Oceania Cruises is overhauling the Grand Dining Room menu on its ships, starting with the new Allura in July.
The reimagined menus will introduce 270 new recipes across all three meal services, Oceania said. The line intends to implement the new menu across all eight of its ships by the end of the first quarter of 2026.
New features include an eggs Benedict section of the breakfast menu, a lunch menu inspired by French bistro dishes, and a dinner menu with reimagined classics such as beef Wellington with a Shiraz red wine sauce, sautéed spinach and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.
Oceania's executive culinary directors, Alexis Quaretti and Eric Barale, are spearheading the new menu in collaboration with Jacques Pépin, Oceania's former executive culinary director and current co-chair of the line's culinary advisory council.
"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," Quaretti said.
Quaretti gave an example, saying the Mousse au Chocolat de Marnie Huguette uses his grandmother's recipe, "re-created with the same care and precision she taught me."
A bounty of Benedict
At breakfast, Oceania will serve variations on eggs Benedict, including a Florentine version with creamed spinach and bacon and one with smoked salmon beneath the hollandaise sauce.
A rotating selection of daily specials for the morning menu will include a zucchini waffle with smoked salmon and yogurt sauce; breakfast sliders with scrambled eggs, ham, and crispy bacon on brioche; and aMexican burrito filled with scrambled eggs, sausage, guacamole and cheddar.
At lunchtime, the Grand Dining Room transforms into La Brasserie, offering French bistro-inspired dishes. There will be a rotating vegetarian main course, an artisanal cheese plate and a charcuterie platter.
Dishes include blanquette de veau à l'ancienne, a veal stew in a creamy sauce with vegetables and pilaf rice; and coq au vin -- chicken braised in red wine and paired with tagliatelle pasta.
Classic American favorites at lunchtime will be Oceania's signature cheeseburger made with ground chuck steak and a French dip sandwich with roasted striploin on a buttery roll.
200 new dinner recipes
For the evening meal service, the Grand Dining Room's menu will feature some 200 new recipes. New appetizers include a scallop panna cotta with caviar; pâté en croûte Arlequin paired with a mango chutney mousseline; and a sautéed duck foie gras escallop, complemented with a rhubarb compote, gingerbread crouton and hibiscus flower sauce.
Entrées will include a slow-cooked Korean barbecued beef short rib with bok choy and pickled vegetables and a seafood vol-au-vent -- puff pastry filled with scallops, shrimp, salmon, and black mussels, accompanied by a velvety mustard sauce and asparagus.