OceaniaNEXT: Better-Than-Ever Culinary Experiences

Food does not stand still, and for that we are forever inspired and challenged to evolve our recipes and our distinguished culinary program at Oceania Cruises. We have such a deep passion for food, wine and all things culinary and the evolution of cuisine is always at the forefront of our minds as we think ahead to creating the next great experience, the next innovative menu and the next dish that we hope you remember long after your voyage ends. What and how we collectively eat is constantly evolving and changing, and it is this that energizes and excites us as a team of chefs and culinary professionals because at heart, we are food and wine lovers just like you.

At the beginning of each year, our culinary team sets out with a plan for our culinary enhancements for the year ahead. I’m happy to share that the pause in cruising did not slow us down. In fact, it only increased the amount of energy, creativity and inspiration that we poured into the new menus and recipes. We forged ahead with numerous exciting enhancements, so we have been at work in the galley testing recipes and exploring markets around the world to bring you a culinary experience that is truly better than ever. The new offerings reflect our chefs’ favorite experiences, from dishes they serve at Sunday family dinners to enticing emerging cuisines around the world that have inspired them.

As we bring our ships back into service, we’re very proud to be introducing a sweeping wave of culinary and service enhancements fleetwide that most restaurants would implement over the course of several years. You’ll experience The Finest Cuisine at Sea® you remember and love, and we’re certain you’ll delight in the impressive new menus, a host of special experiences and plenty of gourmet surprises as well. You’ll also discover an elevated level of service in restaurants as we integrate technology enhancements and increase staffing. A comprehensive new electronic ordering system will enable waitstaff to spend less time in the galley and be more attentive to you.

Below are a few top highlights and some dishes that are my personal favorites that I can’t wait for you to try. Even better, this is only the first of many OceaniaNEXT enhancements we’ll be revealing in the coming months.

The Grand Dining Room: Extensive New Menu Items & Elevated Brunch
As one of our signature culinary experiences, The Grand Dining Room features an ever-changing slate of menus and we’re always looking for ways to innovate and enhance the dishes. We’ve developed more than two dozen new appetizers and main courses for the dinner menus. To give you just a little bit of a sneak preview, a few of my decadent favorites that I’m most excited for you to try are the Auguste Escoffier “Bouchée à la Reine” – a small, beautiful puff pastry filled with chicken, ham and mushrooms and a savory sauce – and the porcini purée with fried duck foie gras bites and crusty bread for appetizers. For main dishes, I love the oven-roasted Sardinian pasta with seafood and saffron, the five-peppercorn tournedos with light brandy sauce and potato gratin, and the carnaroli truffled risotto with smoked ricotta.

The second major enhancement to The Grand Dining Room experience involves our popular Sunday Brunch. If you’ve joined us for Sunday Brunch in The Grand Dining Room previously, you’re likely very curious about what we’ve been dreaming up to enhance this experience even further. Our brunch is already known for being indulgent and elaborate with a vast array of choices enjoyed at a leisurely pace. It’s meant to be a celebration of enjoying life at sea.

This is exactly what we kept in mind as we considered how we could take our signature brunch to the next level. The enhancements that we’re most excited to share with you are the perfect international counterpoint to the pastries, tarts, egg dishes and other brunch classics – new additions include an Asian Noodle Bar, a gourmet Taco Corner, an impressive Salad Bar, a Smoothie Bar and a prepared-to-order Pasta Station. The Asian Noodle Bar will offer all the favorite Asian vegetables and condiments to complement your choice of broth, noodles such as udon, bahmi, soba or ramen and protein selections such as braised pork belly, poached shrimp, lobster meat or diced tofu.

Next, our Taco Corner will feature savory pulled pork, marinated grilled chicken and flavorful accompaniments like fresh guacamole, mango salsa and more. The elaborate Salad Bar will feature an extensive menu of items ranging from raw and cooked vegetables such as diced avocado, wakame salad, roasted pumpkin and grilled portobello to salmon tartar and diced beef to grains such as orzo, black rice and quinoa. It will also include an array of gourmet garnishes such as red chili thread, nori julienne and pickled ginger and unique house-made dressings such as Turmeric Ponzu and Lime Wasabi Almond.

To round out the offerings, we’re also adding a Smoothie Bar so you can balance your brunch with one of your favorite smoothies or freshly pressed raw juices, such as Sun Salutation, Cacao Joy, Tropical Green or simply a freshly squeezed glass of orange juice. Last but certainly not least, is a prepared-to-order Pasta Station so that you can enjoy a plate of steaming penne or farfalle with all the trimmings.

Toscana: New Recipes Showcase Heritage & Innovation
While I’m thrilled with the extensive collection of our OceaniaNEXT culinary enhancements we’re introducing, I take particular pride in the 21 new recipes that Corporate Executive Chef Franck Garanger and his team created for Toscana. These new dishes are a sophisticated, modern take on traditional dishes that are the soul of Italian cuisine. Every dish is an inventive blend of fresh ingredients, classic recipes, innovative preparation and superb presentation.

In particular, the recipe for the new Genovese-style roasted veal tortellini with Parmesan fondue and Marsala wine sauce that Franck created is incredible. This dish is an excellent example of the direction Oceania Cruises’ culinary program is heading toward. The recipe combines modern techniques and grandmothers’ tips – it respects the tradition, but it shows innovation and a beautiful presentation, and it was created in collaboration with the Italian chefs that oversee Toscana’s kitchen.

Other highlights include the Sformatino di Peperoni, which is a delicious roasted bell pepper flan with creamy Parmesan sauce; Pennette di Farina di Piselli, a beautiful green pea penne with asparagus, artichokes, spring onions, tomatoes, black truffle and lemon; and Agnello Arrosto, our stuffed roasted lamb loin with spicy soppressata sausage, spinach, aubergines stiletto and tomato jam.

And we can’t forget dessert at Toscana – I must mention the Red Berry Tiramisú with mascarpone cream…it’s my absolute favorite. I don’t want to describe that dish because you simply need to come visit us at Toscana and taste it.

Waves Grill: Internationally Inspired Poke Bowls
One of our favorite relaxed dining spots on board, Waves Grill is perfect for re-energizing after adventures ashore or if you happen to be enjoying a day at the pool. With this in mind, we looked for ways to expand the menu while keeping the offerings convenient for this casual outdoor dining spot. We’ll now feature fresh, prepared-to-order poke bowls during lunch. These delicious and healthy bowls reflect global flavors, spanning Japan, the Middle East, North Africa, France, Mexico and beyond. A few highlights include the Mount Fuji with sushi rice, salmon gravlax, wakame, edamame, white cabbage, sesame and orange-miso sauce; the Loire Valley with quinoa, green lentils, goat cheese, artichoke caviar, red beet julienne, cauliflower, cherry tomatoes, chives and lemon mayonnaise; and the Louisiana with wild rice, red beans, Cajun shrimp, roasted peppers, plantains, corn, spring onions and remoulade sauce.

In sharing these exciting OceaniaNEXT enhancements with you, I must recognize that our greatest asset is the culinary leadership team and all the talented Executive Chefs and shipboard culinary teams. These are the people that make it happen and bring the essence of our culinary program to life. It is the passion and dedication of our culinary team that drives everything we do, and this is what it takes to continue to deliver The Finest Cuisine at Sea each day. Please enjoy and have an incredible time tasting the new dishes. Bon appétit!

About Vice President of Culinary Operations Bernhard Klotz
A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City. Drawing on his years of experience working with some of Europe’s finest chefs, Bernhard brought his talents to the cruise industry in 1985. As Vice President of Culinary Operations, Bernhard’s prime objective and biggest role is to present guests with unprecedented gastronomic experiences. He accomplishes this shoreside by working on the planning and development of unique and inspiring food and wine experiences, in addition to the ever-changing menus for more than ten restaurants. On board, his work centers on cultivating his world-class team. Bernhard also has a long association with Le Cordon Bleu culinary academy in Paris.