An Epicurean Odyssey

“Menu de gustacion” is French dining parlance for a meal that lets guests taste a sampling of dishes. The leisurely five-course feast at Red Ginger will include soup, salad, appetizer, choice of main courses accompanied by a selection of side dishes, followed by dessert.

“Guests aboard Marina are in for a real culinary treat at Red Ginger,” stated Bob Binder, president of Oceania Cruises. “Instead of just enjoying a delicious dinner, the five-course menu is designed to take them on an Asian culinary adventure
.”
A typical menu might begin with spicy Thai lemongrass-flavored coconut soup with prawns, followed by a salad of duck and watermelon with cashews, mint and Thai basil.
The starter course may showcase selections from the daily sushi platter or tuna tartar with black and white sesame seeds and wasabi cream.

Entrée choices satisfy a range of palates and include roasted Chilean Sea Bass marinated in plum-miso sauce, cooked in a Hoba leaf, or Asian-spiced Rack of Lamb with kohl robi, cream spinach and truffle oil. Sole Tempura, Braised Beef with Malay Curry, and Lobster Pad Thai are also main courses. Side dishes include stir-fried Asian greens with oyster sauce, baby Bok Choy and shitake mushrooms, fried rice with prawns and steamed Jasmine rice.

For dessert, guests can savor an East-West synthesis such as chocolate-lemongrass or litchi-raspberry crème brulée, green tea banana cake with toffee-hazelnut sauce, steamed ginger cake with apple-cardamom ice cream, or an exotic fresh fruit plate.

The Red Ginger wine list features both European and New World vintages carefully chosen to subtly enhance the exotic Asian flavors, along with a wide selection of sake. Beers from Thailand and Japan, and a full cocktail menu are also available. The restaurant’s signature libation – Ginger Blossom – is sure to pack a spirited punch, blending Charbay blood orange vodka, passion fruit and orange juices and Grenadine, served shaken and poured over ice.

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