Confessions of a Cruise Virgin - Oceania Riviera March 16 2017 - April 9 2017

Robjame:

 

I am really enjoying your comments and observations. We will be joining you on Sunday for the T/A and your posts are making it real. :D

We look forward to meeting you.

Sunday we went ashore at San Juan Puerto Rico. We joined a SpoonFed tour organized by a fellow passenger and CC member. As a group of six we were shown the sites and explained the history of Old San Juan. Being a food and drink walking tour we stopped at 5 different places to sample Puerto Rico foods and drinks iincluding a chocalate/rum martini (PR produces a lot of cacao), wonderful PR coffee latte, and some fords featuring plantain, mofungo, sofito that were new to us.

We returned to the ship to watch the Riviera leave port.

Today we are anchored at St Bart's but decided to stay on board and relax. The idea of tendering plus a really busy day yesterday helped to make that decision. So we are enjoying a nearly deserted ship doing our thing.

Tonight we share Prive with 4 other couples who met thru theCC roll call. We met briefly the first day just to introduce ourselves and we are looking forward to sharing this dining experience with these wonderful new friends. Apparently we will be able to choose any foods from the Polo or Toscana menus.

Other Riviera observations:

Our steward Rosario and his sidekick are amazing - knew our names right off the bat and eager to do anything we ask.

Sitting in Waves grill twice there is quite. Vibration and we would take our plates away from the grill area next time. Must be some air conditioning units right under that area.

Had the lobster/Kobe beef burger - OMG

All food has been hot. There have been criticisms on the boards but not now.

We are on deck 11 under the pool area and have yet to hear the deck chair scrapping that people have complained about.

If you need cash from credit card, 3% charge at casino, 5% charge from guest services.

Love the little nooks all over the ship - library, board room, sun decks, spa.

We

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BTW - we met the Food and Beverage director this am in Baristas and he said steak tartare will be offered in MDR the last night. My wife has her own theory as to why they don't offer it until the last night.

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Is the Lobster/Kobe burger new? I know there is a Kobe/Waygu burger and there is a surf and turf which is Lobster and Filet, but I've never heard the Filet meat referred to as Kobe.

Enjoying your reports. Keep enjoying your cruise.

Is the Lobster/Kobe burger new? I know there is a Kobe/Waygu burger and there is a surf and turf which is Lobster and Filet, but I've never heard the Filet meat referred to as Kobe.

 

Enjoying your reports. Keep enjoying your cruise.

My mistake. You are right - it is lobster and Black Angus filet burger. Regardless, that will not spoil my absolute enjoyment of this gourmet burger!

Thanks for pointing that out.

BTW - we met the Food and Beverage director this am in Baristas and he said steak tartare will be offered in MDR the last night. My wife has her own theory as to why they don't offer it until the last night.

 

 

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Greetings

We had steak tartare on Sirena this summer. It was wonderful. Wish they offered it more often.

The prices in St Barts are so crazy you probably didn't miss too much. Every time we stop there we wonder how anyone could afford to live there.

Good Sailing

Tom

Any hints on posting photos directly from an iPhone to CC?

 

 

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I'm not techy..but this might help.

http://boards.cruisecritic.com/showpost.php?p=49156459&postcount=7

Enjoying your report immensely. Thank you for taking the time to write a report.

The prices in St Barts are so crazy you probably didn't miss too much. Every time we stop there we wonder how anyone could afford to live there./quote]

 

I'm a bit of track but I AM talking about St. Barts ...

 

Back in 1984 we were staying at a condo on Anguilla. We were the only people there. Next door to our property was a hotel that had ceased construction about half way through but they had a wonderful beach.

 

We were swimming there one day when a group of French tourists sailed over from St. Barts. They were totally pi$$ed that we were there first and clearly expected us to leave.

 

We didn't.

 

Mura

YOU CAN'T GET THERE FROM HERE

Regarding St Barts - we heard that to rent a chair on a beach cost over 100 Euros per chair (abt $110 US). A burger and a piece of fish 100 Euros.

Interestingly the one time we have both felt a little queasy was sitting at anchor in St Barts harbour watching the tenders loading going up and down, up and down, up and down.

Last night we shared an experience at Privée with 4 other couples. It was arranged through our roll call. The cost is $250 so that broke down to $25 per person - well worth it. We had met only to introduce ourselves on the first day at sea but it could not have been a better group. Privée is a small, private dining room, seating only 10 persons, located overlooking the stern between the specialty dining rooms Polo and Toscana. Although it appears on the ship's floor plan, it is only accessible through Toscana. (We had to ask at the information desk as we couldn't find it). One of our group told us that the large white acrylic table was so big that it had to be placed before the ceiling was completed.

We had two dedicated servers who did a wonderful job all evening. The menu choices there are anything from the Polo or Toscana menus in appetizer or full portion size. Mix and match is fine. For instance I had the (gigantic) 3 shrimp cocktail from Polo, the carpaccio from Toscana, the osso buco from Toscana. All were delicious. A superb bread basket with 2 kinds of baguettes, 2 kinds of foccia, 2 kinds of bread sticks, and a tower of various rolls. This was accompanied by the olive oil and balsamic selections from Toscana and chunks of parmesan cheese from the wheel. A savoury panna cotta with truffle shavings was the amuse bouche. The time flew by at this 4 hour meal.

Thanks Mike for organizing this!

YOU CAN'T GET THERE FROM HERE

 

Regarding St Barts - we heard that to rent a chair on a beach cost over 100 Euros per chair (abt $110 US). A burger and a piece of fish 100 Euros.

Interestingly the one time we have both felt a little queasy was sitting at anchor in St Barts harbour watching the tenders loading going up and down, up and down, up and down.

Last night we shared an experience at Privée with 4 other couples. It was arranged through our roll call. The cost is $250 so that broke down to $25 per person - well worth it. We had met only to introduce ourselves on the first day at sea but it could not have been a better group. Privée is a small, private dining room, seating only 10 persons, located overlooking the stern between the specialty dining rooms Polo and Toscana. Although it appears on the ship's floor plan, it is only accessible through Toscana. (We had to ask at the information desk as we couldn't find it). One of our group told us that the large white acrylic table was so big that it had to be placed before the ceiling was completed.

We had two dedicated servers who did a wonderful job all evening. The menu choices there are anything from the Polo or Toscana menus in appetizer or full portion size. Mix and match is fine. For instance I had the (gigantic) 3 shrimp cocktail from Polo, the carpaccio from Toscana, the osso buco from Toscana. All were delicious. A superb bread basket with 2 kinds of baguettes, 2 kinds of foccia, 2 kinds of bread sticks, and a tower of various rolls. This was accompanied by the olive oil and balsamic selections from Toscana and chunks of parmesan cheese from the wheel. A savoury panna cotta with truffle shavings was the amuse bouche. The time flew by at this 4 hour meal.

Thanks Mike for organizing this!

Greetings

You are making me very hungry :).

When we were in St Barts in January the rental on a single beach chair was 75 euros plus tip. We talked to several couples who had lunch on the island, none were less than 150 euros per couple.

We were lucky enough to be anchored next to the motor yacht ECLIPSE owned by Roman Abramovich. It is the 3rd largest in the world. I guess he can afford lunch on the island.

Loving your posts.

Good Sailing

Tom

FOR TODAY WE HAVE SERENDIPITY THREE WAYS

We are finding out that one of the joys of cruising is the unexpected things that happen, the new friends you meet, the new situations that pop up.

The dinner at Privée was with 8 people we had never met.It was interesting to learn a little about their lives. One of our fellow diners was Chuck Shields who, in 2016, had a book published entitled “The Disney Apprentice”. This book takes you through Chuck’s career from a submarine captain at Disneyland in 1967 to his years as Vice President of Imagineering with Disney. He describes how Disney’s methods can be applied to other organizations. If it weren’t enough to hear some of his fascinating stories over dinner, yesterday an inscribed copy of his book from the author arrived at our stateroom door. This is a fascinating book! Serendipity, for sure!

Yesterday in Antigua we took a culinary excursion. This was one of the shore excursions available through Oceania. We met in the culinary centre of Riviera where we met Kelly, the culinary instructor. After a brief orientation we boarded an air-conditioned mini van which took us through the crowded narrow streets of Antigua to the covered market. Local fruit and vegetables were shown and described to us by Kelly and one of the stall owners - custard apples, bread fruit, ackee, mangoes, papayas, plantain, finger bananas, cassava, casabaza squash. Without the use of fertilizers or pesticides, these flourish albeit without the perfect shapes and sizes we are accustomed to.

We continued on to The Villas at Sunset Lane, a hotel and culinary centre situated above the town and surrounded by lush vegetation and incredible views. Jacquie Thomas, the owner and chef, left the hectic life in corporate America to live her life dreams. After refreshing, homemade juices, the twelve of us accompanied Jacquie to her large kitchen. Her modern kitchen exists in harmony within the limitations of a small Caribbean Island. She reuses large jars and bottles and jars, waits sometimes months for kitchen items from the states and uses ingredients and spices she can source locally. Jacquie used members of our group to help her prepare squash soup, black eyed peas and rice, fungie (polenta-like), pepper pot, while describing and passing around herbs and spices that looked nothing like what were used to - thyme, basil and peppers which are familiar to us but had different shapes and aromas far more intense. These dishes plus generous portions of spiney lobster, homemade carrot cake and homemade ice cream made for a memorable meal at The Villas. Slices of intense tomatoes, Antiguan black pineapple, custard apples and mango were enjoyed before our ride back to the ship. Later Kelly provided recipes for the food we had enjoyed.

I know that some of the Oceania excursions are criticized as being expensive but this was an experience augmented by Chef Jacquie and Chef Kelly that was worth every penny.

As I write this we are berthed across from a mega ship, Norwegian Escape in Tortola, BWI, as we enjoy breakfast on our balcony. Life does not get any better than this!

For anyone following this and who will be joining the Riviera on March 26, the embarkation point has been changed. It will be Docking Bay 59 on the east side of the island in Miami.

Port of Miami will provide a shuttle service to and from Parking Garage C.

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For anyone following this and who will be joining the Riviera on March 26, the embarkation point has been changed. It will be Docking Bay 59 on the east side of the island in Miami.

Port of Miami will provide a shuttle service to and from Parking Garage C.

 

 

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Greetings

That's the temporary terminal that resembles a tent (actually I think it is a tent). Should make for an interesting embark.

Good Sailing

Tom

Robjame:

 

I am really enjoying your comments and observations. We will be joining you on Sunday for the T/A and your posts are making it real. :D

We look forward to meeting you.

Jealous you are meeting Marilyn. I've been trying to meet her for 15 years! She can tell you the story.

Have a great crossing!

Enjoying your review.

Joe

Overheard while boarding the tenders - what religion are those people who have the flesh coloured dot behind their ear?

A sign of a classy restaurant done in Jacques is the women being given dark napkins if they are wearing black or dark clothes.

In Toscana last night we asked for pieces from the parmesan wheel drizzled with a little balsamic. Wonderful.

Yesterday's Currents indicated there would be vocalists in Horizons singing contemporary favourites between 5:30 and 7:00. When we arrived we were told it was a private party - wondering why it was not listed as such. We went to the Main bar where there wasn't a seat to be found and people were lined up at the bar. First time we have seen Riviera dropping the ball.

We have yet to eat in the MDR opting for breakfast in our room, lunch from the magnificent buffet at Terrace and dinner at the specialty restaurants or a return to Terrace. Our part bottles of wine follow us wherever we go.

I had the Dover sole at Toscana, deboned at table side - perfectly prepared and presented.

We went to tea at Horizons. What a great job they do with little sandwiches, cookies and cakes and, of course, scones with jam and clotted cream. The choice of teas is impressive.

Tonight we are scheduled for La Reserve with the Connoisseur Menu. If I can figure out how to post photos, I will.

We are anchored at Punta Cana, DR, and have decided to stay on board rather than take the tender.

Overheard while boarding the tenders - what religion are those people who have the flesh coloured dot behind their ear?

.

The amount of misinformation and perhaps even xenophobia amongst some travelers knows no bounds, obviously

The amount of misinformation and perhaps even xenophobia amongst some travelers knows no bounds, obviously

The person making this comment was referring to the seasickness patch that some cruisers utilize behind their ear.

Yesterday's Currents indicated there would be vocalists in Horizons singing contemporary favourites between 5:30 and 7:00. When we arrived we were told it was a private party - wondering why it was not listed as such.

very strange

Is there a group onboard that the event was for?

I would comment to the GM

It should not be in the CURRENTS unless noted it was only for a special group

JMO

Lyn

very strange

 

Is there a group onboard that the event was for?

I would comment to the GM

 

It should not be in the CURRENTS unless noted it was only for a special group

 

 

JMO

 

Lyn

We were told that it was the captains party for returning Oceania travellers. Those who were invited knew; those of us who weren't involved, didn't know.

Last night we joined 8 others at La Reserve for the Connoisseur menu. This was a very special evening and will certainly be a highlight of our cruise. Where else would you be able to sample a $380 bottle of 2002 Champagne? More than that, however, is the marvellous food and wine pairings collaborated on by Wine Spectator and the chefs of Oceania. We were able to taste wines which, on their own, were unremarkable. However with the right foods they enhanced the enjoyment of both the food and the wine. The way they complemented each other was uncanny. These experiences were accompanied by commentary by the head chef of Riviera and the head sommelier.

Today is the first day of rougher seas as we venture into the Atlantic for the two day run from Dominican Republic to the Bahamas. Waves and swells described by the captain as 10 foot, are moving us around pretty well. Walking is a challenge, particularly across the open spaces of the Terrace restaurant. We attended a wine tasting event of Italian wines and canapés. The presentation was excellent. We were assured that, after sampling the 7 wines, we would be the only ones walking straight despite the ship's movement.

So far the patch has been great. I have not experienced any seasickness and am looking forward to dinner in Jacques tonight.

We were told that it was the captains party for returning Oceania travellers. Those who were invited knew; those of us who weren't involved, didn't know.

 

.

I have never seen them check people to make sure they were past guests

Were they asking for the invitations to prove people were past guests?

maybe something new

I have never seen them check people to make sure they were past guests

 

Were they asking for the invitations to prove people were past guests?

maybe something new

He means that the Invitation is only delivered to past guests.

If a new passenger is dishonest, or desperate, enough to sneak in because they want a free drink,

Oceania is too gracious to embarrass them.

Discretion is sometimes the better part of valor.

He means that the Invitation is only delivered to past guests.

If a new passenger is dishonest, or desperate, enough to sneak in because they want a free drink,

Oceania is too gracious to embarrass them.

I have never been asked to show my invitation to the reunion party

as ROBJAME posted it was announced in the CURRENTS that there was a vocalist in Horizons

I have never seen an event posted that was not open to all I have not been on every sailing so maybe it has happened before but not to US

It was Oceania that was dishonest if they did not state it was a private event for past cruisers

JMO

We have had no problem getting additional specialty restaurants. We are booked tonight for another extra ( Polo).

Today we are in Bahamas. This was a port we were looking forward to. However with a huge Disney ship and A huge Norwegian ship it was wall to wall tourists with as many Bahamian hawkers thrusting pamphlets in our way and asking us to join tours, take taxis, buy things, go on buggy rides. We walked down one side of the street and back the other trying to be polite to the store employees who try to entice you into their stores. Even at the straw market vendors latched on and tried to lure us to their stalls. We were happy to return to Riviera and relax with an Illy Crema from Baristas. The comfy sanctuaries in the library are one of our favourite places. The people at Baristas are familiar with our orders and always eager to talk awhile.

It amazes us how the crew know our names and address us with a friendly smile.

Tomorrow this leg ends in Miami and our new adventure crossing the Atlantic to Barcelona begins. Having a fabulous time!

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Robjame- thanks for taking the time to post your cruise experience! We are scheduled on Riviera's Atlantic crossing in November and just reading about your appreciation of this trip is terrific! Makes me count the days until I am back on the ship- love Oceania!

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Robjame- thanks for taking the time to post your cruise experience! We are scheduled on Riviera's Atlantic crossing in November and just reading about your appreciation of this trip is terrific! Makes me count the days until I am back on the ship- love Oceania!

 

 

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Have you joined the roll call for the November crossing. We seem to have a very fun group on this cruise

We have had no problem getting additional specialty restaurants. We are booked tonight for another extra ( Polo).

Today we are in Bahamas. This was a port we were looking forward to. However with a huge Disney ship and A huge Norwegian ship it was wall to wall tourists with as many Bahamian hawkers thrusting pamphlets in our way and asking us to join tours, take taxis, buy things, go on buggy rides. We walked down one side of the street and back the other trying to be polite to the store employees who try to entice you into their stores. Even at the straw market vendors latched on and tried to lure us to their stalls. We were happy to return to Riviera and relax with an Illy Crema from Baristas. The comfy sanctuaries in the library are one of our favourite places. The people at Baristas are familiar with our orders and always eager to talk awhile.

It amazes us how the crew know our names and address us with a friendly smile.

Tomorrow this leg ends in Miami and our new adventure crossing the Atlantic to Barcelona begins. Having a fabulous time!

 

 

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Greetings

The web cam shows lots of ships there with you in Nassau. I can see where it would be quite crowded. The last time we were there we didn't even bother getting off the ship. Been there many times and it was nicer to have a mostly empty ship to enjoy verses fighting the masses.

Enjoy the short sail back to Miami. We are packed and ready to board for the TA tomorrow. One more night at home and then we will be aboard.

Good Sailing

Tom