Just add Salt – our restaurant recipe at sea

It was an idea that started as a throwaway line. I first met, P&O Cruises President Sture Myrmell at our Appetite for Excellence Awards in 2008, where a casual remark about putting a restaurant onboard a ship was made.

Within a year, the concept became reality and today we have not only served 400 000 meals at sea to date but we also have five Salt grill restaurants onboard five different P&O cruise ships that travel around the world.


The foundation of our relationship with P&O is that our partnership is worth far more than our individual strengths. We take a personal and genuine approach in ensuring the quality of our Salt grill restaurants on shore are distinctively replicated at sea.

While a number of our Salt grill signature dishes such the crab omelette with enoki mushroom salad and miso broth and our licorice parfait have been staples over the past five years, the menus have evolved to also include Seared sea scallops, with blue cheese polenta and truffle oil, a wider variety of sharing menus and an old personal favourite of mine from home, Strawberry cheesecake, with jelly, sorbet and freeze-dried strawberries.