Our first night onboard and I had to satisfy a craving for Dover sole so off we went to Fil Rouge.
Crab Cake
I started with the Cajun spiced jumbo lump crab cake with roasted cherry tomato aioli. I believe I’ve perfected the crab cake at home but this was a winner.
Tuna Tataki
David had the tuna tataki tart and the combination of tuna on a crispy tomato olive tart was surprising and delicious.
Caesar Salad
Standard Caesar salad, the paprika croutons and excellent anchovy took it up a notch.
Crudities
Who knew crudities could be so good? David said he’d order it again.
Dover Sole
The Dover sole did not disappoint. Deboned table side, we added some French green beans and irresistible Franck’s mashed potatoes for a perfect meal.
Accompanied by a lovely Chenin Blanc from Domaine Mosny, Loire. Cheers!
On our way to Columbia we had a night in Miami and met friends for dinner at Baku Asian Fusion Bar by Shois. The crab, wakame and shrimp salad with ponzu sauce was outstanding.
Sushi Rolls
The sushi rolls were enormous and delicious.
Soft Shell Crab Rice Burger
A soft shell crab burger used 2 layers of crispy rice cake for a bun. You would never pick it up but it was good for sharing and the sauces were great.
We had a couple of other dishes but these were the standouts. An interesting restaurant with an “experience” room with special menu. Out of the way location but very good food.
Explora was fabulous, especially considering it’s a new brand. Oceania had the advantage of a fleet to pull experts from. Both had wonderful, enthusiastic staff that aimed to please.
Butter so good I added to croissants.
Oceania’s Vista had a great coffee bar, Baristas opened at 6:30 and always had guests immediately. They offered a simple breakfast bar all morning and had an outstanding bakery with delicious options coming fresh from the oven. On Explora, Créma didn’t open until 7:30. Both ships had perfect croissants.
Still on breakfast both had comparable full service options, Explora in Fils Rouge and Vista in the Grand Dining Room. Explora’s Emporium Marketplace was a popular buffet style option.
Explora wins at lunch with more options. The Med Yacht Club and Fils Rouge both served lunch as well as Emporium Marketplace. We especially liked lunch at Med Yacht Club.
Dinner is of course most important and Explora is hosting Michelin starred chefs in Anthology for an added fee. It is quite an experience but with so many good options included I don’t think I’d do it again.
Explora I and Oceania Vista both take reservations in the specialty restaurants and I recommend making them asap.
On Vista, Tuscana was one of my top picks. I think focusing on Italian made it a superior choice compared to Med Yacht Club on Explora where Greek, Italian and Spanish made it harder to choose the right combination of dishes.
Vista’s has a restaurant that’s new to their fleet. Ember is American comfort food and was hugely popular with good reason. Explora’s Marble & Co is a similarly good.
Both ships have an Asian restaurant. I didn’t get to try Red Ginger on Vista and didn’t love Sakura on Explora but I asked many people’s opinion and heard nothing but rave reviews about both.
Explora is fully inclusive of alcohol and has a red and white wine option on each restaurant. If you didn’t care for what was offered you could get something else but it was a bit painful and you needed to remind them each time they topped up your glass. I’m willing to bet they will polish that up.
On Vista you pay for an inclusive option but there are several choices for red and white wines.
I like the atmosphere onboard an all inclusive ship. More people go for a cocktail before dinner and stay up later. It’s more social. I appreciate that non drinkers don’t want to subsidize drinkers though.
In conclusion I choose Oceania Vista the winner of the Culinary Cage Match at Sea by a tiny margin, because of the early morning coffee bar, Baristas and broader range of wine choices.
There are more factors to consider when making a choice of cruises, but as far as F&B goes I think both ships would make any foodie happy.
Special kudos to Franck’s mash potatoes on Explora. I’ll miss them, though it will be a relief for my waistline.
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.
Hawaiian Power Bowl at Emporium Marketplace. Sushi at Emporium Marketplace. Malaysien shrimp Emporium Marketplace.
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.
Blue fin tuna on a tomato olive tart with edamame. Dover Sole with herb butter and potatoes. Rock lobster with mushrooms, Parmesan and mustard cream. Nicely presented cheese plate with grape and pepper jelly.
Our first meal concluded with an excellent cheese plate. I appreciated a bread basket served along. Something I often feel is lacking.
This year I’m going to witness a culinary cage match at sea. In May I’m sailing on Oceania Cruises new ship the Vista for her christening. Then in August I’ll board Explora I, the first ship from new luxury lifestyle brand Explora Journeys.
In 2013, Oceania Cruises started operations with the intention to change the ocean cruising food and beverage experience. With The Finest Cuisine at Sea as their goal and Jacques Pepin guiding, they effectively set a new benchmark. Until then cruising was defined by midnight buffets and formal dining rooms with average to good food. Oceania successfully changed that. In May, when Giada De Laurentis, Vista’s godmother, breaks the champagne on the bow, the message is clear that Oceania intends to maintain their goal of serving the Finest Cuisine at Sea.
Explora Journeys is the challenger. Explora’s new Head of Culinary is Franck Garanger former Culinary Director, Oceania Cruises. Chef Franck eats plant-based in his home to support his marathon lifestyle and there will always be a plant-based option available on board. But carnivores don’t fret, ingredients offerings include Wagyu beef and a Tuna Tataki that I’m trying first chance.
Explora wants to Create an Ocean State of Mind. For me, that has yet to be defined but they have more restaurant, bar and lounge options than any other ship of their size. There are 3 Steinway pianos on board and that says something about the entertainment. Every suite has an ocean terrace. It’s bold and exciting.
I think the gauntlet (skillet?) has been thrown down and I’m keen to try the results.
Cathy’s Taste @TheTravelGroup 