Sirena (currently Ocean Princess) sails into the fleet in April, following a $40m refit. The additional dining concepts wil distinguish it from sister vessels Regatta, Insignia and Nautica.
The popularity of Red Ginger and Jacques on the line’s newest ships, Marina and Riviera, sparked Oceania Cruises to add variations of these venues to the more intimate, 684-passenger Sirena. Tuscan Steak is a new concept inspired by Oceania's traditional steak house, Polo Grill, and the line’s Italian restaurant, Toscana.
These additions show a commitment to 'epicurean excellence and steadfast focus on serving our guests the finest cuisine at sea,' according to Jason Montague, president and chief operating officer for Oceania Cruises.
Tuscan Steak will provide steaks and seafood with a Tuscan flair, served in an elegant, contemporary setting. The eclectic menu will offer authentic Italian dishes along with savory steak house fare. Examples include the signature Tuscan porterhouse, bistecca alla Fiorentina, Iberico de Bellota pork chop with Gaeta black olives and Maine lobster fra diavolo.
Featuring glossy wood paneling with a platinum and silver color scheme and hardwood floors, the motif at Tuscan Steak is a modernized treatment of the classic steak house. A wine cellar will adorn the entrance.
Red Ginger, the contemporary Asian-inspired restaurant currently available on Marina and Riviera, will serve favorite dishes from those ships such miso-glazed sea bass and lobster pad Thai. Vibrant red crystal chandeliers, ebony wood furnishings and a striking collection of modern Asian artwork characterize the stylish, contemporary décor.
Available for lunch, Jacques Bistro will recreate an authentic Parisian bistro in Sirena’s Grand Dining Room. Inspired by Oceania's executive culinary director and world-renowned chef Jacques Pépin’s namesake restaurant on Marina and Riviera, the bistro will offer simple, elegant French fare. A hand-written chalkboard will display the day’s specialties.
The menu will be seasonal. The hot weather menu is focused on grilled and short-cooked fare, and the cold weather menu features more sauce- and stew-oriented dishes. Examples are lemon sole fillet with seafood cream sauce, free-range chicken fricassee and braised oxtail terrine.
Following a 35-day drydock in Marseille, Sirena is scheduled to enter service April 27 with a 14-night cruise from Barcelona to Venice. The ship's inaugural season mixes classic destinations with new ports such as Gaeta, Italy; Golfito, Costa Rica; and La Paz, Mexico.