Seabourn has expanded its culinary programme, from new menus inspired by global flavours to chef-led shore excursions and onboard dining concepts.
Regional menus will feature destination-specific dishes, such as locally and sustainably sourced wild Alaskan salmon. Guests might sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm.
Fresh 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 be offered, including:
- Live cooking demo and hands-on seafood preparation with a local chef to experience Alaska's flavours, such as fresh crab and salmon.
- Oyster shucking at a farm in Prince Edward Island, Canada.
- Fresh lobster tastings in Bar Harbor, Maine.
Seabourn will also introduce new dinner menus for The Restaurant, with 24 new appetisers and main courses inspired by local cuisines and featuring fresh seafood.
It is also expanding its complimentary ‘Shopping with the Chef’ programme, offering more opportunities for guests to join the ship's executive chef on visits to local markets at various ports of call.
Guests can discover regional ingredients and culinary traditions alongside the experts who bring them to life on board. Examples of new ports where the experience will be offered include:
- Ho Chi Minh City, Vietnam
- Penang, Malaysia
- Nagasaki, Japan
- Quebec City, Canada
- Late-night night market tours in Bangkok, Thailand, and Kanazawa, Japan, and more.
Cruises International represents Seabourn in the South African market.
