The Miso-glazed sea bass arrived, wrapped in a leaf held together with a teeny clothes peg. It was accompanied by white, miso-glazed, green asparagus and was undoubtedly eye-catching. The creativity in this dish underlined the attention to detail exhibited on board the Oceania Vista ship berthed briefly at Greenock.
Subtle lighting, soft brown, sculptured shades, walls of shimmering glass, Art-Deco style marble flooring, cunningly placed room dividers, breaking up shapes, individual and tasteful artwork were noted.
Comfy settees were in evidence, so were spacious areas, including the cocktail bar, which oozed class, allowing cruisers to relax and chill in their own time.
Other areas, including the cosy library packed with 2,000 books and games, were there for those who craved peace and quiet and there were a number around, those choosing not to brave the teeming rain which poured down in West Central Scotland, putting a real damper on their visit to these shores.
The ship was 99 per cent full, by the way, and it is easy to see why. This is luxury on the high seas where the finest cuisine is just part of the offering. There is so much more. Guests can indulge in pickleball and padel along with croquet and fitness trails.
The company claim passengers can see Your World, Your Way.
Frequent cruisers and travel agents accompanied us on this visit which included a five-course lunch in what was termed the “refined elegance of The Grand Dining Room” where beef filet mignon with potato gratin, creamed spinach and truffle sauce is one of the offerings.
Linen tablecloths and immaculately-prepared tables greeted guests in the spacious room.
Slick service prevailed throughout with detail evident in every mouth-watering bite. The lump crab meat salad with horseradish and blood orange sauce was divine. It came from the Red Ginger restaurant.
Porcini mushroom risotto with ricotta cream and fried basil followed and was memorable. It is featured on the menu in the Italian restaurant, Toscana.
The sea bass was followed by triple chocolate brownie with salted caramel and vanilla ice cream from the ship’s Polo Grill which also features succulent steaks. You could not fault the selection or presentation or the taste of any course we savoured.
Earlier, we were privileged to tour the vast on-board kitchen and marvelled at the cleanliness and the specially-designed lay-out, created to ensure that food is delivered quickly to table in tip-top condition.
The ship’s only elevator transports the near 200 waiting staff to the dining room, increasing efficiency.
Food preparation is meticulous and continues 24-hours every day. Everything is prepared fresh and attention to detail incudes special flour which is used to prepare the popular baguettes of which hundreds are prepared every day.
Why the need for special flour? Well, Chef Renald, corporate executive chef and culinary director for Oceania Cruises who conducted the tour, feels the sea air can affect the flour.
His explanation was just one of the fascinating insights into the workings of a cruise kitchen.
Louise Prior, global communications director, confirmed that 60 nationalities work on-board the ship launched in 2023.
It is the first Allura-class luxury cruise liner for the organisation and weighs 68,000 tonnes, accommodates up to 1,200 guests and boasts an 800-person crew resulting in an impressive staff-to-guest ratio.
Oceania bosses claim their spacious state rooms are 20 per cent bigger than the industry standard and all rooms feature “oversized, rainforest showers”, and “copious storage space”. Overall, they say, the ship is celebrated for its residential-style design, spacious staterooms, all with a private veranda or French balcony.
Food, however plays a leading role part in the offering, particularly during long voyages. The company do not want guests to come to a meal and see the same food offered, therefore local specialities are provided.
The ship docked in Ireland the night before arriving in Greenock and Irish dishes were included in a buffet. Scottish fayre, including black pudding, was on the buffet menu the day we visited.
Overall, what are termed, “world-class culinary offerings”, are served in a number of dining venues including the pan-Asian Red Ginger where the low ceiling and tasteful furnishings create a space ideal for a relaxing meal.
An Italian-style restaurant is an alternative. Turn over the plates and you can see the world-famous Versace logo. Once again, attention to detail.
The French restaurant called Jacques has an open-plan kitchen, a conscious effort to prepare food to order in full view of clients. The crab meat salad we tasted was an example. Classics including steak tartare and duck a l’orange are on the menue in this more casual setting.
The Aquamar Spa Terrace Kitchen near the pool is even more relaxed but, here again, the food, including wellness dishes, is prepared and served with style. Our menu featured a main of warm goat cheese, Kalamata olive and potato tian with a rustic tomato sauce.
Our stay on-board included visiting the art area where cruisers try their hand at painting, including watercolour. No previous experience is necessary. We also popped in to see a kitchen area where guests can learn how to cook special dishes.
The visit flew by and we departed via the Grand Staircase. Sleek curves and the elegant design was touched off by a floor-to-ceiling pillar of crystal and light.
That provided a fitting finale to a few hours afloat. Seconds later we were on the gangplank and the heavens opened, but we will savour the memory of the ship which is currently on a 180-day, round-the-world cruise. Cruises, incidentally, start at seven days.
Next year is a huge one for the company who currently have eight ships which visit all seven continents and around 100 ports.
A new ship, Sonata, is the first of five new-generation offerings, and it is one-third bigger than the current ships, but only accommodating 100 more bedrooms plus more space for guests, more restaurants.
Louise emphasised that the word luxury was key and added: “We are luxurious, very elegant, but it is not intimidating, not stuffy, not formal. We are here to give our guests the best cruise we possibly can. We have incredible food and drink options and incredible accommodation to make them feel totally cared for.
“Space and time are two of the biggest luxuries we get in life at the moment. Everyone is so busy, everyone has 100s of things to do, so once you step on board you have the luxury of time, being able to stop, go and meet new people or chill out on the balcony with a glass of champagne, do what you would like to do.”
Dining is, she stressed, so important to the package and Louise confirmed that the first element of the ship to be designed was the galley. If you are building a house you put a kitchen in, it is the heart of the home.
She added: “Food is the ultimate connection. We have people coming together, we had different cultures, we even have people who do not speak the language, but food is what is going to make your holiday experience realy zing. Food is at the heart of everything we do at Oceania.”
GRAND DINING: The main restaurant on board the Oceania. Picture Nigel Duncan
RED GINGER: One of the leading restaurants on board. Picture Nigel Duncan
OH LA LA: Inside the French restaurant on board. Picture Nigel Duncan
RELAX: Library on board. Picture Nigel Duncan
CASUAL: The Aquamar Kitchen on the Oceania and below one of the stylish lounges. Pictures Nigel Duncan
