Fil Rouge was definitely worth another visit. I’d missed the crab cake the first night.
Not much in the way of Cajun spice but the crab meat was excellent.
Soupe de poisson was a bit too rich and heavy for me.
The lobster was a special feature and delicious. A side of French green beans was a perfect accompaniment.
Another night and another restaurant onboard Explora I. The Med Yacht Club serves all things Mediterranean, food I love.
Thank goodness for sharing plates, we get to try so much more.
The patatas bravas weren’t a huge hit but the shrimps were amazing and the potatoes mopped up the last of the tomato feta sauce beautifully.
The seabass was fabulous and I love fennel. This was probably the best I’ve ever had.
I was looking forward to the strawberry tomato caprese but it was sweeter than I’d imagined. I’ll try it at home though.
David tried the Dover sole and it got another Yums up.
A full day at sea sailing from Copenhagen to Lerwick, Shetland meant we had more time to eat and drink.
Breakfast and we were back at Fils Rouge starting with excellent croissants. I also had a poached egg on toasted brioche with spinach, caviar and yuzu hollandaise with a side rösti potatoes. I’m sure I’ll be back for that again.
For dinner we booked Anthology where Explora hosts Michelin chefs starting with Chef Mauro Uliassi. Reservations are a must and a fee applies. There were 10 courses and although I didn’t love them all, several were amazing. I was especially grateful we chose to include the wine pairing because that took things to another level.
The tagliatelle was strips of cuttlefish. The chef recommended mixing in the caviar before tasting.
Not one of my favourites but you can bet I’ll be putting some sage flowers in my cooking next spring.
I liked the squid a lot but loved the little bowl of ginger mango gazpacho with cucumber and pineapple.
The tuna was beautifully complimented with tomatoes, anchovies, basil & capers. A real winner.
We judged the pasta slightly on the raw side of al dente.
Wow!
I’d never heard of a pre dessert but this was an amazing explosion of strawberries with mascarpone and cardamom mini meringues.
Unlike any tiramisu I’ve ever had and the chocolate was frozen dust. Incredible!
These bright little bites were the perfect end to the meal. The chocolates had pop rockets that crackled and popped chocolatey deliciousness right to your brain.
And so ended the big bang dinner. I’m not a fan of tasting menus but it was fun and interesting. For me the wine pairings were magic. I couldn’t begin to describe them all but each wine came from the area of Italy near Chef Uliassi’s restaurant and truly showed how wine enhances food. I nearly didn’t choose the wine pairing option. I’m sure glad I did.
Back at sea on the Maiden voyage of Explora I. This was not meant to be the maiden voyage so there were some challenges, but the staff and crew are all enthusiastic and someone was always ready and willing to try and meet our every need.
Our first lunch was at Emporium Marketplace with stations for sushi, pasta, charcuterie and daily specials. There was lots of choices and our group of 4 enjoyed trying several excellent options. A selection of wine was served at our table.
Our first dinner was at Fils Rouge. No reservations required and we were seated immediately.
I knew I was having the Tuna Tataki and the Dover Sole. Both were delicious. The sole was expertly deboned and put back together at the table. David had Langouste Thermidor and I was a bit jealous.
Our first meal concluded with an excellent cheese plate. I appreciated a bread basket served along. Something I often feel is lacking.
Oceania’s Vista inaugural was my first time on a ship with more than 700 passengers in more than 20 years, believing that I just wouldn’t like anything bigger. But many of our Oceania clients love the 1,200 passenger, Marina and Riviera and argue that all the additional dining and entertainment options make for a better experience. I have to agree that as a foodie I loved all the dining options and the variety of live entertainment was super fun.
Then there’s the enrichment program that I’d never even considered before. The culinary centre offers very popular, hands-on cooking classes. I did a photography class at the new LYNC learning centre and have been using the tips I learned ever since. I even went there for some help with an app on my phone and the tech wizard there was incredibly helpful.
I asked everyone I talked to onboard about their favourite experience and Ember, exclusive to the Vista featuring Inventive American food was most often mention. And we agreed. I loved the Sashimi Tuna Salad and my travel partner brought up the Lobster Mac N Cheese every day after.
Speaking of lobster, I ate it every day in some form. The lobster bisque is outstanding. For the christening party, all 1,100 guests had dinner at the same time and they pulled that feat off very well. One of the 3 appetizers served that night was the Lobster Medallion Salad with Citrus Sauce, Avocado Cream and Lobster Croquette. It was my fave dish of the trip.
Two other foodie things came up when I asked around; one was Toscana on previous sailings that had been my top pick too, the other was Sunday Brunch and with good reason. It was amazing. We never got past the seafood table but the options were endless. It’s a regular thing on Oceania cruises not to be missed.
There were 1,100 people on board and it was lively and fun with just the right amount of buzz.
Staterooms are luxurious and start at a very comfortable 290 sq ft.
The bathroom was also excellent with the best shower I’ve ever had on a ship.
What didn’t I like?
The bar team were showing off their really fancy complicated cocktails, so pre dinner service was sometimes a bit slow and although I love the idea of a solo cabin, the shower in there is just too small.
In conclusion, I loved this ship and have decided that 7 days is just not enough for me. In future I want a minimum of 10 days from now on. 12-14 would be even better.
For our final night on Vista we were invited to dine at Toscana. On both Nautica and Sirena, Toscana was my favourite. I was keen to see how the meal on Vista would turn out.
We started the night at Martinis. Anthony had us tapping our toes nightly and the bar team were cheerful and professional. I was going to miss this. On to Toscana.
I love the tables and the view from the large aft windows as you sail out of port. No carpet means it’s a bit louder and more boisterous but the room is small enough so it isn’t too loud and the chairs are easier to move.
A visit from the olive oil cart is a nice part of the Toscana experience.
Giada De Laurentiis is Godmother of Vista 2 of her creations, featured at Toscana were the talk of the ship. And it was excellent, pasta al denté, prawn fresh and crisp, sauce light and bright.
Shirley judged the pesto the star of the pasta trio and she’s a pesto nut.
But seriously the Branzino with fennel and pomegranate was inspired.
Another perfect dinner at Toscana.
I’ve had lobster in some form every day. Dinner in the Grand Dining room and I had this dish, a Jacques Pépin special creation. Delicious!
We closed the dining room after a long wonderful dinner with friends.
We learned a lot about the beverage program on board Vista today in a Mixology presentation.
Ember offers elevated American comfort food and we loved it. The menu has something for everyone; burgers, fish and chips, ribeye steak, crab cakes, lobster rolls and more. I’ll crave the tuna salad for awhile. The lobster mac and cheese was a huge hit. The chicken plates left our table with nothing but a clean bone left, ribeye too. Sea Bass makes a fine F&C.
Pretty sure there is bacalao in my Newfoundland DNA because I can never pass it up. I wasn’t disappointed.
We were back in the Grand Dining Room last night. I had Chiron sauce on salmon. I’d never heard of it before but it’s a béarnaise with tomato.
Also discovered a new deliciously dry rose. Hoping I can get it back home.
Lobster Medallion Salad was unforgettable.
The night of the Oceania Vista christening ceremony all 1,200 people on board dined at the same time on a menu with 3 starters, a choice of fish or meat and a dessert. It was impressive. The food was delicious, the presentation and service exemplary. You could feel the positive, nervous energy of the staff. It was truly an achievement.
Cathy’s Taste @TheTravelGroup 