Saturday, November 20, 2021
Oceania Cruises announces the second phase of culinary enhancements rolling out across the luxurious small-ship fleet as part of its OceaniaNEXT programme. May introduction followed by new thoughtfully designed experiences, menus and elevated service levels, next phase brings new wine tasting programmes, enlarged in-room dining offers and a soufflé of the day in the Grand Dining room.
These updates launched onboard Marina and Riviera and debuts on Insignia, Nautica, Regatta and Sirena as each vessel returns to sailing. Bob Binder (Chief Executive of Oceania Cruises) said to challenge themselves and raise the bar standards to their guests. For all of their 6 ships, the idea and devotion of the Oceania Cruises culinary team continue to create memorable experiences for their guests.
It provides comfortable suites and staterooms, dining in and out is enjoyable, traditional room service, revitalized the in-room dining menu to add more exquisite options for each meal. Plant-based California rolls, an antipasti plate and shrimp cocktail with new soups & salads which includes grilled salmon salad and miso ramen soup included to new appetisers. They believe the dining experience should be indulgent and worth savouring.
The culinary team added the Souffle of the Day in the Grand Dining Room. This decadent dessert is a favourite onboard, so they added a rotating menu of delectable daily indulgences, reimagined spins on the classic included. A curated array of local wines, spirits and tapas during evening wine bar service offering in La Reserve or Baristas aboard Marina and Riviera on selective evenings.
The next phase of enhancements unveiled in coming months, showcasing another new facet of the guest experience.
Tags: Cruise, cruise news, OceaniaNEXT
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