With new menus and excursions, Seabourn is doing a culinary revamp

Seabourn is introducing new dinner menus, culinary shore excursions and more seafood offerings shipwide as part of a culinary revamp focused on fresh and local cuisine.
The new dinner menu at The Restaurant has 24 new appetizers and main courses. New dishes that the cruise line is highlighting are marinated diver scallops with smoked trout carpaccio and Ossetra caviar, and a grilled beef sirloin and lobster spring roll with pomme puree.
The menu, like all other dining venues onboard, will incorporate freshly caught seafood more prominently. The line will also be sourcing more local ingredients and incorporating more regional cuisine specific to the sailing's destinations.
Focus on culinary travel: Navigating celebrity chef partnerships
In those destinations, Seabourn will offer new food-related shore excursions, such as a cooking demonstration with a local chef in Alaska, oyster shucking on Prince Edward Island and lobster tastings in Bar Harbor, Maine.
The existing "shopping with a chef" program, which enables guests to accompany the executive chefs at local markets, will be expanded to new destinations, including Ho Chi Minh City in Vietnam, Penang in Malaysia, Nagasaki in Japan and Quebec City in Canada.
"After traveling across the fleet and listening closely to our guests, onboard teams and travel partners, we're exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish," said Seabourn president Mark Tamis.

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