Seabourn will introduce a new programme of destination-inspired culinary experiences aboard Seabourn Ovation and Seabourn Quest from November 2026, extending its Earth & Ocean dining concept across the 2026–2027 Caribbean season. The programme will feature regional dishes, seafood specialities, rum-based cocktails and locally sourced beverages, with experiences offered in restaurants, bars, on deck and at selected shore destinations.
Dining highlights will include Caribbean seafood boils, featuring warm-water lobster, blackened snapper, clams, mussels and shrimp, as well as themed dinners, regional brunches and rotating menus. Additional offerings will include Caribbean-inspired canapés at selected sailaway events, a dedicated embarkation-day dinner and regional dishes at Seabourn Square, accompanied by Jamaican Blue Mountain Coffee.
The beverage programme, named Rum by Latitude, will pair selected Caribbean destinations with locally inspired cocktails. Depending on the itinerary, featured drinks will include Pitons Punch in St. Lucia, Soufrière Soother in Montserrat, Vieux Ami Punch in Martinique and White Gun Punch in Grenada. Regional rums, local beers, non-alcoholic cocktails and rum-and-cigar pairings will also be available.
The culinary programme will extend ashore to Carambola Beach in St. Kitts, where Seabourn will continue its signature Caviar in the Surf event, combining champagne and caviar service with a beach barbecue. A new fresh sugar cane juice station will offer drinks mixed with lime, pineapple or ginger.
The initiative builds on Seabourn's Earth & Ocean philosophy, which focuses on connecting guests with destinations through local ingredients, culinary traditions and regional products.
During the Caribbean season, from November 2026 through March 2027, Seabourn Ovation and Seabourn Quest will operate 20 departures on 7- to 16-day itineraries, visiting 24 ports across 19 islands and countries. Voyages will depart from Barbados, Sint Maarten, Miami and San Juan, Puerto Rico.