Seabourn has announced details of its new culinary experience, Solis, an exclusive dining venue specialising in Mediterranean cuisine. The menu takes inspiration primarily from the destinations visited by Seabourn’s ultra-luxury ships and will serve a selection of modern, light Mediterranean dishes rich in colour and personality, meticulously crafted and freshly prepared every day.
The restaurant will first appear on Seabourn Quest in January 2024, and subsequently on Seabourn Encore, Seabourn Ovation, and Seabourn Sojourn by Spring 2024. Seabourn has worked diligently to create a unique fine dining experience that reflects the company’s renowned elegance and allure. The intention was to ensure every meal at Solis becomes a standout memory for guests by immersing them in the heart of Mediterranean culture, with a series of unexpected yet pleasant culinary highlights. Key features include inventive cocktails, striking dish presentations, and a blend of traditional and refined flavours, all served within a refined dining space that brings to mind the warm, comforting glow of the sunset.
Seabourn partnered with Master Chef and Culinary Partner Chef Anton Egger, along with Senior Corporate Chef Franck Salein, to conceptualise and realise Solis. Their accumulated Michelin-star expertise, zeal for travel, and deep understanding of Seabourn guests have culminated in a new pinnacle in Seabourn’s culinary journey, rivalling the world’s top-tier restaurants. Egger has opened restaurants in Singapore and Bangkok, participating in global culinary events with other Michelin-starred chefs, and Salein has extensive professional kitchen experience at various two and three-Michelin-star establishments. Their expert culinary team is dedicated to preparing a wide array of dishes, ensuring high-quality ingredients are crafted into stunning presentations.
Seabourn President Natalya Leahy said: “Solis is a direct result of integrating our guests’ feedback, and depicts the tireless efforts of our team to bring this vision to reality over the past few months. Solis characterises a vibrant, stylish social setting featuring ambient background music, accompanied by a menu designed to recall our most cherished travel experiences.
“Each dish transports guests to the Mediterranean’s sun-drenched coasts. An evening at Solis will indubitably be a source of joy for our guests, creating lasting, memorable moments of their time with Seabourn.”
Seabourn Solis’ menu places emphasis on the distinctive and mouthwatering diversity inherent in Mediterranean cuisine. Dishes will draw inspiration from the French and Italian Rivieras, central Mediterranean, and Eastern Mediterranean, notably Greece. Every dish will embody a symphony of delectable flavours, beautiful presentation, culinary artistry, and narratives of our travel experiences.
Solis will bring forward a range of dishes sure to satiate and linger pleasantly post-dining. Featured delicacies include ‘Piquillos De La Mama’ – Basque piquillo peppers served with fresh Murcia goat cheese on toasted bread; ‘Branzino’ – a whole sea bass baked in sea salt and fresh thyme, served with artichokes and tomatoes; ‘Bistecca Alla Fiorentina’ – a Tuscan-style grilled porterhouse steak; and Spiced Lamb Shank served with charred smoked eggplant, tahini, pomegranate, roasted pine nuts, and labneh. Solis will also cater to vegetarian and vegan preferences, offering a diversified selection throughout the menu.
In addition to the culinary delights, Solis’ newly introduced vintage cocktail menu will provide guests with a truly refined experience. This elegant assortment of classic cocktails has been carefully constructed by skilled mixologists, ensuring that every drink is a feast for both the palate and the eyes.
With Solis’ arrival, Seabourn will conclude its eight-year association with Chef Thomas Keller by Spring 2024.