Since 1840, Cunard has built its reputation on more than ocean crossings and majestic ships. From the days of the original Queen Mary and of QE2, food has woven itself into the fabric of what makes sailing with Cunard not merely travel, but a full sensory journey. Even in today’s cruising world, with its modern comforts and new routes, Cunard preserves and evolves its culinary heritage: the meals aboard are not just sustenance, but a carefully composed element of luxury, tradition and discovery.

Cunard’s fleet today consists of four ships: the flagship Queen Mary 2, Queen Victoria, Queen Elizabeth, and its newest liner, Queen Anne. Queen Mary 2 remains, uniquely, the only true ocean liner in service—a fact that turns even a simple voyage into something historic. In 2026, Cunard is bringing these elegance-laden ships ever closer to South Africa’s shores: Queen Anne will arrive in Cape Town on 30 January, before calling in Port Elizabeth on 2 February and Durban on 4 February. Queen Mary 2 will also dock in Cape Town in April 2026 as part of her World Voyage. These calls add local flavour to global ambition, giving South African travellers the chance to experience Cunard’s opulence without leaving home soil.

What is it about dining aboard Cunard that elevates the cruise experience? First, there is the respect for tradition. Even if some menu items sound unfamiliar—the likes of Potage Longchamps, Croûte au Pot, Calf’s Head Vinaigrette—they sit alongside more familiar fare such as Fillet of Sole Bonne Femme or Roast Lamb with Mint Sauce. These are not mere gimmicks; they are statements of heritage, reminders of century-old menus reinterpreted to suit modern palates, offering both wistfulness and novelty.

Then there is ceremony. Few things are more associated with Cunard than Afternoon Tea in the Queens Room. With white-gloved waiters, fine china, live harp or piano accompaniment, scones with jam and cream—this tradition underscores the elegance. Gala dinners and formal evenings provide another layer: dress‐codes, elaborately designed multi-course menus, and a heightened sense of occasion make meals in these times memorable.

But beyond tradition, variety is offered in spades. Queen Anne exemplifies this with its many dining venues. For premium meat lovers, there is Sir Samuel’s Steakhouse and Grill, where prime cuts, dry-aged meats, fruit de mer platters and Dover sole are served with choice of steak knives and elegant presentation. For lovers of Japanese cuisine, Aji Wa with its Chef’s Choice menu and sake pairings provides delicacy and precision. Aranya celebrates the Indian subcontinent’s spices with Malabar Crab, Barbary Duck Seekh Kebab and sauces that are bold, layered and aromatic. For lighter Mediterranean flavours there is Tramonto, where signature dishes such as the Seafood Pot and dishes inspired by olive oil, tomato and fresh herbs recall southern European shores.

Even the casual dining is elevated. The Artisans’ Foodhall on Queen Anne operates buffet-style but with live cooking stations, colourful salads, pastas, and an array of freshly prepared global treats—always with the Cunard standard of presentation and quality. The Golden Lion pub offers British classics reimagined, Michel Roux-influenced touches, and a comfortably relaxed environment to wind down after a day at sea or after a formal dinner. All this means that culinary expectations are met across tastes, midday to midnight.

The docking schedule in South Africa adds special resonance to these offerings. When Queen Anne arrives in Cape Town, Port Elizabeth, and Durban, local guests can sample these high dining standards without travelling far. It’s an opportunity not just for cruise enthusiasts, but for foodies seeking high opulence close to home. The visit of Queen Mary 2 in April 2026 likewise brings the chance for South Africans to engage with a floating institution: a liner carrying hundreds of years of maritime tradition, and cuisine crafted with care, creativity and consistency.

Opulence in dining is not just about luxury ingredients, though Cunard uses fine produce, aged meats and seafood; it’s also about service, atmosphere, and detail. From table settings, impeccable waitstaff, to thoughtful wine or sake pairings, to the dress and ambience of dining rooms and gala venues—each touch reinforces the sense of being somewhere out of the ordinary. For travellers who appreciate ceremony, the contrast between buffet meals, relaxed pub style and formal evenings creates rhythm and expectation.

At the same time, there is balance. Cunard does not rest purely on nostalgia—it offers modern dietary options, menu innovation, and alternative dining venues so that solitude, romance, family varying tastes and adventurous palates are all catered for. Vegetarians, those with dietary restrictions, or guests who prefer lighter fare will find plenty of options alongside the more indulgent ones. The aim is never to overwhelm, but to delight.

In essence, dining aboard Cunard is central because it binds multiple dimensions together: heritage, food quality, diversity of flavours, presentation and service. The very ethos of Cunard is one where meals are milestones in the journey—mere moments that visitors recall long after the ports fade. As Queen Anne docks in South Africa and Queen Mary 2 returns in full splendor, exceptional dining remains a pillar of what makes the Cunard experience distinct: it reminds travellers that a journey is as much about feasting the senses as it is about seeing the world.