August 22, 2018

Oceania Cruises' Culinary Scene

Picture of Nick Cabugos
Nick Cabugos

Creative Director, Montecito Village Travel

Boldly claiming to serve cuisine renowned as the finest at sea might seem to be an overstatement.

But they wouldn't make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As Oceania's Executive Culinary Director, he inspires their chefs to perform feats of gastronomic wizardry. Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose. Regardless of which restaurant you select, there are no dining surcharges. Enjoy Toscana's authentic Italian dishes, Polo Grill's steakhouse fare, Red Ginger's bold Asian flavors and the best of French country cuisine at Jacques. Meanwhile, you can savor Continental cuisine, Canyon Ranch Spa Cuisine and gourmet vegan dishes in The Grand Dining Room, and made-to-order American favorites in Terrace Café. To explore epicurean delights in a more private setting, try Marina and Riviera's La Reserve by Wine Spectator, where a maximum of 24 bons vivants may indulge in private vintage wine and gourmet fare pairings.

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The grand dining room

The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee 5-star hotel restaurants that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, designer tapestry fabrics and oversized armchairs, the expansive dining area exudes classic splendor. Tables are beautifully set with bone china, sparkling Riedel crystal, gleaming silver, and fine cotton linens. Remarkably, as sumptuous as The Grand Dining Room’s decor is, guests always feel completely at ease within its grandeur. Much of that is a direct reflection of the formally attired and classically trained wait staff, graciously serving course after course of European-inspired cuisine or delectable alternatives such as light and healthy Canyon Ranch Spa Cuisine and gourmet vegan options.  And on board Regatta, Insignia, Nautica and Sirena signature specials from Jacques and Red Ginger are featured nightly in The Grand Dining Room. As variety is essential, menus change daily with a brilliant choice of at least ten appetizers, soups and salads and twelve entrées at dinner. 

Polo Grill

Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the decor features crisp, white linen tablecloths, dark wood furnishings and supple, high-back, burgundy leather chairs. Each course stands as the very definition of time-honored favorites, most notably the beef dishes, all of which are USDA Prime and dry-aged for 28 days to enhance tenderness and flavor. Succulent seafood dishes such as Grilled Swordfish and Whole Maine Lobster Gratinée are also classics in their own right. The Classic Caesar Salad, too, is prepared according to tradition, tableside and with gusto.

Open for dinner on board Marina, Riviera, Regatta, Insignia & Nautica. Reservations required. 

Privée private parties

Host a private party for up to 10 privileged guests in Oceania's most exclusive onboard dining venue, Privée. Witness culinary magic presented on a custom-built table designed by the famed Dakota Jackson and illuminated by a golden Venini chandelier. The exquisite setting is adorned with Baroque millwork and Ferrari-red carpeting. The cuisine is equally superb, as each guest may select any number of courses from Polo Grill, Toscana or a combination of both. Within the sanctum of Privée, dining engages all of the senses, leaving you and your guests immensely fulfilled.

Available on board Marina & Riviera only. Reservations required. A room reservation surcharge applies. 

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Red Ginger

With a nod to feng shui, Red Ginger on board Marina, Riviera and Sirena radiates harmony and tranquility. The interior simply glows with ebony woods, a soothing waterfall wall and striking, modern Asian artworks. To complement the stunning decor, Red Ginger’s chefs have created contemporary interpretations of Asian classics. Begin with a Salad of Spicy Roast Duck and Watermelon with Cashews, Mint and Thai Basil. Savor a Malaysian Beef Penaeng with Coconut Rice and Paratha Roti. Or try Thai Vegetable Curry with Sweet Potatoes, Aubergine, Mushrooms and Basil in Green Curry Sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.

Open for dinner on board Marina, Riviera & Sirena. Reservations required.

CULINARY DISCOVERY TOURS

Oceania Cruises' unique Culinary Discovery Tours™ offer the opportunity to experience firsthand the culinary culture of worldwide destinations. In local markets you will find the colorful produce, fresh fish and exotic spices used in traditional recipes that inspire people to gather around the table. Accompanied by a master chef, tour a winery in Madeira or a fish market in Rio de Janeiro, taste the authentic flavors of a region, learn techniques in local cooking classes and then hone your skills at The Culinary Center.

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JACQUES

Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Marina and Riviera’sJacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine. Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork, beef and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Rotisserie-roasted chicken falls off the bone, bursting with flavor. While his Sea Bass Filet pairs exquisitely with Beurre Blanc. Jacques is absolutely magnifique!

Open for dinner on board Marina & Riviera. Reservations required.

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