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This July, New Zealand’s passionate cruising community has something special to look forward to with Oceania Cruises’ newest ship Allura set to launch with a six-night maiden voyage through the Mediterranean, available for booking through the experts at YOU Travel & Cruise.

The latest addition to the bespoke cruise operator’s fleet, Allura is the sister ship to the already highly sought after Vista, which launched in 2023. Along with the entire fleet, Allura will boast ultra-premium culinary experiences across a variety of eateries, showcasing ‘The Finest Cuisine at Sea®’. And it’s not just the work of a stellar crew of professional chefs; guests are invited to experience bespoke cooking classes alongside the masters behind the menu.

Sydney-based Jason Worth – VP of International Sales, Oceania Cruises – says the launch of a new ship is always cause for excitement as guest experiences are continually enhanced. “Of course, our guests do love to be the first aboard,” he says. “And with Allura, we’ve taken the popularity of our restaurants and culinary experiences to new heights, offering something new, unique, and very special in the ultra-premium segment.”

Compared to other cruise lines, Oceania Cruises provides tailored experiences for discerning cruisers. Allura joins the fleet as the line’s eighth vessel and the second in its A class. Carrying 1200 passengers and 800 crew members, she has 11 decks in total and some 612 staterooms located over six decks, with each and every one of them featuring a balcony.

With her inaugural journey departing from Italy’s Trieste on July 25 for a six-day sailing through the Adriatic, guests can experience stops at the ports of Dubrovnik, Montenegro and Athens. Worth says a shorter sailing is planned with a specific view to giving those who haven’t yet experienced Oceania Cruises a taste of what’s on offer.

And it is a taste to be savoured; Worth notes with some pride that there is one chef for every 10 guests. Allura’s feature restaurant Ember will serve savoury American classics with a modern twist. Its culinary team led by Master Chefs of France Alex Quaretti and Eric Baral will transform fresh, seasonal ingredients into mouthwatering dishes, served in an effortlessly laid-back atmosphere. Recommendations from Worth – himself an American – include the blackened crab cake with corn salsa and the porcini-dusted bone-in ribeye with foie gras-truffle demi-glace.

As one of four speciality restaurants, Ember is just the start. “We also offer Toscana, Polo Grill steakhouse, Red Ginger serving pan-Asian cuisine and a buzzy bistro which has been very well received on board Vista,” Worth says, with the Aquamar Kitchen serving a selection of wellness-inspired dishes.

Toscana is an authentic Italian experience effortlessly conjuring Tuscany, inspired by Venetian glass, Carrara marble and the Via Ghibellina in Florence. Dishes to tempt include slow wine-braised osso buco, hand-rolled gnocchi with pesto, and crisp pan-seared sea bass.

“Then there’s the Euro-inspired bakery in the same space, serving freshly baked French and Italian pastry treats, and the barista bar overlooking the pool deck,” adds Worth.

Another proven hit carried over from Vista but improved in Allura is the library with a warm feel and floor-to-ceiling glazing. Aboard the newer vessel, says Worth, the library has migrated from its previous position adjacent to the high-tea venue Horizons. “By moving it away from the main thoroughfares, it becomes quieter while giving our culinary team a little more room where we have an entirely new creation: a creperie serving waffles, Italian ice cream, and other delights.”

Remarking on tonnage and passenger capacities, Worth says there are several notable advantages. “We love and took inspiration from our R-class vessels, which have around 650 guests, allowing calls into smaller ports while still offering more staterooms,” he says, noting that the point is to provide an ultra-premium experience without the crowds of other cruise lines.

Allura is double R-class capacity but offers the same flexibility of access. “I always mention Bordeaux as the case in point – we sail right up the river, you step off, and you’re in town,” says Worth, adding that fewer people eliminate that least holiday-like of experiences: endless queues for shore and other excursions into local ports and destinations.

Once ashore, the guided tours directly tie to the food and beverage experiences onboard. The Culinary Discovery Tour™ offers visits to local markets for personal selection of fresh, authentic ingredients which can be used onboard in a unique cooking class. Allura features 24 individual cooking stations where guests work with chefs to create their own meals. “Once again, we’ve taken what our guests have loved on the Vista and enhanced it for Allura. The chef classes are a big hit, so we’ve included more stations and more classes so everyone can enjoy the experience,” Worth says.

The design, construction, launch and maiden voyage of a cruise liner is literally years in the making, he points out, involving a multinational team of professionals at the very top of their game. That makes the ship’s introduction a high point for the company, and for Worth personally.

“We’re very excited to bring Allura to our local customers. We know Kiwis enjoy long holidays, a relaxed country club casual atmosphere, and the sights and sounds of Europe, the Americas and Caribbean. On top of that, we’ve worked to keep prices very attractive and reasonable. In short, cruisers are in for a real treat.”

• For more information and to secure your place on Allura’s maiden voyage or subsequent sailings, contact the cruise experts at YOU Travel & Cruise by phoning 0800 968 872 or visiting youtravel.co.nz.