Oceania Cruises, the world’s leading culinary- and destination-focused cruise line, revealed four new culinary experiences for guests to enjoy in Privée, the private dining room aboard the line’s acclaimed Marina and Riviera, as a part of its OceaniaNEXT program
“We’re the world’s leading culinary-focused cruise line, so we never stop exploring, creating, and innovating. Privée has achieved almost legendary status over the years and is in great demand among our guests who are continually seeking not just new but celebratory dining experiences to enrich their travels,” said Bob Binder, President & CEO of Oceania Cruises.
Offering the most exclusive private dining experience at sea, Privée may be reserved for a single party of up to ten privileged guests per evening. Lavishly decorated with oversized white leather thrones, a one-of-a-kind custom-built table by famed architect Dakota Jackson set upon Ferrari-red carpeting and illuminated by a golden Venini chandelier, Privée transforms every aspect of dining into a sensory experience.
Privée now offers guests a total of five scintillating culinary experiences to choose from with a new Degustation Menu, Wine Pairing Menu, Best of Oceania Cruises Menu, Best of Polo & Toscana Menu and even an Executive Chef’s Menu with a specially curated selection of gourmet dishes from the onboard culinary team.
A sampling of the Degustation Menu includes:
Degustation Menu
Amuses-Bouches
Soufflé au Fromage
Cheese Soufflé
Risotto de Homard
Lobster Risotto
Bar en Croûte et Sauce Beurre Blanc
Sea Bass Filet Baked in Puff Pastry Crust with Beurre Blanc
or
Filet de Bœuf Rôti, Sauce Périgourdine
Roasted Beef Tenderloin with Foie Gras and Truffle Sauce
Brie de Meaux aux Noix et Laitue
Nut-Crusted Brie de Meaux with Boston Lettuce Hearts
Mille-Feuilles aux Framboises
Raspberry Mille-Feuille Prepared Tableside
Petits Fours
A sample Executive Chef’s Menu might include such delicacies as:
Sample Executive Chef’s Menu
Amuses-Bouches
Potato Fritters, Servuga Caviar, Vodka-Lime Cream
Maine Lobster Ravioli, Vegetable Primavera, Basil Foam
Roasted Teriyaki Black Cod with Sesame-Togarishi Crust
Parmesan Crusted Beef Tenderloin, Mole Negro Demi-Glace,
Truffled Semolina Gnocchi, Glazed Butternut Squash
Chocolate Cecile
Petits Fours & Macaroons
