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 Indonesian expeditions is complemented by a world-class dining experience.
Join us on Aqua Blu for an exclusive chef-hosted departure from May 2 – 9, 2026.
Today, Australian Chef Benjamin Cross has become one of Indonesia’s most prominent culinary professionals and restaurateurs. His restaurants in Bali – Mason, 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 Indonesian 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.
