New Dining Experiences Aboard Oceania in Privee

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Private dining at Privee. (Photo courtesy of Oceania Cruises.)

Oceania Cruises revealed four new culinary experiences for guests to enjoy in Privee, the private dining room aboard the line’s 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. Privee 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, in a press statement.

The exclusive private dining experience at Privée may be reserved for a single party of up to 10 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, Privee transforms every aspect of dining into a sensory experience.

Privee now offers guests a total of five 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-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
    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:

  • 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

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