With 140 chefs on board, Oceania Allura makes dining the destination

From the world’s most expensive rosé to banoffee bubble waffles at The Crêperie, it’s clear that fine dining at sea doesn’t have to be stuffy. Oceania Allura – launched July 2025 as the cruise line’s most luxurious ship – has 140 chefs for 1,200 passengers and the credentials to match

At first, the sommelier’s headset seems unnecessarily theatrical. But then he unveils the first pour, Clos du Temple, and the polite hum of conversation swells with enthusiasm. Arguably the world’s most expensive rosé is a strong start to this food-and-wine-pairing lunch, named after Clos’ own vintner Gérard Bertrand. With each course, the volume rises: louder laughter, clinking glasses, and animated comparisons of aroma and finish. No wonder our host needs a microphone. Allura brings the fun to Oceania Cruises‘ trademark ‘finest cuisine at sea’.

Playful, not precious

Although this is the line’s most luxurious ship (and newest, launched in July 2025), its fresh dining options are more playful than posh. The Crêperie is a dessert parlour for grown-ups, serving French crêpes, Belgian waffles and ice-cream sundaes. I’m too overwhelmed to personalise a creation, so I stick to my favourite: banoffee, oozing in a bubble waffle wrap.

Most days, I begin with breakfast at the semi-alfresco Aquamar Kitchen, choosing from the wellness-focused cuisine, juices and smoothies. Healthy bowls can also be customised from a list of proteins, vegetables, grains, legumes, fruit and dressings. Avocado toast is a whole section, with optional toppings such as Mexican-spiced prawns, pomegranate or salmon flakes.

These concepts were developed by executive culinary directors, Eric Barale and Alexis Quaretti, who have both been inducted into the Maîtres Cuisiniers de France. Oceania is the only cruise line with two Master Chefs of France on staff, overseeing every detail of the dining experience.

Half of this ship’s 800 crew is dedicated to culinary operations, including 140 chefs – one for every eight guests. Everything is made from scratch, from the soups to the sauces, and fresh produce is purchased along the way in local ports.

The most difficult food to prepare at sea? Bread and pastries, because of the humidity in the galley. Oceania’s chefs insist on French flour, not American, which is delivered from its country of origin to every ship in the fleet.

Oceania’s upgrades

Dining is included in Oceania Allura fares, but exclusive culinary experiences are available for an extra fee. Top picks include:

Gérard Bertrand Food and Wine Pairing – an educational six-course lunch served at French restaurant Jacques. 

The Moët & Chandon Champagne Experience – three courses, pre-dinner, matched with rare vintages, at Aquamar Kitchen.

The Dom Pérignon Experience – a six-course dinner showcasing rare vintages in an intimate setting.

Dining at sea

The signature French restaurant, Jacques, makes a comeback on Allura after it was skipped on the previous vessel, Vista. Among the enhancements are new vegetarian dishes and tableside preparation of the hand-cut beef tartare. A dessert trolley brims with perfect profiteroles, mille feuille, rum cake and custard flan.

Glamorously revamped with a gold-and-white decor, the Grand Dining Room has 270 new recipes for breakfast, lunch and dinner. At the champagne brunch, a string quartet welcomes diners to an indulgent spread of lobster, king crab, oysters, caviar, pâtés, carved meats, Italian charcuterie and cheese, and chefs whipping up omelettes and pasta.

Specialising in Japanese-Peruvian fusion, Red Ginger has also added a dozen dishes including miso-glazed scallops on bomba rice, topped with chalaquita (salsa).

The ship devotes much space to its Culinary Center, a lively cooking school for passengers to learn from the chef instructors. Allura has expanded this venue to an adjacent Chef’s Studio, where 18 guests can sit down with a glass of wine while listening to seminars about the cuisine of the itinerary’s destinations.

The education continues at the new LYNC Digital Center, which hosts classes about AI, smartphone photography, videography and social media. A popular lesson, ‘Snap & Savor’, demonstrates how to take better pictures of food, followed by a hands-on cooking class to put your newfound skills into action.

At the champagne brunch, a string quartet welcomes diners to an indulgent spread of lobster, king crab, oysters, caviar, pâtés, carved meats, Italian charcuterie and cheese, and chefs whipping up omelettes and pasta.

Chef-Led Tours

Shore excursions, led by Oceania Cruises chefs, are offered in more than 40 ports around the world. “In San Juan, we are hosted by the owners of a hydroponic farm where we dive deep into edible flowers, herbs and hydroponic and micro greens,” says chef Kathryn Kelly. “In Cozumel, we join a master tequila sommelier for a tasting and pairing of tequila and mezcal. And in Costa Maya, we uncover the ancient and modern significance of maize through a hands-on cooking experience with a local chef and shaman.”

From ship to shore

As we sail from Miami to the Caribbean on Oceania’s ‘Radiant Islands Retreats’ voyage, there’s no shortage of colourful moments to capture. Oceania offers several excursions that explore the region’s flavours, such as the ‘Island Taste and Tales’ tour in Falmouth, Jamaica. After lunch and a rum tasting, the small group learns how to make duckanoo – a traditional treat made from batata (sweet potato), coconut, cornmeal, cinnamon, nutmeg, brown sugar and vanilla, wrapped in a banana leaf.

In Nassau, capital of the Bahamas, the local delicacy is conch. The best place to try this freshly caught seafood is Arawak Cay, known as the Fish Fry, a 20-minute walk from the cruise terminal along Junkanoo Beach. Waterfront shacks sell conch fritters or serve it raw in a ceviche-style salad. Sit outside and watch turtles swimming past to eat the scraps thrown into the sea.

If you don’t know where to eat in a port, the ship’s chefs are happy to share their recommendations. “When guests step ashore, we want them to feel the same warmth, attentiveness and cultural connection that they experience on board,” says Kathryn Kelly, director of culinary enrichment.

“Bahamians are renowned for their friendliness and their joy in sharing traditions, and you can feel the pride that local vendors take in presenting their craft,” she says. “Many of Nassau’s eateries are family-run, with generations working side by side, welcoming travellers as though into their own homes. That sense of community resonates deeply with us, as we strive to foster the same close, comfortable atmosphere on our ships.”

Cruise Notes

The 1,200-passenger Oceania Allura’s 12-day ‘Radiant Island Retreats’ cruise departs Miami. Ports of call include George Town, Cayman Islands; Falmouth, Jamaica; Oranjestad, Aruba; Willemstad, Curacao; Kralendijk, Bonaire; Cabo Rojo, Dominican Republic; and Nassau, Bahamas. Fares start at AU$6,670 per person twin-share. oceaniacruises.com