Riveted on the Oceania Riviera

Riveted on the Riviera

Between the Asian delights at Red Ginger and the show-stoppers of Lord Lloyd Webber, Oceania’s latest ship knows how to captivate the senses.

By Janice Wald Henderson

It could be the multicolored Buddha heads. Or the glam red splashed on art and table settings. Maybe it’s the exotic aromas whirling around the room like blissed-out dervishes. One thing is certain: Red Ginger possesses that je ne sais quoi, the x-factor of a winner. In this restaurant, your heart pumps faster knowing thrills await. That’s why on Oceania Cruises’ Riviera, Red Ginger is the place to dine before an electrifying show.

Riviera, sister to much-praised Marina, is a 1,250-passenger cruise ship that debuted in May 2012. Its residential design and casually elegant country club ambiance is highlighted through rich woods, intimate lounges, and a cozy library.

Like Marina, Riviera is also custom-designed for food-lovers. The vessel may be upper-premium, but its cuisine is luxury in every way. Riviera uses only pristine ingredients, fashioned by chefs with impeccable technique and keen awareness of culinary trends. Riviera also has an onboard cooking school, as equipped for training amateur at-home cooks as many academies onshore.

The Grand Dining Room (main restaurant) is a destination for modern menus and delicate dishes from spa partner Canyon Ranch. Toscana, the impassioned Italian eatery, has a menu just for regional balsamic vinegar and olive oils. At Polo Grill, guests eat USDA Prime roast beef dry-aged at least 28 days. And Jacques, named for consulting superstar chef Jacques Pépin, beautifully replicates a country French bistro.

This is an excerpt only. To read this article in its entirety, pick up the current issue of Porthole Cruise Magazine, or check out our digital edition.