Seabourn has unveiled an exquisite selection of new dishes for Solis, its new culinary venue spotlighting mouthwatering Mediterranean cuisine inspired by the regions visited by Seabourn’s elite fleet. A pivotal figure behind Solis is Tony Egger, a Master Chef and Culinary Partner with Seabourn. Egger draws on his profound understanding of the authentic cuisine, fresh ingredients of the Mediterranean seaside region, and the sophisticated culinary preferences of the global Seabourn clientele.
Slated for launch aboard the Seabourn Quest in January 2024, Chef Egger’s vision for Solis is to create a haven where guests can relish a “lighter, fresher, and healthier cuisine”. This culinary adventure will take guests along the sunny coastlines of the Mediterranean with flavours from France, Italy, Spain, Greece, Croatia, Morocco, Malta, Turkey, and the North African countries of Tunisia, Algeria, and Egypt.
Among the dishes on offer is bistecca alla fiorentina, a Tuscan style 32oz beef porterhouse steak, served with a vegetable and new potato casserole. The Horiatiki Greek village salad is made with barrel-aged feta cheese, cucumbers, Batala tomatoes, pickled red shallots, oregano, and fresh mint. Meanwhile, the fresh tomato tart incorporates boquerones, roasted garlic, oven-roasted eggplant puree, and green olives.
Seabourn President Natalya Leahy said: “As the mastermind behind two of Seabourn’s most popular on-board dining concepts, Earth & Ocean and Sushi, Chef Tony brings to Seabourn both Michelin-level skills and his passion for travel and culinary.
“Tony has a remarkable record of success introducing new culinary experiences and partnerships. I am so proud to support his creative energy as he and our extraordinary team shape Solis into an experience our guests will love.”