“Taste of the World” is an option guests may select on the lunch menu served in the Grand Dining Room or the Terrace Café. Each plate consisting of six or seven beautifully presented tastings representing the cuisine of one of thirteen countries. Guests may order the plate as their entrée or as an appetizer to share with their tablemates.
Traditional British cuisine is substantial, yet simple and wholesome. The plate that represents English cuisine consists of portions of salmon cake with tartar sauce, roast beef with coleslaw, soft eggs with potato salad, traditional fish and chips, honey & mustard pickled vegetables, classic Yorkshire pudding and minced beef and onion pie.
A blend of Chinese, Arawak Indian, French, Indian, British, African, and Spanish cuisines is what makes Caribbean food so unique. The Caribbean plate created by the Oceania chefs is made up of jerk chicken with dirty rice, avocado & pineapple salad with passion fruit vinaigrette, crab cake with fiery poblano aioli, tart lemon marinated fruit salad, dhal puri flat bread and acras de morue and sweet potatoes.
The Provence region includes the Rhône and Durance valleys; highly fertile agricultural areas which are considered to be the garden of France. Fish and shellfish are also eaten in abundance. Oceania chefs represent the region with a plate of salted cod aioli, artichokes barigoule, chicken liver pate with aubergine in vinegar, spicy Nice black olive tapenade, fried barbajuan with spinach and ricotta stuffing, traditional salad nicoise with tuna and green olive fougasse.
The cuisine aboard the Oceania ships is amongst the finest at sea, yet their chefs have found yet another way to make it even more exciting. “Tastes of the World” gives Oceania cruisers the opportunity to immerse themselves more deeply into the culture of the region they are visiting through this new gastronomic experience.
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