Updated and Expanded Onboard Culinary Offerings
Seabourn continues to elevate our culinary program with a number of dining enhancements, including new recipes in The Restaurant, expanded sushi offerings, and elevated 24-hour in-suite dining menus.
“Memorable dining is so important to a travel experience, and we are always looking to innovate our offerings to ensure we deliver luxurious and sophisticated culinary moments that exceed our guests’ expectations,” said Natalya Leahy, president of Seabourn. “We offer a wide range of dishes with fresh ingredients, sourced locally whenever possible, and our team of highly skilled chefs are very proud to showcase their passion and talents across our entire fleet of ultra-luxury ships.” Leahy added that Seabourn strives to provide guests with the best and most innovative culinary experiences. “Culinary is an integral part of travel experiences, and our guests are looking for the highest levels of sophistication and authenticity. We work with the best professionals in the world, such as Chef Tony and Chef Franck, to deliver unforgettable culinary moments. Not only do they bring Michelin level skills, but they also have a passion for travel that comes through in our dishes and menus. I am very excited to support them as they continue to unleash their creativity through this new menu and other exciting culinary projects.”
In our main fine-dining venue aboard all our ships, we are rolling out two new recipes each week, which will total more than 100 new recipes per year. The new recipes will include lighter-fare dishes, using a number of ingredients such as fresh oysters, Dover sole, and more. By adding new dishes, we have increased the variety offered on The Restaurant’s menu cycle. Examples of new appetizers include Gratinated Champagne Oysters with white leek and mushroom duxelles and Fresh Oysters on Ice with caviar, sour cream and vodka; and new entrées include Lobster en Belle Vue with lobster cream, quail egg, cherry tomatoes, and cucumber; Roquefort Crusted Beef Tenderloin with wilted spinach, and sunchoke emulsion; and Pommery Mustard–Tomato Crusted Baked Black Cod with melted leek, potato mash, and chive butter.
The Restaurant serves breakfast and lunch on select days and dinner every evening, where guests can dine when and with whomever they wish. The talented culinary team prepares a wide variety of dishes à la minute, cooked to order.
Seabourn will begin offering “Sushi in The Club” on Seabourn Odyssey, Seabourn Sojourn, and Seabourn Quest by November 2023. This follows the popularity of the dedicated restaurant, Sushi, on board Seabourn Encore and Seabourn Ovation, and “Sushi in The Club” on Seabourn Venture, which will also be available on Seabourn Pursuit. Available nightly between 6 p.m. and 9 p.m., “Sushi in The Club” will offer fresh sushi bites and unique sake offerings, allowing guests to enjoy a menu featuring the finest ingredients that blends authenticity with a twist of Seabourn’s culinary expertise.
New 24-hour In-Suite Dining Experience
New menus debuted on Seabourn Venture in June and will be available on our entire fleet by October 2023. The new dining experience has been meticulously designed to bring Seabourn’s signature luxury and sophistication to its in-suite menu, ensuring that each meal becomes a truly memorable occasion.
Offering a diverse array of dishes, guests can enjoy these culinary delights either on their own or share the experience with loved ones and fellow travelers. Whether dining inside their suites or on their private veranda, guests can indulge in exceptional cuisine while enjoying breathtaking views from around the world.
The new in-suite dining menus were developed in partnership with Master Chef and Culinary Consultant Chef Anton Egger, and Senior Corporate Chef Franck Salein. Together with our highly skilled culinary team, they curate Seabourn’s world-class dining that rivals the finest restaurants anywhere.
By adding a selection of new dishes, Seabourn has expanded the variety of the in-suite menu that caters to every taste and preference. The new menu includes lighter and fresher vegetarian and vegan dishes, such as Rustic Garden Vegetable Minestrone a la Genovese, Franck’s Riviera Style Vegetable Tartine, and “Fregola con Melanzane” a Sardinian tomato fregola pasta with oven roasted purple eggplant confit. There will also be classic and traditional dishes with a twist, including Crispy Skin Fresh Alaskan Salmon Fillet, Thyme Roasted Jidori Chicken Breast, and Oven Roasted Free Range Chicken Sausage Casserole. In addition, there will be delicious dessert options to satisfy the sweet tooth, such as Tony’s Childhood Banana Split and Black Forest Sundae.
In addition to the new in-suite dining menu, Seabourn will continue to provide its signature in-suite breakfast options. During dinner hours, guests may also order from The Restaurant for course-by-course service in their suite or on their private veranda.
Seabourn’s enhanced in-suite dining menus were inspired by Chef Egger and Chef Salein’s world travel experiences and upbringing. Chef Egger has opened restaurants in Singapore and Bangkok and appeared worldwide in culinary events alongside Michelin-starred chefs. Chef Salein’s extensive background includes roles as executive chef at several two and three Michelin-star restaurants. The talented culinary team are experts in offering dishes that are designed to satisfy a range of appetites, and all dishes are carefully prepared and plated with an artistic eye.
These new offerings are just the latest updates to the onboard culinary experience you can look forward to savoring on Seabourn.
For more information, please contact a travel advisor, call Seabourn