Seatrade Cruise News is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

In Focus: F&B@Sea

Regent serves up 130 new dishes for Seven Seas Grandeur

Seven Seas Grandeur's French restaurant, Chartreuse
Regent Seven Seas Cruises' culinary team, led by VP Food & Beverage Bernhard Klotz, created more than 130 dishes and enhanced recipes for the new Seven Seas Grandeur.

Many are inspired by trips the team took for in-depth research in regions of France and Italy.

New choices include 13 dinner dishes for Compass Rose, Regent’s signature restaurant. Prime 7, Regent’s elegant steak house, will offer a new lunch menu, as well as an elaborate shared plate of grilled meats for two at dinner.

Three of the seven new dishes on French restaurant Chartreuse’s menu were inspired by a culinary tour of Narbonne, France.

Pacific Rim, serving pan-Asian cuisine, will offer two new entrees and four new desserts. And for Italian venue Sette Mari at La Veranda, eight new hot appetizer recipes are in store.

Plant-based dishes

New plant-based dishes available include an Impossible Salisbury steak with truffle butter and Pacific Rim tofu and crudité poke salad, plus additional healthy options such as chia yogurt and homemade granolas will appear for breakfast at La Veranda.

At the Pool Grill, a new choice will be Korean-fried chicken burger with gochujang-black garlic mayo.

Compass Rose

Main restaurant Compass Rose will have a new design by Miami-based Studio DADO with a cascading waterfall sculpture at the entrance. The dining room sits under a canopy of interwoven crystal and wood-edged illuminated trees, giving the illusion of dining in an enchanted forest. Thousands of individually placed crystal-faceted leaves encrusting the pillars and branches will envelop the restaurant.

Compass Rose’s menu enables diners to design their own entrée from a choice of 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 Maine lobster risotto served with a mascarpone-leek fondue; a 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

Taking its cues from the classic New York City steak houses of the 20th century, Prime 7 embraces its roots while adding modern sophistication. The menu offers lump crab cakes, Black Angus beef steak tartare with truffle-beer bread, 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, 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.

A new plant-based option of Impossible Salisbury steak is served with French fries, roasted tomato and truffle butter.

Further updates to Prime 7’s offerings can be found in its lunch menu with 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. Among the desserts are bananas foster with dark rum, Mississippi mud cake with chocolate creameux and a chocolate-baked blueberry pudding with coconut-vanilla cream.


Chartreuse is Seven Seas Grandeur’s French restaurant with an entrance that evokes 1930s Paris finished with Art Deco inspired lighting. The dining room is inspired by the Art Nouveau aesthetic of the Paris Metro and surrounded by sea views.

A number of new dishes on Chartreuse’s menu have been inspired by the three-Michelin-star restaurant L'Auberge du Vieux Puits following a culinary tour of Narbonne, France, where the Regent hotel, food and beverage teams acquired knowledge and techniques.

New dishes honoring 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.

Chartreuse’s complimentary wine selection will now include four Gerard Bertrand wines, exclusive to Regent Seven Seas Cruises, including Heritage Kosmos, a full-bodied organic red made from a blend of grenache, syrah and mourvèdre grapes.

 Pacific Rim

Pacific Rim has a tranquil Zen-inspired atmosphere, mirroring the design found on Grandeur's sister vessels. The entrance artwork for Seven Seas Grandeur’s Pacific Rim will be unveiled at a later date.

Two new dinner dishes are duck confit adobo accompanied by adlai risotto, XO sauce, foie gras and shimeji mushrooms; and the plant-based Pacific Rim poke salad of vegetable crudité, tofu, avocado, wakame, miso and sesame. 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

Positioned at the top of the ship and inspired by the coastal landscape of the Mediterranean, Sette Mari at La Veranda serves meals inspired by the flavors of Italy.

The refined menu is focused on heritage, influenced by a trip the Regent culinary team took to Puglia, Italy, the hometown of SVP Hotel Operations Franco Semeraro.

Drawing inspiration from the area’s masserias, or farmhouses, and learning centuries-old techniques and exploring local flavors, the team crafted an elevated hot appetizer menu for Seven Seas Grandeur with 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.

FBSea Trend Report assets for social-19
Download today

The 2024 F&B Trends Report

We surveyed cruise lines, manufacturers, distributors, and suppliers of food/beverage to find out where the sector is headed. Report Includes: Market predications for 2024/2025, food and drink trends, technology, training and more!

FBSea Trend Report assets for social-19