Regent Seven Seas Cruises, the world’s leading luxury cruise line, will set a new standard for luxurious fine dining at sea on board its newest ship, Seven Seas Grandeur™ when it debuts in November 2023. The cruise line’s expert culinary teams, led by Bernhard Klotz, Regent’s Vice President Food & Beverage, have created over 130 new dishes and enhanced recipes of guest favourites across seven exquisite dining venues – including reimagined spaces in its gourmet speciality restaurants.
“For over 30 years we have provided our guests with the highest standards in luxury travel, from personalised on-board service to immersive destination experiences, to perfecting epicurean offerings across the world’s most luxurious fleet,” said Andrea DeMarco, President of Regent Seven Seas Cruises. “As a celebration of Regent’s heritage, Seven Seas Grandeur has been stunningly reimagined for the future, enhancing the eclectic culinary experiences found on board through delightfully refined menus and beautifully reimagined speciality restaurants.”
Seven Seas Grandeur, the sister ship to the acclaimed Seven Seas Explorer®, and Seven Seas Splendor® will exemplify Regent’s 30-year heritage of perfection with unrivalled space, unparallelled service, epicurean perfection, and transformative experiences that will begin the moment guests step on board. Highlights of the new dishes and refined recipes that will be enjoyed by discerning epicureans travelling on board Seven Seas Grandeur include:
13 new dinner dishes to be served in Compass Rose, Regent’s signature restaurant.
Prime 7, Regent’s elegant steakhouse, will offer a new decadent lunch menu, as well as an elaborate sharing plate of succulent grilled meats for two at dinner.
Three of the seven new dishes on French restaurant Chartreuse’s menu have been inspired by the 3-Michelin Star L’Auberge du Vieux Puits following an in-depth culinary tour of Narbonne, France.
The place to go for tantalising pan-Asian delights, Pacific Rim will offer two new mains and four new desserts.
Eight deliciously authentic new hot appetiser recipes have been created for diners craving mouthwatering Italian specialities in Sette Mari at La Veranda.
New plant-based dishes available include an Impossible Salisbury Steak with truffle butter and Pacific Rim poke salad, plus additional healthy options such as chia yogurt and homemade granolas will appear for breakfast at La Veranda.
Korean-fried chicken burger with gochujang-black garlic mayo for those looking for a more casual bite at The Pool Grill.
Four Gerard Bertrand wines will be found exclusively on Chartreuse’s complimentary wine list and a further five will grace the ship’s Connoisseur Wine Menu.
Elevated Menus to Complement Reimagined Spaces
Compass Rose – A Uniquely Personalised Dining Experience
Guests sailing on board Seven Seas Grandeur will discover a captivating new design by Miami-based Studio DADO for Compass Rose, Regent Seven Seas Cruises’ signature speciality restaurant. Before entering, diners will marvel at the delicate, cascading waterfall sculpture fashioned with laser-cut metal and hand-blown glass, imbuing a sense of tranquillity. Inside, the restaurant’s dining room sits under a canopy of interwoven crystal and wood-edged illuminated trees, giving the illusion of dining in an enchanted forest. As dinner is served under the setting sun, thousands of individually placed crystal-faceted leaves, encrusting the pillars and branches envelope the restaurant in an awe-inspiring display.
Compass Rose’s tantalising menu offers a completely unique experience where guests can design their own main from preferred sides, sauces, pastas, and main features – in addition to daily specials and a selection of vegan and vegetarian dishes. New dishes crafted exclusively for Seven Seas Grandeur include a decadent Maine lobster risotto served with a mascarpone-leek fondue; a succulent roasted Black Angus striploin accompanied by fingerling potatoes and parmesan broccoli stems with a smoky romesco sauce; and a tuna tataki comprised of Sichuan pepper, vegetable tartar, miso aioli, radish and sesame.
Prime 7 – The Signature Steakhouse
Seven Seas Grandeur will introduce the fully reimagined Prime 7 restaurant – a guest favourite across the Regent fleet also designed by Studio DADO. Taking its cues from the classic New York City steakhouses of the 20th century, Prime 7 embraces its roots while celebrating modern sophistication. The restaurant brings diners on a journey from the moment they enter – beginning in the vestibule, a wall of black-and-white photography and antique leather travel cases greet guests before continuing onto the entrance space modelled after a traditional streetcar. Moving through the restaurant, the aesthetic changes to feel more residential – Persian carpets underfoot, residential-style lighting, and memorabilia in vitrines that disguise server stations and back-of-house areas.
Perfectly complementing the restaurant’s aesthetic, the menu is full of mouthwatering guest favourites including lump crab cakes, Black Angus Beef steak tartare with truffle-beer bread, succulent jumbo shrimp cocktails, and dry-aged 28 days USDA prime beef steaks from porterhouse to filet mignon. Inspired by James Beard award-winning chef Francis Mallmann’s restaurant Los Fuegos, Seven Seas Grandeur’s Prime 7 will serve an elaborate sharing plate for two of clandestine entrecote, d’Artagnan chicken, Galician chorizo and New Zealand lamb chops, with roasted garlic, tomato confit and chimichurri. Catering to all palates, the steakhouse will also offer a new plant-based option of Impossible Salisbury Steak served with French fries, roasted tomato, and an indulgent truffle butter.
Further updates to Prime 7’s offerings can be found in its lunch menu with decadently casual dishes such as
Black Angus beef empanadas and salsa cruda; country fried chicken, bacon mashed potatoes, scallions, buttermilk biscuit and chipotle dipping sauce; or a fisherman’s platter of panko-breaded shrimp, squid, fish, lemon, French fries, and truffle aioli. If the gourmand is still not satisfied a sumptuous array of new lunch time desserts can also be found including bananas fosters with dark rum, Mississippi mud cake with chocolate creameux, and a chocolate-baked blueberry pudding with coconut-vanilla cream.
Chartreuse – Classic French with a Modern Twist
Another concept by Studio DADO which distils the glamour, artistry, fashion, architecture, and history of Paris into a single place, Chartreuse is Seven Seas Grandeur’s French restaurant that speaks to the level of sophistication of Regent guests. The bold patterned floor draws diners into the entry and sophisticated bar, wrapped in leather and topped with marble, evokes 1930s Paris finished with Art Deco inspired lighting. An undulating wall, hinted with an ombre effect, follows the lines of the river Seine, and leads diners into the restaurant. Inspired by the Art Nouveau aesthetic of the Paris Metro, the dining room is surrounded by incredible sea views.
A number of new dishes on Chartreuse’s menu have been inspired by the 3-Michelin Star restaurant L’Auberge du Vieux Puits following an in-depth culinary tour of Narbonne, France, during which, the Regent Seven Seas Cruises hotel, food and beverage teams acquired invaluable knowledge and techniques through exclusive culinary experiences. A fascinating video of the journey of culinary discovery, family and traditions can be viewed here. New dishes that honour the renowned reputation of classic French cooking include halibut viennoise with fennel, porcini, spinach and veal jus; soupe de poissons with brandade, mussels, aioli and seed crisp; and velouté de champignons consommé, egg yolk confit and truffle cappuccino. The Chartreuse dessert menu will be enhanced with a selection of premium petit fours to recreate a café gourmand experience with a selection of mignardises.
Exclusive to Chartreuse’s complimentary wine selection will now include four Gerard Bertrand wines including Heritage Kosmos, a full-bodied organic red made up of a blend of Grenache, Syrah, Mourvèdre grape varieties.
Pacific Rim – Dramatic, Diverse and Delightful Pan-Asian Dining Experience
Pacific Rim offers a harmonious blend of delectable flavours and a tranquil Zen-inspired atmosphere, mirroring the stunning design found on the ship’s sister vessels. Setting the tone for a remarkable dining experience, guests are greeted by an imposing Tibetan prayer wheel on Seven Seas Explorer® and a mystical dragon on Seven Seas Splendor®, while the restaurant’s interior boasts intricate and sophisticated architectural details. The entrance artwork for Seven Seas Grandeur’s Pacific Rim will be unveiled at a later date, along with more highlights from the ship’s remarkable art collection.
Pacific Rim celebrates the flavours of a diverse, colourful continent with two new dinner dishes of duck confit adobo accompanied by adlai risotto, XO sauce, foie gras and shimeji mushrooms; and the plant-based Pacific Rim poke salad comprising of vegetable crudité, tofu, avocado, wakame, miso and sesame. For those with a sweet tooth, new desserts include a dark chocolate and passion fruit cake with mango-chili sorbet, green tea matcha cheesecake, and a Thai coconut and tapioca pudding with lemon-grass syrup.
Sette Mari at La Veranda – Authentically Italian
Positioned at the top of the ship and inspired by the coastal landscape of the Mediterranean, Sette Mari at La Veranda will serve meals inspired by the flavours of Italy. The design inspiration taken from the Amalfi Coast is immediately apparent in the architectural elements, fixtures and art that complement the elegant curvature of the glazed walls and panoramic windows. The design highlights the level of craftsmanship and artistry associated with a coastal town of the Mediterranean, while the ambiance suggests cool and collected worldliness and calm sense of wonder that comes with a sophisticated city right at the water’s edge.
Seven Seas Grandeur’s Sette Mari at La Veranda will feature a refined menu, focused on heritage and inspired by a trip that the Regent culinary team took to Puglia, Italy, the region Senior Vice President of Hotel Operations Franco Semeraro and his family hails from. Drawing inspiration from the area’s Masserias, or farmhouses and learning centuries old techniques and exploring local flavours, the team have crafted an elevated hot appetiser menu for Seven Seas Grandeur with deliciously authentic recipes for sformato di ricotta, a ricotta and parmesan cheese tart with tomato basil sauce; cozze alla marinara e pepperoncino, black mussels in a sauce of garlic, chili flakes, fresh tomatoes, white wine and parsley; and zucchine Ripiene, baked zucchini stuffed with slow roasted prime rib, herbs and parmesan cheese in a tomato sauce; among many more.
For more information, please visit RSSC.com/ships/Seven_Seas_Grandeur, call Singapore +65 31 651 679/ Hong Kong and Rest of Asia +852 800-930222, or contact a professional travel advisor.
