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"Must do" Foods on Oceania

CruiseLiz

By CruiseLiz,
in Oceania Cruises

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DaveFr

DaveFr

Posted
Posted
Jan,

 

Do they steam the whole lobster if you request? Or broil?

The lobster may be ordered steamed or gratineed with breadcrumbs. I had a steamed lobster the second to last night of our recent cruise and it was a winner. The lobster was about 1.5 to 2 pounds and the meat was sweet, moist and tender. It was a real treat. You can also get a whole Maine lobster over pasta with a spicy red sauce in Toscana.

 

Besides some of the dishes already mentioned, I thought the crab cake in the Pollo Grill was outstanding. I liked a number of items at the Waves Grill but my favorite was the Packie burger which combined a hamburger with short rib meat and blue cheese. It was worth every calorie. :)

 

Dave

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DaveFr

DaveFr

Posted
Posted
Presumably this is frozen lobster, right? Or do they keep them live on the ship? (Doubt that, right?)

Wendy,

 

I don't know for sure but I would be very surprised if the Maine lobsters weren't frozen. Frozen or not, the lobster I had was excellent.

 

Dave

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neepawa

neepawa

Posted
Posted

We just got home from sailing on Regatta. The lobster in the Polo Grill was the equal of any we have eaten in Maine and Prince Edward Island. The crab cakes in the Polo Grill and the Grand Dining Room were excellent. The wonderful staff on Regatta know how to prepare and present a fine dining experience for breakfast, lunch and dinner.

 

 

Don and Jenny

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tak2

tak2

Posted
Posted
..........

Don't order the 32 ounce Prime Rib in Polo unless you have not eaten in over two weeks. I did! -- It was perfect, but the group we travelled with teased me about it throughout the trip as I was unable to finish it. I tried, but failed......

 

I agree with the 32 ounce prime rib in Polo being of the highest quality. Being from Alberta, which produces the best beef in Canada, I always try different cuts of beef when I travel. This one tops everything I've tried.

FDR was quoted , I believe in an article about the success story of O, as saying this Prime rib is the best money can buy. I wouldn't doubt it a bit.

As a significant weight is bone, it's not as big as it sounds. Nonetheless, I shared it with my wife, along with a lobster, which by the way was dry and a disappointment compared to the one in Toscana. I shall try to have it steamed next time, as suggested by DaveFr.

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JimandStan

JimandStan

Posted
Posted

ANOTHER "Must Do" on Oceania is the Chilean Sea Bass (although I cannot remember if it was in the GDR or Polo). It was just as perfect as the one I had at Le Perigord in New York, and they have three Michelin Stars.

It was definately not frozen.

Speaking of frozen, I'd love to know what you all think of the Main Lobster in Polo......is it fresh?

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Nana4x

Nana4x

Posted
Posted

I had to stop reading the posts. I was salivating on my keyboard.

 

Can't wait to be back on Oceania and enjoy some of their wonderful food. I need to lose some weight because I know it will be coming back in spades when I eat 3 meals a day on our cruise.

 

BTW I drooled over the Chocolate Lasagna descriptions. Alas it was NOT one of my favorites. Is it just me??

 

Fresh berries with Greek yogurt were on my plate every morning for breakfast.

That would be blue berries (big and sweet), strawberries and am I dreaming were there raspberries too?

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potterhill

potterhill

Posted
Posted

Yes, and blackberries too.

 

Everyone at our table in Toscana ordered the chocolate lasagna one night on my recommendation as I knew it to be good based on what I had read here......Alack and Alas, none of us were impressed......so no, you are not the only one!

 

I can't wait to go on our TA in Nov, but that is not one of the things that has me salivating.

 

Mo

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wripro

wripro

Posted
Posted

jimandstan,

 

The only things we have planned so far for 2009 are 22 days on Seabourn from Singapore to Shanghai through Vietnam and small villages of China, and then the month of August in South Africa and Bostwana, but that is a land trip, not a cruise. We did the Greeks Isles this past year and it's an amazing cruise.

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hondorner

hondorner

Posted
Posted
...BTW I drooled over the Chocolate Lasagna descriptions. Alas it was NOT one of my favorites. Is it just me??...

Not just you. Betsy drooled over the description, also, before we left. When she had it, however, it came partially frozen and was not good at all. One of her few disappointments. She could have requested a replacement, but we really didn't want to hang around waiting.

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Mparis184

Mparis184

Posted
Posted

Oh my, lamb in the AM - That is too much of a temptation for me. I try to eat light at breakfast but this might just do me in. Can you get lamb in the main dining room or at the buffet?

 

We are leaving in 19 days for the Insigna and I can't wait.

 

Marion

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mike35

mike35

Posted
Posted
ANOTHER "Must Do" on Oceania is the Chilean Sea Bass

 

I agree - it was delicious. However, "Chilean Sea Bass" is, in actuality, "Patagonian Tooth Fish" - unrelated to any sea bass that swims the world's oceans. Chile opted to rename this species for marketing purposes (how appetizing does "toothfish" sound)? Its popularity has caused it to be over fished in many areas, and there is quite a bit of "black market" Chilean Sea Bass being sold. United States restaurateurs generally require a proper documentation from their suppliers to insure that the fish they are purchasing was legally caught in Chilean waters.

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JimandStan

JimandStan

Posted
Posted

Mike-

 

According to www.seafoodwatch.org , Patagonian Toothfish and Antarctic Toothfish are other common names for Chilean Sea Bass.

I must say that your post had me second guessing myself, however, as both Le Perigord AND Oceanaire Seafood Room called that species Chilean Sea Bass, I knew that it must be at least the common name.

 

I'm afraid that how Oceania obtains the food consumed onboard its' ships, like our carbon footprints, is best discussed in a different thread.

 

Mparis-

The baby lamb chops are on the breakfast menu in the GDR daily. They are also available at the Buffet.

We've even seen people in Polo combine the baby lamb chops with a lobster tail for an offbeat surf and turf.:p

I would not hesitate to ask for the lamb chops in any of the restaurants. Enjoy!

 

To All Chocolate Lovers: The chocolate lasagna is a dessert that needs to "set" in the freezer, yet it should not have a frozen texture when you eat it. This requires delicate timing by your waiter. Give him (or her) advance notice that you will be having the lasagna, and it will be served to you, perfectly.

By dessert time, many guests are chafing to get to the show or the Casino, or even to bed.......Don't rush, you are on vacation!

-->We always ask for a Rasberry sauce with our chocolate lasagna, it is a perfect addition....

Bebe, you read our minds!:eek:

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lahore

lahore

Posted
Posted

My favourites

 

Fillet Mignon in Polo

 

Rose delight desert (served twice on a 28 day cruise, so you'll have to be lucky)

 

The icecream; all of it, but especially salty caramel, strawberry, casata, a couple of other lumpy ones (lumpy in the nicest way), the names of which escape me now but which I wish I could have.

 

Berries by room service for breakfast with a fresh OJ and a toasted bagel and an Earl Grey tea - breakfast in bed, by a butler - that's a holiday to me.

 

Caesar salad with anchovies in Tapas, Toscana and Polo

 

Smoked chicken tacos in Tapas

 

Room service club sandwhiches and cheesecake

 

My husband had a constant mainline drip of the lemonade!

 

Definite overall best meal was the entirely (authentic) Indian meal the indian chefs cooked the night after we left Cochin in Tapas. This was very different from the pale excuse for a curry they sometimes have in Tapas. Apparently it was the first time they ever did that. The exec chef was nervous they wouldn't get enough people - as it turned out people cancelled Polo and Toscana to come and there was a near riot - it was a great night, the Indian chefs looked so appreciated for once and deserved all the accolades they got. Warmed your heart as well as your tummy - and on a long cruise was a welcome respite from too much Western fare.

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lahore

lahore

Posted
Posted

For those discussing the 32oz prime rib, here's a photo of it with my husband, who actually did finish it and apparently is one of few who do.

 

http://www.facebook.com/photo.php?pid=345814&l=727c5&id=546233662

 

he has to be the best at something... and eating would be it ;)

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