CRUISE GROUP E-Magazin Tropen und Exoten 2022/2023 Oceania Cruises

DINING
Enjoy Italian favourites at Toscana
TOSCANA +
Authentic Italian
Toscana means Tuscan, and just as Tuscan
cuisine evolved from rich family traditions,
many of our recipes originated with the mothers
and grandmothers of our own Italian culinary
staff. Presented on elegant, custom-designed
Versace china, masterfully prepared dishes
exemplify the essence of Tuscany and celebrate
Italy’s culinary passion.
Perhaps the evening begins with the octopus
carpaccio with Champagne vinaigrette or the
artichoke and parmesan cheese timbale with black
truffle sauce. Classic dishes from other regions of
Northern Italy are featured as well, such as the
minestrone alla Genovese, lasagna alforno alla
Bolognese and osso buco alla Milanese.
POLO GRILL +
A Classic Steakhouse
Polo Grill embodies all the elements of a
classic steakhouse, expressing them with
timeless reverence. Mindful of tradition, the
decor features crisp, white linen tablecloths,
dark wood furnishings and supple, high-back,
burgundy leather chairs.
Each course stands as the very definition of
time-honoured favourites, most notably the
beef dishes, all of which are certified Black
Angus USDA Prime and dry aged to enhance
tenderness and flavour. Succulent seafood dishes
such as grilled swordfish and whole Maine
lobster gratinée are also classics in their own
right. The classic Caesar salad, too, is prepared
according to tradition, tableside and with gusto.
JACQUES +
A Passion for French Cuisine
Exquisitely decorated with heirloom antiques,
pickled wood furnishings and art from Jacques
Pépin’s personal collection, Jacques was
modelled after a Parisian bistro. Comfortable
and eclectic, the ambience is pure French,
as is the cosmopolitan yet wonderfully
embraceable cuisine.
Luscious aromas waft from the gleaming show
rotisserie, where chicken, duck, pork, beef and
veal roasts slowly turn. Each dish is a classic,
ingeniously reinterpreted by Master Chef
Pépin. Rotisserie-roasted chicken falls off the
bone, bursting with flavour, while his sea bass
filet pairs exquisitely with beurre blanc.
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