Oceania Cruises is set to redefine luxury dining at sea with an extensive culinary transformation aboard their newest vessel, Allura. The cruise line has announced more than 270 new recipes that will debut when the ship launches in July 2025.
The centerpiece of this culinary evolution is The Grand Dining Room, which will showcase innovative menu offerings across breakfast, lunch, and dinner services. The reimagined dining experience combines refined flavors with modern techniques and elegant presentations.
Frank A. Del Rio, President of Oceania Cruises, emphasized that this initiative reflects the company’s commitment to their “The Finest Cuisine at Sea®” philosophy. He noted that the new menus exemplify the culinary artistry of their talented team, led by Executive Culinary Directors Chefs Alexis Quaretti and Eric Barale, both Master Chefs of France.
The breakfast service has been completely revitalized with over 30 new recipes, featuring a dedicated Signature Eggs Benedict section. Guests can enjoy creative variations such as Eggs Benedict Florentine with creamed spinach and crispy bacon, and a Smoked Salmon Eggs Benedict. The morning menu will also offer rotating daily specials, including innovative dishes like zucchini waffles with smoked salmon and breakfast sliders on brioche.
At lunchtime, The Grand Dining Room transforms into La Brasserie, offering French bistro-inspired cuisine. The menu features rotating vegetarian main courses, artisanal cheese plates, and curated charcuterie platters. Standout dishes include traditional French classics such as Blanquette De Veau à L’Ancienne and Coq Au Vin, alongside American favorites like the Oceania Cruises signature cheeseburger.
The dinner service introduces more than 200 new recipes, featuring a special Chef’s Recommendations section. New appetizers include sophisticated options such as Scallop Panna Cotta with caviar and Pâté en Croûte Arlequin with mango chutney mousseline. Main course highlights feature a slow-cooked Korean BBQ beef short rib and a luxurious seafood vol-au-vent filled with an array of seafood.
Chef Quaretti shared that many of the new menu items have personal significance, including the Mousse au Chocolat de Marnie Huguette, which uses his grandmother’s recipe.
Allura, the eighth vessel in Oceania Cruises’ fleet and second 1,200-guest Allura Class ship, will maintain the line’s impressive culinary standards with one chef for every ten guests. The ship will feature several specialty dining venues, including the signature French restaurant Jacques and the wellness-inspired Aquamar® Kitchen.
This culinary enhancement is part of Allura’s broader luxury offering, which includes spacious staterooms, immersive shore excursions, and extensive onboard enrichment programs.
