10-DAY IBERIA & THE FRENCH RIVIERA

Our more casual, indoor/outdoor alternative, features an open kitchen, lavish buffets or table service for breakfasts and lunch, and serves regionally themed, bistro-style dinners with table service nightly. At The Colonnade, special theme nights feature Chef Keller-influenced dinners that pay homage to his American childhood. His interpretations of classic comfort dishes, such as Clam Bake and BBQ Ribs will be served family-style on platters to complement the essence of sharing in a relaxed spirit of fun and togetherness. *Chef Thomas Keller influenced menu served family-style in The Colonnade are available for reservations once onboard.

The Grill by Thomas Keller is a unique culinary concept for Chef Keller, exclusive to Seabourn. Guests setting foot inside the elegant dining room will be treated to table-side preparations of Caesar salad and ice cream sundaes as well as a range of other steakhouse favourites like Lobster Thermidor and creamed spinach, presented à la carte. The timeless menu will draw on the freshest products from artisan purveyors. A cocktail program and wine list of domestic and old-world labels complement the menu. For Booked Guests: Dining reservations for The Grill by Thomas Keller can be requested online prior to sailing, subject to availability. Online reservations close 15 days prior to sailing. Due to high demand, online reservations are recommended, however, reservations can also be made on board. One reservation permitted per voyage. For additional details or to make a reservation, log in and customise your itinerary.

Relaxed poolside dining offering luncheon buffets, salads, soups, grilled specialties and freshly baked pizza. Dinners feature a full menu in an alfresco setting. For The Patio, Chef Keller has developed exclusively for us, a signature Napa burger, as well as an artisanal hot dog dubbed the Yountwurst, named for the hometown of The French Laundry, Ad Hoc, and the original Bouchon and Bouchon Bakery.

Sushi will debut on Seabourn Ovation when it joins the Seabourn fleet in spring 2018. Seabourn researched the best ingredients and developed a menu that is a perfect blend of authenticity to maintain the root of the cuisine, and a twist of Seabourn’s culinary expertise. The sushi concept is a modern line that is steeped in tradition using the finest ingredients.

Hamachi, tuna, shrimp and other fresh fish products will be shipped from Japan to Sushi and served a la carte for dinner. The menu features caviar and small plates, along with a selection of maki rolls, sushi and sashimi, and salads. In addition, the restaurant will feature three varieties of Bento boxes for lunch: meat, seafood and vegetarian. Guests at Sushi will also find selections of special Sake, fine matcha teas, and desserts to round out their meal.

"This will be a great place to enjoy amazing sushi with a small group of friends, and we’re eager for our guests to enjoy it," said Richard Meadows, president of Seabourn. "Sushi is intended to be a vibrant space that brings another quality culinary choice to an already diverse lineup."

One of Seabourn’s most popular events is our signature “Caviar in the Surf” beach barbecue. Our uniformed staff members plunge into the water and invite guests to wade in and get iced champagne and caviar at a surfboard bar. The event includes a lavish barbecue lunch, watersports, music and ample time to soak up the sun on a white-sandy beach.

Seabourn is pleased to offer a varied menu available around the clock for service in your suite. You may also order dinner from The Restaurant menu and have your meal served, course by course, in your suite or on your veranda.

Each evening, our chefs create an array of fresh, inventive dishes from around the world, served in a relaxed setting under the stars.