cordero A La Parrilla - All natural balsamic marinated lamb loin chops grilled, served with garlic mashed potatoes, sautéed spinach and topped with a pistacio jalapeno.
~ Paella Vegetal Espanol (V) - Short grained rice, seasonal begetables, smoked paprika, sun-driend tomatoes, cherry tomatoes and parmasan cheese.
~ Pollo Parmesano - Parmasan and panko crusted chicken breast baked with marinara, mozzarella and served with penne marinara and creamed spinach.
~ Pescado A La Parrilla - Grilled linefish served on sautéed spinach, topped with citrus beurre blanc, onion and coriander served with rice.

Then, to end off the Canarian experience, guests should indulge in the selection of Postres (Desserts):
~ iPoete de cremade Chocolate Blanco - Strawberry compote, mint créme, lemon shortbread.
~ Crumble De Platano - Banana crumble with vanilla ice cream.
~ Mango Crema Quemada - Mango créme brûlée with a coconut sorbet.
~ Seleccion De Helados Y Sorbetes - Selection of sorbets.

So come and hop on the cruise and make a booking by calling Cargo Hold on 031 328 8065/8066 or visit the Cargo Hold Page.