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Fresh Sea Bass on Ratatouille Sauce with Chickpea Croutons and Tomato Petals

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.

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Pancetta-Wrapped Jumbo Shrimp with Kalamata Olive Sauce and Vegetable Julienne

Oceania Cruises has further
solidified its reputation as the cruise line for foodies by successfully
rolling out entirely new menus, including 85 new recipes, for its
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. 


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Moules Marinières: Fresh Black Mussels with Shallots, White Wine and Parsley

 


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Palermo-Style Grilled Swordfish over Crushed Red Bliss Potatoes with Eggplant Caviar

 

 

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Traditional French Beef Tartare with Toasted Baguette Wafer

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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?

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Lobster and Spring Vegetable Crepe with Langoustine Bisque

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Rigatoni alle Melanzane e Ricotta Affumicata

 

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Fettuccine with Wild Sea Bass in Rustic Tomato and Peperoncino Sauce

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.

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Pasta with Fresh Littleneck Clams and Pinot Grigio Sauce

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Risotto Venere con Gamberoni All’Arrabbiata

 

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.

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Sweet Barbecued Pork Chop with Applewood-Smoked Bacon, Stuffed Potatoes and Brussels Sprouts

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Soft Shell Crab Tempura with Roasted Cherry Tomato Aioli

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.

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Steamed Maine Lobster on Castilla-La Mancha Saffron Rice

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Roast Segovian Suckling Pig with Rosemary Fingerling Potatoes

Unique international ingredients are also featured, such as the kadaif pasta in the Crispy Kadaif-Wrapped Tiger Prawns with Mango-Chili Salsa.

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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.

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Molten Cheese Soufflé with Chive Velouté

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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.

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Roasted Butternut Squash with Arugula, Mango, Black Radish, Hearts of Palm and Pumpkin Seed Vinaigrette

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Heirloom Tomato Carpaccio and Sicilian Tomato-Basil Press with Cream of Buffalo Mozzarella

 

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Zen

Lest you think I’ve
forgotten to mention the desserts, I’ve saved the best for last. The year 2013
marks Oceania Cruises’ 10th anniversary, and to celebrate this momentous
occasion, Chef Garanger has created a dessert as extraordinary as this special
milestone. Named “Zen”, the dessert begins with a Valrhona 64% cacao Manjari
chocolate bar, made from the finest Madagascan cacao beans. That is combined
with milky gianduja hazelnut chocolate and citrus yuzu fruit and accompanied by
a hazelnut croquant. Now that’s a dessert befitting a celebration of a decade
at sea!

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!

4 comments

  1. OMG – I can’t wait for our cruise in November. Question – will nutrition facts be available so that those of us counting points (I know, that is NOT what we are supposed to do on vacation) will be able to keep track???

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  2. Will this new menu be on ALL the Oceania ships? We are sailing on the Marina in September (again!) and would love to try some of these new dishes……:)

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  3. Susanne – For those of you counting points while on vacation, the Canyon Ranch selections are ideal, and I’ll share more about these in my next posts on the Grand Dining Room rollout. Every Canyon Ranch selection lists the number of calories, fat grams and fiber grams in the dish right on the menu, and there are many delectable new Canyon Ranch dishes to choose from.
    Maria – The new menus will be implemented onboard Marina in February, Nautica in March, and Regatta in April. So you can definitely try these dishes during your September cruise. Enjoy!

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  4. I am feeling wholesome and new, when I am hearing about vacation. When I read your mail, I am imagining about my vacation. Thanks for this mail. I relish your post.

    Like

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