The Oceania cruise line is known for its fine food. There are four specialty restaurants available at no extra charge - Jacques (Jacques Pepin), Red Ginger (Asian fusion - we scored a second reservation there!), Toscana (Italian), and Polo (American). 

Most days we had breakfast in the Terrace Cafe, either inside or outdoors. Nice that they carry your plate for you, and especially that they serve you coffee and juice at your table. We usually were out at lunch time since we had a port-intensive cruise. However we went to Waves once for a made-to-order waygu beef burger. Yummy! We also lovely the afternoon tea - served properly with teapots, freshly made sandwiches served round by waiters and a lovely sweets trolley. Barista’s is the coffee house (Illy) and they have small sandwiches and cookies. All this is complimentary.

We had dinner in the Grand Dining Room five times; the other five dinners were in the specialty restaurants. We did take some pictures but unfortunately with some meals, either the photos weren’t good enough or the food was so good we forgot to take pictures!

Toscana has an olive oil and balsamic menu and sommelier for this as well as the usual wine sommelier. I also was persuaded by the waiter to have a side of a special pasta with lemon and coffee in it. The coffee is subtle and the whole dish is wonderful. Later the chef came out to speak to some friends and when he greeted me I asked about the dish. Simple, just lemon cream and a shot of expresso. 

Jacques was excellent too. A crab dish, a fish soup, and pepper steak with brandy sauce for me. Lavender creme brûlée for dessert. Richard was too full for dessert!

Red Ginger has lovely food, lovely service. The restaurant gives you a choice of chopstick styles and a variety of special teas. I had white ginger pear tea - very fragrant. I had spring roll with glass noodles and shrimp, duck salad with watermelon, cod tempura with edamame bean tempura, apple ginger cake with cardamon ice cream Richard had sushi (including mackerel), lobster and avocado on biscuity things, and miso spiced crust lamb and ended with caramel tapioca with mango.  The waiter brought us some miso crusted sea bass to share so we could try it. Fabulous.  I was so totally stuffed that I could not even finish my dessert! Unheard of, I know, but true. 

Dinner in the main dining room is excellent too. Sometimes I selected a course or two from the Canyon Ranch spa menu. I tried their excellent consommé several times.  I liked their beef Wellington with a Grand Marnier soufflé for dessert. Richard had a starter of warm potato salad with caviar which he really liked. 

In addition to a glass of wine at dinner, we also had drinks in a bar a couple of times. A highlight for Richard -  coffee martini  (espresso-tini). I liked my Scotch sour and a Sidecar. We don't often drink hard liquor very often so it is a treat!