Seabourn Refreshes Culinary Program with New Menus & More Immersive Experiences

Seabourn is giving its culinary program a refresh with new dinner menus, enhanced local sourcing, and expanding “Shopping with the Chef” options. According to the cruise line, the refresh is designed to “deepen guests’ connection to the destinations they explore.”

“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” said Mark Tamis, president of Seabourn. “After traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come.”

More Regional Dishes, More Fresh Seafood

At the core of the enhancements is a renewed focus on regional authenticity and fresh, locally-sourced ingredients. Executive chefs are given time to go ashore to forge relationships with small purveyors and markets to secure regional ingredients. As a result, Seabourn’s regional menus feature even more destination-specific dishes.

Examples might include locally- and sustainably sourced wild Alaska salmon, a boutique wine sourced that morning, or honey from a local farm.

The result, the line said, is a destination-inspired dining experience “where the dishes tell a story of the people, places, and cultures behind them.”  

Fresh-caught seafood, in particular, will be featured prominently across all dining venues, with rotating Chef’s Specials at the Restaurant, and grill events at The Patio.

More culinary-focused excursions will be offered as well including a live demo and hands-on seafood preparation with a local chef in Alaska; oyster shucking at a farm in Prince Edward Island (Canada); and fresh lobster tastings in Bar Harbor, Maine; among others.

New Dinner Menu Selections at Seabourn’s The Restaurant

Seabourn also will introduce new dinner menus at The Restaurant, with 24 new appetizers and main courses inspired by local cuisines and featuring fresh seafood.

Highlights include: marinated diver scallops with smoked trout carpaccio and Ossetra caviar; grilled sirloin of beef with lobster spring rolls; seared seabass with wild forest mushrooms and tomato marmalade; and white and dark chocolate peanut butter mouse with salty caramel gelato.

Stepping Out with Seabourn Chefs

Seabourn is also expanding its signature complimentary “Shopping with the Chef” program, offering more opportunities for guests to join the ship’s executive chef on visits to local markets at various ports of call.

Examples of new ports where the experience will be offered include: Ho Chi Minh City (Vietnam), Penang (Malaysia), Nagasaki (Japan), Quebec City (Canada), and late night- market tours in Bangkok (Thailand), Kanazawa (Japan), and others.