Seabourn Cruises Adds Gourmet Vegan to Dining Options

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A plate of vegetables
A closer look at the new “Fregola con Melanzane” dish.
Seabourn photo

Ultra-luxury cruise line Seabourn is elevating its 24-hour in-suite dining menus with an enhanced and extensive array of elegantly presented gourmet dishes, curated by the line’s team of highly skilled chefs.

The new menus will debut on Seabourn Venture’s June 18, 2023 voyage, and will extend to the line’s fleet of intimate, yacht-like ships by October 2023.

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. In addition, there will be new dessert options to satisfy the sweet tooth, such as Tony’s Childhood Banana Split and Black Forest Sundae.

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.

“At Seabourn, we are unwavering in our commitment to providing ultra-luxury experiences that delight all the senses. Our culinary offerings have long been celebrated for their superb quality, and we take great pride in offering world-class gourmet dining on our ships,” said Natalya Leahy, president of Seabourn. “The new in-suite dining menus will further elevate our onboard culinary experience, allowing our guests to savor the exceptional taste and sophistication of our cuisine right in the comfort of their own suites.”

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