Oceania Cruises has announced a redesigned Grand Dining Room menu set to debut on Allura, the line’s newest 1,200-guest ship launching in July 2025.
The updated menus feature more than 270 new dishes across breakfast, lunch and dinner, emphasizing refined flavors, modern techniques and elegant presentation.
New additions include a Signature Eggs Benedict section at breakfast and a lunch menu inspired by French bistro cuisine. The dinner menu will feature updated classics such as Beef Wellington with Shiraz red wine sauce, truffle mashed potatoes and sautéed spinach, as well as chermoula butter-roasted Maine lobster.
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: honor the past, savor the present, and focus on flavors which leave a lasting impression.”
Breakfast in The Grand Dining Room now features over 30 new dishes with refined presentations and balanced portions. A new Signature Eggs Benedict section offers classic and creative variations, including Eggs Benedict Florentine with creamed spinach and crispy bacon, and a smoked salmon version. Daily specials include zucchini waffles with smoked salmon, breakfast sliders on brioche azd a Mexican burrito with scrambled eggs, sausage, and guacamole.
At lunchtime, The Grand Dining Room becomes La Brasserie, serving French bistro-inspired dishes. The menu includes a rotating vegetarian main course, a cheese plate and a charcuterie platter. Featured dishes include veal stew (Blanquette de Veau à L’Ancienne) with pilaf rice and Coq au Vin with tagliatelle. Classic American options like the Oceania Cruises cheeseburger and a French dip sandwich are also available.
The Grand Dining Room’s dinner menu features over 200 new recipes. A Chef’s Recommendations section highlights dishes selected by Chef Quaretti and his team. New appetizers include Scallop Panna Cotta with caviar, Pâté en Croûte Arlequin with mango chutney mousseline and sautéed Duck Foie Gras with rhubarb compote. Featured entrées include Korean BBQ beef short rib with bok choy and pickled vegetables and a seafood vol-au-vent filled with scallops, shrimp, salmon and mussels in a mustard sauce.
