A daily sushi station and Indian menu are amongst the new culinary delights being offered by foodie cruise line Oceania Cruises, as it expands its array of international dishes.
Part of a Relaxed Yet Refined dining initiative, these tasty treats will be available at its Terrace Café and a revamped poolside lunch menu at Waves Grill.
The sushi station promises 45 brand-new recipes, including two types of sashimi per day, two types of uramaki, three kinds of nigiri, and a daily vegetarian option, created by Oceania Cruises’ newly appointed Executive Culinary Directors, Chefs Alex Quaretti and Eric Barale.
The new Indian Corner will operate once every cruise during dinner service, serving 15 authentic Indian recipes.
The sushi station promises 45 brand-new recipes, including two types of sashimi per day, two types of uramaki, three kinds of nigiri…
“Our staff hail 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 Quaretti .
“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.”
Exquisite sushi and Indian cuisine options
At Waves Grill, guests can experience the acclaimed culinary reputation of the cruise line poolside, without the onerous task of leaving their lounge chairs. The menu has been revamped offering new favourites alongside beloved signature dishes, like the Cruise line’s signature Surf & Turf Wagyu burger; a wagyu beef patty with lobster medallions and truffle mayonnaise.
Revised options now include a new selection of cold sandwiches, plus hot sandwiches and burgers. Keep an eye out for the new Philly Cheesesteak sandwich, comprising shredded sirloin steak, provolone, sautéed onion, bell peppers and mushrooms.
“At each of our relaxed yet refined venues, our guests can still savour the ritual and theatre of a dining experience. You can linger, relax, and enjoy. Guests are not rushed through, these are absolutely not “fast” food options; it’s simply a different ambiance and setting,” says Chef Quaretti .
“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. 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.”
“Finest does not always mean the fanciest,” adds Frank A. Del Rio, President of Oceania Cruises. “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.”
Oceania’s Marina and her sister, Riviera, pioneered fine dining at sea, and were the first ships ever to have an onboard cooking school. They were joined by Vista in 2023, with Allura debuting in 2025.
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Publish date : 2024-06-20 04:52:46
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