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In Focus: F&B@Sea

At Seabourn, new recipes in The Restaurant, Sushi in the Club

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Master Chef and Culinary Consultant Chef Anton Egger draws his culinary ideas and innovations from his global travels
The latest Seabourn dining enhancements include new recipes in The Restaurant and expanded sushi offerings in the Club.

In The Restaurant, the main, fine-dining venue aboard all the ships, Seabourn is rolling out two new recipes each week, which will total more than 100 new recipes per year. These include lighter-fare dishes with such ingredients as fresh oysters and Dover sole.

New appetizers and entrees

Examples of new appetizers include gratinated champagne oysters with white leek and mushroom duxelles and fresh oysters on ice with caviar, sour cream and vodka. New entrees include lobster en belle vue with lobster cream, quail egg, cherry tomatoes and cucumber; Roquefort crusted beef tenderloin with wilted spinach and sunchoke emulsion; and Pomery mustard-tomato crusted baked black cod with melted leek, potato mash and chive butter.

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Available nightly between 6 and 9, 'Sushi in the Club' will offer fresh sushi bites and sake or, here, wine

'Sushi in the Club'

In addition, Seabourn will begin offering 'Sushi in the Club' on Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest by November. This follows the popularity of the dedicated restaurant, Sushi, aboard Seabourn Encore and Seabourn Ovation, and Sushi in the Club on expedition ship Seabourn Venture, which also will be available on Seabourn Pursuit, due to enter service in August.

Available nightly between 6 and 9, Sushi in the Club will offer fresh sushi bites and sake.

Anton Egger and Franck Salein

These culinary enhancements were developed in partnership with Master Chef and Culinary Consultant Chef Anton Egger and Senior Corporate Chef Franck Salein.

Egger draws his culinary ideas and innovations from his global travels.

'Food brings people together, and we continue to evolve our culinary offerings to celebrate many flavors of the world and to elevate the dining experience for our guests,' he said.

After getting his start in Austria, Egger staged and worked in France and Switzerland, then continued to travel and work across the globe, taking inspiration from culinary-rich regions he visited, including Asia, India, the Caribbean, South America, the US and South Africa.

Seabourn’s new offerings are the latest updates to its culinary experience, including the recently enhanced 24-hour in-suite dining menus with an array of elegantly presented gourmet dishes.

TAGS: Seabourn