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Oceania Cruises showcases ‘elevated’ bar programme on Vista

Oceania Cruises showcases 'elevated' bar programme on Vista

Oceania Cruises is introducing what it has called “an elevated, innovative” bar programme on the 1,200-guest Vista, which launches in May 2023.

Vista, the first in the line’s new Allura class, will feature the latest cocktail-crafting trends and techniques, such as flavoured smoke bubbles, an extensive selection of low and no-sugar wines and zero-proof cocktails, plus Negronis aged in wooden barrels and specialty beverage carts like the Bubbly Bar and Ultimate Bloody Mary Bar.

Oceania Cruises said that “a cornerstone” of the programme will be immersive, experiential beverage offerings.

A Moët & Chandon Champagne Experience will make its debut on Vista, consisting of a three-course pairing experience, and there will also be Connoisseur Wine Pairing Lunches.

The ship will also feature the Casino Mixology Bar, and Martinis, Oceania’s signature bar on board.

Oceania Cruises ‘raising the bar’

Oceania Cruises president Howard Sherman said: “At Oceania Cruises, we continuously strive to raise the bar on every aspect of our luxury cruise experience, with food and beverage at the top of the list.

“As Vista will present a fresh perspective on the finest cuisine at sea with an astounding array of culinary options that range from informal to the extravagant, it’s only appropriate that we build a bar programme to match.

“From new spirits selections and a wide range of mocktails to new pairing menus and the introduction of The Moët & Chandon Champagne Experience, our teams have truly outdone themselves.”

The line’s corporate beverage manager Daniella Oancea added: “To develop Vista’s new bar programme, I worked hand in hand with our culinary team to bring naturally sourced ingredients to our cocktail crafting process, like the creation of homemade syrups and reductions.

“On Vista, having a drink will be an experience unto itself – from the beauty of watching a skilled bartender smoke an old fashioned to the tableside preparation of an espresso martini.”

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