MIAMI, June 18, 2009 â€” Guests on Oceania Cruisesâ€™ new Marina â€“ scheduled to debut in winter 2010 â€“ can enjoy a five-course menu de gustacion (tasting menu) at Red Ginger, a Pan-Asian specialty restaurant featuring Thai, Japanese and Vietnamese cuisine. There is no supplement or surcharge and a full a la carte menu is offered as well.
Red Ginger will offer both traditional and fusion dishes amid comfortable, visually stunning surroundings, with seating for 126. The stylish, contemporary dÃ©cor is a study in feng shui,, with ebony woods, bronze and glass light fixtures and eclectic, modern Asian artwork. Three Buddha heads, carved from a single piece of glass and lit with multiple colors from within, comprise the venueâ€™s dramatic centerpiece.
â€œThe menu at Red Ginger offers a mÃ©lange of Far Eastern flavors,â€ stated Franco Semeraro, senior vice president of Hotel Operations for Oceania Cruises. â€œMarina guests will enjoy both fresh interpretations of Asian classics, as well as superb new creations.â€
An Epicurean Odyssey
â€œMenu de gustacionâ€ is French dining parlance for a meal that lets guests taste a sampling of dishes. The leisurely five-course feast at Red Ginger will include soup, salad, appetizer, choice of main courses accompanied by a selection of side dishes, followed by dessert.
â€œGuests aboard Marina are in for a real culinary treat at Red Ginger,â€ stated Bob Binder, president of Oceania Cruises. â€œInstead of just enjoying a delicious dinner, the five-course menu is designed to take them on an Asian culinary adventure.â€
A typical menu might begin with spicy Thai lemongrass-flavored coconut soup with prawns, followed by a salad of duck and watermelon with cashews, mint and Thai basil.
The starter course may showcase selections from the daily sushi platter or tuna tartar with black and white sesame seeds and wasabi cream.
EntrÃ©e choices satisfy a range of palates and include roasted Chilean Sea Bass marinated in plum-miso sauce, cooked in a Hoba leaf, or Asian-spiced Rack of Lamb with kohl robi, cream spinach and truffle oil. Sole Tempura, Braised Beef with Malay Curry, and Lobster Pad Thai are also main courses. Side dishes include stir-fried Asian greens with oyster sauce, baby Bok Choy and shitake mushrooms, fried rice with prawns and steamed Jasmine rice.
For dessert, guests can savor an East-West synthesis such as chocolate-lemongrass or litchi-raspberry crÃ¨me brulÃ©e, green tea banana cake with toffee-hazelnut sauce, steamed ginger cake with apple-cardamom ice cream, or an exotic fresh fruit plate.
The Red Ginger wine list features both European and New World vintages carefully chosen to subtly enhance the exotic Asian flavors, along with a wide selection of sake. Beers from Thailand and Japan, and a full cocktail menu are also available. The restaurantâ€™s signature libation â€“ Ginger Blossom â€“ is sure to pack a spirited punch, blending Charbay blood orange vodka, passion fruit and orange juices and Grenadine, served shaken and poured over ice.
A Ship for Food Lovers
Oceania Cruisesâ€™ new Marina has been purposefully designed for epicureans with 10 dining venues, including six open-seating, gourmet restaurants. Public spaces awash in rich woods, marble and granite, fine wool carpets and lustrous leather retain the intimacy and signature design elements of the lineâ€™s three sister ships while affording an increased level of space, comfort, convenience and luxury amenities. Guest accommodations are comprised of 629 staterooms and suites, 96 percent of which have private verandas. Facilities include an array of elegant bars and lounges, an Asian-influenced spa, spacious fitness center, outdoor swimming pool and hot tubs.
Additional information about the Marinaâ€™s culinary center, including participating chefs, will be released in the coming months. Reservations for Marina are scheduled to open during the 4th quarter of 2009. For more information or to order a brochure, contact a travel agent, visit www.OceaniaCruises.com or call Oceania Cruises toll-free at 800-531-5658.