Seabourn has launched Earth & Ocean, a new culinary philosophy that brings destinations to life through food, flavour and discovery.
The move will bring more destination-inspired dining, regional ingredients and food-focused experiences to sea and shore over the coming year.
Earth & Ocean builds on the restaurant concept introduced in 2018, expanding its influence across menus, culinary programming and destination experiences throughout the Seabourn fleet.
The approach combines locally inspired dishes with selected ingredients sourced globally, with regional flavours changing according to where each ship is sailing.
Examples include fresh lingcod with buttered spinach, arugula and green apple in Alaska, pink snapper with truffled spaghetti squash in Australasia and Arctic char with fingerling potatoes and lemon-butter caper sauce in Northern Europe.
Michael Stendebach, Seabourn Senior Vice President Guest Experience & Product Development, said the concept had developed in response to guest interest in food, service and destination connection.
“We saw how strongly our guests embraced our Earth & Ocean restaurant and built on that feedback by expanding the concept into a fleetwide culinary philosophy,” Mr Stendebach said.
Over the next year, the program will extend beyond restaurants through chef-led experiences, market visits, regional scenic cruising brunches, seafood boils, refreshed Patio menus, fresh pasta and an enhanced caviar program.
Further menus and destination-focused experiences are expected to be introduced across the fleet and ashore as the culinary program continues to develop.
