Toscana on Vista...Portion Control

[Harters]

2 hours ago, Flatbush Flyer said:

let me tell you that, though tasty, O’s stuffed artichokes are far from the real deal

It's not something grown here, nor does it often appear on restaurant menus, so I'm glad to have it whenever I come across it. I have eaten stuffed artichoke in Rome. Does that count?

[clo]

3 hours ago, mauibabes said:

Chilean Sea Bass

aka Patagonian Toothfish!

[alibaba1]

9 hours ago, santrah said:

The Priesmans had the Quartet of desserts.  It didn't look 'plated' that well.  

 

The Preismans are friends of ours, and Mike does a fabulous job of his cruise reviews complete with menus and photos. Take a peek at his site:
thepreismans.com

[alibaba1]

On 9/13/2024 at 12:06 PM, santrah said:

We have booked our Speciality Restaurants by logging on at 5am UK time for our November cruise.   Looking at the menu there is lots of choices.  How many courses do guests usually choose and how large are the portions?  I hate food waste but there are so many options on the menu. .  Love desserts though and will need space to enjoy one!

 

Bring small zip bags. Then you can have a little snack later in the evening on your balcony with a nice glass of wine.

[basor]

3 minutes ago, alibaba1 said:

 

Bring small zip bags. Then you can have a little snack later in the evening on your balcony with a nice glass of wine.

No need for small zip bags -they are happy to box up anything for you to take back to your room....taken many a dessert back to enjoy with a glass of port on the balcony

[alibaba1]

1 minute ago, basor said:

No need for small zip bags -they are happy to box up anything for you to take back to your room....taken many a dessert back to enjoy with a glass of port on the balcony

 

A few years back, on the Riviera, we were having dinner at Jacques. I could not finish my meal and do not like to waste; I asked the server for a piece of foil to wrap it up. He said he would take care of it. After spending some time in the casino we proceeded to our PH. Inside was a table set with linens, silver dome, 2 glasses of champagne and 2 creme Brulés. When my husband lifted the dome there were my 2 sea scallops. I don't want them to go through all that trouble again, so I bring a small zip bag, just in case.    🍒

[basor]

10 hours ago, alibaba1 said:

 

A few years back, on the Riviera, we were having dinner at Jacques. I could not finish my meal and do not like to waste; I asked the server for a piece of foil to wrap it up. He said he would take care of it. After spending some time in the casino we proceeded to our PH. Inside was a table set with linens, silver dome, 2 glasses of champagne and 2 creme Brulés. When my husband lifted the dome there were my 2 sea scallops. I don't want them to go through all that trouble again, so I bring a small zip bag, just in case.    🍒

WOW - we have never had that response, they have simply put the item in a small box and handed it to us to take back to our room......

[alibaba1]

1 hour ago, basor said:

WOW - we have never had that response, they have simply put the item in a small box and handed it to us to take back to our room......

 

basor, The server knew we had a butler, because he (butler) stopped by during the meal to ask if there was anything we needed. Guess they touched base and voila, magic happened! Himanshu did received a generous gratuity for his service. He also catered a party of 20+ on our deck. Great memories.    🤵‍♂️

[basor]

10 minutes ago, alibaba1 said:

 

basor, The server knew we had a butler, because he (butler) stopped by during the meal to ask if there was anything we needed. Guess they touched base and voila, magic happened! Himanshu did received a generous gratuity for his service. He also catered a party of 20+ on our deck. Great memories.    🤵‍♂️

Ha, guess I better make sure our butler stops by during our dinner onboard so we can receive the same treatment!!  Actually, all of our butlers have been grand so no complaints,,

[alibaba1]

1 hour ago, basor said:

Ha, guess I better make sure our butler stops by during our dinner onboard so we can receive the same treatment!!  Actually, all of our butlers have been grand so no complaints,,

 

 

We never knew, he came to every meal. He should have grabbed a chair and joined us.
His name was Himanshu...fabulous!

[Redtravel]

Red Ginger is my favorite. Sushi and calamari.  Miso glazed sea bass is amazing.  Ginger cake and Tea Forte vanilla orchid tea is delicious. I love the tea. I now buy it from Tea Forte.

[Wynterwynd]

After many meals in Toscana over the years, we now share the calimari app, share the Dover sole (it is incredible; we have them exclude the potatoes), share the garlic asparagus and share the tiramisu.  And, yes, you can order 1/2 portions of the pasta.  

Also good: the filet and the risotto.  But, all too filling (and I’m a good eater, lol).
Friends like the Osso bucco.  The dessert quartet is good, but we think the tiramisu is the best (or maybe it just isn’t too filling).  The little teeny coffee cup is cute, though!
 

[elmsliebev]

On 9/14/2024 at 10:12 PM, Harters said:

It's not something grown here, nor does it often appear on restaurant menus, so I'm glad to have it whenever I come across it. I have eaten stuffed artichoke in Rome. Does that count?

we tried growing it one year here in Blackpool - it was rampant! Didn't stuff it though. 

[pinotlover]

One of the hallmarks of fine dining venues is proportionally. Fine restaurants understand that when people order 3-4 courses, they don’t want to be fed like fattening hogs. People go to fine dining venues to have exceptional foods and to finish pleasantly full, but not overstuffed. Meals are portioned so that each course is enjoyable and you’re always ready to enjoy the next course. People wanting to display glutinous behavior rarely go to upscale dining venues, at least on land. IMO, Oceania needs to reduce portion sizes in its Specialties. A simple look at the demographics of passengers and the fact so many can’t complete courses indicates a review of proportionality is necessary.

[Harters]

33 minutes ago, pinotlover said:

Oceania needs to reduce portion sizes in its Specialties

Portion size in the specialities seems to me in line with what I expect in restaurants here in Europe. Whereas I find main course dishes in the GDR can be a bit meagre and often require an extra side or two. 

 

I'm never quite sure what's meant by "fine dining" (even though it's a phrase increasingly adopted by British restaurants) but we'll usually order three courses. Occasionally, two if the dessert listing isn't that good. Occasionally four, if their cheese offering looks good. 

[Vallesan]

Some people like large portions and may not feel satiated unless ‘bursting’. Maybe they should reduce the portions so the ‘hungry’ ones could order ‘double’ portions!
 

It would then of course stop the need for some of us to ask for ‘half’ portions, and would probably eliminate some waste!

Edited September 25 by Vallesan

[ORV]

54 minutes ago, pinotlover said:

IMO, Oceania needs to reduce portion sizes in its Specialties.

It's been my experience in the last year that they have, but I still find I'm leaving food on my plate. 

[iowananny]

Sometimes the portions are reasonable and sometimes just way too much.  On our last cruise I ordered the Wiener Schnitzel one night.  It was as big as my plate.  Yes, it is not that thick, but it was still way too much.  There was no way I could eat all of it.  My husband tried a few bites, but he had his own meal to eat.  More than half of it was sent back and it wasn't because it wasn't good.  I hate to see food being thrown away.  Sharing a meal is a great idea but sometimes we both want something different.  

 

I also wish they wouldn't bring a big basket of bread.  It would be so much better if they did as they do at breakfast in the dining room and bring a selection of bread out and we could select what we want.

 

I like the quintet desserts they serve in Polo and Toscanos.  We always share. I will usually have just one and maybe a bite of another.  My sweet tooth is satisfied and I'm happy.  My husband is a dessert lover and he's also very happy.  I can also be very happy with an Oceania coffee.

 

I know there is more control over the size of portions in TC but in the evening I like to be waited on and not stand in line.  

 

 

 

 

 

 

 

[basor]

4 hours ago, iowananny said:

Sometimes the portions are reasonable and sometimes just way too much.  On our last cruise I ordered the Wiener Schnitzel one night.  It was as big as my plate.  Yes, it is not that thick, but it was still way too much.  There was no way I could eat all of it.  My husband tried a few bites, but he had his own meal to eat.  More than half of it was sent back and it wasn't because it wasn't good.  I hate to see food being thrown away.  Sharing a meal is a great idea but sometimes we both want something different.  

 

I also wish they wouldn't bring a big basket of bread.  It would be so much better if they did as they do at breakfast in the dining room and bring a selection of bread out and we could select what we want.

 

I like the quintet desserts they serve in Polo and Toscanos.  We always share. I will usually have just one and maybe a bite of another.  My sweet tooth is satisfied and I'm happy.  My husband is a dessert lover and he's also very happy.  I can also be very happy with an Oceania coffee.

 

I know there is more control over the size of portions in TC but in the evening I like to be waited on and not stand in line.  

 

 

 

 

 

 

 

The bread is an easy solution....we either ask them to not bring or to bring and we will choose one, which they put on our plate, and take the rest away.....

[durberville]

I rather have bread than an entree. 😬