Oceania Cruises to roll out 270 new recipes for the launch of Allura

• Oceania Cruises will roll out 270 new recipes for the launch of Allura.
• Guests can try the dishes in The Grand Dining Room.
• The new menu items will be available for breakfast, lunch, and dinner.

Oceania Cruises has revamped its menu for The Grand Dining Room, which will be rolled out on the line’s 1200-guest ship Allura.

The new menus will feature more than 270 brand-new recipes across all three menu services.

New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes.

The 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.

“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,” said Frank A. Del Rio, President of Oceania Cruises.

“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

Breakfast in The Grand Dining Room has been expertly revitalized with eloquent presentations, balanced portions, and more than 30 new recipes. A new section of the menu, Signature Eggs Benedict, takes centre stage, offering the classic breakfast favourite plus variations such as Eggs Benedict Florentine, layered with creamed spinach, crispy bacon, and velvety hollandaise; and Smoked Salmon Eggs Benedict, featuring smoked salmon beneath the 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 sliders with scrambled eggs, ham, and crispy bacon on brioche; and the Mexican burrito, filled with scrambled eggs, sausage, guacamole, and cheddar.

La Brasserie Lunch Experience

At lunchtime, The Grand Dining Room transforms into La Brasserie, offering authentic French bistro-inspired dishes. This reimagined midday menu features a rotating vegetarian main course, an artisanal cheese plate, and a curated charcuterie platter.

Standout dishes include Blanquette De Veau à L’Ancienne, a veal stew simmered in a creamy sauce with vegetables and fragrant pilaf rice; and traditional Coq Au Vin, featuring chicken braised in red wine and paired with tagliatelle pasta.

Classic American items also make an appearance, such as the Oceania Cruises signature cheeseburger, crafted with ground chuck steak, cheddar, lettuce, tomato, and onion on a homemade bun; and the French dip sandwich, where thinly sliced roasted striploin meets a buttery roll and rich beef jus.

An Artful Approach to Dinner

For the evening meal service, The Grand Dining Room’s dinner menu features more than 200 new recipes, blending refined influences from global cuisines with a modern, balanced approach. The refreshed menu introduces a section of Chef’s Recommendations, which spotlights dishes hand-selected by Chef Quaretti and his team of Executive Chefs.

New appetisers include a Scallop Panna Cotta with caviar, which delivers a delicate contrast of silkiness and briny depth; and Pâté en Croûte Arlequin paired with a mango chutney mousseline, balancing richness with a bright, tangy finish. Plus, a sautéed Duck Foie Gras escallop, complemented by rhubarb compote, gingerbread crouton, and hibiscus flower sauce, which boasts a luxurious depth of flavor with a delicate contrast of sweet and savory.

Standout entrées include a slow-cooked Korean BBQ beef short rib layered with deep, umami-rich flavors, complemented by bok choy and pickled vegetables; and a decadent seafood vol-au-vent, filled with scallops, shrimp, salmon, and black mussels, delicately encased in puff pastry and accompanied by a velvety mustard sauce and tender green asparagus.