Cargo Hold Cruises to Santa Cruz

Cargo Hold sets sail this June to the land of sandy beaches, sun and sangria - Santa Cruz.

The capital bears the marks of the passing of time and a history spanning more than five centuries. Founded on May 3, 1494 by the Castilian, Alonso Fernández de Lugo, it soon became a key port on the trade route between Europe and the Americas. 

Located 300 kilometers off the west coast of Africa and 1,300 kilometers from Mainland Spain, the cruise port of Santa Cruz on the tropical island of Tenerife in the Canary Islands is simply captivating. Picture the panoramic views of scenic landscapes, white, black and yellow sand beaches, ocean-island volcanoes and iconic modern day architecture.

Cargo Hold has specifically formulated its June menu to include the cuisine of the Canary Islands which combines traditional Spanish recipes with African and Latin American influences as well as Spanish cooking.

Guests have the option to start off with a selection of Entradas (starters), that of Carne De Res (cubes of beef fillet sautéed with peppers and onion with a white wine sauce); Calamares A La Parrilla (slow cooked tender octopus, in a flavourful oregano, olive oil, caper dressing with a lemon aioli; Aegean Salad (salad accompanied with tossed cherry tomatoes, gruyere, radish, walnut, carrots, dill, olive oil and lemon) and Puchero Canario (soup with chicken, beef and pork, combined with chick peas, corn, sweet potatoes, potatoes and carrots).

The Platos Principales (mains) include Filetes De Cerdo (apple cider-brined kassler steaks, chargrilled with brown sugar, Dijon rosemary glaze, served with roasted garlic mashed potatoes; Chuletas de Cordero A La Parilla (all natural balsamic marinated lamb loin chops grilled, served with garlic mashed potatoes, sautéed spinach and topped with a pistachio jalapeno; Paella Vegetal Espanol (Short grained rice, seasonal vegetables, smoked paprika, sun-dried tomatoes, cherry tomatoes and parmesan cheese; Pollo Parmesano (parmesan and panko crusted chicken breast baked with marinara, mozzarella and served penne marinara and creamed spinach or Pescado A la Parrilla (grilled line fish served on sautéed spinach, topped with citrus beaurre blanc, onion and coriander served with rice.

Then, to end off the Canarian experience, guests should indulge in the selection of Postres (desserts) iPoete de cremade Chocolate Blanco (strawberry compote, mint crème, lemon shortbread; Crumble De Platano (banana crumble with vanilla ice cream); Mango Crema Quemadea (mango crème brulee with a coconut sorbet) or Seleccion De Helados Y Sorbetes (selection of sorbets).

So come and hop on the cruise and make a booking by calling Cargo Hold on 031 328 8065/8066, or visit

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