When Thomas Keller is the celebrity chef that has been enlisted to elevate the dining experience onboard, one already knows Seabourn means business when it comes to its all-inclusive culinary program. That was already the case before the luxury cruise line launched its new Seabourn Encore, and even well before bringing on Keller, it was winning food awards across its fleet.
So, what could the latest ship possibly do to one-up itself? The answer it turns out is somewhat simple: more of the same, greatness that is.
If there was one thing that guests did want more of from the preceding Seabourn Quest it was choice, and the Encore offers that with one added deck and its public venues dedicated almost exclusively to dining. First introduced on the Quest, The Grill by Thomas Keller has more than doubled in capacity on the Encore, and Sushi-an entirely new restaurant-is also now along for the ride. All other guest favorites are still in place on other levels too.
At its culinary core, the Seabourn Encore features The Restaurant main dining room, The Patio poolside grill, The Colonnade buffet and, of course, several bars and room service. The Restaurant alone is gourmet enough for any discerning foodie with premium items ranging from Seabourn's signature buttery breadsticks to savory lobster tail, but it just so happens the Keller touch begins here. On select nights, menus showcase additional dishes crafted by the renowned chef like artisan agnolotti.
Even The Patio features his delicious take on a hamburger and hot dog beyond the classic versions, and The Colonnade buffet becomes full service in the evening for bonus family-style Keller meals in between other themed dinners.
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But it's The Grill by Thomas Keller where his cuisine most shines, available every night, free to all guests but requiring reservations be made. Generally, only one dinner per week will be open to a booking here, but the extra capacity now ensures this is more confirmable. Every guest needs to dine here. It is without question one of the best restaurants not only at sea but anywhere in the world.
Keller manages to make standard steakhouse fare stand out beyond the rest. Aboard the Quest and Encore, here I have now eaten the best brioche bread, crab cake, clam chowder, rib-eye beef, lobster thermidor, Dover sole and whipped potatoes I have ever had in my entire life. I don't know how he does it, but the balance of flavors is so powerfully articulate that every last flavor note sings and sustains. Thomas Keller is nothing short of a culinary alchemist, and his magic is now at sea exclusively on Seabourn.
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It doesn't begin and end only with Keller though. Sushi may be a small new venue on the Encore, but it too packs a big punch. In the evenings, dinner includes fresh sushi offerings, and midday lunches feature bento boxes with cooked offerings.
Guaranteeing authenticity are traditional Japanese chefs behind the counter preparing the likes of Hamachi Mizore Yuzu and Aburi Scallop small plates and Salmon Tataki salad before a wide selection of delicious sashimi. Sushi choices also include delicious California rolls made with real crab and a wonderfully spicy Dragon Maguro roll. Taming those flames later is a sweet green tea creme brulee sendoff.
Dinners are first-come-first-served and busier than lunches which are quieter affairs, especially on port days. Enjoying a bento box of tasty teriyaki chicken with a side of rice, soup and salad, for example, is a nice alternative to the buffet or poolside grill in the daytime-although neither location is ever swamped with people (another one of luxury cruising's perks).
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