Oceania Cruises has unveiled a raft of “memorable” culinary experiences that are being rolled out across its small-ship fleet as part of its OceaniaNEXT programme.
The “culinary enhancements” include wine tasting programmes, expanded in-room dining offerings and a soufflé of the day in The Grand Dining Room.
These experiences have already been launched on board Marina and Riviera, and will debut on Insignia, Nautica, Regatta and Sirena, as each vessel returns to sailing.
Bob Binder, president and CEO of Oceania Cruises, said: “The OceaniaNEXT enhancements continue to elevate The Finest Cuisine at Sea to be even better than ever.”
He added: “Never resting on our laurels, we continue to challenge ourselves to raise the bar to continually delight our guests. Across all six of our ships, the creativity and dedication of the Oceania Cruises culinary team continues to create memorable experiences for our guests.”
New additions to the in-room dining menu, which remains complimentary to all guests, include appetisers, such as 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 includes an Alaskan salmon burger, while new entrées include a petite beef filet, Thai coconut red curry, a Hawaiian poke bowl, and a mezze platter.
New dessert options include Humphry Slocombe ice cream, “Pure Energy” Smoothies, and a chocolate mousse cake.
A full hot breakfast is also available for guests in all staterooms and suites, including eggs, omelettes, avocado toast, pancakes and French toast.
The culinary team has also developed a rotating menu of daily soufflés, with highlights including a coco-Malibu soufflé with pineapple and lime, and a chestnut soufflé with pear ragout.
Every voyage will feature a sommelier-led interactive wine tasting session, including Top California Cabs, Mediterranean Jewels, Forever French and more.