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Cuisine - The Finest Cuisine at Sea™

NEW Plant-Based Menus Aboard Our Ships

Bold and flavorful plant-based dishes aboard all of our ships – that’s the latest in OceaniaNEXT innovations for us. We’re thrilled to unveil the most extensive and creative plant-based menus at sea with more than 200 new healthy dishes available on each of our beautiful ships. Remaining at the forefront of culinary development, our talented culinary team is turning out these healthy menu selections in The Grand Dining Room and Terrace Café at breakfast, lunch and dinner in addition to our already expansive gourmet offerings. You will also have plant-based options available upon request during dinner service in each of our specialty restaurants. 

Jennifer Lihos

Evolving Palates & An Eye on Wellness
Not only are our plant-based options mouthwatering and colorful, these dishes now provide you with an innovative menu of choices whether you’re seeking healthier options to balance our more indulgent options (our new Dom Pérignon Experience, anyone?) or you’re increasing your focus on overall wellness as you travel the world.

The plant-based dishes have been developed by our culinary leadership team in concert with world-renowned chef, culinary instructor, and author Christophe Berg. These vibrant new menu offerings are in addition to our renowned vegetarian and Canyon Ranch selections and will be available on all of our ships by this August. Our new plant-based dishes are currently available on Riviera, and will be available on Regatta beginning May 1st, Marina beginning May 17th, Insignia beginning June 19th, Sirena beginning July 15th and Nautica beginning August 4th.

Global Flavors, Power Bowls & More
The range of cuisines spans the globe, including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian and more. You can choose from healthy Power Bowls and Poke Bowls, hearty pastas and pad Thai, light and refreshing salads and soups and even a variety of surprisingly decadent items to choose from including an Impossible Cheeseburger, Truffle Mac and Cheese, an Apple-Oatmeal Crumble with plant-based Vanilla Ice Cream, and Coco-Vanilla Cashew Crème Brûlée. Below are some additional menu highlights to pique your palate before your next voyage.

Plant-Based Menu Highlights

Breakfast
Banana-Oatmeal Pancakes with Berries and Maple Syrup
Green Apple Müesli with Pistachios, Pecans, and Yellow Raisins
Avocado Toast on Rustic Farmer’s Bread

Lunch
Chilled Melon Soup with Port
Korean Kimchi Soup
Wakame Sesame Salad
Hawaiian Poke Bowl
Penne au Pistou with Broccoli and Sundried Tomato

Dinner
Som Tam Green Papaya Kelp Noodle Salad
Roasted Butternut Squash with Arugula, Mango, Black Radish and Hearts of Palm
Sweet Potato-Oat Tarte with Forest Mushroom and plant-based Truffle Cheddar Sauce
Falafel Fritters with plant-based Harissa Mayo, Cucumber, Mint and Capers
Crespelle alla Fiorentina with Spinach, Mushrooms and Tomato Sauce
Green Curry Stir Fry with Eggplant, Oyster Mushrooms, Green Peas and Thai Basil

Desserts
Plant-based Vanilla Mango Ice Cup, Crispy Granola
Vodka-Marinated Strawberries Romanoff with plant-based Vanilla Ice Cream
Summer Berry Pudding Chantilly
Shortbread with plant-based Orange Cream Cheese and Raspberries

Jennifer Lihos

What dish do you want to try next time you’re on board? Share it below or on our Facebook page! Cheers to the NEXT delicious chapter of The Finest Cuisine at Sea!