What did you eat that was memorable?

We are on Riviera in January, 2017. Our cruise experiences have been primarily on Holland America, Princess and once on Celebrity. The latest cruise was on Silversea, which was wonderful in every way. I have read an old thread from 2008 regarding food specialties on O, but have also read about recent year disappointments in service, etc. and am interested to know if that disappointment carries over to food quality/creativity. Please share your experience with food on O and anything that was memorable. Many thanks!

I love the grilled lamb chops you can get anytime for dinner up in Terrace.

My DW loves the Sea Bass -- which is on the menu in Red Ginger and also sometimes served in the GDR.

We also love the Paramasan cheese to munch available in Toscana. The Olive oil selection is also superb.

One key item -- some of the Executive Chefs are readily available to take your suggestions (Chef Maarten being one of them). One passenger on Nautica got him to change the cookies from soft to slightly harder (or the other way around??).

for the most part food has improved since we started with O back in 2004

service can fluctuate depending on the crew but for the most part it is the same good service sometimes it is slower than other times

I will agree with Paul ..lamb chops or lamb anywhere on the ship is my favourite

Loved the sea bass at Red Ginger and the Watermelon and Duck Salad. In Toscana, the lasagna was excellent and the Dover sole was wonderful - I think I had that in the main dining room.

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Swedish pancakes with fresh mixed berries and whipped cream for breakfast in the MDR!

Whole Maine lobster!

Miso Glazed Sea Bass (Red Ginger) and Lobster Thermidor (Jacques).

I have read an old thread from 2008 regarding food specialties on O, but have also read about recent year disappointments in service, etc. and am interested to know if that disappointment carries over to food quality/creativity. Please share your experience with food on O and anything that was memorable. Many thanks!

We were on Regatta to Alaska 2016 and again during April 2017 for a Bermuda cruise. Food, service, beds all outstanding.

The "surf & turf" at Waves is always great as is the unlimited lobster at Terrace for dinner. Everything I've had has been excellent, "top shelf."

The Prime Rib in Polo was the best I have ever had anywhere! Looking forward to having it again in three weeks.

The wonderful Opera cake served at afternoon tea. However it is not served every day.

We think the food is mostly terrific and the variety of choices is astounding. When I read overly negative comments about the food I'm taken aback. Food opinions are subjective but Oceania really excels in this department and has earned my kudos.

The croissants are very good and very authentic. We also love the fresh berries in the morning in Terrace. And, we'll add another vote for the Red Ginger Miso glazed sea bass.

I love the grilled lamb chops you can get anytime for dinner up in Terrace.

 

My DW loves the Sea Bass -- which is on the menu in Red Ginger and also sometimes served in the GDR.

 

We also love the Paramasan cheese to munch available in Toscana. The Olive oil selection is also superb.

 

One key item -- some of the Executive Chefs are readily available to take your suggestions (Chef Maarten being one of them). One passenger on Nautica got him to change the cookies from soft to slightly harder (or the other way around??).

That was us!! Softer lol

Chef Maarten is amazing. Wish he could be cloned

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I always question the validity of a question like this, given that we all have different taste buds and preferences. But I will play!

Breakfast in GDR: eggs benedict, lamb chops

Polo: I agree with Starlaker about the prime rib, that's the first main course I order on every cruise; also love the pork chop. We rarely go enough times on a cruise for me to get to the filet, but DH loves it.

Toscana: The veal chop (although the first time I had it -- on Regatta in 2004 -- it wasn't so great). The pastas.

Jacques: Wish they still had the mussels appetizer ... the lamb is wonderful.

Red Ginger: not our favorite so I don't have one!

Waves: the surf&turf (which many order as surf&surf). And I love the smoothies ...

Mura

I am grateful for all input. I am an open and variable eater. I am excited for information such as lamb chops for breakfast and the repeated mention of miso-glazed sea bass. Your comments confirm that there are varied and creative offerings. I will be very happy on this cruise. DH, however, is a simple eater and is very happy with a filet mignon, lobster or baked salmon. On other cruises we have taken, there is an "always available" menu in the Main Dining Room which offers steak, salmon, chicken, sometimes shrimp cocktail and usually baked potatoes. Is there an "always available" menu on O?

There is and are.

In the Grand Dining Room you have Jacques Pepin's always specials: roast chicken (which I love), salmon and a steak. Besides here there are 5-6 choices for main courses, more like 3 or 4 for appetizers, soups and salads. And then there are deserts.

The specialty restaurants are fixed menus, so in that sense there are always choices. Even in the specialty restaurants, you should be able to find something that would please a simple eater.

And in the buffet restaurants there are lots of choices, from plain to fancy.

Your husband should be able to find foods he wants to eat.

Mura

I read that first thread before our first O cruise, and was inspired to try the SA bass and duck and watermelon salad. I, too, am a fairly simple eater, and had never even tried either duck or sea bass before--mouth is still watering thinking of them!

I don't think we had a meal below "very good" on O. Most are outstanding. And, as mentioned above, breakfast in the MDR is wonderful.

Jacques - foie gras (both hot & cold), lobster Thermidore & Iberico pork chop :D

So many choices and only 10 days to make our way through! We may have to book a few more cruises to give everything a try! :)

When ordering whole, steamed lobster, I assume you have to crack open the shells rather than it being cracked open, yes?

Any comments on escargot, which we love? I don't see that mentioned.

When ordering whole, steamed lobster, I assume you have to crack open the shells rather than it being cracked open, yes?

 

Any comments on escargot, which we love? I don't see that mentioned.

I think the waiter will remove the shell for you

I have seen them removing the shell for people not sure if it is the whole steamed lobster or not ...i do not order lobster very often

There is a photo on the Preismans blog of how it is served

http://www.thepreismans.com/riviera16_menus.htm#polo

escargot is on the menu in Polo & Jacques

LHT Why oh why did you have to post that link to the Priesman's blog!?!?!? Couldn't help myself, but went to look at it again - probably about the fourth time! Now I really can't wait till April when I get the chance to sample lots of those items on my 21 day TA!

Donna

LHT Why oh why did you have to post that link to the Priesman's blog!?!?!? Couldn't help myself' date=' but went to look at it again - probably about the fourth time! Now I really can't wait till April when I get the chance to sample lots of those items on my 21 day TA!

 

Donna[/quote']

 

Mike & Carole do such a good job on food porn photos :D

Mine are not nearly as exciting

 

Lyn

I look forward to breakfast at The Terrace- I am addicted to the sticky buns! In fact all their pastries are wonderful - usually try to loose some weight before the cruise to be able to enjoy what I don't allow myself to have at home [emoji5]

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That was us!! Softer lol

Chef Maarten is amazing. Wish he could be cloned

 

 

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:) Remember it was you -- could not remember whether is was softer....

I think he is on the one of the O class ships...

Thanks, everyone, for all the delicious suggestions. LHT, thank you for the AMAZING blog! Can't wait!