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Seabourn Ovation to debut new alfresco dining experience

Earth & Ocean at The Patio, an a la carte dinner venue developed by consulting chef Anton Egger, will debut aboard the new Seabourn Ovation in May and is scheduled to go fleetwide.

Candlelight seating and a sophisticated menu of flavors rooted in authentic local favorite foods from around the world are featured.

The new poolside alfresco culinary option is to become available by spring 2019.

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 can anticipate fresh, inventive dishes from around the world served in a relaxed setting under the stars.

A different tagine-cooked dish nightly

Arriving at Earth & Ocean at The Patio, they may be welcomed with items like smoked bacon grissini and house-made artisanal 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 to hold in moisture and smoke to produce succulent, full-flavored results. 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.

Shareable desserts may include oven-baked peaches or slow-roasted pineapples served with house-made gelato.

Table settings by ceramic artist Wynne Noble

The entire menu will be served with distinctive table settings created in collaboration with ceramic artist Wynne Noble of Noble Plateware in New York and fashioned in the soothing colors of our earth and oceans.

After getting his start in Austria, chef Egger staged in France and Switzerland, 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 US, South Africa and beyond.

Thomas Keller's Napa burger and Yountwurst still available

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. Diners can also order a signature Napa burger developed by Seabourn culinary partner Thomas Keller, as well as an artisanal hotdog dubbed the Yountwurst, named for the hometown of Keller's The French Laundry, Ad Hoc and the original Bouchon and Bouchon Bakery.