Culinary 'royal' ushers in Oceania's Sirena

Joining Pépin were Frank Del Rio, president and ceo of  Norwegian Cruise Line Holdings and co-founder of Oceania Cruises; Jason Montague, president and chief operating officer, of Oceania, and Jacques Pépin, who has served as the line’s executive culinary director since its inception.
 
'With an unwavering commitment to serve our guests the finest cuisine at sea, we established a culinary reputation that to this day defines the Oceania Cruises brand,' Del Rio said. He added that Sirena builds on that reputation with new gourmet dining experiences, and in godmother Claudine Pépin, whom Del Rio called a 'noted chef and member of the culinary world’s royal family.'  
 
The 684-passenger Sirena follows sister ships Regatta, Insignia and Nautica, with amenities such as four gourmet restaurants, six lounges and bars, and the Canyon Ranch SpaClub. The former Ocean Princess underwent a 35-day, nearly $50m refurbishment that renovated all public spaces and accommodations and added several new amenities.
 
Sirena debuts with two new specialty restaurants. Tuscan Steak is inspired by Oceania's traditional steak house, Polo Grill, and its Italian restaurant, Toscana. Red Ginger, the contemporary Asian restaurant currently available on Marina and Riviera, will offer such dishes as miso-glazed sea bass and lobster pad thai.
 
Also, during lunch the Grand Dining Room transforms into Jacques Bistro, offering a menu featuring some of Jacques Pépin’s signature dishes.
 
In addition to the new dining options, Sirena’s most prestigious accommodations, the Owner's and Vista suites, have an elegant new design. Plus, the ship will be the first in the Oceania fleet to offer the enhanced entertainment program being offered for the line.