Enhanced food and wine selections and guest chefs add to dining experience
Long known as the cruise line of choice for epicureans, Oceania Cruises is now further expanding its palate-pleasing offerings. The line is introducing a “by the bottle” wine package, a new food and wine pairing menu for La Reserve by Wine Spectator, and a visiting chef program for Insignia’s world cruise.
Oceania Cruises sets the standard for culinary excellence at sea, and the new options debuting this fall and winter reinforce the line’s commitment to provide food and wine enthusiasts with innovative culinary experiences.
"We take great pride in offering our guests extraordinary culinary experiences, with the finest cuisine at sea being just the beginning,” shared Oceania Cruises President Kunal S. Kamlani. “Our chefs continually push the envelope, not only to create new recipes but to introduce new wine pairings, cooking demonstrations, guest chefs and other innovative ideas.”
New Culinary Highlights:
Wine by the Bottle Package
Guests that enjoy a glass or two of wine to accompany their gourmet meals or while relaxing on their veranda can now participate in a new “Wine by the Bottle Package” available across the Oceania Cruises fleet. Over 50 bottles selected by the line’s master sommeliers include a selection of whites, reds, champagnes and sparkling wines. The Hess Select Cabernet Sauvignon, Rodney Strong Sonoma Sauvignon Blanc and Domaine Saint-RochVin de Pays are among the many values on the extensive list. The package is priced at $42.50 per bottle, including gratuities, when guests select seven or more bottles. The list features some exclusive wines otherwise not available in the restaurants onboard and varies by ship and itinerary, with regional wines added on many voyages.
New Menu in La Reserve by Wine Spectator
Oceania Cruises has introduced the “Odyssey Menu” for the La Reserve by Wine Spectator tasting room onboard Marina and Riviera. This one-of-a-kind culinary experience features seven gourmet courses paired with the finest wines from around the world. Highlights of the new Odyssey Menu include Maine Lobster Cassolette with Tarragon and Sea Urchin Bisquepaired with Mer Soleil Chardonnay from the Santa Lucia Highlands in California. Another pairing features Portobello Mushroom Risotto with Smoked Ricotta and Black Truffleaccompanied by the Tenuta Guado Al Tasso Il Bruciato from Bolgheri, Italy. The intimate affair is limited to 24 guests, and reservations are required.
Guest Chefs Revealed on 180-Day Voyage
For the upcoming Around the World in 180 Days voyage departing January 2015, Oceania Cruises’ Insignia will feature a number of guest chefs, including Chef Olivier Desaintmartin of Philadelphia’s French bistro Caribou Café and Jean-Louis Dumonet, executive chef of The Union Club in New York City and president of the Maîtres Cuisiniers de France. Guests will have the opportunity to attend cooking demonstrations and Q&A sessions, as well as other exclusive culinary events. In addition, the Grand Dining Room will spotlight a special signature dish by each chef.
For more specific itinerary details or for general information about Oceania Cruises, visit OceaniaCruises.com or contact a professional travel agent.