Seabourn has announced the launch of “Earth & Ocean,” a culinary philosophy that combines global gourmet ingredients with destination-inspired dining.
Seabourn said that the philosophy will shape menus, programming and experiences across each ship, bringing together local flavors, gourmet ingredients and personalized service at sea and ashore.
“Earth & Ocean” centers on connecting guests to a destination through what is sourced, served and shared, the company added in a press release.
“Our Earth & Ocean philosophy was shaped by guest feedback about the experiences they value most: exceptional food, personalized service, locally inspired cuisine and meaningful connections to the destinations they visit,” said Michael Stendebach, Seabourn’s senior vice president, guest experience and product development.
“Our guests consistently tell us that culinary is a critical part of the travel experience and that personalized service is at the heart of the Seabourn experience,” said Kacy Cole, chief marketing officer of Seabourn.
“Our new philosophy brings those priorities together through thoughtfully crafted menus, exceptional ingredients, destination-inspired flavors and the warmth that Seabourn is known for.”
The philosophy comes from Seabourn’s Earth & Ocean restaurant, introduced in 2018 with rotating menus based on fresh, locally available ingredients.
According to Seabourn, “Earth & Ocean” balances two complementary priorities: reflecting the destinations Seabourn visits and seeking excellence wherever it is found.
In the restaurant, menus will feature “Chef’s Market Finds,” highlighting local ingredients from the regions each ship sails.
Examples of regional dishes include:
- Fresh Lingcod with Buttered Spinach
- Arugula and Green Apple in Alaska
- Pink Snapper with Truffled Spaghetti Squash in Australia and New Zealand, and
- Fresh Arctic Char with Fingerling Potatoes and Lemon-Butter Caper Sauce in Northern Europe.
The press release said the philosophy explores two key principles that help explain the connection between place and flavor: terroir and merroir, which represent the characteristics of food from land and sea.
“Earth & Ocean” will extend beyond restaurant menus over the next year through chef-led experiences, market visits and new programming designed to connect guests with local food cultures.
Guests will also encounter destination-inspired dining experiences being introduced across the fleet, including:
- Regional scenic cruising brunches
- Regional seafood boils
- Refreshed Patio menus
- Fresh pasta, and
- An enhanced caviar program.
The fleet and shore will introduce additional menus, programming and destination-focused experiences, with further details to be announced.
