Foodies Feted Yet Again – Seabourn Raises the Bar on Culinary Offerings
Travel Monitor – April 11, 2018
Food, food, food … what the people want, the people get, and with so many travellers looking to combine culinary experiences with great destinations it’s no wonder tour operators and cruise lines – even airlines – are upping the ante when it comes to fabulous foodie offerings.
Now Seabourn has introduced a new dining experience for guests – “Earth & Ocean at The Patio” – an a la carte dinner venue developed by consulting Chef Anton Egger to entice guests with candlelight seating and a sophisticated menu celebrating flavours rooted in authentic local favourite foods from around the world.
To debut with the launch of the line’s newest ship, Seabourn Ovation, in May 2018, this new poolside al
fresco culinary option will be offered during dinner service, and will be fleetwide by spring 2019.
“Earth & Ocean at The Patio continues the evolution of dining experiences across the Seabourn fleet, offering guests a culinary voyage to far-flung regions of the world served in a remarkably welcoming and relaxing open-air space,” said Richard Meadows, president of Seabourn.
“The new concept, which has some really unique service elements, will be one of many highlights for guests to savor with the launch of Seabourn Ovation, and we look forward to expanding it to all of our ships in the year ahead.”
Chef Egger has worked with Seabourn on numerous culinary projects and developed the concept for the new dining experience, creating recipes, table settings, and background music, and working closely with Corporate Chef Franck Salein, who assisted on various aspects of the new venue.
Diners at “Earth & Ocean at The Patio” can look forward to a distinctive dining experience unlike any other on board, with an imaginative array of fresh, inventive dishes from around the world served in a relaxed setting under the stars illuminated with help of fading sunlight and soothing moonlight.
Guests arriving at “Earth & Ocean at The Patio” may be welcomed with items like smoked bacon grissini and house-made artisanal country bread. Other dishes will be served in simple and memorable ways, such as in still-sizzling long-handled black iron skillets, or ceramic Moroccan tagines covered to hold in moisture and smoke to produce succulent, full-flavored results. The restaurant’s menus will change daily, including a different dish cooked in a tagine each night.
There will be more cooking methods and innovative presentations including salads and tasty dishes; meat brochettes quick-fired or grilled; beef brisket slow-cooked or braised; and traditional Chinese-style filled bao buns. The venue will also offer a different farmer’s-style finishing course each evening, such as shareable oven-baked camembert or brie accompanied by a pot of honey pommery mustard and toasted rustic bread. Desserts of similarly shareable sweet temptations such as oven-baked peaches or slow-roasted pineapples served with house-made gelato will also be featured.
The entire menu will be served with distinctive table settings created in collaboration with ceramic artist Wynne Noble of Noble Plateware in New York and fashioned in the soothing colors of our earth and oceans.