Oceania Cruises Dining

It’s perhaps in the dining experience where Oceania clearly stands out among other “premium-level” cruise lines. Offering as many restaurants as many ships over twice her tonnage, Oceania vessels can guarantee that even on a medium-size ship there’s a choice! And oh, what tempting choices they are! Choose from these four dining venues.

All four dining rooms are available on an open-seating basis. The evening dress code is “elegant casual resort,” meaning no tuxedos or evening gowns! However, t-shirts, tank tops, jeans, shorts and tennis shoes are considered inappropriate evening attire at any of the ship’s dining rooms. Regardless of which restaurant you choose, there are no extra charges for dining at any of Oceania’s dining rooms.

The domed-ceiling Grand Dining Room is reminiscent of a European hotel restaurant, a 5-star one at that. It’s here where the creative inspiration of the line’s Executive Culinary Director, master chef Jacques Pépin, achieves gastronomic excellence. The china is Villerory & Boch; the crystal is Schutt Zwiesel; the table linens are Italy’s finest. The wait staff is formally attired. The music is subdued – the ambiance is magical.

The food is delicious! During your six-course meal you may choose from selections such as Grilled Lobster Tail accompanied by Parisian Potatoes. Or roasted Prime Rib of Black Angus Beef with a savory Bordelaise Sauce joined with a vegetable bouquetiere. Ask the sommelier to recommend a wine from the ship’s wine cellar – a cellar that offers over 150 vintages from around the world! Or choose from the connoisseur collection of fine spirits.

The Toscana seats just 90 guests in an intimate atmosphere. Featuring northern Italian gourmet dishes; candlelit tables with custom-designed china and fine crystal; and an ever-changing view through the venue’s floor-to-ceiling windows, a meal at the Toscana promises to be memorable. Caramelized shallots and thyme sound good? How about sautéed Medallions of Veal Tenderloin with roasted bell peppers in a Gorgonzola cheese and Marsala wine sauce?

If you’d prefer a steakhouse, you and just 95 other guests can dine at Polo Grill. As at Toscana, the views are spectacular. And, as at Toscana, those views will probably take a back seat to the dry-aged prime beef, chops and fresh seafood that comes through the galley doors to your table. Pork chops, Porterhouse steaks and rack of lamb are on the menu most nights, and a tempting slice of New Orleans pecan pie or New York cheesecake can follow!

By day, the casual, buffet-style Terrace Café makes a good choice if you’re on the go or just feel like lounging casually by the pool. The informal, sun-filled room offers indoor dining or comfortable outdoor seating on the teak-lined deck. At night – though still retaining its informal ambiance, the restaurant is transformed into a Tapas restaurant featuring Mediterranean dishes, traditional fare, and nightly chef specials.

In addition to the four dining rooms mentioned above, there are three more ways to sate your appetite. Waves – the poolside grill & barbeque serves up burgers and chicken, pizza, fresh salads and sandwiches. Room Service features an extensive menu that’s available 24 hours a day. And Oceania guests love to test the skills of the ship’s pastry chef at High Tea, served daily promptly at 4:00 pm at Horizons. Excellent teas, English finger sandwiches, scones and chocolates are served by the crisply-uniformed waitstaff

 Here's a sample menu of just one evening's offerings at The Grand Restaurant!

Appetizers
Sevruga Caviar with Buckwheat Blinis and Traditional Garnish
Chicken Breast and Rougie Foie Gras Ballotine
Pistachio-Celeriac Sauce

Sliced Kiwi Flower, Red Berry Coulis

Hot Appetizers
Upside-Down Cheese Soufflé, Leek Cream Sauce

From the Soup Kettle
Cream of Asparagus with Smoked Salmon Julienne
Clear Capon Broth, Brunoise of Turkey, Carrot and Celery

The Garden Salad
Frisée Lettuce with Tomatoes, Red Onion and Fresh Chopped Herbs
Baby Spinach with Pine Nuts and Warm Bacon Dressing

Intermezzo
Pink Grapefruit Sorbet

Main Courses
Pasta of the Day
Rigatoni alle Melanzane
Rigatoni Pasta with Eggplant and Fresh Tomato-Basil Sauce

Entrées
Macadamia Nut Crusted Mahi Mahi with Beetroot Vinaigrette
Baby Vegetables and Parisienne Potatoes

Roasted Florida Lobster Tail, Lobster and Cognac Cream
Served on a wild Minnesota rice
 

Roasted Crispy Duck "a l'Orange"
Marinated Braised Red Cabbage and Croquette Potatoes

Roast Prime Rib of Black Angus Beef with Bordelaise Sauce
Twice-Baked Stuffed Potato and Vegetable Bouquetiere

Vegetarian Selection
Mediterranean Grilled Vegetables with Cheese Potato Pancake
Yellow Bell Pepper Coulis

Alternative Menu Selection
Grilled Sirloin Steak, Broiled Chicken Breast or Salmon Filet - Baked or Mashed Potatoes
Pasta, Plain or with Tomato Sauce