Culinary Excellence at Sea
Frank A. Del Rio, President of Oceania Cruises, emphasized the importance of food in the cruise experience:
“Food is the foundation of what we do on board each of our ships. We are renowned for serving The Finest Cuisine at Sea, as it is at the very core of our business. 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.”
Bernhard Klotz, Vice President of Food and Beverage, added:
“Beauty lies in the simplicity of how we create The Finest Cuisine at Sea. The perfect combination of the most innovative culinary team, the freshest ingredients, and the best food-centric ships is where the magic lies. Food brings people together and brings joy; we ensure that every bite makes our guests smile.”
New Dining Highlights
Terrace Café: A daily sushi station and an Indian Corner have been added to expand its international cuisine offerings. Open for breakfast, lunch, and dinner, Terrace Café now features:
Sushi Station: 45 new recipes including sashimi, uramaki, nigiri, and vegetarian options.
Indian Corner: Operating once per cruise during dinner, featuring 15 authentic Indian recipes such as butter chicken and dhal.
Chef Alex Quaretti, Executive Culinary Director, noted:
“Our staff hails from every corner of the globe, bringing their knowledge and experience to the table. The new Indian dishes are already popular with guests.”
Waves Grill: The poolside lunch venue offers a revamped menu with over 20 new options, including:
Surf & Turf Wagyu Burger: Wagyu beef patty with lobster medallions and truffle mayonnaise.
Philly Cheesesteak Hot Sandwich: Shredded sirloin steak, provolone, sautéed onion, bell peppers, and mushrooms.
Served with a choice of French fries or sweet potato fries.
Chef Alex explained:
“At our relaxed yet refined venues, guests can savor the ritual and theater of a dining experience. These are not ‘fast’ food options; it’s simply a different ambiance and setting.”
Looking Ahead
The culinary team, led by Chefs Alex and Eric Barale, will continue to enhance the dining experience on all ships, with new dishes planned for the signature pan-Asian venue, Red Ginger, and an expansion of exclusive wine pairing luncheons. The Grand Dining Room will also see a fresh look at its menus.
“We have exciting plans for all our ships ahead of the launch of Allura in just over a year,” said Chef Alex. “We have new dishes to unveil and many more surprises before the end of the year.”
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Publish date : 2024-06-20 06:24:43
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