Oceania Cruises has announced an expansion of its culinary offerings across its fleet, introducing new sushi and Indian cuisine options at Terrace Café, as well as an updated poolside lunch menu at Waves Grill.

Terrace Café now features an Indian Corner available once per cruise during dinner service, offering 15 authentic Indian dishes. Additionally, the sushi station has been enhanced with 45 new recipes created by Oceania Cruises’ Executive Culinary Directors, Chefs Alex Quaretti and Eric Barale, along with their team. These recipes include two types of sashimi per day, two types of uramaki, three kinds of nigiri, and a daily vegetarian option.

Waves Grill, the poolside lunch venue, has also been revamped with over 20 revised options, including a new selection of cold sandwiches. Notable additions include the signature Surf & Turf Wagyu burger, featuring a wagyu beef patty with lobster medallions and truffle mayonnaise, and a new Philly Cheesesteak hot sandwich.

Frank A. Del Rio, president of Oceania Cruises, highlighted the importance of food to the cruise experience, emphasizing that the brand is known for serving “The Finest Cuisine at Sea.” He noted that excellence in cuisine isn’t limited to formal dining but also includes perfectly prepared casual dishes enjoyed in relaxed settings.

Bernhard Klotz, vice president of food and beverage, spoke about the simplicity and quality of Oceania’s culinary approach, crediting their innovative culinary team, fresh ingredients, and food-centric ships for creating exceptional dining experiences that bring joy to guests.

Chef Quaretti expressed pride in the diverse culinary team and their ability to introduce new dishes that reflect global culinary traditions. He noted that the new Indian dishes, such as butter chicken and dhal, have quickly become popular among guests, highlighting the successful integration of traditional recipes with a fresh perspective.