A 25-minute ferry ride will get you from Freemantle (colloquially known as Freo) to Rottnest Island (likewise known as Rotto) in Western Australia. A friend just experienced that as a day trip, saying: “It’s so good for the soul! I think getting on and off a ferry makes you feel like you have gone away.”
The same can be said about dining aboard a cruise ship like Oceania Cruises Riviera, which I did with a small party of Cruises International guests on her Cape Town stopover in December 2024. Embarking and disembarking on short stays follow conventional procedures for travellers, involving exchanging passports for visitor identification badges and vice versa at the end of the tour. Modern cruise ships’ advanced security systems and controlled boarding processes make it significantly harder for stowaways to go undetected compared to earlier eras. The subject dominated dinner conversation as we sipped wines from Chile (I had the Cyclo Sauvignon Blanc from the 2021 vintage) and did our best to understand the cruise line’s promise of the “Finest Cuisine at Sea”. We were hosted in The Grand Dining Room, after a guided tour of the ship’s facilities that began with the inviting smell of freshly baked gingerbread houses wafting from the lobby display (it was Christmas time). Our party enjoyed gluten-free bread, vegan spaghetti with black bean balls, lobster bisque with Armagnac cream, iceberg lettuce salad with creamy goat cheese and miso-anchovy dressing, sirloin steak made from certified Black Angus beef and French fries, crème brûlée and vegan carrot cake, among others, many bemoaning lack of space for more courses.
Oceania Cruises was founded by a group of passionate, food-loving entrepreneurs set to redefine cruising through exceptional gastronomy. Guided by their slogan, The Finest Cuisine at Sea, they take pride in creating extraordinary dining experiences and offer culinary classes to guests who wish to learn how to do the same. The Culinary Advisory Board is co-chaired by Executive Culinary Advisor Jacque Pépin, who dreamed up the culinary philosophy. He’s been with the cruise line since its inception and mentored Executive Culinary Directors Alexis Quaretti and Eric Barale, who make Oceania Cruises the only cruise line with two Master Chefs of France. Internationally renowned, Emmy-winning chef Giada De Laurentiis joins them as co-chair. These three highly decorated chefs and their teams cater to no more than 1 250 guests, intent on discovering astonishing itineraries in hundreds of destinations focused on food and wine, culture, history, nature, and more. Exceptional personal service and facilities contribute to an award-winning experience that defines small-ship luxury amidst an elegant, resort-casual ambience. Any guilt about overindulging in the gastronomic delights can be quickly offset with a few visits to the Aquamar Spa + Vitality Centre, offering holistic support for wellness. Sporty types can play padel, swim, run around the outdoor track or work out in the gym when they’re not relaxing in the library with a good book, admiring the works of art (Picassos included) or lazing on a lounger.
“What a joy to be able to drink French Champagne [Duc de Valmar Brut was the welcome drink], dance to live music and meet interesting new people,” said fellow guest Ezelle Theunissen. “It gave me perspective again, put a spring in my step, and reminded me of what is possible. We don’t have to graft and grind all the time. We can also experience some peace, ease, and joy.”
Days later, still on a high, we wondered how anyone could object to being made to feel like they’re the most important person in the room, cared about, not simply cared for, with a ratio of two staff to every three guests. Boutique-style, curated travel experiences are already selling into 2026, with discerning travellers clamouring for more memorable encounters with the world on their plates.
