Oceania Cruises has announced several new additions to its lineup of dessert offerings, all developed in conjunction with Master Pastry Chef Christophe Menard.
Notable new pastries include a caramelized banana tart, a Tanzanian chocolate cake with molten caramel and a raspberry tartlet with lemongrass cream. Additionally, Oceania is incorporating fine chocolates from Papua New Guinea, Tanzania and Venezuela into new desserts from Chef Menard: yuzu and Venezuelan chocolate mousse with hazelnut croquant and Papuan chocolate volcano with passion fruit heart and caramel lava.
Another new dessert, chocolate cake with molten pistachio and griotte cherries, has been created especially for Tuscan Steak, the new specialty restaurant aboard Sirena. That new ship will enter service April 27 with a maiden voyage from Barcelona to Venice.