“Seabourn has continuously been recognized for the superb quality of our cuisine, and we will continue our leadership with the launch of Seabourn Ovation.”
Seabourn’s latest ship, Seabourn Ovation, features an authentic gelato experience. Also, it includes a handful of other dining staples, such as The Grill by Thomas Keller and Sushi.
Milk-based gelato flavors include Amarena Cherry, Extra Virgin Olive Oil, and Bourbon Vanilla. In addition, chefs make fruit-based gelato such as Blood Orange, Rhubarb and Kumquat daily.
Chefs learned the art of gelato production at Carpigiani University in Bologna, Italy. The gelato debuts in April on Seabourn Encore, with Seabourn Ovation to follow. It will be available fleet-wide by early 2019.
In addition to The Grill by Thomas Keller and Sushi, Seabourn Ovation has The Restaurant, The Colonnade, The Patio, and Seabourn Square. Guests also enjoy Seabourn’s much-loved Afternoon Tea service.
“Seabourn has continuously been recognized for the superb quality of our cuisine, and we will continue our leadership with the launch of Seabourn Ovation,” said Richard Meadows, president of Seabourn. “As the ship spends its maiden season cruising the coasts and exploring the hidden gems of Northern Europe this summer, guests can look forward to a wonderful culinary experience.”
Dining aside, the ship boasts seven lounges and bars. Select venues serve craft cocktails created exclusively for Seabourn by acclaimed mixologist Brian van Flandern.
Seabourn Ovation, designed by Adam D. Tihany, carries 600 passengers. Like the rest of the fleet, it features spacious cabins and multiple dining venues. The new ship spends its maiden summer season cruising Northern Europe. Then it heads to Asia to sail a series of 14-night cruises between Singapore and Hong Kong.