Virgin Voyages Adding New Menus to Restaurants & Its Private Destination

Adults-only cruise line Virgin Voyages has announced new menus at two of its restaurants and new dishes at The Beach Club at Bimini. Michelin-starred chef Brad Farmerie and chef Rashida Holmes have brought bold new flavors to Virgin.

Along with the new Caribbean-inspired at The Beach Club at Bimini, Virgin has new, refreshed menus at The Wake, their signature steakhouse on its ships, and The Dock, its Mediterranean spot.

The Beach Club at Bimini

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 flavor.

From curry-filled roti and snapper patties to tamarind BBQ skewers made for sharing, the new menu brings big island flavor to the afternoons spent between the sand and the sea,

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, what Virgin calls its guests, get a taste of that story steps from the sea.

This new menu will begin rolling out at The Beach Club on beginning October 16, 2026.

The Wake

Michelin-starred chef Brad Farmerie has introduced a refreshed brunch and dinner menus at The Wake.

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 Caramelized 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.

On cruises longer than seven nights, The Wake will introduce additional specials, giving guests more options than ever before.

The Dock

New Mediterranean-inspired dishes have been added at The Dock.

The new menu remains true to The Dock’s Mediterranean DNA while adding more contrast in flavor 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. The Plum Pita Tart offers a sweet finish for guests on Resilient Lady.

There are also gluten-free and vegan dishes available at The Dock.

Chef Rashida gave the following statement:

“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 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’ holiday staple.”

Chef Levi Mezick, Senior Director of Culinary Program Development, Virgin Voyages, added:

“Menus should never stand still. 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’s even more worth coming back for.”