Seabourn Ovation to Debut New Poolside, Al Fresco Dining Venue

Seabourn Ovation

Seabourn reports that its newest ship, the upcoming Seabourn Ovation, will debut with an all-new poolside al fresco dining venue for the cruise line: Earth & Ocean at The Patio.

The a la carte dinner venue developed by consulting Chef Anton Egger will be available during dinner service and will offer candlelight seating and a menu celebrating flavors rooted in authentic local favorite foods from around the world. After debuting along with the Seabourn Ovation in May 2018, the new poolside al fresco culinary option will be fleetwide 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 closely with Corporate Chef Franck Salein, who assisted on various aspects of the new venue.

The Patio will continue to offer its regular poolside lunch service, with 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 simple and memorable ways, such as in still-sizzling long-handled black iron skillets, or ceramic Moroccan tagines covered to hold in moisture and smoke. The restaurant’s menus will change daily, including a different dish cooked in a tagine each night. 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 will include oven-baked peaches or slow-roasted pineapples served with house-made gelato.

The entire menu will be served with distinctive table settings created in collaboration with ceramic artist Wynne Noble of Noble Plateware in New York and fashioned in the soothing colors of the earth and oceans.

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