Seabourn Cruise Line Revamps Onboard Culinary Menus

- The culinary enhancements are spearheaded by Seabourn's Master Chef and Culinary Consultant, Anton Egger, along with Senior Corporate Chef Franck Salein. Their work includes the recent introduction of Solis, a fine dining venue focused on Mediterranean cuisine, which replaced the previous partnership with American chef Thomas Keller. - The casual Colonnade restaurant, which offers buffet or table service for breakfast and lunch, now features regionally themed, bistro-style dinners with table service each night. On select evenings, the venue transforms into "Earth & Ocean," an al fresco, candlelit dining concept with an eclectic, globally-inspired menu developed by Chef Egger. - At the heart of the ship, the Seabourn Square café has expanded its menu to include a wider selection of warm items like breakfast sandwiches and Roman-style pizza, in addition to its established offerings of pastries, sandwiches, and homemade gelato. - A significant feature of the café is its specialty coffee program, which uses beans that are freshly roasted on board. Guests can also pre-order their beverages through the Seabourn Source mobile app for convenient pickup. - This fleet-wide revamp emphasizes sourcing local ingredients and reflecting regional cuisines of the ship's destinations. This is complemented by an expansion of the "Shopping with the Chef" program to new ports like Ho Chi Minh City, Vietnam, and Nagasaki, Japan. - The main dining venue, The Restaurant, has also been updated with 24 new appetizer and main course options, such as marinated diver scallops with smoked trout carpaccio and Ossetra caviar. - To further immerse guests in local food culture, Seabourn is introducing new culinary-focused shore excursions, including cooking demonstrations with local chefs in Alaska and oyster shucking on Prince Edward Island.