OCEANIA CRUISES DEBUTS FOUR NEW PRIVATE DINING EXPERIENCES
Privée aboard Marina and Riviera Offers the Ultimate Culinary Exploration
Miami, FL – December 1, 2021 – 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:
Amuses-BouchesSoufflé au FromageCheese SouffléRisotto de HomardLobster RisottoBar en Croûte et Sauce Beurre BlancSea Bass Filet Baked in Puff Pastry Crust with Beurre BlancorFilet de Bœuf Rôti, Sauce PérigourdineRoasted Beef Tenderloin with Foie Gras and Truffle SauceBrie de Meaux aux Noix et LaitueNut-Crusted Brie de Meaux with Boston Lettuce HeartsMille-Feuilles aux FramboisesRaspberry Mille-Feuille Prepared TablesidePetits Fours
A sample Executive Chef’s Menu might include such delicacies as:
Sample Executive Chef’s Menu
Amuses-BouchesPotato Fritters, Servuga Caviar, Vodka-Lime CreamMaine Lobster Ravioli, Vegetable Primavera, Basil FoamRoasted Teriyaki Black Cod with Sesame-Togarishi CrustParmesan Crusted Beef Tenderloin, Mole Negro Demi-Glace,Truffled Semolina Gnocchi, Glazed Butternut SquashChocolate CecilePetits Fours & Macaroons
More Enhancements to Come
The next phase of enhancements will be unveiled in the coming months, highlighting another new facet of the guest experience.
For additional information on Oceania Cruises’ small-ship luxury product, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.
SOURCE Oceania Cruises
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