Oceania Cruises Reveals Next Phase of OceaniaNEXT Enhancements

Oceania Cruises has rolled out the second phase of culinary enhancements across its fleet as part of its OceaniaNEXT program. Following the May introduction of new dining experiences, menus and elevated service levels, this next phase brings new wine tasting programs, expanded in-room dining offerings and a “Soufflé of the Day” in The Grand Dining Room. These updates have already launched on board Marina and Riviera and will debut on Insignia, NauticaRegatta and Sirena as each vessel returns to sailing.

Evolving from traditional room service, the Oceania Cruises culinary team has “revitalized” the in-room dining menu to include more options for every meal. New appetizers include plant-based California Rolls, an Antipasti Plate and Shrimp Cocktail, with new soups and salads including Grilled Salmon Salad and Miso Ramen Soup. The 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. For those with a sweet tooth at any hour, new dessert options include Humphry Slocombe Ice Cream, “Pure Energy” Smoothies and a Chocolate Mousse Cake. 

In addition, the most important meal of the day has been enhanced with the addition of a full hot breakfast for all staterooms and suites. Guests can choose from an array of options including eggs prepared to one’s liking (scrambled, over easy, hard-boiled, etc.), omelets, avocado toast, pancakes or French toast along with sides including bacon, sausage, and hash browns. The in-room dining remains complimentary to all guests.

In Suite Dining

Oceania Cruises' in-room dining menu will include more options for every meal.

The culinary team has also added “Soufflé of the Day” in The Grand Dining Room. The team has developed a rotating menu, including some “reimagined spins” on the classic. These 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 and Chestnut Soufflé with Pear Ragout.

The new wine tasting programs is offered on every voyage. Sommeliers will lead guests in interactive tasting sessions like “Top California Cabs,” “Mediterranean Jewels,” “Stars of the Southern Hemisphere,” “Forever French,” “360 Degrees of Reds” and “The Red Challenge,” which pits two different wine regions against each other, like Napa vs. Bordeaux. In addition to learning about tasting notes, terroir and more, each deep dive features complementing canapés.

Guests can also experience a curated array of local wines, spirits and tapas during the evening wine bar service that is offered in La Reserve or Baristas aboard Marina and Riviera on select evenings. Here, our chefs and cellar masters present a food-and-wine-fueled destination immersion by showcasing local wines and spirits from ports of call along with many market-fresh tapas dishes, small-plates, and cheeses.

The next phase of enhancements will be unveiled in the coming months, highlighting another new facet of the guest experience.

For additional information, visit www.oceaniacruises.com.

Related Stories

American Cruise Lines to Expand to 15 Small Ships in 2022

Viking Debuts Summer 2023 Sailings in North and South America

MSC Cruises To Offer Winter Sailings In Southern Caribbean

Hurtigruten Expeditions Unveils Lineup for 2023-24 Voyages