Fred. Olsen Borealis Colours & Tastes Grill Menu
Fred. Olsen Cruise Lines’ Borealis offers a dedicated Grill menu as part of its Colours & Tastes speciality dining experience. The menu focuses heavily on premium meats and steaks, but also includes seafood and plant-based alternatives, with guests able to choose their own sauce and side dish.
This has been confirmed against Fred. Olsen Cruise Lines’ current information. For 2026, Colours & Tastes rotates between three dining concepts — Asian Fusion, Italian and Grill — and Fred. Olsen publishes a sample Grill menu that matches the photographed menu, including the 56-day-aged filet mignon, Australian Wagyu ribeye, venison, pork chop, Bikini prawns and desserts shown here.
For more information before sailing, CruisePrism readers can also explore the Fred. Olsen Cruise Lines dining menus, and Fred. Olsen Cruise Lines onboard guides for more details about dining, onboard activities, entertainment and daily schedules.
What Is Colours & Tastes on Borealis?
Colours & Tastes is Fred. Olsen Cruise Lines’ speciality restaurant concept. Rather than serving the same cuisine every evening, the restaurant rotates among Asian Fusion, Italian and Grill menus.
For the Grill experience, Fred. Olsen says steaks are hand-cut by the ship’s in-house butcher, selected by the chef, seasoned and seared to preserve their flavour.
The selection goes beyond traditional steakhouse dishes. The photographed menu also offers prawns, a meat-free steak and a soy and ginger glazed watermelon steak.
For 2026 cruises, Fred. Olsen lists Colours & Tastes at £20 per person when booked before sailing or £25 per person when booked onboard. Prices can change, so passengers should check the current price for their sailing.
Sommelier Wine Recommendations
Before the food menu begins, two wines are highlighted as recommendations from the sommelier.
The selections shown are:
- Châteauneuf-du-Pape Domaine de Fargueirol, Rhône – £48.00
- Mâcon-Villages Albert Bichot, Burgundy – £38.00
The Châteauneuf-du-Pape is described as stylish and spicy with elegant fruit.
The Mâcon-Villages is described as fruity and floral with discreet minerality and oak.
These wine prices are separate from the speciality dining charge.
Grill Starters
There are four starters on the photographed Grill menu, ranging from seafood and beef tartare to chicken and a vegetarian soup.
Smoked Halibut
The smoked halibut is served with cucumber and wasabi ketchup, pickled radish and caviar.
The menu marks this dish GFA and DFA, indicating that gluten-free and dairy-free adaptations are available.
Buttermilk Chicken Lollipops
The chicken lollipops are served with a maple and mustard glaze and sriracha mayonnaise.
Beef Tartare
The beef tartare comes with asparagus and a crispy poached egg.
The menu marks this dish VA, indicating a vegetarian adaptation is available.
Fire-Kissed Smoky Tomato and Red Pepper Bisque
The vegetarian and gluten-free starter combines smoky tomato and red pepper bisque with basil and garlic cream.
Main Courses From the Grill
The main-course selection is the centerpiece of this speciality dining menu.
Unless otherwise stated, the steaks are served with roasted onion, mushroom and grilled tomato.
Guests can choose from:
- Filet Mignon, aged for 56 days – gluten-free and dairy-free
- Australian Wagyu Ribeye – gluten-free and dairy-free
- British Wild-Caught Venison Haunch Steak – gluten-free and dairy-free
- British Bone-In Pork Chop – gluten-free and dairy-free
- Redefine Meat-Free Steak – vegan
- Soy and Ginger Glazed Watermelon Steak – vegan and gluten-free
- Sautéed Bikini Prawns – gluten-free
There are no individual supplements printed beside these main courses on the photographed menu.
56-Day-Aged Filet Mignon
The filet mignon is described on the menu as “the most tender cut” and is aged for 56 days.
It is marked both gluten-free and dairy-free.
For passengers looking for a traditional steakhouse choice during their Borealis cruise, this is one of the most straightforward options on the Grill menu.
Australian Wagyu Ribeye
The Australian Wagyu ribeye is described as being marbled with a rich, juicy flavour.
Like the filet mignon, it is marked gluten-free and dairy-free.
The inclusion of Wagyu alongside filet mignon gives the menu two distinctly premium beef options within the standard Grill main-course selection shown here.
British Wild-Caught Venison Haunch Steak
The menu also offers British wild-caught venison haunch steak.
It is marked gluten-free and dairy-free and provides an alternative for passengers who want something different from conventional beef steak.
British Bone-In Pork Chop
Another meat option is the British bone-in pork chop, also identified as gluten-free and dairy-free.
Plant-Based Grill Options
The menu isn’t exclusively focused on meat.
The Redefine Meat-Free Steak is marked vegan, giving passengers a plant-based alternative presented in the same Grill format.
There is also a Soy and Ginger Glazed Watermelon Steak. This vegan and gluten-free dish is served with roasted onion.
These choices mean vegetarian and vegan passengers have alternatives within the Grill concept rather than being limited solely to side dishes.
Sautéed Bikini Prawns
Seafood is represented by sautéed Bikini prawns.
The prawns are cooked in garlic butter and served with roasted onion. They are marked gluten-free.
Surf and Turf Upgrade
Passengers can turn one of the steak dishes into surf and turf by adding two Bikini prawns.
The photographed menu lists the upgrade as:
- Add two Bikini prawns to any steak – £5
This £5 charge is an additional menu supplement rather than the base price for dining at Colours & Tastes.
Choose Your Sauce
Each guest can customize the main course with a choice of sauces and accompaniments.
Options on this menu are:
- Roasted bone marrow and Malbec jus
- Truffle and black garlic hollandaise – vegetarian, gluten-free
- Chimichurri rojo – vegan, gluten-free
- Blue cheese, walnut and chive butter – vegetarian, gluten-free
The selection ranges from traditional steakhouse-style bone marrow jus to chimichurri for guests who prefer something fresher and herb-focused.
Choose Your Side Dish
The Grill menu also lets diners select a side dish.
Choices include:
- Truffle, rosemary and Parmesan fries – gluten-free
- Cherry tomato and charred cucumber salad with olive oil and basil – gluten-free, vegan
- Beer-battered paprika and poppy seed onion rings – vegan
- Creamy pomme purée with butter and truffle oil – vegetarian, gluten-free
- Macaroni cheese with pancetta and blue cheese
The sides reinforce the steakhouse theme, particularly the truffle fries, pomme purée and macaroni cheese.
Desserts
Three desserts complete the Grill menu.
Dark Chocolate Fondant
The vegetarian dark chocolate fondant is served with Grand Marnier caramelised mandarin segments and Chantilly cream.
Banana Shipwrecked
Banana Shipwrecked is another vegetarian dessert, served with chocolate soil, clotted cream ice cream and popping candy.
Chef’s Signature Sticky Toffee Alaska
The final option is the Chef’s Signature Sticky Toffee Alaska, which is also marked vegetarian.
The menu does not provide a further description of this dessert, so its exact components should not be assumed beyond what is stated in its name.
How Much Does Colours & Tastes Cost on Borealis?
For 2026, Fred. Olsen Cruise Lines lists Colours & Tastes at:
- £20 per person when booked before the cruise
- £25 per person when booked onboard
The restaurant’s Asian Fusion, Italian and Grill menus operate on a rotating basis.
Fred. Olsen states that speciality dining can be pre-booked through My Cruises from 13 weeks before departure until 24 hours before departure.
The photographed Grill menu does not show individual charges for the filet mignon, Wagyu ribeye, venison, pork chop or other standard main courses. The only food supplement explicitly shown is £5 to add two Bikini prawns to a steak for surf and turf.
For new cruises booked after January 5, 2027, Fred. Olsen currently lists higher Colours & Tastes prices of £25 per person when booked in advance and £30 per person when booked onboard.
Is the Grill a Separate Restaurant on Borealis?
This is an important distinction for passengers researching Borealis dining.
The Grill is not presented by Fred. Olsen as a completely separate permanent steakhouse. It is one of the rotating cuisines offered at Colours & Tastes.
For 2026, the three concepts are:
- Asian Fusion
- Italian
- Grill
Fred. Olsen has created two menus for each concept, and the available cuisine rotates according to the ship’s schedule.
That means passengers specifically interested in the Grill should check the Colours & Tastes dining schedule for their particular Borealis sailing rather than assuming the Grill menu is served every evening.
Dietary Options
The photographed menu uses several abbreviations to identify dietary options:
- GF – Gluten-free
- V – Suitable for vegetarians
- VE – Suitable for vegans
- SF – Sugar-free
- DF – Dairy-free
Some dishes use an “A” after the abbreviation to indicate that an adapted version is available.
The menu also states that the restaurant team will try to accommodate dietary requests. Passengers are encouraged to speak with the Maître D’ or restaurant team before their booking for the best choice of suitable dishes.
Guests with food allergies should always inform their waiter. The menu specifically states that additional allergen information is available upon request.
Fred. Olsen Borealis Grill Menu FAQ
Does Borealis have a steakhouse?
Borealis offers a Grill dining experience through Colours & Tastes, Fred. Olsen Cruise Lines’ speciality restaurant. Grill is one of three rotating concepts alongside Asian Fusion and Italian.
Is the Grill included in the Borealis cruise fare?
No. Colours & Tastes is a speciality dining experience with an additional charge.
How much is the Grill on Borealis?
For 2026, Colours & Tastes costs £20 per person when booked before sailing or £25 per person when booked onboard. The Grill operates as one of the restaurant’s rotating menus.
Does the menu include Wagyu beef?
Yes. The photographed and officially published Grill menu includes an Australian Wagyu ribeye described as marbled with a rich, juicy flavour.
What steaks are available?
The menu includes a 56-day-aged filet mignon and Australian Wagyu ribeye. Other grilled meat choices include British wild-caught venison haunch steak and a British bone-in pork chop.
Can you get surf and turf?
Yes. The menu allows guests to add two Bikini prawns to any steak for an additional £5.
Are there vegetarian and vegan choices?
Yes. Options include a vegan Redefine Meat-Free Steak and a vegan, gluten-free Soy and Ginger Glazed Watermelon Steak. Vegetarian and vegan sauces and side dishes are also available.
Is the Grill menu served every night?
Not necessarily. Fred. Olsen rotates Asian Fusion, Italian and Grill menus through Colours & Tastes. Passengers should check the dining schedule for their specific cruise to determine when the Grill menu is offered.
Can I book Colours & Tastes before my cruise?
Yes. Fred. Olsen currently allows speciality dining reservations through My Cruises from 13 weeks until 24 hours before departure.
Are drinks included in the Colours & Tastes price?
The photographed menu separately prices the sommelier-recommended wines, so passengers should not assume those wines are included in the restaurant charge.
Final Thoughts on the Fred. Olsen Borealis Grill Menu
The Grill menu at Colours & Tastes gives Borealis passengers a more steakhouse-focused speciality dining option than the ship’s regular restaurants. The choice of 56-day-aged filet mignon, Australian Wagyu ribeye, venison and bone-in pork chop is complemented by prawns and two plant-based alternatives.
Being able to choose a sauce and side also gives the meal more flexibility, with options ranging from bone marrow and Malbec jus to chimichurri, truffle fries and creamy pomme purée.
The biggest point to remember when planning a Borealis cruise is that Grill is part of the rotating Colours & Tastes concept rather than a menu served every night. Passengers particularly interested in this experience should check their cruise’s dining schedule and consider booking in advance, especially since Fred. Olsen currently charges less for advance speciality dining reservations than bookings made once onboard.
