APT has released footage of its new hydraulic lift restaurant system, aboard APT Solara and APT Ostara, where the entire venue rises vertically from the Upper Deck to the Sun Deck.
While it is a technological first, Grüner Bar & Dining also captures the elegance and charm of a traditional European wine bar where guests can enjoy poured-to-order Grüner Veltliner, seasonal share plates, and views that rise with you. Designed to feel personal and local, it’s a relaxed space that opens up a new kind of dining culture on Europe’s rivers.
It also allows diners to enjoy panoramic views of Europe’s rivers from an elevated perspective. The operation is smooth and seamless, taking around two minutes from Deck 3 to the top deck.
The space was envisioned by Fellow Hospitality culinary director and founder Monique Lane as a relaxed, local-feeling wine bar — complete with share plates, in-house pickles and fresh baked focaccia, and a rotating selection of regional wines, starting with a focus on Austria. Being the first venue of its kind on a European river cruise ship, it challenges the expectations of river cruise dining.
“I really wanted a space that broke away from the traditional catering and I think a lot of our venues do break that mould in different ways. But for me, a wine bar is the ultimate hospitality experience,” she said.
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World-first engineering on Europe’s rivers
“I love this atmosphere, I love that it’s a boutique experience. I love that we have lots of tables for two. The experience we’ve created here is all about dining with shared plates,” APT co-owner and director Lou Tandy said.
Created by award-winning Australian design studio Hecker Guthrie, the venue nods to minimalist European hospitality, with warm timber panelling, soft lighting and textures, and intimate booth and bar seating. When the hydraulic platform rises, the view elevates until you dine well and truly above the rest for an APT exclusive dining experience.
“I’ve got to say, I was excited by the idea of it. I didn’t realise how excited I was going to be until last night (first night onboard), we had a great evening. We sat up on the top deck, sitting around the bar. Drinks were being presented…It was so special,” Hecker Guthrie co-founder and architect, Paul Hecker, said.
The sample menu includes a taste of what guests can expect onboard.
Grüner Bar & Dining sample menu
Small
Soft pretzel with whipped ricotta and pickled market vegetables
Fish finger sandwich with remoulade
Buffalo mozzarella with marinated tomatoes
Rosemary focaccia with olive oil and balsamic
Medium
Warm gouda and mushroom vol-au-vent with famer’s ham
River trout rillette with pickled beetroot and rye
Large
Beef ragu linguine
Pan roasted chicken with tarragon butter, grilled broccolini and bread sauce
Caramelised leek, spinach and goat’s cheese tart
Sweet
Chocolate crémeux with sea salt caramel and hazelnuts
Burnt caramel custard with berries
Drinks
White wine – Grüner Veltliner Pfaffl, Lower, Austria
Red wine – Kremser Sandgrube 13 Blauer Zweigelt, Wachau, Austria
Parlour Coach Spritz
Hot Snow Old Fashioned
