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Oceania makes sweeping changes to Grand Dining Room menusOceania makes sweeping changes to Grand Dining Room menus

Oceania Cruises unveiled new dinner menus that feature a spectrum of world flavors and a new Executive Chef’s Food & Wine Pairing, available every evening and featuring the chef’s selection of dishes curated for their complementary and contrasting flavors.

Anne Kalosh, Editor, Seatrade Cruise News & Senior Associate Editor, Seatrade Cruise Review

May 2, 2018

2 Min Read
Credit: Seatrade Cruise News

Spicing it up with Global Cuisine

Another stand-out: the new 'Global Cuisine' dishes that provide bolder and more adventurous ethnic dishes for diners who enjoy spice.

Each evening in the Grand Dining Room there are more than two dozen dishes to choose from—six appetizers, three soups, four salads, nine main courses and nine side dishes. Every menu incorporates the line's imaginative vegetarian dishes along with a Canyon Ranch Balanced Selection for healthy living.

All in all, the menus comprise more than 800 dishes.

Not only are there more choices, the new menus offer flexibility and customization. Diners can choose side dishes and all accompaniments, which are ordered a la carte. If desired, they can easily make a meal of appetizers and side dishes.

Every member of the culinary team had a hand in the crafting of these 'amazing creations,' according to Franck Garanger, corporate executive chef.

New additions and time-honored classics

New additions like herb-crusted cornish hen diavolo, Palermo-style grilled swordfish, smoked ricotta risotto and Paul Bocuse’s Alaskan halibut Viennoise accompany time-honored favorites such as Jacques Pépin’s quartet of beef bourginon, salmon supreme, steak frittes and herb-crusted rotisserie chicken. Other classics being reprised include involtini di melanzane alla parmigiana, traditional coq au vin, golden-fried wiener schnitzel and Dover sole meuniere.

Diners looking for a more adventurous experience, to create a special evening or just something with a healthy bent, can look to the three new tasting menus. Reflecting Oceania Cruises’ far-flung deployment, the new menus feature a Global Cuisine tasting every evening that focuses on a particular region, specific country or cooking style—Asia, France, Cuba, India, United States, Spain, Thailand, Morocco, Polynesian, Greek, South America and Japan.

For those seeking a healthy choice, Balanced Selection offers up four courses of lighter offerings. The Food & Wine Pairing menu offers four courses selected by the line's master chefs that are expertly paired with four wines selected by the head sommelier.

These new menus are currently available on board Riviera and will be introduced aboard Sirena in May, Insignia in June, Nautica and Marina in July, and Regatta in August.

About the Author

Anne Kalosh

Editor, Seatrade Cruise News & Senior Associate Editor, Seatrade Cruise Review

Anne Kalosh covers global stories, reporting both breaking and in-depth news on cruising's significant people, places, ships and trends. A sought-after expert on cruising, she has moderated conferences around the world, including the high-profile State of the Industry panel at Seatrade Cruise Global. She created and led the acclaimed itinerary-planning case study for Seatrade's cruise master classes held at Cambridge and Oxford universities. She has been the cruise columnist for AFAR.com, and her freelance stories have appeared in a wide range of publications, from The New York Times to The Miami Herald.

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