New island-themed dishes and drinks debut across the cruise fleet this winter.
This winter, Holland America Line is transforming its Caribbean sailings into full-fledged culinary journeys. From October 2025 through April 2026, six ships will feature new regionally inspired menus and cocktails celebrating the vibrant flavours of the Caribbean — all crafted with the cruise line’s hallmark focus on fine dining at sea.
Guests can expect fresh, locally sourced ingredients and authentic island flavours through port-to-plate dishes, themed cocktails, and special dining experiences, many created by Holland America’s renowned Culinary Ambassadors — chefs David Burke, Masaharu Morimoto, Ethan Stowell, and Jacques Torres.
Menu highlights include:
Chef Masaharu Morimoto’s trio of island-inspired dishes: Crispy Fried Market Whole Fish, Yuzu Butter Grilled Lobster Tails, and Fresh Catch Grouper with Braised Baby Bok Choy.
Chef David Burke’s 15-ounce Boneless Rib Eye and Chef Ethan Stowell’s Spaghetti with Confit Lobster.
Chef Jacques Torres’s signature Chocolate-Dipped Cheesecake.
New Caribbean Seafood Boil in Lido Market (for a $35 supplement) featuring local shellfish, lobster, and rum cake for dessert.
Poolside dinners spotlighting regional favourites paired with tropical cocktails crafted from island spirits like rum, ginger, pineapple and chili.
Beyond the plate, the line is also adding new shore-excursion cooking classes, rum-pairing workshops, and guided tastings, giving guests a hands-on connection to Caribbean culinary traditions.
“Every bite and sip is designed to transport guests to the heart of the Caribbean,” says Michael Stendebach, Holland America Line’s vice-president of food, beverage and rooms. “Beyond the plate, we aim to create moments that celebrate the region’s lively culture and make each journey unforgettable.”
The expanded menus and experiences are part of Holland America Line’s ongoing commitment to showcasing local ingredients and authentic regional cuisine on board and ashore.