Sarah Bretz, ContributorSeabourn is expanding its culinary program to further link the food that guests enjoy on board to the destinations that they’re visiting throughout the cruise.
At the heart of the enhancements is a renewed focus on regional authenticity and fresh, locally-sourced ingredients. Executive chefs across Seabourn’s fleet dedicate time ashore to create relationships with small purveyors and markets to secure the best regional ingredients, which are then reflected in the onboard offerings and experiences. The result is a destination-inspired dining experience where the dishes tell a story of the people, places, and cultures behind them.
Local Sourcing
Seabourn is increasing and elevating its regional cuisine offerings to continue to celebrate authentic flavors of the world. The line’s regional menus feature more destination-specific dishes, such as locally and sustainably-sourced wild Alaskan salmon. Passengers may sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm. Signature moments include a fresh seafood tasting following a wildlife tour in Wrangell, Alaska.
More Fresh Seafood
Fresh-caught seafood will be featured prominently across all dining venues, with rotating Chef’s Specials at The Restaurant, and grill events at The Patio. In addition, culinary shore excursions will also be offered, including:
- Live cooking demo and hands-on seafood preparation with a local chef to experience Alaska’s flavors, such as fresh crab and salmon in Alaska
- Oyster shucking at a farm in Prince Edward Island, Canada
- Fresh lobster tastings in Bar Harbor, Maine
New Dinner Menus
Seabourn will introduce new dinner menus at The Restaurant (the main dining room), with 24 new appetizers and main courses inspired by local cuisines and featuring fresh seafood. Highlights include:
- Marinated Diver Scallops & Smoked Trout Carpaccio, Ossetra Caviar
- Grilled Sirloin of Beef & Lobster Spring Roll, Pomme Purée, Wilted Spinach, Sweet Confit Garlic, Beef Jus
- Seared Seabass, Wild Forest Mushrooms, Tomato Marmalade, Lemon Zucchini, Potato Cream
- White & Dark Chocolate Peanut Butter Mousse, Chocolate Crème Anglaise, Salty Caramel Gelato
Shopping with the Chef Program
The luxury cruise line’s signature complimentary “Shopping with the Chef” program will also be expanded. It will provide more opportunities for guests to join the ship’s executive chef on visits to local markets at various ports of call. Passengers will discover regional ingredients and culinary traditions alongside the experts who bring them to life on board.
Examples of new ports where to experience will be offered include Ho Chi Minh City, Vietnam; Penang, Malaysia; Nagasaki, Japan; and Quebec City, Canada. Late-night night market tours will be available in Bangkok, Thailand; Kanazawa, Japan; and more.
“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” said Mark Tamis, president of Seabourn. “After traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come.”
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