Ultra-luxury cruise line, Seabourn, continues to elevate its culinary programme with a range of dining enhancements, including new recipes in The Restaurant and expanded sushi offerings onboard.
In order to increase variety across its menus, Seabourn is rolling out two brand-new recipes each week in the main, fine-dining venue onboard its ships- The Restaurant. These will include lighter-fare dishes using ingredients such as fresh oysters and dover sole.
Examples of new appetisers will feature Gratinated Champagne Oysters with white leek & mushroom duxelles, plus Fresh Oysters on Ice with caviar, sour cream & vodka. Elsewhere on the menu, new entrees 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 Pomery Mustard – Tomato Crusted Baked Black Cod with melted leek, potato mash and chive butter.
Guests can dine in The Restaurant for breakfast and lunch on selected days, and dinner every evening- whenever and with whoever they wish to. The talented culinary team behind these carefully curated dishes prepares them cooked to order.
“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. 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.”
Natalya Leahy, President of Seabourn
Additionally, by November 2023, Seabourn will offer “Sushi in the Club” onboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest. This follows the resounding popularity of the dedicated restaurant, Sushi, onboard Seabourn Encore and Seabourn Ovation, along with Sushi in the Club onboard Seabourn Venture– which will also be available onboard Seabourn Pursuit.
“Sushi in the Club” will offer fresh sushi bites and unique sake offerings nightly, between 6pm and 9pm, with menus featuring the finest ingredients that blend authenticity with a twist of Seabourn’s culinary expertise.
The exciting new gastronomic enhancements were developed in partnership with Master Chef and Culinary Consultant Chef, Anton Egger, and Senior Corporate Chef, Franck Salein. Alongside the highly skilled culinary team onboard, they curate Seabourn’s world-class dining to rival the finest restaurants across the globe.
“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.”
Master Chef and Culinary Consultant Chef, Anton Egger
These new offerings from Seabourn are just the latest ongoing updates to the culinary experience onboard, including enhanced 24-hour in-suite dining menus which feature an extensive range of gourmet dishes.
