Oceania Cruises’ new Sonata Class of ships are being designed to appeal to cruisers who favour big ship experiences with a luxury offering, centred on service, choice and cuisine.

Discussing early details of the Sonata Class vessels aboard the newly christened Oceania Allura last weekend, Nathan Hickman, Chief Commercial Officer described the dimensions of the vessels – at 1,390-passengers – as the “Goldilocks size”.

One third larger that Oceania Vista and Oceania Allura, which have a capacity of 1,200 guests each (and Oceania’s maturing Marina and Riviera with capacity of 1,250), the 86,000 gross tonne Sonata fleet was, in part, decided on based on research of past passengers and trade partners.

Speaking at a Town Hall aboard Allura, Hickman said the data collected identified that many Oceania Cruises’ guests are “experienced cruisers. A lot of the time they’re stepping up from a contemporary or premium line.” 

“They don’t want to trade off. They want to upgrade, so they don’t want less dining experiences. They don’t want to have less enrichment opportunities,” he said. 

Hence, the Sonata Class – of which the first of four vessels, Oceania Sonata, will debut in August 2027 – will offer two new dining experiences on top of the existing family stable that includes the Grand Dining Room, Jacques, Red Ginger, Polo Grill, Toscana (and others) as well as expanded iterations of the popular Aquamar Kitchen.

“Our specialty restaurants are hugely popular,” he noted, adding that since the pandemic, there has been a trend towards a “relaxed yet refined dining” experience. Guests love the white linen tablecloth, a two- to two-and-a-half-hour meal, sharing that experience with fellow passengers. 

Hickman revealed one of the new experiences will dabble in ‘haute cuisine,’ something “over the top,” as well as a more casual venue, another style of dining that is growing in popularity.

According to Hickman, ships between 1,200 and 1,400 passengers “really allows us to deliver those big ship experiences in terms of amenities and choice, but still deliver that luxury of the details and bespoke service that people really love.”

Jason Montague, Chief Luxury Officer for Oceania Cruises and Regent Seven Seas Cruises, who confirmed last week that RSSC had placed a firm order for a third Prestige Class ship, said NCLH was extremely confident in the fleet expansion of both cruise lines.

“We wouldn’t be locking in these orders if we didn’t have the firm belief in the luxury leisure space as we move forward,” Montague said. 

During the Town Hall which included hundreds of trade partners and media from around the world, including LATTE, Montague told the audience: “This is all about us growing together and looking at ways of how we can tap into the enormous opportunity.”

With the addition of a further three luxury ships on order with sister cruise line Regent Seven Seas Cruises and the Prestige Class of vessels, arriving between 2026 and 2033, “that’s seven new builds across the luxury space.” 

“This is truly an exciting time as we look forward. This is a market that is right for us to lean in together in, figuring out how to deliver the experiences that [guests] want.” 

“We believe we have the perfect platform between our two brands to truly do that together.” 

Meanwhile, Harry Sommer, President and CEO of Norwegian Cruise Line Holdings, revealed that Oceania Cruises would be ramping up its technology offering in the next year, introducing an app for the ‘Luxury by Choice’ brand.

While highlighting the significance of people, brand and a world-class experience, Sommer also noted the importance of technology. 

“Technology should propel the guest experience, and I think when you look at our website, [and] a lack of mobile app… we can make the guest journey better along the way.” 

Sommer revealed that a new website would launch next year and a mobile app was in the pipeline, which will provide guest with access to Oceania’s onboard daily newsletter, ‘Currents’, as well as offering the opportunity to book shore excursions, select dinner reservations, etc, all from the palm of their hands.

He said that 80% of guests who travel with contemporary sister brand, Norwegian Cruise Lines, use the mobile app, “not just to buy things but to also plan their day around entertainment, speciality dining, shore tours.” 

“The technology is there, we just have to transport it over to the Oceania brand,” Sommer said of the move. 

Montague referred to the tech upgrade as “removing friction”. 

“Technology is a huge component of that, but when you look at the onboard experience, we also don’t want to change that personal interaction we have.”

“It’s a great balancing act that we have, and we want to focus on leveraging technology in the right ways to enhance it, but not take away from the personal touch point, which is so critical to both our luxury brands.”