Seabourn expands culinary offerings with launch of new al fresco dining experience

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Seabourn has a new dining experience for guests to savour in the open sea air. Introducing Earth & Ocean at The Patio, an a la carte dinner venue developed by consulting chef Anton Egger to entice guests with candlelight seating and a sophisticated menu celebrating flavours rooted in authentic local favourite foods from around the world. Set to debut with the launch of the line’s newest ship, Seabourn Ovation, in May 2018, the new poolside al fresco culinary option will be offered during dinner service and will be fleetwide by spring 2019.

“Earth & Ocean at The Patio continues the evolution of dining experiences across the Seabourn fleet, offering guests a culinary voyage to far-flung regions of the world served in a remarkably welcoming and relaxing open-air space,” said Richard Meadows, president of Seabourn. “The new concept, which has some really unique service elements, will be one of many highlights for guests to savour with the launch of Seabourn Ovation, and we look forward to expanding it to all of our ships in the year ahead.”

Egger has worked with Seabourn on numerous culinary projects, with Earth & Ocean at The Patio as the latest. He developed the concept, creating new recipes, table settings, and background music, and worked closely with corporate chef Franck Salein, who assisted on various aspects of the new venue. Diners at Earth & Ocean at The Patio can look forward to a dining experience like no other onboard, with an array of fresh, inventive dishes from around the world served in a relaxed setting under the stars illuminated with the fading sunlight and soft moonlight. The Patio will continue to offer its regular poolside lunch service, featuring salads, soups, grilled specialties, and a selection of gourmet pizzas in the afternoon. Guests can also enjoy a signature Napa burger developed by culinary partner chef Thomas Keller, as well as an artisan hot dog dubbed the Yountwurst, named from the hometown of The French Laundry, Ad Hoc, and the original Bouchon and Bouchon Bakery.

“What is familiar to some Seabourn guests will be a completely new experience to others,” noted Egger, who draws ideas and innovations from his travels. After getting his start in Austria, he staged in France and Switzerland, and then continued to travel and work across the globe, taking inspiration from the many culinary rich regions he visited, including Asia, India, the Caribbean and South America, the United States, South Africa and more.

Guests arriving at Earth & Ocean at The Patio may be welcomed with items like smoked bacon grissini and homemade artisan country bread. Other dishes will be served in simple and memorable ways, such as in still-sizzling long-handled black iron skillets, or ceramic Moroccan tagines covered in moisture and smoke to produce succulent, full-flavoured results. The restaurant’s menus will change daily, including a different dish cooked in a tagine each night. There will be more cooking methods and innovative presentations including salads and tasty dishes; meat brochettes quick-fired or grilled; beef brisket slow-cooked or braised; and traditional Chinese-style filled bao buns. The venue will also offer a different farmer’s-style finishing course each evening, such as shareable oven-baked camembert or brie accompanied by a pot of honey pommery mustard and toasted rustic bread. Similarly, shareable desserts such as oven-baked peaches or slow-roasted pineapples served with homemade gelato will also be featured.

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