Seabourn has expanded its culinary programme, from new menus inspired by global flavours to chef-led shore excursions and onboard dining concepts.
Regional menus will feature destination-specific dishes, such as locally and sustainably sourced wild Alaskan salmon. Guests might sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm.
Fresh seafood will be featured prominently across all dining venues, with rotating Chef's Specials at The Restaurant and grill events at The Patio.
In addition, culinary shore excursions will be offered, including:
- Live cooking demo and hands-on seafood preparation with a local chef to experienceAlaska'sflavours, such as fresh crab and salmon.
- Oyster shucking at a farm inPrince Edward Island, Canada.
- Fresh lobster tastings inBar Harbor, Maine.
Seabourn will also introduce new dinner menus for The Restaurant, with 24 new appetisers and main courses inspired by local cuisines and featuring fresh seafood.