Oceania Cruises has revealed the next evolution of 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 flavors, modern techniques, and elegant presentations.
The open-seating Grand Dining Room is found aboard each of the line’s eight 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 classics.
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Frank A. Del Rio, President of Oceania Cruises, said: “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.
“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.”
More than 30 new recipes have been introduced alongside the revitalised menu. The new Signature Eggs Benedict menu takes center 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.
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 favourites also make an appearance, such as the Oceania Cruises signature cheeseburger and the French dip sandwich.
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.
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 in May 2023.
