You could cruise on Insignia for half a year and never have the same meal twice. Credit a dedicated staff and experience for making Oceania Cruises’ world cruise ship a culinary destination.
But there have definitely been challenges of late. If you think it’s tough keeping your pantry stocked these days as things can suddenly be unavailable on store shelves, consider the challenge of getting home deliveries when you’re moving from one city to the next every day for months on end.
While some large cruise ships have had to close some of their restaurants temporarily because of logistical snags, the 600-guest Insignia proudly offers the full range of menu options in all its restaurants. The chefs safari into each port to bring on fresh produce and exotic items to continually offer tastes of the places we’re visiting.
We’re on Insignia in the Mediterranean for a two-week segment of an Around the World in 180 Days cruise that began in January and won’t end until mid-July. (In fact the 2023 world circuit clocks in at 213 days).
Oceania has a reputation for its cuisine and after two years when nobody was cruising, they’re out to confirm their culinary chops. So let’s put them to the test:
The Grand Dining Room–decisions, decisions
A recent renovation of Insignia’s elegant grand salon added a dramatic halo of crystals to the center of the classically paneled room. The carpets, draperies and leather chairs have been updated in lighter colors. Dramatic floor-to-ceiling blown glass sculptures add to the opulence.
Every evening’s menu includes a choice of at least 10 appetizers, soups and salads and 10 dinner entrées, along with daily specials prepared à la minute to the customers’ specifications, not ahead of time. There are always healthy options from the Aquamar Spa’s Vitality Cuisine menu and plant-based vegetarian selections. Of course if you prefer, you can order from a range of classics like chicken, steak and salmon coked to order that are always available.
My favorite section of the dining room menu is the daily Global Cuisine. While Insignia doesn’t have dedicated Asian restaurant, the chefs know their Oriental fare. One evening, a Thai-themed Global menu included a delicately spiced lemongrass soup, an flavorful mango salad and a scrumptious lobster pad Thai, each sculpturally presented on a variety of artistic plates.
Another daily feature is a French selection inspired by Oceania’s master chef and culinary director, Jacques Pepin.
At lunchtime, I recommend making the dining room your destination to check out the Bistro menu, that offers five appetizers, four soups and salads and 11 entrees along with four daily special desserts. The choices include daily Taste of the World selections from Cuba, Mexico, Scandinavia, Italy, Asia, Greece, France, Lebanon, Spain, Morocco, England, Philippines, the Caribbean and India. Each Taste of the World menu includes a selection of six different local or regional specialties that have been inspired by Oceania’s culinary team and their travels. They can be ordered as an entrée or appetizer.
Terrace Café–through the day
The informal restaurant on deck 9 is open for breakfast, lunch and dinner, but it particularly shines in the evening when the cuisine includes specialties of the country we’re visiting. It’s technically a buffet, but every station has wait staff to serve so you don’t have to share tongs. There’s also a pizza station and most days a huge display of sushi.
On a day when the evening’s warm and there’s a beautiful sunset, a table on the outdoor terrace is an unbeatable spot for a meal. Here’s where a catch of the day brought on board from the port we’re visiting is often a cooked to order option.
One of the Oceania’s quirky offerings are must-try inventive ice creams from an artisanal brand Humphrey Slocombe: my favorite is called Elvis: The Fat Years. The brand is only available on Oceania and in its home town of San Francisco, but seems destined to become a treat people in other places scream for.
Toscana–an authentic taste of Italy
The Italian restaurant is theatrical both in its décor and on the plate. Along with a basket stacked high with rolls, bruschetta and freshly made bread sticks, the waiter rolls up a cart laden with a wide selection of premium olive oils for dipping. I’ve frankly never been able to tell the nuances of extra virgins, particularly when they’re soaked into a cheese bread, so I tend to go with the waiter’s’ selection.
And then there’s that daunting menu and the kitchen of Toscana could stand its own against any ashore on our travels around Italy. My personal strategy is go with the catch and chef’s pasta of the day and I guarantee the flavors and presentation will inspire amore.
Polo Grill–the globe-trotting steak house
Insignia’s steak house is as you might imagine steadfastly traditional in its leather-chair dining club vibe and hungry man menu. While on most ships, the steak house comes at an additional charge, on Oceania dining in Polo is complimentary but reservations are required. It’s a popular choice for celebrating occasions and tables for four or eight are actually harder to snag than spots for two. And while you’re in the mood to celebrate, check out the encyclopedic volume of rare vintages, available at extra cost if you prefer to forego the very drinkable house wines available with the beverage package.
Beef is of course the specialty and my table mates all raved about the flavorful perfectly grilled USDA prime cuts. I personally opted for a for a beautifully grilled swordfish steak from the seafood menu and it was the best swordfish I’ve ever encountered in any restaurant.
Vegetarians may be at a loss here, though. About the only meatless dish on the menu is the Cesar Salad. On a second visit to the restaurant I went with the Polo Original Cobb Salad as an entree, which I had with seared tuna, although it can be served without a meat or fish protein. The salad turned out to be a deconstruction that lays the slices of vegetables and cubes of avocado into an abstract artwork around the plate. As showy as it was, I felt like swirling it all together to get a juxtaposition of flavors rather than the raw ingredients individually.
Waves Grill
This pool deck casual café is a great option for lunch or afternoon meal when returning from a morning shore excursion when other food outlets are closed. The chefs here grill everything to order and will create the biggest, thickest Reuben sandwiches I’ve ever set teeth into. Don’t stop with the choices of burgers and sandwiches; there are filets of fresh caught fish daily and irresistible hand-cut truffle fries dusted with grated parmesan that will have you craving seconds.
Baristas–a welcoming way to perk up your day
My favorite breakfast nook is the newly upgraded lounge outside the Grand Dining Room that’s now an elegant coffee bar by day. The baristas here really know their beans and there’s an extensive list of specialty coffees, including the Café Oceania, which adds dollops of Amaretto, Grand Marnier and Cognac to the brew and tops it with fresh cream. There’s a selection of bite-sized pastries, sandwiches and biscotti to snack on while you browse your computer or watch the passing scene.
The verdict: Oceania is back in full service and is not only keeping up, but raising its culinary standards.
After completing its world cruise, Insignia is doing a series of Bermuda cruises from New York, including a series of fall cruises that sail New York to Montreal, via Bermuda with visits to Halifax, Sydney and Quebec City.
Insignia’s 2023 213 day Supreme Sojourn 1world circuit from Miami is technically sold out and the 2024 extravaganza–which has a completely different itinerary–is reaching capacity as well. However, spaces can become available if you join a wait list and segments of the world circuit do also open up.
Story by Wallace Immen, The Cruisington Times
1 Trackback / Pingback
Comments are closed.