Oceania Cruises will introduce reimagined menus for The Grand Dining Room/MDR on its newest vessel - Allura, slated to launch in July 2025.
The company developed 270+ new recipes to be featured across all 3 meal services in the MDR - a standard amenity on all 8 of its small luxury vessels. New additions include a dedicated Signature Eggs Benedict section on the breakfast menu and a lunch menu inspired by French bistro fare. The dinner service will showcase reinterpreted classic dishes such as Beef Wellington accompanied by a Shiraz red wine sauce, sauteed spinach with truffle mashed potatoes, and a chermoula butter-roasted Maine lobster served with risotto primavera and bisque jus.
MDR's breakfast offerings have been updated to include more refined presentations and portion sizes, incorporating 30+ new recipes. The Signature Eggs Benedict section now features not only the traditional version but also variations including Eggs Benedict Florentine and Smoked Salmon Eggs Benedict. A rotating array of daily specials - such as a courgette waffle paired with smoked salmon and yogurt sauce, or a Mexican burrito filled with scrambled eggs, sausage, guacamole, and cheddar - will also be available.
At midday, The Grand Dining Room will transform into La Brasserie, serving French bistro-inspired dishes. The lunch menu will offer a rotating vegetarian main course, complemented by an artisanal cheese plate and a curated charcuterie selection, with offerings that include traditional dishes such as Blanquette De Veau a L’Ancienne and Coq Au Vin, alongside American favorites like the Oceania Cruises signature cheeseburger.
MDR's evening service is set to undergo the most significant overhaul, with the introduction of 200+ new recipes. Among these, a ‘Chef’s Recommendations’ section will highlight selections curated by Chef Alexis Quaretti and his team. New starters will feature items such as Scallop Panna Cotta with caviar and a Pate en Croute Arlequin paired with mango chutney mousseline. The updated entree selection includes dishes such as slow-cooked Korean BBQ beef short rib served with bok choy and pickled vegetables, as well as a seafood vol-au-vent filled with scallops, shrimp, salmon, and black mussels.
These enhancements underscore Oceania's ongoing commitment to offering a refined and diverse culinary experience at sea.