SEATTLE, July 13, 2023 /PRNewswire/ — Seabourn, the leader in ultra-luxury voyages and expedition travel, continues to elevate its culinary program with a number of dining enhancements, including include new recipes in The Restaurant and expanded sushi offerings, aboard its ultra-luxury ships.
“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.”
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, 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…
