Oceania Cruises has unveiled two new culinary concepts that will be available on Oceania Sonata, the Sonata Class vessel launching in August 2027.
It will feature La Table par Maîtres Cuisiniers de France and Nikkei Kitchen. The latter will be an evening venue fusing Peruvian and Japanese flavours.
La Table par Maîtres Cuisiniers de France is being billed as “the most exclusive fine-dining restaurant at sea”. It will be the only restaurant at sea approved by the Maîtres Cuisiniers de France (Master Chefs of France, MCF), the institution dedicated to promoting the French culinary arts.
Oceania Cruises’ two Executive Culinary Directors, chefs Alexis Quaretti and Eric Barale, have both been inducted into the MCF, making it the only cruise line to have two MCF members overseeing its culinary programme.
La Table will seat 18 guests an evening and offer an intimate and elegant dining experience, featuring a rotation of menus created by Chefs Quaretti and Barale in tandem with a selection of specially invited Master Chefs of France from around the world. A wine experience surcharge will apply.
La Table will also be the venue for Oceania Cruises’ Dom Pérignon Experience, a six-course tasting menu paired with three vintage Champagnes.
Nikkei Kitchen will blend Peruvian ingredients and Japanese techniques, a cuisine with origins in the late-19th century, when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native Peruvian ingredients. Nikkei cuisine is identified through dishes marked by fresh seafood, bright citrus, soy-based sauces and spicy peppers.
Along with chefs Quaretti and Barale, Nikkei Kitchen’s menu will be developed by Gustavo Sugay, who has brought a collection of 12 Nikkei dishes to the line’s signature pan-Asian restaurant, Red Ginger, in the past 12 months.
The menu at Nikkei Kitchen will celebrate the time-honoured customs of both Peruvian and Japanese cultures while embracing experimentation.
Nikkei Kitchen’s bright and airy interior, complete with a modern, open kitchen, will echo the fresh and light dishes served each evening.
“Oceania Sonata represents an incredible opportunity to reimagine the future of our culinary programme, while still offering the culinary concepts our guests know and love,” said Jason Montague, Chief Luxury Officer of Oceania Cruises.
“La Table and Nikkei Kitchen are emblematic of what sets Oceania Cruises apart, thanks to our ability to pair world-class culinary talent with the creative freedom that results in unforgettable dining experiences. These new culinary concepts reflect our continued commitment to innovation, and our commitment to serve The Finest Cuisine at Sea,” he continued.
Chef Alexis Quaretti commented: “These restaurants are not just simply new onboard venues; they are the embodiment of Chef Barale’s and my shared dedication to our culinary craft, and we are so excited to share more about these special experiences in the coming months.
“La Table has allowed us to create a dining experience that honours the heritage of French gastronomy, a cuisine that we are passionate about, and propels it forward. With the addition of Nikkei Kitchen, we’re able to celebrate bold, global flavours in unexpected, fresh ways.”
Nikkei Kitchen will be a capacity-controlled experience that is part of the line’s always-included speciality dining options, available on a first-come basis with no reservations required.
