JimandStan Posted March 7, 2011 #1 Share Posted March 7, 2011 We celebrated my 50th birthday in Privée, during the Inaugural Passage, and so many people have asked for my impressions of that evening that I thought I would try- The Process: Passengers have the ability to book Privée at any point after they have made final payment on their cruise, by using the "Already booked" section of the Oceania web site. The cost to use the room is $1,000.00 per evening, which covers a grouping of up to 8 guests. Like shore excursions, this fee must be paid in advance at the time that the reservation is made. Within days of making your reservation, you will be contacted by the Miami office of Oceania to go over the basic structure of your plans. They don't want to be caught unaware if you'll need something particular to make your evening complete! On the Ship: Once we boarded the ship, it seemed like everyone in the Concierge &/or Catering Depts. knew that we had reserved Privée. Several of them, addressed us by name when they said that they looked forward to serving us on the 15th! We were astounded. There was a written confirmation of the reservation in the Stateroom when we got onboard, along with an invitation to contact the Cellar Master (in our case, the incomparable Juana) after we finalized the menu with the executive chef (Tino Daab, who is a wonder!). We at first pictured the meeting with the chef to be along the lines of a discussion that one might have with a caterer, when planning a special event. It was nothing like that. Chef Daab, approached us with a "suggested menu", and offered to make changes to that menu, or to compile an entirely new menu as we saw fit. After just a few minutes, however, as he explained the gastronomy of the suggested menu to us, we knew that we had to leave the food completely up to him. This gentleman is an artist, and the Privée menu involves his "take" on the most exquisite ingredients that are available to the Marina at any given moment, and served so that the progression of flavors is subtle and amazing. Although the menu that we agreed to might have been a tad more demanding than we might typically have chosen for the group that we had invited, we knew that Tino would make it work, and he did so wonderfully well. A few hours after our menu was set, we sat down with the Cellar Master Juana to discuss the wines. Having served us before, she was able to guide us through her cellar with great authority and ability. Two days before the big night: Concierge Keith Hill had our invitations delivered (we'd had them printed ashore), and suggested that he might escort our party into the restaurant on the big evening, which we thought was a very thoughtful gesture. THE NIGHT: The internet has started sputtering here (I blame these giant rainstorms, here in the Northeast), so I'm going to have to call this a day and review the actual Meal tomorrow. To be continued........... Link to comment Share on other sites More sharing options...
Mura Posted March 7, 2011 #2 Share Posted March 7, 2011 No, No, NO!!!! You cannot leave me hanging like this ... Mura Link to comment Share on other sites More sharing options...
searanch queen Posted March 7, 2011 #3 Share Posted March 7, 2011 That's just WRONG!!!!!:eek: Link to comment Share on other sites More sharing options...
digby Posted March 7, 2011 #4 Share Posted March 7, 2011 Did you guys actually pay the $1000. fee? What does one get for this money? Link to comment Share on other sites More sharing options...
Mura Posted March 7, 2011 #5 Share Posted March 7, 2011 From what I understand you get a fabulous dinner for 8 people. Wines are extra. We'll have to wait for Stan&Jim to fill us in on the details, I guess. Link to comment Share on other sites More sharing options...
tak2 Posted March 8, 2011 #6 Share Posted March 8, 2011 Did you guys actually pay the $1000. fee? What does one get for this money? Food cost alone is $125 per person. Link to comment Share on other sites More sharing options...
searanch queen Posted March 8, 2011 #7 Share Posted March 8, 2011 Food cost alone is $125 per person. It's not just the food but the fact that you get a beautiful fab room with all the attention you need for a special night. You would never get that price on land! Link to comment Share on other sites More sharing options...
tak2 Posted March 8, 2011 #8 Share Posted March 8, 2011 Cannot agree more. Don't want to say much as this is JimandStan's thread/show. Link to comment Share on other sites More sharing options...
Mura Posted March 8, 2011 #9 Share Posted March 8, 2011 Searanch Queen, I wasn't sure that Tak2 was complaining about the cost of the meal per person ... I assumed he was saying "it's really not that much." Probably because I live in NYC where $125pp for food alone in a fine restaurant is not at all surprising. Heck, we can pay $100 for a dinner for two in a relatively normal restaurant! However, I do have to say that I'd be happier if they included wines in that $1,000 ... or at least gave you a price range. If you invite 8 people to dinner for SUCH a dinner, you will probably be ordering more than a few bottles of wine. When we go out to dinner with friends in NYC (4 people) one bottle of wine really doesn't cut it for an ordinary dinner -- unless one of those people doesn't really drink wine. When you have multiple courses, you can drink a lot more wine. Not necessarily all from one bottle ... you have a light white with the appetizer, a red with the main course (or fill in the blanks according to your preference). I guess I'd like at least a prix fixe kind of set-up with the wines! I mean, with such a fine meal as we are being told it is -- I really would be averse to spending another $500-1,000 on wine! OTOH, you don't want to have a cheap wine with such a meal. It would be nice if we could hit a wine store on land and bring the wines on board ... that would be a different kettle of fish! But somehow, I don't think so ... I would be more inclined to take advantage of La Reserve where the menu is paired with the wines and is somewhat less expensive. But if anyone wants to invite us to an evening in Privee, I'll be happy to buy one of the bottles of wine! I'm safe in saying that since we aren't booked on Marina yet... Mura Link to comment Share on other sites More sharing options...
JimandStan Posted March 8, 2011 Author #10 Share Posted March 8, 2011 THAT NIGHT Because we learned rather late in the game that the Concierge would be taking us up to the restaurant; we were able to assemble only some of our guests at an impromptu cocktail party that evening. The others joined us at the restaurant. Kieth arrived at our cabin precisely on time, but we were enjoying ourselves so much that we asked him to give us a few more minutes. As we entered Privée, about twenty minutes later, I was very glad to see that champagne was already being served. Juana had sensed an awkward lull, and made the decision to start service. It was the right thing to do; another example of the caliber of staff that Oceania has assigned to this venue. As we assembled, the Maitre d' introduced himself, and then his staff of six persons. There were two waiters, an assistant water, a wine waiter and two busboys. They served us impeccably, and coordinated the evening beautifully. Because the inlaid marble table is so beautiful, a table cloth is not used. The china, glassware and silver are all individual to Privée and are much more avant garde than what is used on the rest of the ship. If you think "very high style Italian", you'll get the picture: The caviar was served, on mother of pearl, but the china service in Privée must be very extensive because each course was served on its' own very distinct place setting. Each setting was more beautiful and delicate than the next. Oceania has apparently spent many hundreds of thousands of dollars on this aspect of the Privée experience. Personalized menus had been printed, although I confess to forgetting to ask for a copy. This was our "working" menu, I'm sorry about the size if the print: **Note** Chef Daab opted to serve both the Beef and the Lobster, instead of making it a choice. He also had a cake sent up in addition to the Sabaglione, because we were celebrating a birthday. This photo does not do that cake justice, but it was a beautiful, rich gold color (think bullion) In quality and preparation, the food in Privee is perfection. It is imaginatively plated and served with elegance. The room has a sophisticated ambiance that is refreshing and relaxing. In short. we were VERY IMPRESSED. We wish Privée great success! Link to comment Share on other sites More sharing options...
Mura Posted March 8, 2011 #11 Share Posted March 8, 2011 I had decided to opt for La Reserve rather than Privee but now I am terribly torn. I guess the only answer is to do BOTH! Thanks for the detailed report! Mura Link to comment Share on other sites More sharing options...
searanch queen Posted March 8, 2011 #12 Share Posted March 8, 2011 WOW! Did someone say that's not worth $125? We spend that for an ok meal in Miami without all the fancy dishes! Mura....I agree with what you said about the wine! Deb Link to comment Share on other sites More sharing options...
tak2 Posted March 8, 2011 #13 Share Posted March 8, 2011 WOW! Did someone say that's not worth $125? We spend that for an ok meal in Miami without all the fancy dishes! Mura....I agree with what you said about the wine! Deb What I was trying to say, in a longer version, was "food cost alone " ( cost of food to Oceania) was $125. Now that you have read the menu, you can add up the cost of caviar, truffle, langoustine, kobe beef, lobster ( we also had both kobe beef AND lobster ) and foie gras, and perhaps agree with me that this meal is the best value in ANY restaurant. La Reserve is good, but Privee is at another level. Way above. Link to comment Share on other sites More sharing options...
Goldmann Posted March 8, 2011 #14 Share Posted March 8, 2011 JimandStan...thank you very much for your posts. We read them with great interest. Our turn starts in a few days. We have Privee scheduled during the trip. If you were to schedule again would you consider doing anything differently. It seems to enforce....if it's not broken..... Thanks again John Link to comment Share on other sites More sharing options...
BEAV Posted March 8, 2011 #15 Share Posted March 8, 2011 Thanks for your report and photos. Could you shed any light on your wine service? Did you ask the sommelier to pair wines by the glass with each course, select/bring your own special bottles aboard or something altogether different? I think we would be interested in working with the sommelier to arrange wine pairings with each course if that's an option when we sail. Link to comment Share on other sites More sharing options...
JimandStan Posted March 8, 2011 Author #16 Share Posted March 8, 2011 Thanks for your report and photos. Could you shed any light on your wine service? Did you ask the sommelier to pair wines by the glass with each course, select/bring your own special bottles aboard or something altogether different? I think we would be interested in working with the sommelier to arrange wine pairings with each course if that's an option when we sail. We had the "working menu" with us when we met with the Cellar Master. Based on that menu, we selected a white a red, a Sauternes and a champagne. Given the complexity of matching the wines to 9 courses, we needed Juana to pull a few rabbits out of hats, but in the end we were happy with the selections (particularly the divine Peruvian Cab that she suggested) and our guests seemed pleased. It never occurred to us to ask that wines be paired by the glass at a private party, although that might be possible. Link to comment Share on other sites More sharing options...
JimandStan Posted March 8, 2011 Author #17 Share Posted March 8, 2011 If you were to schedule again would you consider doing anything differently. Thank you for asking this question. There are, in fact, a number of things that I will do differently the next time that I book Privée. First off, I'd make it a point to get up there at some point on the afternoon of my party. Because I selfishly wanted to "see the room in all its' glory" at the same time as my guests did, I avoided Privée before my evening there. As a result, I left too much to the staff to interpret on my behalf, -although they did so beautifully. I would also liked to have decided myself if the shades needed to be drawn (as they were that night). My third regret involves tipping. If I had it to do over again, I would have tipped the staff at a pre party meeting, rather than waiting to do so at the end of a long evening. Link to comment Share on other sites More sharing options...
Goldmann Posted March 8, 2011 #18 Share Posted March 8, 2011 Jim and Stan Good food for thought...and a belated happy birthday. Thank you Link to comment Share on other sites More sharing options...
ellbon Posted March 8, 2011 #19 Share Posted March 8, 2011 wow! i would pay for this in a heart beat but i need 8 friends.. iam not traveling woth 8 friends.. love the menu! Link to comment Share on other sites More sharing options...
Mura Posted March 9, 2011 #20 Share Posted March 9, 2011 My first thought was that you can meet friends on the ship ... or you can meet them HERE, on a roll call. Probably waiting to meet friends on board who want to split the cost would mean Privee was all sold out by the time you tried to book it. But you can still try to set up a group on a roll call! That's how we generally have formed up touring groups. Mura Link to comment Share on other sites More sharing options...
digby Posted March 9, 2011 #21 Share Posted March 9, 2011 Living in San Francisco, $125./person for dinner at a fine restaurant is rather reasonable and expected. However, somehow this whole concept seems seems wrong and unlike Oceania's classless philosophy. Link to comment Share on other sites More sharing options...
Mura Posted March 9, 2011 #22 Share Posted March 9, 2011 Question, which you are free not to answer! I'm trying to figure out what the wine cost would be for a meal like this. I believe that you said you got four different "flavors" of wine. I'm guessing that you needed at least two bottles of each for 8 people. Am I off track? I'd like to know what the real cost of such an evening is. Obviously, if you pick more expensive wines, it's going to cost more than less expensive wines! So it's not like you can definitively answer the question. And I assume we aren't going with Gallo for a dinner like this ... But it seems to me that the wines could cost several hundred dollars on top of the meal. Am I wrong? What was your experience? I say again: feel free to decline to answer or ignore my question! Link to comment Share on other sites More sharing options...
MightyQuinn Posted March 9, 2011 #23 Share Posted March 9, 2011 Everything about Privee looks exquisite. I read an interesting quote where the designer of Privee said that FDR wanted a room that was "wacko" in design. Success? :D:D Methinks those gorgeous white leather chairs may not be too comfy for a long leisurely dinner. How were they in real life? And was the room well used during your cruise? It will be interesting to see how popular it becomes on Marina. Link to comment Share on other sites More sharing options...
lyndenfa Posted March 9, 2011 #24 Share Posted March 9, 2011 We were on the M.V. and there was a person on our roll call who put out feelers for others that might be interested in Privee. We did not know enough about it to say yes and chose LaReserve for our "treat". Now that I have read some about Privee I would be interested in forming a group from the roll call. It seems to be another elegant and precious experience to look forward to. We will be on Marina again next January and I plan to explore this great venue again. Jim and Stan: can you give any ball park figure for the wine selections? do you recommend asking about the wines per glass? How would you go about that part of the dinner when planning with CC friends? Thanks. Lynne Link to comment Share on other sites More sharing options...
Mura Posted March 9, 2011 #25 Share Posted March 9, 2011 Living in San Francisco, $125./person for dinner at a fine restaurant is rather reasonable and expected. However, somehow this whole concept seems seems wrong and unlike Oceania's classless philosophy. But in truth it hasn't been "classless" for quite a while. Not since they made separate lines for suite check-in versus non-suite check-in ... There are all sorts of advantages that a suite passenger gets because of the higher fees paid. (I speak as a suite passenger who is somewhat conflicted on this issue. I like the benefits but as an American I don't feel they are really "right".) Even so, I have no problem with their establishing two "fee" restaurants which are truly special, and where they have a number of truly excellent non-fee restaurants. I'm not sure we'll use Privee at those rates ... but when we have the chance, we'll definitely aim for a dinner in La Reserve. Link to comment Share on other sites More sharing options...
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