- Seabourn rolled out its Earth and Ocean culinary philosophy fleet-wide.
- The programme features Chef’s Market Finds highlighting local produce.
- Regional dishes include Fresh Lingcod in Alaska and Pink Snapper in Australia.
- New dining formats include regional brunches and seafood boils.
- The philosophy extends through chef-led market visits.
Seabourn has rolled out its Earth and Ocean culinary philosophy across the fleet. The programme combines regional flavours, premium ingredients and food experiences both on board and ashore. New features include Chef’s Market Finds highlighting local produce and expanded chef-led activities, market visits and regional brunches.
The Restaurant will feature rotating menus utilising fresh locally sourced ingredients from specific cruise regions. Initial menu rollouts feature localised dishes such as Fresh Lingcod with buttered spinach in Alaska, Pink Snapper with truffled spaghetti squash in Australia and New Zealand and Fresh Arctic Char with lemon-butter caper sauce in Northern Europe. The philosophy relies on geographical flavour profiles highlighting how distinct environments influence the character of land produce and seafood.
Over the next year the fleet-wide culinary expansion will introduce new guest experiences including chef-led market visits at ports of call and interactive onboard programming. New dining formats include regional scenic cruising brunches, open-air seafood boils, refreshed menus at The Patio, fresh pasta offerings and an upgraded caviar program.
