Seabourn is introducing a new dining experience called "Earth & Ocean at The Patio." The poolside dinner venue will debut on the new Seaborurn Ovation, which will enter service in May 2018. It will then extend fleetwide by spring 2019.
The new concept will offer a-la-carte candlelit dining and a menu reflecting the destinations Seabourn visits.
"'Earth & Ocean at The Patio continues the evolution of dining experiences across the Seabourn fleet, offering guests a culinary voyage to far-flung regions of the world served in a remarkably welcoming and relaxing open-air space," said Richard Meadows, president of Seabourn.
"The new concept, which has some really unique service elements, will be one of many highlights for guests to savor with the launch of Seabourn Ovation, and we look forward to expanding it to all of our ships in the year ahead."
"Earth & Ocean at The Patio" is the latest culinary project consulting chef Anton Egger has worked on for the line. In developing the concept, he's created new recipes, table settings and even background music.
During the day, The Patio will continue its regular poolside lunch service guests are familiar with. On the menu are salads, soups, grilled specialties, and a selection of gourmet pizzas in the afternoon. Also popular are the signature Napa burger developed by culinary partner Chef Thomas Keller, as well as an artisanal hotdog dubbed the Yountwurst, named for the hometown of Keller's acclaimed eateries, The French Laundry, Ad Hoc, Bouchon and Bouchon Bakery.
"What is familiar to some Seabourn guests will be a completely new experience to others," noted Egger.
Sample menu items for guests taking part in "Earth & Ocean at The Patio" include smoked bacon grissini, with a different fish cooked in Moroccan tagines each night.
In addition to new menu items, dishes will be served with new table settings created in collaboration with ceramic artist Wynne Noble of Noble Plateware in New York.
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