Seabourn has announced the debut of Solis, a new fine dining venue that celebrates Mediterranean cuisine inspired by the places visited by the line’s ultra-luxury ships. The new restaurant will launch onboard Seabourn Quest in January 2024, and will be rolled out across Seabourn Encore, Seabourn Ovation and Seabourn Sojourn by spring 2024.
Solis will transport guests to the Mediterranean through a number of surprise-and-delight culinary moments. Highlights include whimsical cocktails, vibrant plating and flavor combinations that are both familiar and elevated, all served within a redesigned dining space reminiscent of the afterglow of the sun. Solis was developed in collaboration with long-time Seabourn partners, Master Chef and Culinary Partner Chef Anton Egger and Senior Corporate Chef Franck Salein.
Solis will debut an array of dishes to reflect the diverse flavors of the Mediterranean. The menus will include colorful dishes inspired from the Rivieras to the central Mediterranean to the Greek flavors in the eastern Mediterranean.
Solis will offer a range of dishes such as Piquillos De La Mama; Basque piquillo peppers with fresh Murcia goat milk cheese served on country bread crostini; Branzino; Whole Sea Bass baked in a sea salt and fresh thyme crust served with artichokes and tomatoes; Spiced Lamb Shank; Chargrilled smoked eggplant with tahini, pomegranate, roasted pine nuts and labneh. An assortment of vegetarian and vegan options will also be incorporated throughout the menu.
Guests can also enjoy a vintage cocktail menu, from classics such as the Kir Royale or Negroni to the always-popular Aperol Spritz.
With the addition of Solis, Seabourn will end its eight-year culinary partnership with Chef Thomas Keller by spring 2024.
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