Seabourn is introducing a new program of Caribbean inspired culinary experiences aboard Seabourn Ovation and Seabourn Quest.
The program forms part of the cruise line’s Earth & Ocean philosophy and will bring regional dishes, drinks and ingredients into restaurants, bars, deck events and selected experiences ashore during Caribbean itineraries.
New dining options include a Caribbean seafood boil with lobster, snapper, clams, mussels and shrimp, along with a themed brunch, rotating regional dishes in The Restaurant and a Caribbean dinner in The Colonnade on the final evening of selected voyages.
Sailaway events will feature dishes including coconut shrimp wraps, jerk chicken sliders and Caribbean lobster rolls, while Seabourn Square will add options such as a Cuban style roast pork sandwich, hearts of palm salad and Jamaican Blue Mountain Coffee.
On selected Seabourn Ovation departures, the Rum by Latitude program will pair Caribbean ports with destination inspired cocktails.
Drinks will be linked to destinations including St Lucia, Montserrat, Martinique, Grenada, Bequia and Jost Van Dyke.
The culinary program will also extend ashore at Carambola Beach in St Kitts, where Seabourn’s Caviar in the Surf experience will be joined by a new sugar cane juice station serving combinations with lime, pineapple or ginger.
During the 2026–27 Caribbean season, Seabourn Ovation and Seabourn Quest will operate 20 departures of seven to 16 days between November and March 2027, visiting 24 ports across 19 islands and countries.
