Oceania Cruises has announced the first of a new series of onboard enhancements rolling out across the fleet as part of its OceaniaNEXT program.
During its pause in sailing, the Oceania Cruises team has continued to invest in creative ways to evolve the onboard experience and provide enhancements to the line’s culinary offerings and service. The changes will debut aboard Regatta, Insignia, Nautica, Riviera, and Sirena as each ship returns to sailing.
“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,” stated 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.”
The Grand Dining Room
In the Grand Dining Room, over two dozen new dishes have made their way onto the dinner menu. New appetizers include caramelized 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 delicious 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 on 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; and Florida lobster tail with Rémy Martin cognac sauce and rice pilaf.
Sunday Brunch is a relaxed affair in The Grand Dining Room, and will feature 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 passengers to create their own custom salad combination.
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Toscana
The romantic, modern Italian restaurant Toscana specializes in the rich and rustic regional flavors that Italy is famous for. Its masterfully-prepared dishes exemplify the essence of Tuscany, and the reimagined menu features 21 new dishes. They include:
- 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
The Terrace Café & Waves Grill
The ever-popular Terrace Café has expanded its lunch offerings to include locally-sourced fish, sausages, and marinated meats, including regional specialties from the ports and destinations visited.
For more laid-back fare, Waves Grill has added a fresh, prepared-to-order poke bowl station inspired by flavors 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
Canapés served in the lounges and bars after a day of exploring a much-loved tradition on Oceania Cruises ships.
The experience now features a wider variety of selections, echoing the gourmet inspiration of the new dishes in The Grand Dining Room. And as part of the line’s enhanced health and safety measures, selections will be presented individually to each table.
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 enhanced through increased staffing as well as the implementation of a new electronic ordering system.
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