Seabourn has introduced a number of dining enhancements, including new recipes in The Restaurant and expanded sushi offerings aboard its ultra-luxury ships.
In The Restaurant, the main, fine-dining venue on board all of the ships, Seabourn is 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, Seabourn has increased the variety offered on The Restaurant’s menu cycle. Examples of new appetizers include Gratinated Champagne Oysters with white leek & mushroom duxelles and Fresh Oysters on Ice with caviar, sour cream & vodka; and new entrees include Lobster en Belle Vue with lobster cream, quail egg, cherry tomatoes, and cucumber; Roquefort Crusted Beef Tenderloin with wilted spinach, sunchoke emulsion; and Pomery Mustard – Tomato Crusted Baked Black Cod with melted leek, potato mash, 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 the wide variety of dishes a la minute, cooked to order.
In addition, 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, onboard 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 and 9 p.m., “Sushi in the Club” will offer fresh sushi bites and unique sake offerings, and guests will enjoy a menu featuring the finest ingredients that blends authenticity with a twist of Seabourn’s culinary expertise.
“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.”
These new culinary enhancements were developed in partnership with Master Chef and Culinary Consultant Chef Anton Egger and Senior Corporate Chef Franck Salein. Together with the onboard, highly skilled culinary team, they curate Seabourn’s world-class dining that rivals the finest restaurants anywhere.
Egger added that his culinary ideas and innovations are drawn from his global travels, and he is thrilled to share his creations with guests.
“Food brings people together, and we continue to evolve our culinary offerings to celebrate many flavours of the world and to elevate the dining experience for our guests,” Egger said.
After getting his start in Austria, he staged and worked in France and Switzerland, and then continued to travel and work across the globe, taking inspiration from many culinary-rich regions he visited, including Asia, India, the Caribbean and South America, the US, South Africa and more.
Seabourn’s new offerings are the latest updates to the onboard culinary experience, including the recently announced enhanced 24-hour in-suite dining menus featuring an extensive array of elegantly presented gourmet dishes.