The Restaurant at Seabourn has upgraded its menu with new recipes, including a new sushi selection.
“Creating exceptional culinary experiences is so important to a travel experience, and we are always looking for ways to improve our offerings,” said Natalya Leahy, Seabourn president.
Throughout our entire fleet of ultra-luxury ships, our highly skilled chefs showcase their passion and talents by providing a wide range of dishes made with fresh ingredients.
Moreover, a new appetizer and entree will now be offered at the Restaurant each week, the company announced.
With caviar, sour cream, and vodka, the new appetizers include gratinated champagne oysters and fresh oysters on ice. Additionally, there will be a lobster cream, quail egg, cherry tomato and cucumber lobster en Belle Vue; a beef tenderloin topped with Roquefort; and a baked black cod with Pomery Mustard – tomato crust, melted leek and potato mash.
By November 2023, Seabourn will offer “Sushi in the Club” on the Seabourn Odyssey, Seabourn Sojourn and the Seabourn Quest. Featuring fresh sushi bites and sake, the program is available every night between 6 p.m. and 9 p.m.
Chef Anton Egger, Seabourn’s Master Chef and Culinary Consultant, and Senior Corporate Chef Franck Salein collaborated on the culinary enhancements.
Egger said that food brings people together, and our culinary offerings are constantly evolving to celebrate flavors from around the globe.
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