Even the most experienced cruisers haven’t seen anything like this. In the increasingly competitive world of river cruising, operators seek any advantage – and with a first-of-its-kind dining innovation aboard the APT Solara and APT Ostara, APT Travel Group reckon they have one.
When passengers embark on APT’s new-generation vessels this year to sail the Rhine, Main and Danube Rivers, they’ll encounter the first hydraulically lifted venue to appear on a cruise ship.
You’ll know rotating restaurants; this is something along those lines, but rather than rotate, Grüner Bar & Dining rises from the ships’ upper decks (deck three) to the sun decks – and brings literally elevated views of some of the world’s most picturesque waterways.
In an impressive feat of river cruise engineering, the entire eatery lifts via a custom-built hydraulic system, with the whole process completed in less than two minutes.
On the dining experience itself, Grüner Bar & Dining aims for the elegance of a European wine bar, but in a space that feels relaxed and personal.
“I love this atmosphere, I love that it’s a boutique experience,” APT Co-Owner and Director Lou Tandy says.
“I love that we have lots of tables for two. The experience we’ve created here is all about dining with shared plates.”
Fellow Hospitality’s Monique Lane created the space as a laid-back, local-style wine bar with share plates, featuring house-made pickles, fresh focaccia and regional wines like Grüner Veltliner.
“I really wanted a space that broke away from the traditional catering and I think a lot of our venues do break that mould in different ways. But for me, a wine bar is the ultimate hospitality experience,” Fellow Hospitality Culinary Director and Founder Monique Lane says.
On the Grüner Bar & Dining design, award-winning Aussie studio Hecker Guthrie envisaged a minimalist European style featuring warm timber, soft lighting and cosy booth and bar seating.
“I’ve got to say, I was excited by the idea of it. I didn’t realise how excited I was going to be until last night (first night onboard), we had a great evening,” Hecker Guthrie Co-Founder and Architect Paul Hecker says.
“We sat up on the top deck, sitting around the bar. Drinks were being presented…It was so special.”
Check out this first look video of the venue, including timelapse footage of the hydraulic system in motion.
Sample menu
Food
- Soft pretzel with whipped ricotta and pickled market vegetables
- Fish finger sandwich with remoulade
- Buffalo mozzarella with marinated tomatoes
- Rosemary focaccia with olive oil and balsamic
- Warm gouda and mushroom vol-au-vent with famer’s ham
- River trout rillette with pickled beetroot and rye
- Beef ragu linguine
- Pan roasted chicken with tarragon butter, grilled broccolini and bread sauce
- Caramelised leek, spinach and goat’s cheese tart
- Chocolate crémeux with sea salt caramel and hazelnuts
- Burnt caramel custard with berries
Drinks
- White wine – Grüner Veltliner Pfaffl (Lower, Austria)
- Red wine – Kremser Sandgrube 13 Blauer Zweigelt (Wachau, Austria)
- Parlour Coach Spritz
- Hot Snow Old Fashioned
For more info, visit www.aptouring.com.
Earlier this year, Karryon sat down with APT’s CEO, David Cox to talk about the Melbourne tour company’s plans to be the leading operator in luxury group travel. Read the interview.
