Friday, 8 February 2013

Oceania's New Grand Menus

Oceania Cruises has announced the successful completion of an extensive new menu rollout featuring 85 new dishes for its Grand Dining Room on the line’s newest ship, Riviera. The remainder of the Oceania  fleet will incorporate the new menus over the next three months.

Oceania  devotes extraordinary resources to cuisine, with an entire team at the helm of its culinary programme, including executive culinary director, renowned master chef Jacques Pépin. Fleet Corporate Chef Franck Garanger, who travels the world sampling international cuisines to inspire his creation of dishes, led the team in conceiving the new menus, which have been deseigned and tested over the past eight months. As the menus in the Grand Dining Room change daily, the rollout features a total of 85 new dishes, including 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 Vegetable 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 unique, high-end ingredients such as Castilla-La Mancha saffron, Lessatini olive oil from Nice and Ibérico de Bellota pork. There is also a selection of new Canyon Ranch® dishes, Oceania’s spa and lifestyle partner, including Dover Sole Meunière in Lemon Butter Sauce with Sweet Leek Puff Pastry and Steamed Potatoes, as well as Pulpo a la Gallega: Octopus on Warm Potato Salad with Sweet Spanish Paprika de la Vera.

The rollout includes an array of new wines by the bottle as well as an extended list of wines by the glass. The Grand Dining Room features open-seating and accommodates parties from two to 10. 

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