Solis, a new fine dining venue, is coming to a Seabourn ship near you. The new dining venue will offer an array of light, modern Mediterranean cuisine and is set to launch on board Seabourn Quest in January 2024. It will be rolled out across Seabourn Encore, Seabourn Ovation and Seabourn Sojourn by spring 2024.
Solis, says the cruise brand, will transport guests to the Mediterranean through a number of surprise-and-delight culinary moments. Highlights include whimsical cocktails, vibrant plating and flavor combinations that are both familiar and elevated, all served within a redesigned dining space reminiscent of the afterglow of the sun.
Solis was developed in collaboration with long-time Seabourn partners, master chef and culinary partner chef Anton Egger, and senior corporate chef Franck Salein. Chef Egger has opened restaurants in Singapore and Bangkok and has appeared worldwide in culinary events alongside Michelin-starred chefs. Chef Salein’s extensive background includes roles as executive chef at several 2 and 3 Michelin-star restaurants.
Culinary — ‘Integral Part’ of Seabourn Experience
“Culinary is an integral part of our ultra-luxury experiences, and we are committed to continuously innovating to delight our guests with unparalleled dining options. The addition of Solis is truly inspired by the voice of our guests and our team has worked hard over the past several months to bring this to life,” said Natalya Leahy, president of Seabourn, in a press release statement. “Solis will showcase a vibrant, chic atmosphere with feel-good background music and a menu reminiscent of our favorite travel memories. With each dish, guests are transported to the sun-kissed shores of the Mediterranean. An evening at Solis will surely delight our guests and leave them with lasting Seabourn Moments and memories.”
Solis’ menus will include colorful dishes inspired from the Rivieras to the central Mediterranean to the Greek flavors in the eastern Mediterranean. Featured dishes include Piquillos De La Mama – Basque piquillo peppers with fresh Murcia goat milk cheese served on country bread crostini; Branzino – whole sea bass baked in a sea salt and fresh thyme crust served with artichokes and tomatoes; Bistecca Alla Fiorentina – Tuscan-style grilled beef porterhouse steak; and Spiced Lamb Shank – chargrilled smoked eggplant with tahini, pomegranate, roasted pine nuts, and labneh. An assortment of vegetarian and vegan options will also be incorporated throughout the menu. Cocktails, meanwhile, will range from classics such as the Kir Royale or Negroni to Aperol Spritz.
With the addition of Solis, Seabourn will end its 8-year culinary partnership with chef Thomas Keller by spring 2024.
For more information, visit seabourn.com/en/us.
