Seabourn has revealed additional dishes for Solis, the new Mediterranean-inspired fine dining venue onboard its fleet of ultra-luxury ships.
Leading the concept of Solis is Master Chef and Culinary Partner Anton “Tony” Egger, with a deep knowledge of dishes and ingredients from the seaside region, as well as the culinary preferences of guests who travel with Seabourn.
Launching onboard Seabourn Quest in January 2024, Solis is being moulded as a destination for Seabourn guests to savour “lighter, fresher, and healthier cuisine” from the Mediterranean: including the coasts of France, Italy, Spain, Greece, Croatia, Morocco, Malta, Turkey, Tunisia, Algeria, and Egypt.
“As the mastermind behind two of Seabourn’s most popular onboard dining concepts, Earth & Ocean and Sushi, Chef Tony brings to Seabourn both Michelin-level skills and his passion for travel and culinary. Tony has a remarkable record of success introducing new culinary experiences and partnerships. I am so proud to support his creative energy as he and our extraordinary team shape Solis into an experience our guests will love.”
Natalya Leahy, President of Seabourn
As a long-time Seabourn partner, Chef Egger’s remarkable run with the cruise line started in 1998 as an Executive Chef. Teaming up with Senior Corporate Chef, Franck Salein, he conceived a restaurant to satisfy guests’ love for Mediterranean cuisine- crafting an exceptional dining experience focused on “coastal cuisine”.
Food on the fresh menu includes “foods of the sun”, with garden produce ripened by long growing seasons, fresh seafood pulled from the ocean, and regional takes on classic dishes. This hyper focus on the sun and warmth also inspired the name “Solis”, which is Latin for “Sun”.
–Bistecca Alla Fiorentina: Tuscan Style 32 oz Beef Porterhouse Steak, Vegetable and New Potato Casserole.
–Horiatiki Greek Village Salad: Barrel-aged feta cheese, cucumbers, Batala tomatoes, pickled red shallots, oregano and fresh mint.
–Fresh Tomato Tart: Boquerones, roasted garlic, oven-roasted eggplant puree, green olives.
In addition to the flavourful new menu items, presentation will equally be a strong element of the Solis dining experience, with tableware of fine China, glassware, and ingredients artfully arranged by colour and texture- creating mouth-watering visions on the plate.
The menu will also feature complimentary fine wines and premium selections from coastal regions, available by the glass or bottle. Additionally, vintage style cocktails curated by talented mixologists will also be on offer, fashioned with modern ingredients.
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“Over the years, Chef Franck and I have listened intently to discover what Seabourn guests really enjoy about dining. With Solis, we’re combining all that we have learned and more into something they are sure to enjoy – and that we will enjoy creating.”
Anton Egger, Master Chef and Culinary Partner