Oceania Elevates OceaniaNEXT Enhancements for Guests

Oceania Cruises has revealed phase one of its new OceaniaNEXT enhancements, elevating the dining experience across its fleet. 

The line, which is best known for its firm focus on food, has announced the first in a series of inspired new product enhancements rolling out across its luxury fleet as part of its OceaniaNEXT program. The OceaniaNEXT enhancements will debut aboard Regatta, Insignia, Nautica, Riviera, and Sirena as each vessel returns to sailing from August.

During the pause in sailing, Oceania Cruises continued to invest in creative ways to evolve the onboard experience and to inspire its guests with a sweeping array of dramatic enhancements to the brand’s renowned Finest Cuisine at Sea and acclaimed service. Whether guests are in the mood for an elaborate dinner at Toscana, or prefer to indulge in the line’s exclusive Dom Pérignon Experience, or crave the casual comfort of tacos or fresh poke bowls, every meal on board is given the same thought, care, and creativity. This is just the first of many inspirational new OceaniaNEXT enhancements to be revealed over the coming months.

Oceania Cruises has revealed phase one of its new OceaniaNEXT enhancements, elevating the dining experience across its fleet. 

In The Grand Dining Room, more than two dozen inventive new dishes have been added to the dinner menu, ranging from caramelized duck foie gras and apricot infused with Loire Valley wine; and mozzarella fior di latte panna cotta with aubergines stiletto and fried focaccia; to French monkfish with saffron-tomato-cognac-cream sauce and wild rice; and hearty veal piccata with sweet and sour lemon sauce, glazed pearl onions and Parisian potatoes.

Sunday Brunch is an elegant yet relaxed affair in The Grand Dining Room, and the new menu has been thoughtfully crafted to include a more diverse selection of international dishes as well as a wider range of healthy options. Highlights include a new Asian Noodle Bar, a gourmet Taco Corner, a prepared-to-order Pasta Station, a healthy Smoothie Bar, and a Salad Bar with an extensive selection of starches, proteins, greens, and raw and cooked vegetables for guests to create their own custom salad combination.

Refined and romantic with a uniquely modern Italian flair, Toscana specializes in the rich and rustic regional flavors for which Italy is famous. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion. As part of OceaniaNEXT, the line has reimagined Toscana’s menu with 21 delectable new dishes, including Sformatino di Peperoni, roasted bell pepper flan with creamy Parmesan sauce; Tagliolini Carbonara, tagliolini, and pancetta with egg yolk-Parmesan sauce; and Tortino di Cioccolata, molten chocolate fondant with Sicilian blood orange sauce.

The ever-popular Terrace Café has also expanded its lunch offering to include locally sourced fish, sausages, and marinated meats, including regional specialties from the ports and destinations visited. For more laidback fare, Waves Grill has added a fresh, prepared-to-order poke bowl station inspired by flavors from around the world including Japan, India, Southeast Asia, the Middle East, the Mediterranean, North Africa, France, the United States, and Mexico.

In addition to new dishes, the line has also introduced a new canapés service in the lounges and bars. The experience now features a wider variety of selections, echoing the gourmet inspiration of the new dishes offered in The Grand Dining Room. The selections will also be presented individually to each table as part of the line’s enhanced health and safety measures. Guests in Penthouse, Oceania, Vista, and Owner’s Suites may choose from a canapé selection now including the addition of plant-based California rolls, a Mezze Platter, and a Taco Trilogy.

Service levels have also been significantly enhanced through a combination of increased staffing and implementation of a new electronic ordering system which ensures that the taking of orders, food and beverage service, and table re-setting is seamlessly streamlined. This will allow restaurant staff to focus on providing the exemplary service that guests have come to know and love.

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About Author

Nick Walton

Nick Walton

Nick Walton is a leading travel and lifestyle journalist, magazine editor, publisher, photographer, travel commentator, and media trainer, based in Hong Kong. He is also managing editor of Artemis Communications, the titles of which include Ultimate Encounters, Alpha Men Asia, and The Art of Business Travel.


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