- APT is readying its revolutionary new ships for launch in Europe later this month.
- One of the most important elements of any luxury river ship is the food.
- Melbourne designer Monique Lane’s job is six unique food spaces. She tells us how she went about it.
Monique Lane has worked on some of the most hip and iconic bars and restaurants around Sydney and Melbourne: think Bar Lettera, Citadines, North Sydney; Calypso Club, Crystalbrook Riley; and the Hotel Morris, Sydney.
But that’s not the same as creating the unique food spaces on APT’s new luxury and revolutionary river cruise ships.
One of their dining venues, for instance, rises from below to give guests an al fresco experience on deck. How that’s revolutionary!
Lane works at Fellow Hospitality, and developed the overarching precinct brief for the ships, as well as creating six hospitality concepts. How did that work out?
“At Fellow we specialise in creating concepts and the guest experience for boutique hotels and hospitality spaces. It was really exciting to bring everything that we know on board the new APT river ships.
“On board, we’ve got the Daystar Deck, Grüner Bar and Dining, the Owners Cellar 1927, Bistro Saison, Annie’s Table, the Salon and in-room dining.”
The six venues Lane created
Bistro Saison
“This is is our upbeat all-day dining venue inspired by great, classic European bistros along the journey the owner seller.”
Owners Cellar 1927
“The space is a tribute to the McGeary family (owners of APT) and the founding of APT. It’s our most exclusive and luxurious dining experience with a set menu created by Chef Stephen Seckold, serving matching wines and premium local produce.”
Grüner Bar and Dining
“This is inspired by the local Grüner Market or fresh food markets of Europe. It’s serving seasonal cocktails, local, regional wine and small share plates in a buzzy, upbeat bar that rises by hydraulics so you can get a view of the surroundings.”
Daystar Deck
“It’s a beautiful space where, in the warmer months, we host a Mediterranean inspired grill.” Â
The Salon
“The Salon is the heart of the ship, the really comfortable lounge that you can spend all day in, whether that’s enjoying a Bristo coffee first thing in the morning or a beautiful, sparkling cocktail in the evening, you can watch the world go by.”
Annie’s Table
This is a relaxed, set menu environment when you don’t want to make decisions, and you want to eat classic European comfort food.”
Lane makes it all sounds easy. But working in the confined space of a river ship, creating food venues with “unique” food and vibe is a tough assignment.
Lane says: “The Ostara and Solara River ships are unlike anything else I’ve ever worked on. We’ve all brought our collective experience in hotels and hospitality onboard, and I think we’ve created something really unique that I can’t wait to share with our guests.
“One of the key considerations when creating these different spaces was the knowledge that our guests want variety. They’re on board for 14 days, and not every day should be the same.
“Sometimes you want to sit somewhere really relaxed and comfortable and not have to make any choices. Other times you want to feel really spoilt and special. And sometimes you might want to be somewhere really upbeat and make friends with the table next to you.
“We’ve designed these spaces with differentiation in mind so that each venue gives you a really different experience depending on your mood and how you’re feeling that day.”
But what about the food?
Says Lane: “In the hospitality industry, we always work within the seasons, and we’ve brought that thinking on board the new APT river ships. For the first time, we’re creating seasonal menus that really work with what’s freshest and locally available at the time.
“So, depending on what time of the year you’re coming, you’re going to have a different experience every time.”
APT Solara and APT Ostara will launch this month with 154 passengers, 60 crew and 77 suites.
Find out more here.
