Oceania Cruises presents the next evolution of The Grand Dining Room menus, which will debut aboard its new 1,200-passenger ship, the Allura, scheduled to launch in July 2025. The reimagined menus include more than 270 all-new recipes for the three daily meal services, characterized by refined flavors, modern techniques, and elegant presentations.
The Grand Dining Room, with its open seating, is featured on each of Oceania Cruises' eight small, luxurious ships and represents the heart of its dining experience. New additions include a dedicated Eggs Benedict section on the breakfast menu and a lunch menu inspired by sophisticated French bistros. For dinner, the menu offers reimagined versions of classic favorites, such as Beef Wellington, served with Shiraz red wine sauce, sauteed spinach, and truffle purée; and roasted Maine lobster with chermoula butter, accompanied by spring risotto and bisque sauce.
Frank A. Del Rio, president of Oceania Cruises, commented:
“We are renowned for offering The Finest Cuisine at Sea®, and this is not just a slogan; it is a philosophy that guides everything we do. Gastronomy is the cornerstone of the Oceania Cruises experience, and the new menus in The Grand Dining Room are a shining example of the culinary mastery of our talented team, led by chefs Alexis Quaretti and Eric Barale.”
Breakfast at The Grand Dining Room has been revamped with elegant presentations, balanced portions, and over 30 new recipes. A new menu section, Signature Eggs Benedict, takes center stage, offering the classic version of this breakfast dish, as well as variations such as Eggs Benedict Florentine, with creamed spinach, crispy bacon, and silky hollandaise; and Eggs Benedict with Smoked Salmon, featuring smoked salmon in a 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 miniburgers with scrambled eggs, ham and crispy bacon on brioche bread; and the Mexican burrito, filled with scrambled eggs, sausage, guacamole and cheddar cheese.
At midday, The Grand Dining Room transforms into La Brasserie, offering authentic dishes inspired by French bistros.
Among the most outstanding dishes are the Blanquette de Veau à L'Ancienne, a slow-cooked beef stew in a creamy sauce with vegetables and pilaf rice; and the Coq au Vin, which features chicken braised in red wine accompanied by tagliatelle pasta.
American classics also have their place, such as Oceania Cruises' signature burger, made with ground beef, cheddar cheese, lettuce, tomato and onion on artisan bread; and the French Dip sandwich, with thin slices of roast sirloin on a buttery roll, accompanied by beef jus.
For dinner, The Grand Dining Room's menu introduces over 200 new recipes that blend refined global influences with a modern, balanced approach. The revamped menu includes a Chef's Recommendations, featuring dishes selected by Chef Quaretti and his team of executive chefs.
New appetizers include the Scallop Panna Cotta with Caviar, the Harlequin Pâté en Croûte, and the Sautéed Duck Foie Gras Escalope. Main courses include the Korean BBQ Beef Short Rib and the Seafood Vol-au-Vent.
The Allura is the eighth ship in the Oceania Cruises fleet and the second in the Allura class, following its sister ship Vista™, which debuted to great global success in May 2023. It offers one chef for every 10 guests, always-included specialty restaurants, attentive and intuitive service, as well as the most spacious standard suites at sea, hundreds of excursions and small-group tours, onboard enrichment programs, an interactive Culinary Center and food and wine pairing experiences, and a deluxe library.
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