Nearly half of Virgin Voyages’ Sailors return for another voyage. That loyalty gives the brand a distinct challenge: preserve the dishes they already love while ensuring their next sailing never feels like a repeat of the last.
Virgin Voyages, the award-winning, kid-free cruise line, is answering with fresh flavours at sea and ashore through a new Caribbean-inspired lineup at The Beach Club at Bimini alongside refreshed menus at The Wake, its glamour-forward steakhouse, and The Dock, its Mediterranean spot. Chef Rashida Holmes brings her Bajan and Trinidadian roots to the brand’s signature beach escape, while Michelin-starred chef Brad Farmerie returns to evolve The Wake.
Ranked No. 1 for Best Cruise Line for Dining by U.S. News & World Report in 2026 and named top mega-ship cruise line in Travel + Leisure World’s Best Awards for a fourth consecutive year, Virgin Voyages has reimagined what dining at sea can be from day one. With 20+ distinctive eateries, menus designed by Michelin-starred chefs and food made fresh to order, Virgin Voyages continues to build on its position as a leader in dining at sea, placing food at the heart of its kid-free experience and investing in ongoing culinary innovation.
Leading the broader evolution is Chef Levi Mezick, Senior Director of Culinary Program Development. His career has taken him through celebrated kitchens including Per Se, Daniel and Café Boulud, followed by executive chef roles at Restaurant 1833 in Monterey and Harvest Table in Napa Valley. Mezick brings that fine-dining foundation to an experience built for vacation, protecting the signatures Sailors crave while introducing strong flavours, seasonal ingredients and more variety of vegan and gluten-free options.
THE BEACH CLUB AT BIMINI: CARIBBEAN FLAVOURS, BEACHSIDE BITES
At The Beach Club at Bimini, the beach day is getting a bold new culinary headliner. Virgin Voyages has teamed up with Chef Rashida Holmes to replace the original menu with an all-new beach-eats lineup rooted in Bahamian and Caribbean flavour. From curry-filled roti and snapper patties to tamarind BBQ skewers made for sharing, the new menu brings big island flavour to the afternoons spent between the sand and the sea.
For Holmes, those flavours tell a personal story. Drawing on her Bajan and Trinidadian roots, the chef behind Bridgetown Roti brings her mother Joy Clarke-Holmes’ Curry Chicken Roti recipe to Bimini, pairing it with Yukon Gold potatoes and turmeric-spiced cabbage. Her Snapper Patties nod to the patty business Holmes launched on Instagram during the pandemic, selling out almost instantly. Now, Sailors get a taste of that story steps from the sea.
Across the lineup, warm curry, tangy tamarind and creamy coconut capture the bold Caribbean flavours at the heart of Holmes’ cooking. Crisp Tostones bring a little crunch to the beachside spread, while Sweet Plantains offer an indulgent finish. The food fits the rhythm of a Bimini afternoon: plates passed around with friends, a leisurely bite between swims and Coconut Rice Pudding to savor before heading back to the sea.
Chef Rashida said, “I’m excited to partner with Virgin Voyages. It was important to me that Sailors can experience the joy of the Caribbean at the Beach Club at Bimini. Giving them a taste of what I grew up eating – taught to me by my parents and aunties – is how I express that joy. The curry chicken roti, a staple at our flagship Bridgetown Roti in Los Angeles, is an ode to my mother’s recipe, which she learned growing up in Barbados. Marinated and grilled shrimps were dad’s favourite in the summer, with a spicy fruit chow made from whatever was ripe and sweet from the Amish market. The mac and cheese is a legendary Holmes’ holiday staple.”
The new menu debuts for Sailors visiting Bimini mid-October on Resilient Lady, late October on Scarlet Lady, mid-November on Brilliant Lady and in April 2027 when Valiant Lady returns to Bimini.
THE WAKE: A MICHELIN-STARRED COLLABORATOR RETURNS
The Wake, Virgin Voyages’ glamorous take on the classic steakhouse, introduces refreshed brunch and dinner menus, developed in collaboration with Michelin-starred chef Brad Farmerie.
The chef behind New York City’s PUBLIC and Saxon + Parole and a member of Virgin Voyage’s Culinary Collective, Farmerie helped shape The Wake’s original menu. He returns to evolve a restaurant Sailors already love by preserving its steakhouse soul while creating greater distinction between brunch and dinner and bringing more seafood, seasonal range and unique dishes to the table.
The refreshed brunch menu ranges from a Waldorf Salad and Russet Sweet Potato Hash to a Portobello Mushroom Benedict. At dinner, the menu takes a richer turn, with selections varying by ship. Highlights include Chilled Corn Soup, Leek & Potato Soup with the beloved Clam Chowder remaining as a dinner exclusive along with the Pan Roasted Salmon, Grilled Swordfish and Caramelised Sea Scallops. New additions include Tuna Tartare on select ships, Bacon-Wrapped Twice-Baked Potatoes across the fleet and Oysters Rockefeller as a “Treat Yourself” option. The refresh also expands variety for Sailors with two unique vegan and gluten-free options at both brunch and dinner, including a new Broccoli Quinoa Pancake at dinner.
On voyages longer than seven nights, The Wake will introduce additional specials, giving Sailors even more to discover as their journey continues.
THE DOCK: MEDITERRANEAN FLAVOURS MADE FOR SHARING
A relaxed, open-air escape made for sun-soaked afternoons and golden-hour grazing, The Dock introduces a fresh lineup of Mediterranean-inspired dishes made to share.
The new menu remains true to The Dock’s Mediterranean DNA while adding more contrast in flavour and texture. Jeweled Tabbouleh, Sautéed Eggplant and meaty Trumpet Royale Mushrooms sit alongside Red Lentil Dip, Turkish Deviled Eggs and Kebbeh. From the grill come Pork Souvlaki and Beef Kafta Skewers, while Swordfish, Yellowfin Tuna and the eatery’s beloved Poached Shrimp bring the sea directly to the table. The Plum Pita Tart offers a sweet finish for Sailors on Resilient Lady.
Vegan and gluten-free dishes are woven throughout the lineup, creating a more flexible table without compromising The Dock’s distinct Mediterranean point of view.
FRESH REASONS TO RETURN
The all-new lineup at The Beach Club at Bimini and the refreshed menus at The Wake and The Dock are the latest chapter in Virgin Voyages’ evolving culinary program, with more to come. Together, these experiences give loyal Sailors fresh reasons to return while showing first-time travellers what has always set Virgin Voyages apart: dining designed to be part of the destination, not simply a break between activities.
“Menus should never stand still. We kept the dishes Sailors love, then pushed them further with bolder flavours, more variety and plenty of surprises. At The Dock, that means leaning into bright, shareable Mediterranean dishes. At The Wake, it means creating more distinction between brunch and dinner while expanding the classic steakhouse experience. The favorites are still there, but now there’s even more worth coming back for,” said Chef Levi Mezick, Senior Director of Culinary Program Development, Virgin Voyages.
The refreshed menus at The Dock and The Wake are available now, with the new Beach Club at Bimini menu rolling out beginning October 16, 2026. Dining at all three venues is included in the voyage fare.
