Sneak peek into culinary evolution on Oceania Cruises

Oceania Cruises hosted an exclusive event in Sydney this week to showcase some of the elevated dining experiences it’s been cooking up with the recent pause in sailing.

The Dom Pérignon Experience took place at Altitude, Shangri-La Hotel’s private dining room at The Rocks, Sydney, to provide an insight into one of its innovative concepts that is part of its elevated culinary concept, The Finest Cuisine at Sea®.

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Guests were treated to a five-course experience with a pairing of unique Dom Pérignon vintages with plates of eastern rock lobster in yellow curry both and coco foam, Blue Mountain black summer truffle with vialone risotto and aged parmesan; seared sashimi-style Wagyu beef, sautéed arugula, blood orange soya jus and Royal Oscietra caviar.

This was followed by a selection of Australian cheeses and a Macadamia rose parfait with poached rhubarb. Courses were paired with Dom Pérignon vintages from 2010, a 2006 Rosé and Dom Pérignon Vintage 2002 Plénitude 2.

The experience is available onboard Oceania Cruises’ two O Class vessels, Riviera and Marina.

Oceania Cruises is a leading culinary-focused cruise line with a raft of specialty dining venues across its fleet of ships.

Steve Odell, Senior Vice President & Managing Director Asia Pacific, Oceania Cruises says, “Our expert culinary team is constantly innovating to create new epicurean experiences for our guests with a gastronomic palate to discover, including one-of-a-kind culinary journeys they will treasure long after disembarking the ship.”

In addition to the Dom Pérignon Experience, guests on board Oceania Cruises can also look forward to destination-inspired wine pairing dinners and sommelier-led tastings, a tableside olive oil pairing to complement the rustic Tuscan cuisine at Toscan, multiple new dining experiences (on board Vista), and new sommelier-led wine tasting programs on every sailing.

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