The new plant-based menu will feature 200 selections such as the Impossible Burger and Power Bowls and Poke Bowls and will be offered at breakfast, lunch and dinner, the cruise line said.
The menu will be made available from October 1st, 2019 and will be fully integrated into the daily menus on Regent ships, instead of being offered on a separate menu.
“For luxury travellers who are increasingly adding more plant-based cuisine to their meals, we’re offering even more imaginative selections of bold, flavourful appetizers, entrees and desserts, with crave-able tastes and mouth-watering presentations,” said Jason Montague, President & CEO, Regent Seven Seas Cruises.
“Our expanded plant-based cuisine sets the highest benchmark in luxury cruising,” he added.
The move follows sister line Oceania Cruises’ release of a fully vegan and hugely varied plant-based menu (both cruise lines operate in the premium and luxury cruise sectors and both are owned by Norwegian Cruise Line Holdings).
The hugely popular Impossible Burger will be included in lunch menus, along with dishes like Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles and Red Pepper Coulis; Falafel Fritters with Harissa Mayo, Cucumber, Mint, and Capers; Spiced Potato & Green Pea Samosas with Tamarind Chutney; and Summer Berry Pudding Chantilly.
The vegan menu will also showcase a range of cuisines including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian, and more.
Other menu highlights include nourishing Power Bowls and Poke Bowls, hearty pastas and noodles, light and refreshing salads and soups and items like an Impossible Cheeseburger, and a Peach and Blueberry Cobbler with Cornmeal-Almond Topping.
Among the offerings at dinner are Caramelized Apple Tart with Fresh Feta-Cashew Cheese, Balsamic Caramel; Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles, Red Pepper Coulis; and Baked Porcini & Spinach Cannelloni, with Toasted Hazelnuts, Tomato Sauce, Béchamel.
The new offerings were developed by Regent’s culinary leadership team under the direction of Bernhard Klotz, Regent’s vice president of Food and Beverage, in concert with chef, culinary instructor, and author Christophe Berg.
“Plant-based cuisine appeals to a broad audience of luxury travellers,” said Klotz. “This is an emerging, modern specialty cuisine that allows our guests to enjoy more flavourful foods that are in harmony with their current tastes and pushes the boundaries on Regent’s acclaimed culinary creativity and imagination.”