“We’re gonna have a big, big, BIG problem at Red Ginger tonight!” I barked at my travel companion, Sanja, as I slammed through the door of our Concierge Suite aboard Oceania Allura.
I was referring to the ship’s Asian specialty restaurant, whose signature miso-glazed sea bass is something Sanja and I passionately look forward to on every Oceania voyage. I’d just had a look at the restaurant’s menu and discovered that the Red Ginger menu aboard Allura had been expanded and now included a dizzying number of main courses that sounded just as appealing, if not—dare I say it—more so than our beloved sea bass.
I boarded the 68,000 grt, 1,200 guest Allura in Miami for a four-night sailing that would include her gala christening celebration and a visit to Nassau. I was dazzled by her design. Very similar to sister ship, Vista, Allura is an 11-deck masterpiece characterized by glittering detail and supreme comfort. Spacious accommodations, stunning public areas adorned with innovative elements and vast outdoor areas including a pretty extensive miniature golf course make Allura one of the loveliest ships afloat.
So why then is my recollection of this sailing filled not with images of things like the main atrium’s cascading illuminated crystal sculpture, the restful gold-trimmed neutral color scheme that pervades the public areas, the spacious accommodations or the intelligently-designed pool deck bordered with shaded private nooks? Instead, my most vivid memories center around a luscious scallop panna cotta topped with French sturia ossetra caviar and gold leaf, a tender veal chop pounded thin beneath a riot of roma tomatoes, arugula and radicchio, a buffet brimming with sweet lobster tails and crab legs and bread baskets piled high with just-baked delights alongside bulbs of roasted garlic.
Actually, it’s not all that surprising.
“The Finest Cuisine at Sea” has long been the tag line of Oceania Cruises and aboard this gala christening voyage, it appeared that Allura’s culinary aspect was the grandest celebration of all. Heck, even the ship’s godparents—plural—were a selection of acclaimed chefs (Tavel Bristol-Joseph, Katie Button, Calvin Eng, Aisha Ibrahim, George Mendes and Lawrence “LT” Smith) who had been recognized as “Best New Chefs” by prestigious Oceania Cruises partner, Food & Wine Magazine.
Before the lavish black-tie christening ceremony, each of Allura’s restaurants marked the occasion with a special mind-blowing menu of unforgettable dishes that kicked off with that caviar-topped scallop panna cotta and continued with intense and earthy fresh black truffle risotto. Chilean sea bass viennoise atop a puddle of sea urchin sauce and tender and luscious Japanese a5 beef wagyu followed, the dishes accompanied by fine California wines including my long-time favorite Cakebread Cellars Cabernet Sauvignon and I’M Devine Chardonnay. Dessert was coco dacquoise adorned by passion fruit/mango cream and raspberry coulis.
If we had any doubts about Allura’s commitment to its dining (doubtful after that christening celebration dinner), those were shattered the following day thanks to a special town hall session that featured discussions with not only the ship’s godparents but the Oceania Executive Culinary Directors and culinary luminaries like celebrity chefs Giada DeLaurentiis, Sarah Moulton, Claudine Pepin and Cat Cora who have a long-standing association with the line. (Oceania’s popular Jacques’ restaurant features recipes created by Claudine’s father, the legendary Jacques Pepin, in fact.)
During that session, co-grandparent Georges Mendes, Food & Wine Best New Chef 2011, revealed his thoughts on his first 48 hours aboard Allura: “I’m actually blown away at the level of detail here,” he admitted. “As chefs and restaurant owners, we pay attention to everything—the food, the lighting, the smell of a restaurant, the flowers, and the textures—and that same level of detail is present on this ship. There is certainly luxury, but it’s still deeply human. There’s warmth and comfort in everything from simple breakfast to lunch…and that brunch this morning was like something out of a movie!”
The brunch Chef Mendes was referring to was the sumptuous gala brunch held in Allura’s stunning Grand Dining Room, station after station of mouthwatering options, both savory and sweet. A bowl of briny oysters sat alongside a display piled high with lobster tails, shrimp cocktail and crab legs while an arrangement of serving spoons brimming with decadent caviar was surrounded by platters filled with tender blini and toppings. Filet mignon and salmon en croute were among the hearty main choices while carb lovers marveled as Allura chefs rolled out a variety of fresh pastas, a selection of delectable sauces at the ready. And, really, when was the last time you saw a bowl of fresh truffles offered as an extravagant grated topping for your pasta?
The culinary celebration doesn’t stop with Allura’s twelve on board dining experiences. Head to deck 14 and you’ll find The Culinary Center, an innovative space where guests may sign up to practice culinary techniques and learn about the unique flavor profiles of regional dishes at their very own cooking station. Even ashore, the culinary theme continues with a number of popular, immersive chef-led Culinary Discovery tours offered in more than 40 destinations worldwide.
Allura certainly satisfied our hunger but she quenched our thirst, too, with a superb selection of bars and lounges, including the innovative Founders Bar, the perfect pre-dinner cocktail haunt. Part bar/part theater, follow the intoxicating smell of woodsmoke to this charming spot tucked away on deck 6 and watch as mixologists whip up exotic cocktails infused with aromatic flavors, undertones and oaky smoke. Try the Benevolent Dictator, a heady concoction of Woodford Reserve Double Oaked Bourbon with Silver Trident Pinot Noir, lemon juice, maple syrup, egg white, orange bitters and red grapes—you’ll be back for another one, for sure.
Four days aboard Allura isn’t nearly enough time to experience all of the ship’s wondrous dining but it’s more than ample to see Oceania’s commitment to extraordinary dining. The delectable Italian classics of Toscana, the French temptations of Jacques, the succulent choices at Polo Grill Steakhouse, the Asian specialties of Red Ginger, the health-conscious delights of Aquarmar Kitchen and the sinful dessert crepes, sundaes and waffles of Oceania’s newest concept, The Creperie were all it took to convince me that I was experiencing the “Finest Cuisine at Sea.”
And if you’re wondering how Sanja and I tackled our problem at Red Ginger? Gluttonously! We shared that heavenly miso-glazed sea bass along with soft-shell crab tempura bao buns and the lobster pad Thai! I guess that seven-spice crusted lamb rack and Peruvian-style beef short rib will have to wait for our next sailing.
All photos by Judi Cuervo
Cover photo:
Oceania’s newest ship, Allura, is christened in Miami!
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Editor’s Notes:
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