Oceania Cruises has announced new food offerings on its eight small ships. New sushi and Indian cuisine will be available at Terrace Café, and a revamped poolside lunch menu at Waves Grill are in the spotlight as the line redefines what it calls ‘The Finest Cuisine at Sea.’
“Food is the foundation of what we do on board each of our ships, and globally, in the destinations we visit. We are renowned for serving The Finest Cuisine at Sea, as it is at the very core of our business,” said Frank A. Del Rio, president of Oceania Cruises. “This does not always mean a white linen tablecloth and starched napkins at one of our award-winning specialty restaurants – finest does not always mean the fanciest. It’s also a perfectly prepared pizza or an enticing burrata dish enjoyed al fresco with a crisp glass of white wine as you set sail.”
With the addition of a daily sushi station as well as the Indian Corner in Terrace Café, the venue’s array of international cuisines expands even further. The large sushi station boasts 45 new recipes created by newly-appointed Executive Culinary Directors Chef Alex Quaretti and Chef Eric Barale, along with their talented team. These include two types of sashimi per day, two types of uramaki, three kinds of nigiri, and a daily vegetarian option.
The new Indian Corner operates once every cruise during dinner and features 15 authentic Indian recipes.
“Our staff hails from every corner of the globe and being able to bring their knowledge and their experience to the table, literally, is a wonderful thing,” said Chef Alex. “Creating the new Indian dishes for Terrace Café is a perfect example of this; some of these recipes have been handed down through generations. It’s a privilege to be able to see them through a new lens and to bring them to new audiences. The butter chicken and the dhal are already proving to be popular choices with our guests.”
Waves Grill, Ocean’s casual poolside lunch venue, allows guests to experience the culinary reputation of Oceania without leaving their lounge chairs. The menu has been revamped — offering new favorites to sample alongside well-loved signature dishes.
The menu now includes over 20 revised options, including a new selection of cold sandwiches, plus hot sandwiches and burgers. These include the signature Surf & Turf Wagyu burger — a wagyu beef patty with lobster medallions and truffle mayonnaise; and a new Philly Cheesesteak hot sandwich comprising shredded sirloin steak, provolone, sautéed onion, bell peppers and mushrooms. All are now served with a choice of French fries or sweet potato fries.
The line’s specialty restaurants have not been forgotten, either. Chefs Alex and Eric and their team are taking a thorough review of all menus across all ships, and will have more surprises to share before the end of the year.
“We have so much going on ahead of the launch of Allura in just over a year. But there are exciting plans afoot for all our ships,” said Chef Alex. “We have new dishes to unveil in Red Ginger, our signature pan-Asian venue; there will be an expansion of Oceania Cruises’ exclusive wine pairing luncheon options; and a fresh look at the menus for the grande dame of the line’s dining venues, The Grand Dining Room.”
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