Food - Regent and Oceania

[computerworks]

I strongly dislike warm soup. After one serving of lukewarm clam chowder, a quiet word to the head table waiter has resulted in my getting really hot soup every time; I think it went into my passenger profile!

 

that's the ticket.... :p

[janecambridge]

Main course: Osso Buco on Saffron risotto. This was cooked to absolute perfection (10 out of 10). It as fabulous!

 

While waiting for our dessert (tera misu -- spelled like a two year old would spell it - blame it on the wine), the Maitre 'D gave us some Parmesano Reggiano (sorry - horribly misspelled). We also had biscotti (not impressed). The dessert was 10 out of 10. Service by Nelson was amongst the best we have received at sea. We look forward to returning to Toscana and will ask for Nelson to be our server.

 

Tomorrow is St. Kitts. This is the first port where we will put on mosquito repellent (the type with the ingredient specifically for the mosquito problem there and in St. Barts).

 

Going to try to send photos:-)

 

We stopped at St Kitts Christmas Day last year and got bitten almost to death.Wish we had taken our mosquito repellent.Not the place we thought it would be at all.good wi if at coffee stops but very dirty little town.

As for the food pics,thanks.Apart from the cypress salad and polenta,it looked great.

We had Luke warm red onion soup on Navigator.It was in a posh bowl,the colour of cement and no little dressing on top.Vile....

Keep posting.Very interesting...

[Mjflowers]

Just saw a couple of posts after mine. Could not resist making my "signature statement". One thing we love about Regent is that everyone is treated the same. You can be in the least or most expensive suite (Regent is all-suite) and no one knows or cares. You can find someone who feels "entitled" and assume that they are in an upper suite but you will never know if that is true. Believe me -- I have seen some really demanding passengers on this cruise -- treating staff like servants. I am blaming the itinerary rather than the cruise line.

 

Have to disagree with this one or maybe you are talking about the passangers. Just off Mariner a few days ago. Met a couple in a master suite. Dinner every night was either in Prime 7 or Signatures for them. This was an 18 night cruise. Was in PH and could only reserve a couple of nights each. The night we had dinner with this couple we walked in without reservation. Usually we are asked what our suite number is, not this time. They we not demanding or felt entitled,a very nice couple indeed. I assume the privilege came with the territory.

[TrulyBlonde]

Just looked at that... very nice itinerary, I agree.

 

I have been concerned about the Navigator Rome to Venice Apr 2016 and brought it to my Amex Platinum TA attention and she just responded. Here is what she said..

"Hi I just got of the phone with Regent.....the Navigator is their prized possession.....they might put it into dry dock after your cruise for renovations. Let's keep an eye on it."

 

any thoughts?

[computerworks]

I have been concerned about the Navigator Rome to Venice Apr 2016 and brought it to my Amex Platinum TA attention and she just responded. Here is what she said..

"Hi I just got of the phone with Regent.....the Navigator is their prized possession.....they might put it into dry dock after your cruise for renovations. Let's keep an eye on it."

 

any thoughts?

 

With no sea days on that cruise... you will not spend a ton of time onboard. :p

The size of the Navigator is perfect for many of those ports.

 

Looking at the ship just a few months ago, the cabins are beautiful and the ship looks none the worse for wear. I say, no fear.

Edited December 9, 2014 by computerworks

[TrulyBlonde]

:-)) thanks Computerworks

[Travelcat2]

I am reporting the "warm" soup and gnocchi because it is something to watch out for - particularly when these items are served from a vessel rather than being put directly onto a plate/bowl in the kitchen. Definitely agree that returning it is the best thing to do. However, this can throw off the service (waiting for a course to be redone while the person you are dining with completes their dish).

 

While posting about food and being brutally honest it occurred to me that I have not scrutinized food on Regent as I am doing on Oceania. So, if computerworks can put up with me one more time, I will do a similar thread from the Mariner in April (unless you are going to be on Regent before we are and prefer to post your own photos).

 

The number of servers in The GDR and Terrace Cafe (CR and La Veranda equivalent) is amazing. There are at least twice as many servers/per person in the Terrace Cafe. This morning in the GDR there were at least 14 people serving (note: We find breakfast in CR to have extremely slow service). There were not many people at breakfast in the GDR - just as they seldom are in CR. However, the service was over the top. I cannot count how many servers are in the Terrace Cafe at lunch but we have never had to wait to have plates removed from our table and rarely have to wait for wine. Wonder if this has to do with more accommodations for crew on this ship compared to Regent. Over the years we have heard about crew quarters being redesigned in an attempt to accommodate more staff.

 

Mjflowers: Yes -- sometimes people in upper suites get some special privileges. This definitely does not occur all of the time. When I compare Regent to Oceania and what I have sometimes called the "class system" on Oceania I am looking at things like special areas where only the concierge class passengers can go (Concierge Lounge) or the Executive Lounge where only PH and above can go. There is also the pre-boarding issue (generally the very top suites can board at 11:00 a.m, PH at noon and so on. When we were going to embark on the ship, there were special lines for the different classes. Also, anyone with a alcohol package has to put their key cards on the table during dinner. This clearly identifies what suite you are in by color of the card and what is imprinted on the card. With Regent, should anyone see your card, they would know approximately how many nights you have on Regent -- nothing else. In the case of a couple in a Master Suite being able to dine in a specialty restaurant without reservations, I would think that most passengers would not have noticed this "special treatment" just as I cannot imagine that anyone would notice that we get 2 reservations in each of the four specialty restaurants but can get additional reservations at any time.

 

Need to comment on the the differences in cleaning on this ship. I see the keyboard in the Exec. Lounge (which I go to because it is half the walking distance from my suite) frequently. We notice upholstered furniture being steam cleaned all of the time. As mentioned, this ship is going into dry dock April 15th. When I learned that, I looked closely at everything. Perhaps there are a couple of areas that could use new carpeting but you have to be looking to notice it. This ship looks as good now as when we were on her 18 months ago.

 

Mosquito issue -- thanks for mentioning it. We are definitely using repellent when we go ashore and still do not plan on going ashore tomorrow in St Barts (we have been there before -- like it very much but do not want to risk being bitten by the mosquito's that seem to enjoy biting in the middle of the day).

 

Quite surprised to hear what corporate says about the Navigator. Also wonder if the person answering the phone is from Regent or a newbie from NCL as I have not heard this statement about the Navigator - ever. There are passengers who prefer the Navigator to Regent's other ships but I cannot imagine her being their "prized possession". Rather, she is the beautiful problem child that has taken hundreds of thousands of dollars (probably millions by now) to keep up. Her 1950's hull has been a consistent issue for the Navigator. Sounds like a new "corporate line" to me.

 

There is a "cartoon" NCL ship in port along with another giant ship (Royal Caribbean). We were forced to dock elsewhere. We now are a 10 minute taxi%2

Edited December 9, 2014 by Travelcat2

[TrulyBlonde]

thanks again TC2,

This is why my TA is keeping an eye on the Navigator. I had another cruise booked to see Croatia and my "Trulli" in Bari this past Oct. but cancelled after an issue and problems with that line. I then went to Silversea and was going to do an add on with Tauck for a week in Puglia for the "Trulli". When Regent came out with this itinerary I was so excited because it would be small, luxury and had exactly what I was looking for. This is my 3rd time, and 3rd booked cruise trying to get it right. I really hope for the best.

The only alternative I have at this time for the ports I want to see is with Celebrity and I would have to then fly from Venice to Bari to see my bucket list "Trulli". Hoping I get to stay with Regent or possibly they would move the Mariner to that spot earlier.

[computerworks]

 

There is a "cartoon" NCL ship in port along with another giant ship (Royal Caribbean).

 

Point of order is required...

 

This would be one that could be considered a "cartoon" ship... it is not a Norwegian ship

 

 

This would be a Norwegian ship with hull art done by famous artists or in theme with the ship's name or home port..

 

(Getaway)

 

Some find the adornment a welcome departure from plain white or black hulls.

 

Hull art of this caliber does not mean the crew wears clown costumes. :rolleyes:

[computerworks]

So, if computerworks can put up with me one more time, I will do a similar thread from the Mariner in April (unless you are going to be on Regent before we are and prefer to post your own photos).

 

I won't be sailing until May... so we are good.

[LHT28]

Geez, doesn't anybody send the soup back if it is not to their temp liking? :cool:

 

Exactly or any other dish that is not acceptable

[TrulyBlonde]

Point of order is required...

 

This would be one that could be considered a "cartoon" ship... it is not a Norwegian ship

 

 

This would be a Norwegian ship with hull art done by famous artists or in theme with the ship's name or home port..

 

(Getaway)

 

Some find the adornment a welcome departure from plain white or black hulls.

 

Hull art of this caliber does not mean the crew wears clown costumes. :rolleyes:

 

Possibly the name "Getaway" is similar to "Stay Away" ;-)

[computerworks]

Possibly the name "Getaway" is similar to "Stay Away" ;-)

 

Not fair to knock it out of context. :cool:

 

It is a different genre than a classic cruise ship. ...more of a resort style design.

 

They all have their place. ;)

[TrulyBlonde]

I have been on NCL once and we found it the best way to see all of the islands in Hawaii without taking the long crossing from Cali. It was an interesting ship ;-))....but we had a great time and would get off on each island, rent a car and go to the Four Seasons or similar for a lovely lunch. DH even watched his college basketball team play in Lahaina and we will watch them again in a few weeks in Honolulu. Arriving business class this time ;-) from LAX.

[Hambagahle]

Thanks for the detailed description of the dinner in Toscana, Jackie. I have to say it all sounded familiar and I am not at all sure I want to eat there again. I had the Osso Bucco - which I admit was delicious BUT way too large a portion, so much so that I had to leave half of it. And I, too, did not much like the "oil and vinegar show" - nor did I see the point of it.

 

Some years ago on the Navigator we played Trivia with a couple who were in a Masters Suite. I mentioned that we wished we could get a second reservation for Prime 7 and the very next day they invited us to have dinner with them there... supports what you were saying, I think. It didn't bother me at the time and doesn't bother me now - and I love the Oceania boarding system, as you know. What I don't understand is the wasted space for the Executive and Concierge lounges on Riviera...

 

Your photos are great! Many thanks (again).

Gerry

[computerworks]

What I don't understand is the wasted space for the Executive and Concierge lounges on Riviera...

 

It only seems wasted to those that don't use them. :p

 

I think it is great.

 

I also love the "oil cart" ...and I personally think trivia is dumb.

 

We need to meet for a drink to reconcile this stuff... :cool:

[The A Train]

I don't post often, but, to post that "trivia" is dumb, is dumber than dumb!

[Wendy The Wanderer]

... What I don't understand is the wasted space for the Executive and Concierge lounges on Riviera...

...

 

It only seems wasted to those that don't use them. :p

...

 

I agree with Hambagahle, we walked through the Executive Lounge, looked around and shrugged. Never went back. Lots nicer places to hang around.

[DeepFreeze63]

Thanks people for an enjoyable read. I'm reminded:" Different strokes for different folks".

We're committed to Regent for various reasons but it is fun to explore our options. We're having some issues with Regent about their re-pricing policies so we've been "thinking"!

[RachelG]

I used the lounge for the computer only, as the connection was so slow in our cabin. And we were paying by the minute. Otherwise, definitely not a place I wanted to hang around in.

[pingpong1]

So...I guess with the aforementioned logic of a few of the posters, the Casino is a "waste of space" if one doesn't like to gamble, the Connoisseur Club is a "waste of space" if one doesn't enjoy a good cigar in the evening (believe me, I already know some peoples' opinions about smoking!), the game room is a "waste of space" if you don't play games, and the pool and fitness center would represent "wastes of space" if not all individuals equally enjoyed using those facilities?

 

And if I understand Gerry's comment/s correctly, she probably won't go to Toscana again (presumably, yet another "waste of space" in her view) primarily because the portion of Osso Bucco served to her at one particular meal was "too large" (is anyone actually forced to eat everything that is brought to their table) and she didn't care for the presence of an "Oil Cart" in the dining room?

 

Reading some of these opinions indicates to me that both Regent and Oceania are on a "fools mission" if they actually think they have any real shot at pleasing many of their passengers. Am I simply misinterpreting these comments or am I just taking them all too literally here? Regards to all.

[Sunprince]

So...I guess with the aforementioned logic of a few of the posters, the Casino is a "waste of space" if one doesn't like to gamble, the Connoisseur Club is a "waste of space" if one doesn't enjoy a good cigar in the evening (believe me, I already know some peoples' opinions about smoking!), the game room is a "waste of space" if you don't play games, and the pool and fitness center would represent "wastes of space" if not all individuals equally enjoyed using those facilities?

 

And if I understand Gerry's comment/s correctly, she probably won't go to Toscana again (presumably, yet another "waste of space" in her view) primarily because the portion of Osso Bucco served to her at one particular meal was "too large" (is anyone actually forced to eat everything that is brought to their table) and she didn't care for the presence of an "Oil Cart" in the dining room?

 

Reading some of these opinions indicates to me that both Regent and Oceania are on a "fools mission" if they actually think they have any real shot at pleasing many of their passengers. Am I simply misinterpreting these comments or am I just taking them all too literally here? Regards to all.

 

Good point Pingpong. As they say...bigger and better is not always better. I would prefer outstanding service and food in a nice setting (with fewer people) All the gimmicks are less important to me. I prefer a ship with more outdoor space and fewer of the indoor amenities but the reality is that I cannot afford, not would want my own private yacht, so I guess it is a compromise to balance the needs/wants of the passenger demographic.

[Travelcat2]

Wow - so many great posts! The ship that was posted on the last page (with Looney Tunes characters from Warner Bros.) we have seen before. They are not a U.S. based ship and I do wonder if Warner Bros. has approved the use of their brand.

 

Everyone has different opinions so let me state mine regarding Norwegian Cruise Lines. The name makes one think of Norway -- whether you have been there or not. Until last year, we had not visited this lovely country. Norway does not make me think of a main stream cruise line with a lot of kids and partying. While the ship is not as gaudy as the "Warner Bros." cartoon ship, it does not represent Norway (IMO). To be perfectly honest, I cannot post anything about NCL that would not have a very strong prejudice. I could not be more upset with them. For that reason I will attempt to stop making any posts about NCL or the take-over. Suffice it to say that things are not what they seem -- not at all.

 

Today, in St. Kitts, there were three big ships. One was NCL, one was Royal Caribbean and I do not know the third as it was docked too far away. One of the ships took Oceania's "parking space" so passengers on the Riviera had dock further away from the city to wait while one van stuffed passengers in like sardines and took them into the city. By 11:00 a.m. they had two stuffed vans. Still, not a nice way to be transported. One gentlemen is claustrophobic and had a very difficult time.

 

Once we arrived in the center of town, it was packed. The central point of where NCL and RCCL were docked was the bar -- a large space in the middle of shops. The shops were packed with people and children. There was absolutely nothing there that a Regent or Oceania passenger would be interested in (nor were the crew). We went back after 15 minutes in town.

 

Note: Anyone going to St. Kitts must use mosquito spray. I cannot stress this enough.

 

Next post will be back on topic.

Edited December 10, 2014 by Travelcat2

[Travelcat2]

In terms of a "waste of space", IMO, nothing is a waste of space. However, Regent passengers would probably appreciate if the Barista place (no idea what it is called), the Concierge and Executive Lounge were combined into a Coffee Connection. This is what Regent passengers are used to and what is not available on Oceania.

 

There is one big design flaw on the Riviera (in my opinion of course). There are fifteen (15) decks -- 1250 passengers and only six elevators. Four forward and two aft. In order to arrive at 6:30 p.m. at either Polo or Toscana (deck 12), it is a good idea to leave at least 10 minutes to get an elevator if you are on deck 6 (where two of the lounge are located). Have to mention again that this must be the only ship at sea that has "floors" instead of "decks".

 

So, tonight we dined at Jacques for the third time. There are a couple of photos that I will send computerworks tomorrow. I had the scallops again but tried two new items. There was a lobster and caviar "salad" that was delicious. I can't spell the next thing I had so I'll go to my DH's main course -- lamb tenderloin wrapped in something (it looked like Beef Wellington but wasn't -- sorry for my poor description). The service (in Vincent's section) was excellent. It was a delightful meal. We will dine there for the last time on Friday -- our last night on the Riviera.

 

Tomorrow is St. Barts where we do not expect to go ashore (but never say never). We are looking forward to our last two sea days -- Thursday and Friday. This cruise has exceeded our expectations. However, my thoughts have been other places many times. I will continue doing my best with this thread. You can expect me to be "missing" around the 1st of the year but I will read and post whenever it is possible to do so.

 

In the meantime, I will definitely take this thread to its conclusion and want to thank all of you for keeping the thread on point and interesting to read.:)

Edited December 10, 2014 by Travelcat2

[TrulyBlonde]

Thank you for a most enjoyable thread. Nice people on here too!