Oceania Allura deck 6 plan (Dining-Casino)

“Upper Hall” is the Atrium’s upper level between the forward elevators and the “Martinis Bar.

The “Martinis” piano bar has a large Martini selection, a grand piano for live performances, and hosts martini tastings.

The Casino’s policy is age limit 18yo, USD bets only (max limit $1000 pp per day). Served by its own bar, it has gambling tables (blackjack, poker, roulette) and slot machines.

“Grand Bar” (starboard) is a wine bar for rare vintage wines by the glass. In the evenings it hosts sommelier wine tastings.

The “Grand Dining Room” (2-deck complimentary restaurant) serves open seating Breakfast, Lunch and Dinner. The daily changing menu features Continental and also French-inspired dishes (by Jacques Pépin), healthy and light food choices.

MS Allura offers Oceania Cruises' new (bistro-style) dining concept. At lunch, the ship’s MDR (Main Dining Room) transforms into "The Bistro by Jacques” (aka “Jacques Bistro”). The new concept allows the MDR to serve lunch also on port days, as opposed to the traditional self-serve port day lunches at the buffet restaurant. This lunch-only French bistro serves an exclusive menu with signature dishes by the Oceania cruise company's executive chef Jacques Pepin. The lunch menu is rotational and varies by season and itineraries, as most ingredients are locally sourced (at ports of call).

The Bistro’s menu includes grilled and short-cooked meat meals, stews and sauces, gourmet soups and salads. The list of signature specialties features Dover Sole (aka common sole/flatfish), Blanquette de veau (veal ragout), Escargots a la Bourguignonne (snails in butter), croque-monsieur (fried boiled ham-and-cheese sandwich), Steak au Poivre (aka pepper steak/filet mignon), roast chicken, gourmet burger, Salade Nicoise (tomatoes, hard-boiled eggs, olives, anchovies), Croque-Monsieur (baked ham and cheese sandwich), many vegetarian dishes, desserts, plus daily specials.

The "Lunchtime at The Bistro" also offers 14 "Taste of the World" food selections, each dish featuring 6 different regional/local specialties inspired by the cruise ship's culinary team.

Oceania Allura's Grand Dining Room offers an expanded menu (new items from Jacques Pepin), daily-changing appetizers, soups, salads, entrees. For the restaurant were developed 270+ new recipes (across the 3 meal services). The updated breakfast menu includes 30+ new recipes and a rotating array of daily specials. At midday, The Grand Dining Room transforms into La Brasserie, serving French bistro-inspired dishes. The lunch menu offers a rotating vegetarian main course, complemented by a gourmet cheese plate and a charcuterie/meat selection, alongside Oceania's cheeseburger. The expanded dinner menu (200+ new recipes) includes a "Chef’s Recommendations" section (dishes curated by Chef Alexis Quaretti), new starters and entrees and seafood vol-au-vent.

Deck 6 also houses the ship's service boats (10 lifeboats, 4 tender boats, 2 rescue/rowboats).