Sirena - Tuscan Steak

[spindrift]

Queen of da Nile, you all are going to LOVE it. My daughter went with me on the Inaugural voyage, and she felt the choices and the food was the best she had ever had (and she is pretty finicky).

 

Wish I were on that trip. I have a friend, Lenore, who will be on that trip. She normally travels with her son and his significant other,but I think she is with a friend on this one. You'll know ""Lenore." Little short outspoken lady. love her. What a hoot. Tell her hello from me. Bill and I met them several years back and my daughter and I ran into them on the Inaugural.

 

Do post while you are traveling. Think of you all often. Hope I end up on one of your trips. I just have to suffer from the double fare since I am now alone. Don't like rooming with anyone.

 

Bon Voyage. Not long now.

Edited October 8, 2016 by spindrift

[spindrift]

Woops, Queen of da Nile, I just saw that it is not you on Oct. 18th. Sorry, I know both of us wish we were.

 

UAL_FlyGal - have a blast.

[Mura]

We lunched in the GDR today (on Sirena) and were pleased to see that they also have a daily special menu which is fairly extensive in addition to the set menu.

 

Even so, I don't think we'll be dining in the GDR for lunch as often as we have in the past. Remember we are Jacques fans who are saying that! But for an occasional lunch it will be fine.

 

Mura

 

P.S All staff we've encountered are saying Si-RAY-nah ...

[nyfeds]

We lunched in the GDR today (on Sirena) and were pleased to see that they also have a daily special menu which is fairly extensive in addition to the set menu.

 

Even so, I don't think we'll be dining in the GDR for lunch as often as we have in the past. Remember we are Jacques fans who are saying that! But for an occasional lunch it will be fine.

 

Mura

 

P.S All staff we've encountered are saying Si-RAY-nah ...

 

Hi Mura! Hoping you are having a wonderful time. Sorry we will be "ships that pass in the night" with you disembarking and us embarking. Would have really enjoyed finally meeting you!

 

Can't wait for Oct. 18!!

 

Denise

Edited October 8, 2016 by nyfeds

[Mura]

I too regret that we will have to meet in person! Unfortunately our cats would be very unhappy to have to wait until the afternoon to see us again if we waited until you board to say hello ... not to mention that they'd throw us off the ship long before anyway!

 

The ship looks beautiful and I'm sure you will have a great trip.

 

By the way, we've met several couples who saved on Sirena when she was still with Princess and they also think she looks much improved.

 

Mura

[nyfeds]

I too regret that we will have to meet in person! Unfortunately our cats would be very unhappy to have to wait until the afternoon to see us again if we waited until you board to say hello ... not to mention that they'd throw us off the ship long before anyway!

 

The ship looks beautiful and I'm sure you will have a great trip.

 

By the way, we've met several couples who saved on Sirena when she was still with Princess and they also think she looks much improved.

 

Mura

 

Understandable to not keep your cats waiting longer than they must! Some other time to meet or cruise together.

 

We are looking forward with great anticipation to our first Oceania cruise. No doubt, a great time ahead for us!

 

Continue to enjoy your voyage!

Denise

[Travelcat2]

We sail on Sirena Tues., October 18th. I was panicking a bit reading the recent reviews, then I remembered that our cruise is a tad special.

 

"This culinary sojourn is hosted by Sirena’s godmother, Claudine Pépin. Guests will be treated to specially designed signature menus, engaging lectures, culinary demonstrations and much more."

 

Thank God, we're newbies. We won't know what we're missing! :D

 

I would not worry a bit - even if were not a "special" cruise (and I suspect that the presence of Claudine Pepin will only affect the food in one dining venue.)

 

This has been an interesting thread to read. Hopefully no one will forget that food is highly subjective. I have read posts where a couple share a steak and one person loves it and the other thinks it is horrible.

 

There have been threads asking to put in order their favorite Oceania dining venues. The only fairly constant was that the MDR wasn't a favorite. Some people loved Jacques (we do), some loved Red Ginger (so so in our opinion), and others loved Polo or Toscana. I read an earlier post where the poster really enjoyed the offerings of olive oil and balsamic vinegar in Toscana. While we think it was a clever idea, whatever we select isn't as good (in our opinion) as what they would give us if we did not have a choice.

 

Oceania, IMO, has good to great food and I would take "opinions" with a grain of salt.

[UAL FlyGal]

I would not worry a bit - even if were not a "special" cruise (and I suspect that the presence of Claudine Pepin will only affect the food in one dining venue.)

 

This has been an interesting thread to read. Hopefully no one will forget that food is highly subjective. I have read posts where a couple share a steak and one person loves it and the other thinks it is horrible.

 

There have been threads asking to put in order their favorite Oceania dining venues. The only fairly constant was that the MDR wasn't a favorite. Some people loved Jacques (we do), some loved Red Ginger (so so in our opinion), and others loved Polo or Toscana. I read an earlier post where the poster really enjoyed the offerings of olive oil and balsamic vinegar in Toscana. While we think it was a clever idea, whatever we select isn't as good (in our opinion) as what they would give us if we did not have a choice.

 

Oceania, IMO, has good to great food and I would take "opinions" with a grain of salt.

 

BRAVO!!

[janecambridge]

Personally,I think it is criminal to mix balsamic vinegar with a high end olive oil.Changes the oil completely adding acidity to it...

Bit like choosing a good wine and adding a soda of some sort...

The menu looked good to me...

[UAL FlyGal]

OFF TOPIC:

 

For those of you sailing on Sirena now, are there DVD Players in your stateroom? And, if so, do they work? Also, what size TV do you have? Thanks! (I'm Inside) :D

[Wol]

OFF TOPIC:

 

For those of you sailing on Sirena now, are there DVD Players in your stateroom? And, if so, do they work? Also, what size TV do you have? Thanks! (I'm Inside) :D

 

Yes, yes and the width of the diagonal cabinet!

 

However the TV is apparently ex Princess and the remote doesn't work completely with it - the only way to access anything above channel 12 is to enter 12 and then go up and up. We were told brusquely that nothing will be done about it.

 

Going back to the DVD it's not easy to work out how to get the input into the TV.

[Hawaiidan]

Personally,I think it is criminal to mix balsamic vinegar with a high end olive oil.Changes the oil completely adding acidity to it...

Bit like choosing a good wine and adding a soda of some sort...

The menu looked good to me...

 

Thats how you make emulsions ... a basic sauce/dressing and technique acid to oil the better the oil and the acid the better the result. Its classic french technique not criminal.. And mayonnaise, and a slew of other classic sauces.

 

High end olive oil is never meant to be heated as it turns bitter, thats why a its used for seasoning and emulsions which are best done cold French dressing comes to mind olive oil lemon and mustard

[UAL FlyGal]

Yes, yes and the width of the diagonal cabinet!

 

However the TV is apparently ex Princess and the remote doesn't work completely with it - the only way to access anything above channel 12 is to enter 12 and then go up and up. We were told brusquely that nothing will be done about it.

 

Going back to the DVD it's not easy to work out how to get the input into the TV.

 

WoW Wol :eek: Thanks soo much for responding. This doesn't sound too good! :( It's hard to use the DVD Player??!! Why can't the Steward help you? :confused:

[janecambridge]

Thats how you make emulsions ... a basic sauce/dressing and technique acid to oil the better the oil and the acid the better the result. Its classic french technique not criminal.. And mayonnaise, and a slew of other classic sauces.

 

High end olive oil is never meant to be heated as it turns bitter, thats why a its used for seasoning and emulsions which are best done cold French dressing comes to mind olive oil lemon and mustard

 

Couldn't agree more.The French technique,Spanish technique,Turkish technique,whatever you want to call it,is sufficient for every day olive oil and in fact how I always make my salad dressings.With the specialist oils onboard,it is best to enjoy them as they are served,room temperature and no additives...as the French,Spanish also do...I still think it's criminal with high end oils to neutralise them with acid..

[Hawaiidan]

Couldn't agree more.The French technique,Spanish technique,Turkish technique,whatever you want to call it,is sufficient for every day olive oil and in fact how I always make my salad dressings.With the specialist oils onboard,it is best to enjoy them as they are served,room temperature and no additives...as the French,Spanish also do...I still think it's criminal with high end oils to neutralise them with acid..

 

I am in the Thomas Keller camp on this ,that your use of the highest quality ingredients will insure the highest quality product, The high end oil and acids will act in harmony each enhancing the other... a good aged balsamic is a very rich and deeply flavored thing unlike other vinegar that pares well with fruits.

A very high end olive oil is very fruit rich and the balsamic only teases the fruits in the oil and at room temp its a bouquet . Try it

[janecambridge]

😀😀😀 Understand what you are saying....

Sounds good.I would need an emulsifying agent to actually bring the two together,then voila...a salad dressing fit for any salad.No thanks to that in Toscana or Tuscan steak...Still think decent oil is best left alone with beautiful soft,crust encased Italian bread..

[LHT28]

.Still think decent oil is best left alone with beautiful soft,crust encased Italian bread..

You do not have to have the oil & balsamic

I just get a bit of one of the olive oils to try with the lovely bread ;)

[janecambridge]

You do not have to have the oil & balsamic

I just get a bit of one of the olive oils to try with the lovely bread ;)

 

Just what we did do.wonderful Sicilian aromatic oil and beautiful bread.top marks to the baker on Riviera...

[ORV]

I've been annoyed with the oil and balsamic for a couple of years now, ever since they got rid of my favorite hot oil.

[Hawaiidan]

I've been annoyed with the oil and balsamic for a couple of years now, ever since they got rid of my favorite hot oil.

 

A good Thai or Hunuan chili oil.... way to go ORV... Let us not forget pasta and much of the cuisine we call Italian came from China with ol'e Marco.

The Huns/ mongols and that Attila guy brought ...Flammkuchen... a Germanic pizza to the west sans tomato sauce which folks in italy perfected with abundant cheese and tomato

[Paulchili]

I've been annoyed with the oil and balsamic for a couple of years now, ever since they got rid of my favorite hot oil.

 

Do what I always do in Toscana - get their delicious butter and forget the oil/vinegar confusion. The butter solves the problem and goes very well with their wonderful breads :D

Edited October 13, 2016 by Paulchili

[RJB]

What if there had never been a Polo and Toscana..I bet everyone would be very happy with Tuscan..sometimes you just cant compare..

Jancruz1

In that case Oceania might never have been so popular with the majority of it's customers. I think the great food had a lot to do with Oceania's success and they should not change that now. This is one of the things that have made them special. :):):)

[Hawaiidan]

In that case Oceania might never have been so popular with the majority of it's customers. I think the great food had a lot to do with Oceania's success and they should not change that now. This is one of the things that have made them special. :):):)

 

While they made a few changes, there is still a lot of wonderful stuff.. Too much stuff in many cases and all pretty good. Remember also, that Toscana was one of the least popular venues. It is my least favorite and on my last cruise of 3 weeks, I never even made a reservation there.

 

Whats new and great is the new main dining room menu. They have a red ginger and a Jacques menu item every night in addition to the nightly offerings. Also new is that they publish the next days menu the day before so you can plan. I ended up totally enjoying the main dining almost every night !

[ellbon]

 

Whats new and great is the new main dining room menu. They have a red ginger and a Jacques menu item every night in addition to the nightly offerings. Also new is that they publish the next days menu the day before so you can plan. I ended up totally enjoying the main dining almost every night !

 

This is very helpful to a person who loves Asian and likes the French style of cooking. i prefer starters to mains but can always go and eat half a main. Thank you for this info.

[tiller]

Can you order appetizer-sized portions of the pastas at Tuscan Steak?