OCEANIA CRUISES DEBUTS EXCITING NEW MENUS IN THE GRAND DINING ROOM
Oceania Cruises has long held a reputation for cuisine that is not only the finest at sea but also rivals that of the best restaurants ashore. If you’ve dined onboard an Oceania Cruises ship, then you know we take fine dining to an entirely new level. Creating truly exquisite cuisine requires more than just the freshest and highest-quality ingredients. It requires passion, creativity, à la minute preparation and careful attention to detail.Grand Dining Room onboard Riviera. The remainder of the fleet will receive the new menus over the course of the next three months.
As Blogger-at-Large for Oceania Cruises, my job has a lot of perks, but in this case I have to say, it involved a bit of torment. For the last few weeks, I’ve been receiving mouthwatering photos of all the fabulous dishes that the chefs have been creating, testing and, most importantly, tasting. I can’t wait to sail again to try all of the new dishes. Your taste buds are about to sit up and take notice.
The new menus for the Grand Dining Room are an ode to classic European-inspired cuisine, while also giving a whole new meaning to dishes such as steak au poivre and moules marinières. The team has taken the execution of classic dishes to a higher level, and the vision of Fleet Corporate Chef Franck Garanger has revealed interpretations such as Palermo-Style Grilled Swordfish over Crushed Red Bliss Potatoes with Eggplant Caviar, Traditional French Beef Tartare with Toasted Baguette Wafer, and Grilled Veal Chop with Rustic Tomatoes and Lemon Confit.
Menus also include three exquisite new lobster dishes, such as the Lobster and Spring Vegetable Crepe with Langoustine Bisque. If, like me, your craving for Italian food is never satiated, you will love the 10 new pastas and risottos that are featured. How about Fettuccine with Wild Sea Bass in Rustic Tomato and Peperoncino Sauce? Or perhaps Rigatoni alle Melanzane e Ricotta Affumicata, a delicious dish of rigatoni pasta served with sautéed eggplant in a tomato basil sauce and topped with smoked ricotta?
If you prefer a light garlic and wine sauce, you must try the Pasta with Fresh Littleneck Clams and Pinot Grigio Sauce. Risotto lovers shouldn’t miss the Risotto Venere con Gamberoni All’Arrabbiata, a black risotto with a spicy shrimp ragout.
Beyond the traditional dishes from countries such as France, Spain and Italy, you will also find European-inspired versions of other classics, such as the American barbecued pork chop and the Japanese crab tempura.
Jacques Pépin has always said that the finest cuisine must start with the freshest, highest-quality ingredients, and Oceania Cruises’ unwavering commitment to this philosophy is evident in all of the new dishes. A new lobster and rice dish is made with saffron from the Castilla–La Mancha region of Spain, known for producing the finest of this priciest of all herbs. Fans of “the other white meat” will find some of the most renowned pork in the world, from roast Segovian suckling pig to jamón Ibérico de bellota, the famous Iberian ham that comes from pigs fed on acorns.
Unique international ingredients are also featured, such as the kadaif pasta in the Crispy Kadaif-Wrapped Tiger Prawns with Mango-Chili Salsa.
There are also delectable new appetizers, such as the Molten Cheese Soufflé with Chive Velouté and the Quinoa and Vegetable Tartare with Salmon Gravlax and Sherry Vinegar Cream.
The salads are exquisite as well. Check out the colorful Roasted Butternut Squash with Arugula, Mango, Black Radish, Hearts of Palm and Pumpkin Seed Vinaigrette and the work of art known as Heirloom Tomato Carpaccio and Sicilian Tomato-Basil Press with Cream of Buffalo Mozzarella.
If you haven’t already left the blog site to reserve your next Oceania Cruises voyage so you can indulge in these wonderful new dishes, now is the time! But do check back throughout the week for behind-the-scenes stories revealing the secrets to creating such extraordinary cuisine, including an interview with Fleet Corporate Chef Franck Garanger. I’ll also share more mouthwatering photos that will have you wishing you could dine onboard every day of the year!