Oceania Cruises introduces new OceaniaNEXT enhancements to the passenger experience

   May 19, 2021 ,   Cruise Industry

The NCLH-owned luxury travel brand Oceania announced the first in a series of new product enhancements rolling out across its fleet as part of the OceaniaNEXT program. With elevated service levels and dining experiences for its guests, the Oceania experience is expected to be better than ever from the first voyage aboard Marina when the company resumes operations in August 2021. OceaniaNEXT enhancements are expected to debut aboard Insignia, Nautica, Regatta, Riviera, and Sirena as each ship returns to operation.

During the suspension of sailings due to the COVID crisis, the company's team continued to invest in new and creative ways to evolve the line’s onboard experience as well as to inspire its passengers with an array of enhancements to the acclaimed service and already renowned Finest Cuisine at Sea. Whether passengers are in the mood for an elaborate Toscana dinner or prefer to indulge in the exclusive Dom Perignon Experience, every meal on board is given care and creativity in order to ensure it is mouth-watering and memorable. 

In The Grand Dining Room, over 2 dozen inventive new dishes have been included in the dinner menu. Appetizers feature mozzarella fior di latte panna cotta with aubergines stiletto and fried focaccia and caramelized duck foie gras accompanied by apricot infused with Loire Valley wine. Main courses range from the French monkfish with wild rice and saffron-tomato-cognac-cream sauce to the veal piccata with glazed pearl onions, Parisian potatoes, sweet and sour lemon sauce.

Highlights from the updated menu also include Crispy Mediterranean vegetable tart, Porcini mushroom risotto, Braised black cod, Grilled prime rib, Carnaroli truffled risotto with smoked ricotta, Florida lobster tail with Remy Martin cognac sauce. Sunday Brunch is a stylish and relaxed affair offered in The Grand Dining Room. The menu has been crafted to feature a diverse selection of international dishes and a wider range of healthy offerings. Highlights include the new Asian Noodle Bar, prepared-to-order Pasta Station, gourmet Taco Corner, healthy Smoothie Bar, and Salad Bar with a selection of proteins, greens, starches, raw and cooked vegetables for passengers to create their own custom salad combination.

Toscana Dinner Menu boasts 21 new dishes. Romantic and refined with a modern Italian flair, Toscana is specialized in the rich and rustic regional flavors for which the country is famous. Presented on stylish Versace china, masterfully prepared dishes illustrate the essence of Tuscany and celebrate the culinary passion of Italy. As part of OceaniaNEXT, the cruise line reimagined Toscana's menu with a total of 21 new dishes including Sformatino di Peperoni, Zuppa Fagioli, Tagliolini Carbonara, Agnello Arrosto, Il Tiramisu ai Frutti di Bosco, Tortino di Cioccolata.

Greater Choice & Diversity in The Terrace Cafe / Waves Grill. The popular Terrace Cafe also expanded lunch offerings to include locally sourced fish, marinated meats, and sausages, including regional specialties from the destinations and ports visited. Waves Grill added a fresh, prepared-to-order poke bowl station which is inspired by flavors from around the globe including the Mediterranean, the Middle East, France, India, Japan, Southeast Asia, North Africa, Mexico, and the United States.

New Evening Canape Choices & Elevated Service Levels. Canapes that are served in the bars and lounges following a day of exploring are a tradition onboard Oceania Cruises. The experience features various selections, echoing the gourmet inspiration of the brand new dishes offered in the ships’ Grand Dining Room. The selections will be presented individually to each table as part of the enhanced health and safety measures. Passengers in Penthouse, Oceania, Vista, Owner's Suites are able to choose from a canape selection including the addition of a Mezze Platter, Taco Trilogy, and plant-based California rolls.

Oceania’s service levels have been enhanced via a combination of increased staffing and the implementation of an electronic ordering system which ensures that taking of orders, food and beverage service, and table resetting are seamlessly streamlined.