Reserved for private parties of up to 10 guests per evening, Privée is one of the most exclusive dining experiences at sea. Scintillating dinner parties feature a curated selection of gourmet dishes like Maine lobster ravioli and beef tenderloin with foie gras and truffle sauce. The surroundings are equally as lavish as the menu. Diners lounge in white leather seats around a custom-built table by famed architect Dakota Jackson, illuminated by a Venini chandelier.

Those who prefer a quiet night in will revel in Oceania Cruises’ revitalized in-room dining menu, complimentary to all guests. Options include everything from plant-based California rolls and grilled salmon salad to petite beef filet and Thai coconut red curry. New desserts — Humphry Slocombe ice cream and chocolate mousse cake — will satisfy any sweet tooth. Rise and shine for a hot breakfast in bed prepared to one’s liking. Omelets, avocado toast, pancakes, and more are all on the menu.

The soufflé of the day is a favorite on board indulgence, so the culinary team developed a unique rotating menu of these delicacies. New creations range from decadent and chocolatey to fruit-forward. Bite into soufflé flavors like green apple martini, coco-malibu with pineapple, and chestnut with pear ragout.

Oenophiles rejoice — expanding on Oceania Cruises’ extensive wine menu, new sommelier-led wine tasting programs will whisk guests on a journey through the world’s best wine regions without leaving the comfort of the ship. Sip themed samplings like Top California Cabs, Stars of the Southern Hemisphere, and Forever French, all paired with canapés. Bold wine lovers will appreciate the Red Challenge, which pits two regions against each other for the ultimate battle of the bottles.

There’s no hour like happy hour. On select evenings aboard Marina and Riviera, guests gather for a curated array of local sips and bites. Chefs and cellar masters craft a delicious destination immersion for the tastebuds, showcasing local specialties from ports of call — all expertly paired with market-fresh small plates and cheeses.