Oceania Debuts New Menu for Main Dining Room on Ships

Oceania Cruises is rolling out a new menu for main dining rooms fleet-wide. The menu, with 85 new selections, is now available in the Grand Dining Room on the Riviera and will be introduced on the line’s three other ships over the next three months.

Oceania’s culinary team includes its executive culinary director, master chef Jacques Pépin. Fleet Corporate Chef Franck Garanger led the team in conceiving the new menus. The culinary team spent the past eight months designing and rigorously testing the new menu items. As the menus in the Grand Dining Room change daily, the new dishes include three new lobster dishes and 10 new pastas and risottos.

New creations include dishes such as pancetta-wrapped jumbo shrimp with kalamata olive sauce and vegetables julienne, roast Segovian suckling pig with rosemary fingerling potatoes, and diver scallops over orange-braised endive with vanilla vinaigrette salad. The new dishes also feature high-end ingredients such as Castilla-La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There also is a selection of new Canyon Ranch dishes, including Dover sole Meunière in lemon butter sauce with sweet leek puff pastry and steamed potatoes, as well as pulpo a la Gallega, which is octopus on warm potato salad with sweet Spanish paprika de la Vera. The roll-out includes an array of new wines by the bottle as well as an extended list of wines by the glass.

“Since the founding of Oceania Cruises 10 years ago, we have held a reputation for serving cuisine that is the finest at sea and even rivals the best restaurants ashore,” said Kunal Kamlani, Oceania’s president. “Our latest innovations in the Grand Dining Room are inspired by classic European fare, with a contemporary, creative touch. They reflect our ongoing commitment to provide an exceptional dining experience that starts with a thoughtful and meticulously researched menu concept, the highest-quality ingredients and the perfect execution of traditional culinary techniques.”

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