Luxury At Sea
The Oceania Sonata

“Oceania Cruises charts a new course for culinary travel when its next-generation vessel, Oceania Sonata, takes to the waters in 2027.” by Eris Choo.

Renowned for its promise of The Finest Cuisine at Sea®, Oceania Cruises has long made food as central to its luxury voyages as much as its destinations. When Oceania Sonata — the line’s next-generation ship — launches in August 2027, two new dining concepts will give guests another compelling reason to book a stay onboard. 

World-First  

Designed to be intimate and elegant, La Table is the most exclusive dining venue Oceania Cruises has ever created. Partnered with the prestigious Maîtres Cuisiniers de France (MCF) — an institution founded over 70 years ago to preserve and promote French gastronomy — the restaurant seats just 18 guests per evening and is available by reservation only. 

La Table seats just 18 guests

La Table marks the first time MCF has approved a dining venue at sea. Oceania Cruises is also the only cruise line in the world with two MCF members leading its culinary programme; namely Executive Culinary Directors Chef Alexis Quaretti and Chef Eric Barale.

The menu reflects the standards you would expect of such a kitchen. Combining classic French techniques with innovative ingredients, dishes include delicate Granny Smith apple and langoustine tartlets, escargot-stuffed Dover sole with rosace vegetables and white wine sauce, and a spider crab potato roll with Sturia Oscietra caviar. The menu rotates regularly and is developed in collaboration with guest Master Chefs of France from around the world. La Table also hosts the Dom Pérignon Experience, a six-course tasting menu paired with three vintage Champagnes. 

Chefs Eric Barale and Alexis Quaretti

Vibrant Flavours

Joining La Table is Nikkei Kitchen, the other new culinary concept onboard. Nikkei cuisine — a blend of Peruvian ingredients and Japanese techniques — traces its origins to the late 19th century, when Japanese immigrants in Peru began adapting their culinary traditions with local produce.  

The result is a distinctive cooking style built around fresh seafood, bright citrus, soy-based sauces, and spicy peppers. It has gained considerable traction in the fine dining world over the past decade, and Oceania Sonata will be one of the few places at sea to offer it properly. 

The menu has been developed by Chefs Alexis and Eric alongside Chef Gustavo Sugay, who brings over 20 years of experience with this cuisine. The space is bright and open with a visible kitchen, which suits the food well. Nikkei Kitchen is part of Oceania’s included speciality dining and runs on a first-come basis each evening.  

In addition to La Table and Nikkei Kitchen, the ship offers 10 further dining venues, including the Grand Dining Room, Jacques (French), Red Ginger (pan-Asian), Polo Grill (steakhouse) and Toscana (Italian). 

Oceania Sonata will be the first of four ships in its new Sonata Class, and its most spacious and amenity-rich to date. With a capacity of 1,390 guests, she is larger than the current Oceania fleet, with 30 per cent of accommodations configured as suites. 

Also debuting in 2027, Oceania Aurelia is made for long voyages, with spacious suites and top-notch amenities.

For those with longer journeys in mind, Oceania Cruises is also introducing Oceania Aurelia, a smaller, suite-focused ship purpose-built for long, immersive journeys. Debuting in late 2027 and welcoming fewer than 500 guests, the vessel is designed as a home at sea for travellers undertaking the line’s Around the World and Grand Voyages itineraries.