Following the May introduction of new dining experiences, menus, and service levels, the next phase brings new wine tasting programs, expanded in-room dining choices, and a soufflé of the day in The Grand Dining Room.
These updates have already launched on Marina and Riviera and will debut on the other vessels as they return to sailing.
In-Room Dining
Evolving from traditional room service, Oceania’s culinary team has revitalized the in-room dining menu to include more options for each meal.
New appetizers include Plant-Based California Rolls, and Antipasti Plate, and Shrimp Cocktail. New soups and salads include Grilled Salmon Salad and Miso Ramen Soup.
A new burger menu brings an Alaskan Salmon Burger and an Impossible Burger to the in-room dining experience, while new entrées include a Petite Beef Filet, Thai Coconut Red Curry, a Hawaiian Poke Bowl, and a Mezze Platter.
New desserts include Humphry Slocombe Ice Cream, “Pure Energy” Smoothies, and a Chocolate Mousse Cake.
As well, breakfast has been enhanced with an array of options include eggs prepared to one’s liking, omelets, avocado toast, pancakes, or French toast with things like bacon, sausage, and hash browns.
In-room dining remains complimentary to all passengers.
Soufflé of the Day
Soufflés are a favorite among Oceania passengers, so the cruise line decided to add a Soufflé of the Day to the menu in The Grand Dining Room.
The rotating menu will include:
- 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
- Grand Marnier Soufflé
- Passion Fruit Soufflé with a Mango Ragout
- Lime and Limoncello Soufflé with a Berry Compote
- Chestnut Soufflé with Pear Ragout
Wine Tasting Programs
Building on Oceania Cruises’ existing wine menu, the line’s new wine tasting programs will bring guests on a journey to some of the world’s best wine regions without ever leaving the ship.
