'Privée has achieved almost legendary status over the years and is in great demand among our guests who are continually seeking not just new but celebratory dining experiences to enrich their travels,' said Bob Binder, president & CEO of Oceania Cruises.
Party of up to 10 diners per evening
Privée may be reserved for a single party of up to 10 per evening. The venue is lavishly decorated with oversized white leather thrones, a custom-built table by architect Dakota Jackson set upon Ferrari-red carpeting and illuminated by a golden Venini chandelier.
Choice of five culinary experiences
Privée now offers five culinary experiences to choose from with a new Degustation Menu, Wine Pairing Menu, Best of Oceania Cruises Menu and Best of Polo & Toscana Menu in addition to the Executive Chef’s Menu with a specially curated selection of gourmet dishes.
A sample Degustation Menu may include amuses-bouches, cheese soufflé lobster risotto, sea bass filet baked in puff pastry crust with beurre blanc or roasted beef tenderloin with foie gras and truffle sauce, nut-crusted brie de Meaux with Boston lettuce hearts, raspberry mille-feuille prepared tableside and petits fours.
A sample Executive Chef’s Menu might include amuses-bouches; potato fritters with servuga caviar and vodka-lime cream; Maine lobster ravioli, vegetable primavera, basil foam; roasted teriyaki black cod with sesame-togarishi crust; Parmesan crusted beef tenderloin, mole negro demi-glace; truffled semolina gnocchi, glazed butternut squash; Chocolate Cecile; and petits fours and macarons.