Thursday, November 30, 2023

The Food Post

 It is much easier to showcase each restaurant and the food they serve than to build it into each day, so here we have the specialty restaurants of Oceania Vista:

Red Ginger:

The Asian inspired restaurant. It has a very diverse menu, but the sushi selection is nowhere near as extensive as Crystal's Umi Uma. On the other hand, they do have Thai, Indonesian and Chinese dishes, as well as a selection of different chopsticks, depending upon your experience and dexterity.

The Chef's Selection Sushi and Sashimi Platter

Spicy Duck and Watermelon Salad - it was quite
delicious!

Doesn't every cruise line serve a Miso Glazed
Seabass? Seems like it

Soft Shell Crab Tempura - two of my favourites
in the same dish

The trio of Sorbets for dessert

Waves Grill and Aquamar Kitchen:

Waves Grill is the place to get burgers, hot dogs, grilled sandwiches, and the like during the day. In the evening it becomes the local pizza place if you just want a light meal.

Aquamar Kitchen serves more healthful fare, like poke bowls, or also options to design your own bowl, tuna tacos and avocado toast. All the food we had there was also nicely presented and delicious, just not as heavy as some meals would be.

One of the 'bowl' options with chicken, quinoa, avocado
and a peanut dressing

Larry will always find a sandwich - even one with avocado
in it!

We did go to Waves for pizza one night, and had the chicken wing appetizer as well. It was just enough to split a 6-slice vegetarian pizza.



Polo Grill:

The 'steak house' dining venue. The food was very good, but the size of some of the steaks - like a 30 ounce Tomahawk - was just a little over the top. We ate there twice and enjoyed both meals.

The Oysters Rockefeller were very good - not quite
to The School's standard, but close.

There were some reasonably sized steaks -
a 10 ounce Striploin for Larry

and Surf and Turf for me. Half a Florida
lobster tail and a 5 ounce filet - just
the right size

Key Lime Pie

And on our second trip, the tomato salad with 
blue cheese and onion

And the lamb rack

Ember:

This is the most contentious of the dining options for may who are long-time Oceania guests. The other two large ships, Marina and Riviera, both have Jacques, the French restaurant named for chef Jacques Pepin, Oceania's Executive Culinary Consultant. There is no Jacques on Vista, and the American themed replacement doesn't live up to the standard. The food is still very good, but it will take some time for many to get used to the change.

Larry ordered the tuna tataki appetizer

I had the beet and goat cheese salad

Is there a burger on the menu? 

and I had a nice piece of Salmon

It was Thanksgiving Day, so we had Pumpkin Pie
for dessert - except that it came on the same plate
as Pecan Pie! Yummy!

Toscana:

The Italian restaurant. Again, a nicely varied menu, and very easy to over-order! The food here is also spectacular, although the restaurant doesn't have the same elegant feel as its counterpart on Riviera, as we recall from a few years back.

Calamari appetizer

Beef carpaccio - Larry said it looked naked compared
to the Prego version from Crystal! That one had
a little mustardy mayonnaise and was finished off
with olive oil and balsamic vinegar

I can't resist a good gnocchi, and this tiny portion
was delicious!

Caesar Salad - prepared tableside, but the dressing
is premade

Osso Bucco - not a huge portion, but still more than
I could finish!

Larry had the Lobster Fra Diavolo, spicy and
served with pasta

On our second trip, I had the Caprese Salad - only
3 slices of tomato, but they were huge!

And small Penne with Mushroom and Beef
Sauce

This was a special of the day - a Cheese-filled 
Ravioli

I don't think we had enough room for dessert that night, either! 

The food on this cruise has been quite good, from the breakfast buffet at the Terrace Cafe to all of the restaurants. We remembered a more elevated atmosphere for our dinners on Riviera which we didn't feel here, but the service is every bit as attentive as we are used to and the staff, many of whom are Filipino or Indonesian, are willing to do everything they can to make your experience a good one.


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