Oceania Cruises has offered a taste of the first changes in a series of inspired new product enhancements rolling out across its luxury fleet as part of its OceaniaNEXT program.
Elevated dining experiences and service levels will begin from the first sailing aboard Marina when the cruise line resumes operations in August 2021, then aboard Regatta, Insignia, Nautica, Riviera, and Sirena as each vessel returns to sailing.
During the pause in sailing, the Oceania Cruises team has continued to invest in creative ways to evolve the onboard experience and to inspire its guests with a sweeping array of dramatic enhancements to the brand’s already renowned Finest Cuisine at Sea® and acclaimed service. Whether guests are in the mood for an elaborate dinner at Toscana, or prefer to indulge in the line’s exclusive Dom Pérignon Experience, or crave the casual comfort of tacos or fresh poke bowls, Oceania Cruises’ says “every meal is given the same thought, care and creativity to ensure it is as mouth-watering as it is memorable.”
“These OceaniaNEXT enhancements not only elevate the guest experience, they showcase the creativity and passion our team has for crafting unique and memorable experiences for our guests,” said Bob Binder, President and CEO of Oceania Cruises.
“We’ve undertaken this ambitious brand initiative to elevate every facet of the Oceania Cruises guest experience to new levels. From thoughtfully reimagined menus to enhanced service levels to the dramatic re-inspiration of our six ships, guests will find that the Oceania Cruises experience is better than ever,” adds Binder.
The Grand Dining Room Boasts New Entrées, Main Courses & Diverse Sunday Brunch
In The Grand Dining Room, more than two dozen new dishes have made their way onto the dinner menu. New entrées include caramelised duck foie gras accompanied by apricot infused with Loire Valley wine, and mozzarella fior di latte panna cotta with aubergines stiletto and fried focaccia. Main courses range from the French monkfish with saffron-tomato-cognac-cream sauce and wild rice, to the hearty veal piccata with sweet and sour lemon sauce, glazed pearl onions and Parisian potatoes.
Other highlights from the updated menu include:
- Porcini mushroom risotto
- Crispy Mediterranean vegetable tart with balsamic onion compote
- Braised black cod, seafood emulsion, stuffed calamari and green pea purée
- Grilled prime rib with bone marrow and rustic vegetable casserole
- Carnaroli truffled risotto with smoked ricotta
- Florida lobster tail with Rémy Martin cognac sauce and rice pilaf
Sunday Brunch is an elegant yet relaxed affair in The Grand Dining Room, and the new menu has been crafted to include a more diverse selection of international dishes as well as a wider range of healthy options. Highlights include a new Asian Noodle Bar, a gourmet Taco Corner, a prepared-to-order Pasta Station, a healthy Smoothie Bar and a Salad Bar with an extensive selection of starches, proteins, greens and raw and cooked vegetables for guests to create their own custom salad combination.
Toscana Dinner Menu Features 21 New Dishes
Refined and romantic with a uniquely modern Italian flair, Toscana specialises in the rich and rustic regional flavours for which Italy is famous. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion.
As part of OceaniaNEXT, the line has reimagined Toscana’s menu with 21 delectable new dishes including:
- Sformatino di Peperoni – roasted bell pepper flan, creamy Parmesan sauce
- Zuppa Fagioli – white bean soup with sausage and pasta
- Tagliolini Carbonara – tagliolini, pancetta, egg yolk-Parmesan sauce
- Agnello Arrosto – stuffed roasted lamb loin with spicy soppressata sausage
- Il Tiramisú ai Frutti di Bosco – red berry tiramisú with mascarpone cream
- Tortino di Cioccolata – molten chocolate fondant with Sicilian blood orange sauce
Greater Choice and Diversity in The Terrace Café and Waves Grill
Terrace Café has also expanded its lunch offering to include locally sourced fish, sausages and marinated meats, including regional specialities from the ports and destinations visited. For more laidback fare, Waves Grill has added a fresh, prepared-to-order poke bowl station inspired by flavours from around the world including Japan, India, Southeast Asia, the Middle East, the Mediterranean, North Africa, France, the United States, and Mexico.
New Evening Canapé Choices and Elevated Service Levels
Canapés served in the lounges and bars after a day of exploring are a much-loved tradition onboard Oceania Cruises. The experience now features a wider variety of selections, echoing the gourmet inspiration of the new dishes offered in The Grand Dining Room. The selections will also be presented individually to each table as part of the line’s enhanced health and safety measures. Guests in Penthouse, Oceania, Vista, and Owner’s Suites may choose from a canapé selection now including the addition of plant-based California rolls, a Mezze Platter and a Taco Trilogy.
Service levels have also been significantly enhanced through a combination of increased staffing and implementation of a new electronic ordering system which ensures that the taking of orders, food and beverage service and table re-setting is seamlessly streamlined. This will allow restaurant staff to focus on providing the exemplary service that guests have come to know and love.