Seabourn has refreshed its 24-hour in-suite dining menus with a range of gourmet dishes, curated by the line’s chefs. The new menus were introduced on Seabourn Venture recently, and will extend to the rest of the fleet of yacht-like ships by October 2023. The new in-suite dining menus were developed in partnership with Master Chef and Culinary Consultant Chef Anton Egger and Senior Corporate Chef Franck Salein.
By adding a selection of new dishes, Seabourn has expanded the variety of the in-suite menu that caters to every taste and preference. The new menu includes lighter and fresher vegetarian and vegan dishes, such as Rustic Garden Vegetable Minestrone a la Genovese, Franck’s Riviera Style Vegetable Tartine, and “Fregola con Melanzane” Sardinian Tomato Fregola Pasta & Oven Roasted Purple Eggplant Confit. There will also be classic and traditional dishes with a twist, including Crispy Skin Fresh Alaskan Salmon Fillet, Thyme Roasted Jidori Chicken Breast, and Oven Roasted Free Range Chicken Sausage Casserole. Dessert options will include Tony’s Childhood Banana Split and Black Forest Sundae.
Confit (Seabourn)
Besides the new in-suite dining menu, Seabourn will continue to provide its signature in-suite breakfast options. During dinner hours, guests can also order from The Restaurant for course-by-course service in their suite or on their private veranda.
Seabourn’s enhanced in-suite dining menus were inspired by Chef Egger and Chef Salein’s world travel experiences and upbringing. Chef Egger has opened restaurants in Singapore and Bangkok and appeared worldwide in culinary events alongside Michelin-starred chefs. Chef Salein’s extensive background includes roles as executive chef at several two- and three-Michelin star restaurants.
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