Leading culinary and destination-focused cruise line Oceania will debut new menus in The Grand Dining Room aboard the line’s newest 1,200-guest ship, Allura in July.
The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.
The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience. New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes. Its dinner menu showcases reimagined much-loved classics, such as Beef Wellington served with a Shiraz red wine sauce, sautéed spinach, and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.
A Breakfast Tradition, Perfected
Breakfast in The Grand Dining Room has been expertly revitalised with eloquent presentations, balanced portions, and more than 30 new recipes. A new section of the menu, Signature Eggs Benedict, takes centre stage, offering the classic breakfast favourite plus variations such as Eggs Benedict Florentine, layered with creamed spinach, crispy bacon, and velvety hollandaise; and Smoked Salmon Eggs Benedict, featuring smoked salmon beneath the golden, buttery sauce.
A rotating selection of daily specials adds variety and creativity to the morning menu, including a zucchini waffle with smoked salmon and yogurt sauce; breakfast sliders with scrambled eggs, ham, and crispy bacon on brioche; and the Mexican burrito, filled with scrambled eggs, sausage, guacamole, and cheddar.
A Parisian Bistro at Sea
At lunchtime, The Grand Dining Room transforms into La Brasserie, offering authentic French bistro-inspired dishes. This reimagined midday menu features a rotating vegetarian main course, an artisanal cheese plate, and a curated charcuterie platter.
Standout dishes include Blanquette De Veau à L’Ancienne, a veal stew simmered in a creamy sauce with vegetables and fragrant pilaf rice; and traditional Coq Au Vin, featuring chicken braised in red wine and paired with tagliatelle pasta.
Classic American favourites also make an appearance, such as the Oceania Cruises signature cheeseburger, crafted with ground chuck steak, cheddar, lettuce, tomato, and onion on a homemade bun; and the French dip sandwich, where thinly sliced roasted striploin meets a buttery roll and rich beef jus.
An Artful Approach to Dinner
For the evening meal service, The Grand Dining Room’s dinner menu features more than 200 new recipes, blending refined influences from global cuisines with a modern, balanced approach. The refreshed menu introduces a section of Chef’s Recommendations, which spotlights dishes hand-selected by chef Quaretti and his team of executive chefs.
New appetisers include a Scallop Panna Cotta with caviar, which delivers a delicate contrast of silkiness and briny depth; and Pâté en Croûte Arlequin paired with a mango chutney mousseline, balancing richness with a bright, tangy finish. Plus, a sautéed Duck Foie Gras escallop, complemented by rhubarb compote, gingerbread crouton, and hibiscus flower sauce, boasts a luxurious depth of flavour with a delicate contrast of sweet and savory.
Standout entrées include a slow-cooked Korean BBQ beef short rib layered with deep, umami-rich flavours, complemented by bok choy and pickled vegetables; and a decadent seafood vol-au-vent, filled with scallops, shrimp, salmon, and black mussels, delicately encased in puff pastry and accompanied by a velvety mustard sauce and tender green asparagus.
Allura Highlights
Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched in May 2023. Highlights include one chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences; a selection of always-included speciality dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen; attentive, intuitive service thanks to 800 crew members, or two crew for every three guests; and the most spacious standard staterooms at sea, at an astounding 291 square feet.
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