P&O Cruises has introduced a redesigned menu at Keel & Cow aboard its Excel-class ships, adding new steakhouse dishes, lighter options, and expanded vegan choices.
The updated menus were introduced aboard Iona on July 4th, followed by Arvia on July 5th, marking the most significant overhaul of the restaurant since it debuted with the Excel-class ships.
The refresh expands the venue’s steakhouse concept with new signature dishes, additional lighter meals, and a broader range of vegan options, while continuing to focus on premium steak cuts and traditional British pub classics.
“Food is an integral part of the holiday experience and our guests consistently tell us how much they enjoy the variety and quality of dining available across our fleet,” said Paul Ludlow, President, Carnival UK and P&O Cruises.
“The new Keel & Cow menu builds on everything guests already love about the venue, while introducing exciting new dishes, more choice and elevated presentation,” he added. “Whether it’s a perfectly cooked steak, a comforting pub classic or one of our new lighter options, there is something for everyone to enjoy.”
The revised menu introduces a number of new starters, including king prawn cocktail, chicken liver and brandy parfait, salmon Scotch egg with masala mayonnaise and lime, pork and chorizo sausage roll with pickled red onions, Southern fried chicken served with truffle aioli and parmesan, and a vegan jackfruit and nori ‘no fish cake’ with tartare sauce.
Steaks remain the centrepiece of the restaurant, with guests able to choose from rump, fillet, sirloin, and ribeye cuts, accompanied by a selection of sauces and sides. The steakhouse experience has also been updated with a new triple-cooked chip recipe.
Among the new main courses are a pork chop served with chimichurri hasselback potatoes, garlic butter roasted half chicken, grilled Cajun-style salmon fillet and the new Keel & Cow Best of Both Beef Crumpet. The latter combines five-hour slow-cooked brisket with Black Angus sirloin, mushrooms, crispy onions, and red wine sauce.
The restaurant continues to serve several of its established dishes, including steak and ale pie, chicken and ham hock pie, mushroom and tarragon pie, fish and chips, and the Prime Minister Burger, which is available with either cheddar or blue cheese, alongside a vegan alternative.
New dessert options include a triple chocolate brownie made with milk, dark and white chocolate, and a strawberry Eton Mess served with strawberry gelato.
Reservations for Keel & Cow can be made before sailing.
The gastropub is exclusive to P&O Cruises’ Excel-class ships, Iona and Arvia, which entered service in 2021 and 2022 respectively. Both vessels accommodate more than 5,000 guests and feature the venue as part of their expanded dining offering.
The menu refresh forms part of P&O Cruises’ wider onboard culinary programme, which also includes its Food Heroes initiative.
The programme brings together chefs and drinks specialists including Marco Pierre White, José Pizarro and drinks expert Olly Smith, who contribute to dining and beverage concepts across the fleet.
Highlights of the new Keel & Cow menu
New starters
King prawn cocktail
Chicken liver and brandy parfait
Salmon Scotch egg with masala mayonnaise and lime
Pork and chorizo sausage roll with pickled red onions
Southern fried chicken with truffle aioli and parmesan
Vegan jackfruit and nori “no fish cake”
New main courses
Pork chop with chimichurri hasselback potatoes
Garlic butter roasted half chicken
Grilled Cajun-style salmon fillet
Best of Both Beef Crumpet with slow-cooked brisket and Black Angus sirloin
New desserts
Triple chocolate brownie
Strawberry Eton Mess with strawberry gelato
Categories: Cruise Lifestyle, Cruise News
