Oceania Cruises is renowned for it’s great food and it certainly lived up to expectation. There were four specialty restaurants on board and we were lucky enough to go to each one a few times over the month.
Polo Grill specialised in steak and seafood which they cooked to perfection.
Toscana was an Italian restaurant which had the best bread selection & display. They also had an olive oil and balsamic vinegar menu so you could get just the right combination to go with the bread selection.
Red Ginger was the Asian speciality restaurant which had some great dishes on the menu. Steve took a liking to the garlic chilli prawns having a double serving one night we went there. The tempura vegetables were also delicious. They served all these delicious teas with your dinner – I particularly liked the pear and white ginger tea. They also served our favourite desert – coconut sorbet – to die for )
Jacques was the French speciality restaurant which is named after Oceania’s Executive Chef. They did this fabulous pumpkin soup which they served out of the pumpkin. We had Thanksgiving Turkey at Jacques which was accompanied by all the tasty trimmings.
The Grand Dining Room changed its menu every night and we also had some lovely meals there too.
In between all that eating & drinking we also enjoyed some great sunsets.
Isla de Margarita, Venezuela
Saint Kitts & Nevis