OceaniaNEXT expands in-room dining, wine tastings and moreOceaniaNEXT expands in-room dining, wine tastings and more

These updates have already launched on Marina and Riviera and will appear on Insignia, Nautica, Regatta and Sirena as each returns to service.

Additions to 24-hour in-room dining

Evolving from traditional room service, the in-room dining menu — which remains complimentary — includes more options for every meal. New appetizers include plant-based California rolls, an antipasti plate and shrimp cocktail, with new soups and salads including grilled salmon salad and miso ramen soup.

The new burger menu brings an Alaskan salmon burger and an Impossible Burger to in-room dining, while new entrées include a petite beef filet, Thai coconut red curry, a Hawaiian poke bowl and a mezze platter.

New dessert options include Humphry Slocombe ice cream, 'pure energy' smoothies and a chocolate mousse cake.

In addition, a full hot breakfast is available in all staterooms and suites including eggs prepared to order, avocado toast, pancakes, French toast and sides.

Soufflé of the day

Oceania Cruises' culinary team added a soufflé of the day in The Grand Dining Room with a rotating menu of options such as coco-Malibu soufflé with pineapple and lime, Valrhona Guanaja chocolate soufflé topped with cacao nibs, green apple martini soufflé, pistachio soufflé with a cherry ragout and several others.

Wine tastings every sailing

On every voyage, sommeliers will lead interactive wine tasting sessions like 'Top California Cabs,' 'Mediterranean Jewels,' 'Stars of the Southern Hemisphere,' 'Forever French' and others. 'The Red Challenge' pits two wine regions against each other, such as Napa versus Bordeaux.

Local wines, spirits, tapas

Travelers can now experience a curated array of local wines, spirits and tapas during the evening wine bar service in La Reserve or Baristas aboard Marina and Riviera on select evenings. Chefs and cellar masters present a food and wine fueled destination immersion by showcasing local wines and spirits from ports of call along with market-fresh tapas dishes, small-plates and cheeses.