A RED DELIGHT
Dining at RED GINGER, the leisurely feast might begin with spicy Thai Lemongrass-flavoured Coconut Soup with Prawns, followed by a Salad of Duck and Watermelon with Cashews, Mint, and Thai Basil. This is followed with selections from the daily Sushi Platter. Entrée choices include roasted Chilean Sea Bass marinated in a Plum-Miso Sauce, cooked in a Hoba Leaf; or Asian-spiced Rack of Lamb with Kohlrabi, Cream Spinach and Truffle Oil. For dessert, guests can savour an East-West dalliance such as Chocolate-
Lemongrass; Lychee-Raspberry Crème Brûlée; Green Tea Banana Cake with Toffee- Hazelnut Sauce; or Steamed Ginger Cake with Apple-Cardamom Ice Cream.
antithesis of blousy opulence. The keenly balanced Tuscan cuisine presented by the company’s dedicated Italian team has evolved from genuine family traditions rather than employing the lexicon of kitsch other restaurants find hard to resist. Sequestered between the Polo Grill and
Toscana, Privée offers the most exclusive dining experience at sea, bar none. Lavish- ly appointed with a custom-made Lalique crystal table, illuminated by a white Venini glass chandelier and white leather throne chairs, up to 10 gastronomes can indulge in a seven-course menu dégustation de- signed by the Executive Chef. Red Ginger makes a dramatic statement with its decorative centrepiece of three Buddha heads, each carved from a single piece of glass and brightly lit with multiple colours from within. With a nod to Feng Shui, the room unfolds in perfect harmony, with an ambiance that’s bourgeois and bohemian, raffish yet respectable. Infused with natural sunlight, the Ter-
race Café is a perfect oasis for relaxed din- ing at any time of day. Sumptuous break- fasts are truly indulgent, while, at lunch, the international menu is complemented by flavoursome roasted and rotisserie meats, as well as a dedicated pizza oven. Alternatively, there’s a medley of Spa Cui-
sine selections developed by the culinary team at Canyon Ranch Health Resorts. Billing itself as an ‘upper premium’ cruise line, Oceania places great emphasis on creature comforts and fine dining. They have rewritten the rule book and come up with two vessels (sister-ship Riviera debuts next year) that can rightly claim to be remarkable. Like the company itself, the ships are not too assertive nor preposter- ously grand; they are sublime and never lose their composure. Indeed, it could be said Marina and Riv-
iera are the filament in the light bulb whose hot, bright ideas have truly illuminated the whole cruise industry.
MARINA FACTFILE
Maiden Voyage: January 2011 Tonnage: Length: Beam: Draft:
66,084 785ft 106ft 24ft
Speed:
Passengers: Crew:
20 knots 1,250 800
Passenger Decks: 11 Registry:
Marshall Islands
ITINERARIES: summer, Northern Europe; late summer, autumn, Mediterranean; winter, Caribbean; spring, transatlantic, Mediterranean.
MORE INFO: In the UK, call 0845 505 1920 or visit
www.oceaniacruises.co.uk; in the US, 1800 531 5619 or
www.oceaniacruises.com.
Summer 2011 I WORLD OF CRUISING
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