Oceania Cruises, renowned for The Finest Cuisine at Sea, has set a new standard for onboard dining with an exquisite new menu evolution in The Grand Dining Room.
Launching on its newest 1,200-guest ship, Allura, in July 2025, the reimagined menus introduce over 270 brand-new recipes, from curated Signature Eggs Benedict breakfast selection to a chic French bistro-inspired lunch and elegantly crafted dinner entrees.
Culinary highlights include Mousse au Chocolat de Mamie Huguette, a cherished family recipe from Executive Culinary Director, chef Alexis Quaretti, slow-cooked Korean BBQ beef short rib with bok choy and pickled vegetables, chermoula butter-roasted Maine lobster with risotto primavera and bisque jus, Blanquette De Veau a L’Ancienne, a classic veal stew in creamy sauce, and Scallop Panna Cotta with caviar, a luxurious starter balancing silkiness and briny depth.
With one chef for every 10 guests, Oceania Cruises continues to set the standard for gourmet dining at sea.
