Join celebrated Chef Benjamin Cross for an immersive culinary escapade through the heart of the Coral Triangle.
A region’s soul is captured not only in its landscapes and waterways but its cuisine as well. In the nutmeg- and pandan-infused dishes designed by Chef Benjamin Cross for Aqua Blu, we find stories of ancient spice routes across the islands of Indonesia – over which wars were fought and kingdoms rose and fell.
Chef Cross has built an illustrious career over two decades, starting off at the award-winning Byron Bay boutique hotel and restaurant Rae’s on Watego’s. He has honed his craft under some of the top icons of Australian cuisine: Janni Kyritsis from the former MG Garage, and Neil Perry as part of the re-opening team of XO.
Since 2019, Cross has also worked as the consulting chef for Aqua Blu, ensuring that each of our East Indonesia expeditions is complemented by a world-class dining experience.
Join us on Aqua Blu for an exclusive chef-hosted departure from June 12 – 19, 2027.
Today, Australian Chef Benjamin Cross has become one of Indonesia’s most prominent culinary professionals and restaurateurs. His restaurants in Bali – Masonry, Fishbone Local, and Hank’s Pizzeria – are ranked as some of the best on the island. Cross attributes this to his food ethos, which is unpretentious and simple, based on top-quality produce and the ability to let the ingredients speak for themselves.
With over 160 recipes crafted exclusively for Aqua Blu’s East Indonesia expeditions, Chef Cross presents highlights including the 48-hour beef short rib rendang, Balinese suckling pig with bumbu Bali (Balinese spices), organic Javanese prawns marinated in fragrant oil and lime, and his personal favorite, freshly handline-caught fish grilled with Balinese sambal. Incorporating a variety of the region’s signature spices and flavors, the onboard menu allows explorers to embark on a multi-sensory journey of this incredible archipelago.
