Oceania Marina
Sandra Barclay Graham was invited onboard Oceania Marina for a ship inspection while it was berthed in Auckland in February. “I was very, very impressed with Oceania Marina being a mid -size cruise ship catering to 1252 guests. This is the youngest fleet in a premium –class cruising with 85% of the accommodation having private balconies. They have extraordinarily high staff to guest ratio ensuring exemplary personalized service. They do feature excellent port intensive itineraries featuring more overnight visits (as they did in Auckland) and extended evening ports. You are also allowed to take your own wine and spirits on board to consume in your suit, however if you take this to the dining room a corkage fee would be charged.
The very best point is the finest of cuisine served in all six restaurants which are all open seating (meaning you get to dine where, when and with whom you please) and ALL at no additional charge. The gourmet culinary program is created by world-renowned Master Chef Jacques Pe`pin. They also have a Bon Appetite Culinary Centre, the only purpose-built hands on cooking school at sea.
I would however advise guests to make a reservation prior to sailing in the wonderful “Red Ginger“, which serves bold, contemporary Asian Cuisine. Also the wonderful outdoor Terrace Cafe which is informal and so inviting. For those very, special times dine in your own private dining room where only a room reservation is charged.
The whole ship has a Country club-casual ambiance where tuxedos and gowns are never required. I particularly loved the Canyon Ranch Spa Club and the amount of private outdoor space where if you are not in concierge level then a small fee applies to use.
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