SEABOURN EXPANDS CULINARY OFFERINGS IN THE RESTAURANT, SUSHI IN THE CLUB

Seabourn continues to elevate its culinary program with a number of dining enhancements, including include new recipes in The Restaurant and expanded sushi offerings, aboard its ultra-luxury ships.

In The Restaurant, the main, fine-dining venue on board all of the ships, Seabourn is rolling out two new recipes each week, which will total more than 100 new recipes per year. The new recipes will include lighter-fare dishes, using a number of ingredients such as fresh oysters, dover sole and more. By adding new dishes, Seabourn has increased the variety offered on The Restaurant's menu cycle. Examples of new appetizers include Gratinated Champagne Oysters with white leek & mushroom duxelles and Fresh Oysters on Ice with caviar, sour cream & vodka; and new entrees include Lobster en Belle Vue with lobster cream, quail egg, cherry tomatoes, cucumber; Roquefort Crusted Beef Tenderloin with wilted spinach, sunchoke emulsion; and Pomery Mustard – Tomato Crusted Baked Black Cod with melted leek, potato mash, chive butter.

The Restaurant serves breakfast and lunch on select days and dinner every evening, where guests can dine when and with whomever they wish. The talented culinary team prepares the wide variety of dishes a la minute, cooked to order.

In addition, Seabourn will begin offering "Sushi in the Club" on Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest by November 2023. This follows the popularity of the dedicated restaurant, Sushi, on board Seabourn Encore and Seabourn Ovation, and Sushi in the Club on Seabourn Venture, which will also be available on Seabourn Pursuit. Available nightly between 6 p.m. and 9 p.m., "Sushi in the Club" will offer fresh sushi bites and unique sake offerings, and guests will enjoy a menu featuring the finest ingredients that blends authenticity with a twist of Seabourn's culinary expertise.

These new culinary enhancements were developed in partnership with Master Chef and Culinary Consultant Chef Anton Egger and Senior Corporate Chef Franck Salein. Together with the onboard, highly skilled culinary team, they curate Seabourn's world-class dining that rivals the finest restaurants anywhere.