Seabourn to Debut New Culinary Experience in May

Seabourn Ovation

Seabourn has announced a new dining experience for guests: “Earth & Ocean at The Patio,” an a la carte dinner venue developed by chef Anton Egger. The experience will treat guests to candlelight seating and a menu celebrating flavors from around the world. Set to debut with the launch of the line’s newest ship, Seabourn Ovation, in May 2018, the new poolside al fresco culinary option will be offered during dinner service and will be fleet-wide 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 with corporate chef Franck Salein, who assisted on various aspects of the new venue.

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

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The Patio will continue to offer its regular poolside lunch service, including salads, soups, grilled specialties, and a selection of gourmet pizzas in the afternoon. Guests can also enjoy a signature Napa burger developed by culinary partner chef Thomas Keller, as well as an artisanal hotdog dubbed the Yountwurst, named for the hometown of The French Laundry, Ad Hoc and the original Bouchon and Bouchon Bakery.

Guests arriving at “Earth & Ocean at The Patio” may be welcomed with items like smoked bacon grissini and house-made artisanal country bread. Other dishes will be served in many ways such as in still-sizzling black iron skillets, or ceramic Moroccan tagines covered to hold in moisture and smoke to increase flavor. The restaurant’s menus will change daily, including a different dish cooked in a tagine each night.

There will be more unique cooking methods and presentations including 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. Desserts include oven-baked peaches or slow-roasted pineapples served with house-made gelato.

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