Oceania Cruises, the world’s leading cruise line, renowned for its cuisine and itineraries, has announced the second phase of culinary enhancements across its luxurious fleet of smaller ships as part of its OceaniaNEXT program. Following the introduction in May of new dining experiences, new menus, and improved service, this new phase brings new wine-tasting programs, an expanded dining experience in staterooms and suites, and a “soufflé of the day” in the Grand Dining Room. These enhancements are already available aboard Marina and Riviera and will debut on Insignia, Nautica, Regatta, and Sirena when they resume sailing.
“The enhancements on OceaniaNEXT continue to elevate the ‘Best Cuisine at Sea’ experience, making it better than ever,” said Bob Binder, president and CEO of Oceania Cruises. “We never rest on our laurels; we continue to challenge ourselves to raise the bar and consistently delight our guests. Across our six ships, the creativity and dedication of the Oceania Cruises culinary team continues to create memorable experiences for our guests.”
With such comfortable suites and staterooms, dining in your room can be just as enjoyable as dining out. Building upon the traditional room service, Oceania Cruises' culinary team has revitalized the menu to include even more exquisite options. New appetizers include vegetable California Rolls, finger foods, shrimp cocktail, and new soups and salads such as grilled salmon salad and miso ramen soup. The new burger menu features the Alaskan salmon burger and the Impossible Burger, while new entrees include a steak, Thai coconut red curry, Hawaiian poke bowl, and new appetizers. For those with a sweet tooth at any time, new dessert options include Humphry Slocombe ice cream, Pure Energy shakes, and chocolate mousse cake. In addition, the most important meal of the day has been enhanced with the introduction of a full hot breakfast in all staterooms and suites. Guests can choose from a variety of options, including eggs cooked to their liking (scrambled, soft-boiled, hard-boiled, etc.), omelets, avocado toast, pancakes, or French toast, along with sides such as bacon, sausages, and fries. In-room dining remains complimentary for all guests.
Oceania Cruises believes that the dining experience should be indulgent and worth savoring. With this in mind, the culinary team has added the Soufflé of the Day to the Grand Dining Room. This tempting dessert is a favorite onboard, so the culinary team has developed a rotating menu of delicious daily treats, including some reinterpretations of classics. These include, among others, a coconut-malibu soufflé with pineapple and lime or a Valrhona Guanaja chocolate soufflé with cocoa nibs.
Building on Oceania Cruises’ already impressive wine list, the new wine tasting programs will take guests on a journey through some of the world’s finest wine regions, all from the comfort of the ship. On each voyage, sommeliers will guide guests through interactive tasting sessions such as Top California Cabs, Mediterranean Gems, Southern Hemisphere Stars, Forever French, 360 Degrees of Reds, and The Red Challenge, which pits two different wine regions against each other, such as Napa vs. Bordeaux. In addition to learning about tasting notes, terroir, and more, each in-depth experience includes complimentary canapés.
Guests can experience a selection of local wines, spirits, and tapas during the wine bar service offered at La Reserve or by Baristas aboard Marina and Riviera. Here, our chefs and winemakers present an immersive experience of the destination through food and wine, showcasing local wines and spirits from ports of call along with a variety of fresh market tapas, small plates, and cheeses.
The next phase of improvements will be unveiled in the coming months, highlighting another new facet of the guest experience.
