{"id":873,"date":"2026-10-16T00:31:40","date_gmt":"2026-10-16T00:31:40","guid":{"rendered":"http:\/\/thetripbook.com\/?p=873"},"modified":"2026-10-16T00:31:40","modified_gmt":"2026-10-16T00:31:40","slug":"virgin-voyages-revamps-culinary-offerings-with-bold-new-menus-at-the-beach-club-at-bimini-the-wake-and-the-dock","status":"publish","type":"post","link":"https:\/\/thetripbook.com\/?p=873","title":{"rendered":"Virgin Voyages Revamps Culinary Offerings with Bold New Menus at The Beach Club at Bimini, The Wake, and The Dock"},"content":{"rendered":"

Adults-only cruise line Virgin Voyages is turning up the heat in its galleys and dining rooms, announcing a sweeping wave of new menus across two of its signature restaurants as well as its private island destination. Bringing together celebrated culinary talents, the cruise line has partnered with Michelin-starred chef Brad Farmerie and acclaimed chef Rashida Holmes to inject bold, globally inspired flavors into its already distinctive dining program. <\/p>\n

The culinary refresh touches some of the most popular venues across the fleet, offering returning guests\u2014affectionately known by the brand as "Sailors"\u2014fresh reasons to book their next voyage. From the sun-drenched shores of the Bahamas to the sophisticated steakhouse ambiance of The Wake and the breezy, shared plates of The Mediterranean-inspired lounge, the updates reflect a commitment to continuous culinary evolution.<\/p>\n

The Beach Club at Bimini<\/h3>\n

At The Beach Club at Bimini, Virgin Voyages has teamed up with Chef Rashida Holmes to completely revamp the daytime dining experience. Replacing the original menu, the new lineup is deeply rooted in Bahamian and Caribbean flavor, designed specifically for afternoons spent transitioning between the pristine white sand and the turquoise sea. <\/p>\n

Drawing heavily on her Bajan and Trinidadian roots, Chef Holmes\u2014the culinary force behind Los Angeles\u2019s famed Bridgetown Roti\u2014is bringing familiar, deeply comforting island flavors to the cruise line\u2019s private destination. Among the standout additions is her mother Joy Clarke-Holmes\u2019s Curry Chicken Roti recipe, which pairs tender curried chicken with Yukon Gold potatoes and turmeric-spiced cabbage, wrapped in a flaky, golden roti. <\/p>\n

Another notable addition is the Snapper Patties, a dish that nods directly to the viral patty business Holmes launched on Instagram during the pandemic, where batches would sell out almost instantly. Now, Sailors will have the opportunity to experience that celebrated recipe steps away from the ocean. The menu also features curry-filled roti and tamarind BBQ skewers designed explicitly for sharing under the Bahamian sun.<\/p>\n

Reflecting on the partnership and the inspiration behind the menu, Chef Holmes shared her enthusiasm for bringing her heritage to the cruise line. <\/p>\n

"I\u2019m excited to partner with Virgin Voyages," Chef Holmes said. "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\u2014taught to me by my parents and aunties\u2014is 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\u2019s recipe, which she learned growing up in Barbados. Marinated and grilled shrimps were dad\u2019s favorite 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\u2019 holiday staple."<\/p>\n

The new Caribbean-inspired menu at The Beach Club at Bimini is scheduled to begin rolling out for guests starting on October 16, 2026.<\/p>\n

The Wake<\/h3>\n

Back on board the ships, Michelin-starred chef Brad Farmerie has introduced heavily refreshed brunch and dinner menus at The Wake, the fleet’s signature steakhouse located at the aft of the vessel. The updates are designed to create a sharper distinction between the daytime and nighttime dining experiences while elevating the classic steakhouse traditions that Sailors have come to expect.<\/p>\n

\"Virgin<\/figure>\n

The refreshed brunch menu now features a diverse array of morning and midday options, ranging from a crisp Waldorf Salad and Russet Sweet Potato Hash to a savory Portobello Mushroom Benedict. These lighter, vibrant dishes offer a refreshing start to sea days before transitioning into the richer, more indulgent profiles of the evening service.<\/p>\n

At dinner, the menu takes a more robust turn, with specific selections varying slightly depending on the ship. Highlights of the revised evening menu include Chilled Corn Soup and a comforting Leek and Potato Soup. Meanwhile, the beloved Clam Chowder remains a dinner exclusive, sitting alongside enduring favorites like Pan-Roasted Salmon, Grilled Swordfish, and Caramelized Sea Scallops. <\/p>\n

To elevate the experience further, the culinary team has introduced several new additions. Tuna Tartare is now available on select ships, while Bacon-Wrapped Twice-Baked Potatoes are being rolled out across the entire fleet. For those looking to indulge, Oysters Rockefeller has been added as a dedicated "Treat Yourself" option. Furthermore, for Sailors embarking on longer itineraries spanning more than seven nights, The Wake will introduce additional exclusive specials, ensuring that extended voyages offer plenty of culinary variety.<\/p>\n

The Dock<\/h3>\n

The Mediterranean-inspired outdoor lounge, The Dock, is also receiving a vibrant flavor upgrade designed to offer deeper contrasts in both taste and texture while remaining entirely true to its regional roots. <\/p>\n

The updated menu introduces fresh, aromatic options such as Jeweled Tabbouleh, Saut\u00e9ed Eggplant, and meaty Trumpet Royale Mushrooms. These plant-forward dishes sit comfortably alongside rich, shareable favorites like Red Lentil Dip, Turkish Deviled Eggs, and traditional Kebbeh. <\/p>\n

From the open-fire grill, guests can now enjoy Pork Souvlaki and Beef Kafta Skewers, which join popular seafood selections such as Swordfish, Yellowfin Tuna, and the eatery\u2019s beloved Poached Shrimp. For those sailing aboard the Resilient Lady<\/em>, the meal can conclude on a sweet note with the new Plum Pita Tart. Catering to a wide range of dietary preferences, the updated menu at The Dock continues to offer a robust selection of gluten-free and vegan dishes.<\/p>\n

A Philosophy of Culinary Evolution<\/h3>\n

The comprehensive updates across the fleet underscore Virgin Voyages’ broader culinary strategy, which emphasizes variety, bold flavor profiles, and constant reinvention rather than resting on past successes. <\/p>\n

Chef Levi Mezick, Senior Director of Culinary Program Development for Virgin Voyages, emphasized that the brand\u2019s dining venues are designed to continually surprise and delight frequent guests. <\/p>\n

"Menus should never stand still," Chef Mezick said. "We kept the dishes Sailors love, then pushed them further with bolder flavors, 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\u2019s even more worth coming back for."<\/p>\n

With these rolling menu enhancements now taking shape across the fleet and at its private Bahamian destination, Virgin Voyages continues to position food and beverage innovation as a central pillar of its adult-exclusive vacation experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

Adults-only cruise line Virgin Voyages is turning up the heat in its galleys and dining rooms, announcing a sweeping wave of new menus across two of its signature restaurants as well as its private island destination. Bringing together celebrated culinary talents, the cruise line has partnered with Michelin-starred chef Brad Farmerie and acclaimed chef Rashida […]<\/p>\n","protected":false},"author":1,"featured_media":872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[535,1116,1114,880,14,11,834,1118,1115,12,1113,1075,13,1111,1112,1117],"class_list":["post-873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cruise-vacations","tag-beach","tag-bimini","tag-bold","tag-club","tag-cruise-news","tag-cruises","tag-culinary","tag-dock","tag-menus","tag-ocean-travel","tag-offerings","tag-revamps","tag-river-cruises","tag-virgin","tag-voyages","tag-wake"],"_links":{"self":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts\/873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=873"}],"version-history":[{"count":0,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/posts\/873\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=\/wp\/v2\/media\/872"}],"wp:attachment":[{"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetripbook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}