Oceania Cruises has revealed details of two new dining concepts to debut aboard Oceania Sonata when it launches in August 2027.
The new additions, announced at ILTM Cannes but flagged by LATTE earlier this month, include La Table par Maîtres Cuisiniers de France and Nikkei Kitchen.
“Oceania Sonata represents an incredible opportunity to reimagine the future of our culinary program,” Jason Montague, Chief Luxury Officer of Oceania Cruises, said, These new culinary concepts reflect our continued commitment to innovation, and our commitment to serve The Finest Cuisine at Sea.”
Billed as “the most exclusive fine-dining restaurant at sea,” La Table will debut as the only restaurant launched with the approval of the revered Maîtres Cuisiniers de France (MCF). Oceania Cruises highlighted the partnership as a world-first for the cruise industry, deepening its longstanding relationship with the prestigious French culinary association.
Oceania’s Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, have both been inducted into the MCF ranks, making it “the only cruise line in the world to have two MCF members overseeing its culinary program.”
La Table will seat just 18 guests nightly, featuring rotating menus created by Chefs Quaretti and Barale alongside specially invited Master Chefs of France. The venue will also revive the line’s Dom Pérignon Experience, a six-course tasting menu paired with three vintage Champagnes.
Joining La Table is Nikkei Kitchen, an evening venue celebrating the fusion of Japanese technique and Peruvian flavors. Oceania Cruises described Nikkei cuisine as a fusion of Peruvian ingredients and Japanese cooking techniques – the result of Peru’s strong Japanese diaspora. Chef Gustavo Sugay, who brings two decades of experience, collaborated with the culinary team to develop the new menu.
Nikkei Kitchen will feature a “bright and airy interior, complete with a modern, open kitchen”.
“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,” Chef Quaretti added.
When it sets sail in 2027, Oceania Sonata will be the ninth ship in the fleet and the first of four 1,390-guest Sonata Class vessels.
Meanwhile, Oceania is also gearing up for a major culinary milestone much closer to home. The 1,250-guest Riviera is set to sail its first-ever Australia and New Zealand season with a range of dedicated gourmet itineraries. These will allow guests to explore local food through small-group tours which include chef-led Culinary Discovery Tours with fishermen and farmers.
Riviera’s onboard program further strengthens its foodie appeal. The ship features The Culinary Centre, a hands-on cooking school at sea, which will debut a new class, “Down Under Abundance,” celebrating “the richness of ingredients found in Australia and New Zealand.”
“We are incredibly excited to bring Riviera to Australia and New Zealand for the first time,” Montague said. “Riviera’s voyages will offer travelers an unmatched opportunity to savor the finest local cuisine while exploring some of the world’s most iconic destinations in unparalleled comfort and style.”
