Oceania Cruises, renowned for its culinary and destination-focused voyages, has announced significant updates to its dining options across its fleet of eight small, luxurious ships. The new offerings include sushi and Indian cuisine at Terrace Café and an enhanced poolside lunch menu at Waves Grill.
President of Oceania Cruises, Frank A. Del Rio, emphasized the importance of food in the cruise experience, noting that their reputation for “The Finest Cuisine at Sea” extends beyond traditional fine dining. Del Rio highlighted the appeal of simple yet perfectly prepared dishes enjoyed in various settings on board.
Bernhard Klotz, Vice President of Food and Beverage, spoke about the innovation and quality that define the culinary offerings on Oceania Cruises. He stated that the combination of a skilled culinary team, fresh ingredients, and food-centric ships creates a unique dining experience that aims to bring joy to guests.
The Terrace Café now features a daily sushi station and an Indian Corner, expanding its international cuisine offerings. The sushi station includes 45 new recipes developed by Executive Culinary Directors, Chefs Alex Quaretti and Eric Barale. These recipes offer a variety of sashimi, uramaki, nigiri, and vegetarian options. The Indian Corner, available once per cruise during dinner, features 15 authentic recipes, including popular dishes like butter chicken and dhal.
Chef Alex Quaretti expressed pride in the diverse culinary team and their ability to bring global recipes to the table. He noted the generational heritage of some Indian recipes and the excitement of presenting them to new audiences.
Waves Grill, the poolside lunch venue, now offers a revamped menu with over 20 new options, including cold and hot sandwiches and burgers. Notable additions include the Surf & Turf Wagyu burger and a Philly Cheesesteak sandwich. These items are served with a choice of French fries or sweet potato fries.
Chef Alex emphasized that even in the relaxed settings of venues like Terrace Café and Waves Grill, guests can enjoy a leisurely dining experience without feeling rushed. The focus remains on quality and enjoyment, not speed.
Looking ahead, Chefs Alex and Eric plan further enhancements to the menus across all ships, including new dishes at the pan-Asian restaurant Red Ginger and expanded wine pairing luncheon options. They also aim to update the offerings at The Grand Dining Room before the launch of the new ship, Allura, next year.