Oceania Cruises has revealed a revamped dining experience aboard its upcoming ship, Allura, set to launch in July 2025. The line will introduce over 270 new recipes across breakfast, lunch, and dinner services in The Grand Dining Room, focusing on refined flavours, modern techniques, and elegant presentations.
New features include a Signature Eggs Benedict section at breakfast, offering variations such as Eggs Benedict Florentine and Smoked Salmon Eggs Benedict. The lunch menu will also be refreshed, with dishes inspired by French bistros, including Blanquette De Veau à L’Ancienne and Coq Au Vin. Additionally, the dinner menu will feature more than 200 new recipes, with highlights such as Scallop Panna Cotta with caviar and slow-cooked Korean BBQ beef short rib.
Frank A. Del Rio, president of Oceania Cruises, commented: “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.”
Chef Alexis Quaretti, one of the line’s executive culinary directors, added: “I drew deep inspiration from my childhood, family life, and my collaborations with Chef Jacques Pépin. Every dish embodies a simple philosophy: honor the past, savour the present, and focus on flavours which leave a lasting impression.”
The Allura is the second ship in the Allura Class, following Vista, which launched in May 2023. It will feature one chef for every 10 guests and a range of immersive culinary experiences, including a Culinary Center and Chef’s Studio. The ship will also offer a selection of speciality dining venues and a focus on attentive service, with two crew members for every three guests.