Virgin Voyages Partners with Chefs Rashida Holmes and Brad Farmerie for Bimini Beach Club & Onboard Menus

Virgin Voyages has partnered with Chef Rashida Holmes for a Caribbean-inspired menu at The Beach Club at Bimini, while Michelin-starred Chef Brad Farmerie is helping to evolve the menu at The Wake, the ship’s steakhouse.

Chef Holmes is bringing her strong roots in Bahamian and Caribbean flavors to an all-new menu at The Beach Club at Bimini.  From curry-filled roti and snapper patties to tamarind BBQ skewers made for sharing, the new menu brings big island flavor to the menu.

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.

“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,” said Chef Rashida.

The new menu debuts for Sailors visiting Bimini mid-October on Resilient Lady, late October on Scarlet Lady, mid-November on Brilliant Lady and in April 2027 when Valiant Lady returns to Bimini. 

The Wake Menu Refresh

Michelin-starred Chef Brad Farmerie, who helped shape The Wake’s original menu, has re-teamed up with Virgin Voyages to introduce refreshed brunch and dinner menus that preserved the venue’s steakhouse soul while creating a greater distinction between brunch and dinner.

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.

The refresh also adds two unique vegan and gluten-free options at both brunch and dinner, including a new Broccoli Quinoa Pancake at dinner.

Fresh Lineup at The Dock

The menu at The Dock has also been refreshed, 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 bring the sea directly to the table.

Vegan and gluten-free dishes are woven throughout the lineup, creating a more flexible table without compromising The Dock’s distinct Mediterranean point of view.

Leading the broader evolution is Chef Levi Mezick, senior director of culinary program development. His career has taken him through celebrated kitchens including Per Se, Daniel, and Café Boulud, followed by executive chef roles at Restaurant 1833 in Monterey and Harvest Table in Napa Valley.

“Menus should never stand still. We kept the dishes Sailors love, then pushed them further with bolder flavors, more variety and plenty of surprises,” said Chef Mezick. “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,”

The refreshed menus at The Dock and The Wake are available now, with the new Beach Club at Bimini menu rolling out beginning Oct. 16, 2026.