Culinary-focused luxury cruise line Oceania Cruises has announced a “reimagining” of it’s The Grand Dining Rooms menus which will debut on its newest 1,200-guest ship, Allura, which is due to launch in July.
The new 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.
Frank A. Del Rio, President of Oceania Cruises, said: “We are renowned for The Finest Cuisine at Sea and this is not just a tagline; it is a philosophy which guides everything we do. Dining is the cornerstone of the Oceania Cruises experience, and the new menus for The Grand Dining Room are a shining example of the culinary artistry of our talented team, led by Chefs Alexis Quaretti and Eric Barale, our Executive Culinary Directors and resident Master Chefs of France. Every dish reflects craftsmanship, passion, and unparalleled quality perfectly aligning with the warmth and elegance of the onboard experience and service that our guests cherish.”
Chef Quaretti added: “In crafting these new dishes, I drew deep inspiration from my childhood, family life, and of course, from across my career, including collaborations with renowned Chef Jacques Pépin, our culinary patriarch. Other inspirations for new menu items are especially personal, such as the Mousse au Chocolat de Marnie Huguette, which uses my grandmother’s cherished recipe and is re-created with the same care and precision she taught me. This dish, like every creation served on board our ships, embodies a simple philosophy: honour the past, savour the present, and focus on flavours which leave a lasting impression.”
