The Great Escape has been causing a stir on the Kimberley Coast, thanks to our brilliant chef Mitchell Alomes, who is cooking up a storm on our luxury Kimberley Coast wilderness adventure cruises.
We were delighted to welcome chef Mitch aboard MV Great Escape back in March as our newest crew member, joining us all the way from Tasmania, though Mitch wasn’t new to Broome. Mitch had spent the previous season working at one of Broome’s top restaurant’s with Melbourne chef Nick Wendlend, at The Aarli. Nick spent years in Australian kitchens gaining invaluable skills and experience from the time he was 15, and winning awards for his creative cuisine and profound talent at such a young age.
Mitch took to The Great Escape like a duck to water, creating a seasonal menu to include a whole range of new taste sensations, and the mouth-watering results have left guests raving about our wonderful chef- one group telling us recently that his talents are destined for Paris and international fame and we may not be fortunate enough to keep him very long! We hope the Kimberley Coast and the love of The Great Escape will keep Mitch with us for a while yet, but we definately agree we have the best chef on the Kimberley Coast.
The cuisine has always been a fundamental part of making a Great Escape the truly sensational experience it is. Beginning the day with cooked breakfasts along with a wide range of premium cereals, breads, yoghurts and fresh fruit. Lunch is always a sit-down affair with a selection of fresh meats and salads, barbeques, and the freshest fish you could possibly eat caught straight from Kimberley waters by our guests the very day it’s prepared. Mitch prepares Barramundi, Fingermark and Mangrove Jack, Tuna and Spanish Mackerel in a myriad different ways including fresh Thai fish cakes, sashimi and sushi and fresh gourmet fish burgers.
The oysters guests harvest on the stunning edges of the Kimberley ocean mouth, are prepared in a variety of styles and presented for guests to enjoy the fruits of their labour for their entree. Dinner is always a three course affair including a range of spectacular dishes with exquisite flavours using fresh wholesome ingredients from Western Australia.
When you’re bush walking and swimming every day on a Great Escape, it’s not so hard to justify that second helping of slow-roasted wild duck, or the extra piece of piping hot lemon merangue pie at the end of a super adventurous day… at least that’s what Mitch tells the guests anyway! We say, when on holiday… bon appetit! Only the best for our guests.