Seabourn Expands Earth & Ocean Across Its Five-Ship Fleet
Earth & Ocean converts The Patio into an outdoor dinner venue, with included, reservation-free service when weather permits and menus changing by season and itinerary.
Seabourn is expanding Earth & Ocean from a restaurant concept into a culinary philosophy covering menus, onboard programming and shoreside experiences across its five-ship fleet. The line plans to introduce additional dining offerings and food-focused activities over the next year.
The initiative builds on the Earth & Ocean restaurant, introduced in 2018 with rotating menus using fresh ingredients available locally. The broader approach combines food associated with the destinations on Seabourn’s itineraries with gourmet ingredients sourced beyond those regions.
Michael Stendebach, Seabourn’s senior vice president, guest experience and product development, said guest feedback shaped the philosophy. He said passengers value “exceptional food, personalized service, locally inspired cuisine and meaningful connections to the destinations they visit.”
What’s new on the menu
At the restaurant, a new “Chef’s Market Finds” menu feature will focus on ingredients from the regions where each ship is sailing. Seabourn’s examples include lingcod accompanied by buttered spinach in Alaska, pink snapper paired with truffled spaghetti squash in Australia and New Zealand, and Arctic char served with fingerling potatoes and a lemon-butter caper sauce in Northern Europe.
The philosophy draws on terroir and merroir, the characteristics that connect food to its origins on land and at sea. Seabourn intends to use those connections in both dining and activities that introduce passengers to local food cultures.
Other offerings being introduced throughout the fleet include brunches tied to regional scenic cruising, seafood boils featuring regional products, revised Patio menus, fresh pasta and an expanded caviar program.
“Our guests consistently tell us that culinary is a critical part of the travel experience,” said Kacy Cole, Seabourn’s chief marketing officer. She added that the approach also incorporates the personalized service guests expect.
How the existing restaurant operates
Earth & Ocean typically converts The Patio into an outdoor dinner venue. The meal is included in the cruise fare and generally does not require reservations. It is offered when weather allows. Menus change by season, as well as by ship and itinerary.
Service differs on the expedition vessels, where Earth & Ocean may be offered several times during a voyage in The Colonnade and its outdoor seating area.
Seabourn has yet to detail the full slate of additional menus or the programming tied to its destinations. Planned activities include chef-led experiences and visits to local markets.
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