Oceania announces revamped fine dining menus on Allura

Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025.

The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.

The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience. New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes. Its 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. 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,” said Frank A. Del Rio, president of Oceania Cruises. “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.”

A breakfast tradition, perfected

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.

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.

A Parisian bistro at sea: 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 coc au vin, featuring chicken braised in red wine and paired with tagliatelle pasta.

Classic American favourites 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 appetizers 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 savoury.

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.

Allura highlights include: 

Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched to great global acclaim in May 2023.

• One chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences
• A selection of always-included specialty dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen
• Attentive, intuitive service: 1,200 guests served by 800 crew members means two crew members for every three guests
• The most spacious standard staterooms at sea, at an astounding 291 square feet
• Hundreds of immersive small group shore excursions and tours to choose from on each sailing
• Onboard enrichment, including art classes at Oceania Cruises’ much-loved Artist Loft and numerous guest speakers
• An expansive hands-on Culinary Center and accompanying Chef’s Studio, where epicurean secrets will be shared by the talented onboard Chef Instructors
• Food and wine pairing experiences, including demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Classic Wine Pairing Luncheons
• A luxurious new library, featuring walls of floor-to-ceiling glass, oversized chairs, and plush residential furnishings

For more information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.