Editor's Note: This story was last updated on Feb. 6, 2025. It will continue to be revised as further details about the new ship emerge.
Oceania Cruises’ next new ship, Allura, is scheduled for launch in July 2025 and will be the brand’s eighth overall vessel.
According to Oceania, it was “named to reflect the excitement of starting an immersive new journey.”
The ship will measure 67,000 tons, will carry 1,200 passengers and will be serviced by 800 crew members.
“At Oceania Cruises, we are always looking for ways to evolve, elevate and modernize our offerings to continuously surprise and delight our discerning guests as they enjoy immersive new experiences,” said Frank A. Del Rio, president of Oceania Cruises.“We are thrilled with the incredible demand we have witnessed for Allura’s sister ship, Vista, with her 2023 maiden season already sold out, and we know Allura will be equally as popular with our guests. The arrival of any new ship is the ideal time to look closely at what we offer travelers. As we prepare to welcome Allura to the family, we have already started planning exciting new elements to be added across the fleet.”
Hallmarks of the Oceania experience will be front and center onboard, particularly the line’s focus on fine dining, destinations and service. As on Vista, culinary highlights will include Aquamar Kitchen. Allura also previews a fresh Chef’s Studio, plus the largest standard staterooms, according to the line.
Not reprised since Vista, however, will be Ember. Instead, Jacques – the fine French restaurant named after chef Jacques Pepin, Oceania's original executive culinary director – will be carried over from Marina and Riviera. And in fact, Ember will be similarly replaced by Jacques on Vista in October 2025.
Current executive culinary directors, Alexis Quaretti and Eric Barale, will collaborate with Pepin on revising the venue's menu while maintaining favorite courses. New dishes will extend to duck with a Grand Marnier-infused orange sauce, veal medallion with a morel sauce, fresh vegetarian options and crepes Suzette and profiteroles for dessert. Interactive table-side choices will further feature beef tartare.
Further enhanced on Allura will be The Grand Dining Room with over 270 new recipes featured across elevated breakfast, lunch and dinner offerings. Morning dishes will encompass a Signature Eggs Benedict, Eggs Benedict Florentine and Smoked Salmon Eggs Benedict. Midday courses will extend to a La Brasserie Parisan bistro experience with a Blanquette De Veau a L’Ancienne veal stew and classic Coq Au Vin. And dinner will be elevated with the likes of a Scallop Panna Cotta with caviar, Duck Foie Gras escallop and Korean BBQ beef short rib.
Entirely new on the ship will be its Creperie, which will be positioned next to the Baristas coffee shop, to serve fresh French crepes, Bruxelles waffles and bubble waffles, as well as Italian ice cream sundaes. Altogether, the new venue will showcase over 20 recipes including classic crepe Suzette and a waffle topped with banana, salted caramel sauce and whipped cream.
Elsewhere, the ship will further boast its main Grand Dining Room, Terrace Cafe buffet, poolside Waves Grill, wellness-focused Aquamar Kitchen, afternoon tea at the Horizons observation lounge and The Bakery at Baristas. And specialty dining will continue at Polo Grill steakhouse, Toscana (for Italian), Red Ginger (for pan-Asian) and Privee (for private dining).
Differing some from the layout of Vista, Allura is also expected to add a hallway between the Founders Bar and Grand Lounge to better overall ship flow and the venues’ drink delivery.
The all-veranda ship is already under construction by Fincantieri in Italy. Its maiden season will stretch across Europe and the Americas.
“Allura’s inaugural journeys are designed to appeal to all global travelers, whether they revel in the joy that comes with reconnecting with favorite destinations, or are excited to discover new places and sights for the very first time,” Del Rio said.
