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Immersing In Seadream’s Asia Experience, Ashore And At Table

July 8, 2013 Cruise No Comments Email Email

CHEFS with SeaDream Yacht Club have created a selection of savoury Asian dishes to complement cuisine that’s already earned it the world’s top accolades, for when its 56-stateroom mega-motor-cruiser, SeaDream II sails the company’s first-ever Asia season from October this year to April 2014.

Recognised year-upon-year by the Berlitz Guide to Cruising and Cruise Ships as the World’s Number One Boutique Passenger Vessel for Dining, Service and Value, SeaDream II will offer guests her already renowned cuisine, but together with special Asian Selections and an exclusive Signature Japanese Menu.

“We want our guests to feel they are totally immersing themselves in the Asian experience, be they ashore or dining aboard,” said SeaDream Yacht Club President, Bob Lepisto. “Dining plays an SeaDream like having your own yacht in Monte Carloincredibly important part in earning SeaDream our accolades, and our galley crews headed by Corporate Executive Chef, Sudesh Kishore have created these onboard specialties to extend that dining experience to the utmost.”

The Signature Japanese Menu, available for a maximum 28 of the motor-yacht’s 112-guests, will include such treats for a 4-course dinner as Tofu No Kani Ankake (tofu with crab soup,) Sashimi, Duck Breast in Rice Paper and Green Tea Ice Cream.

Nightly Asian selections will include Singapore Beef Stir-fry, Spicy Chicken and Vegetable Puff, Nasi Goreng, Aloo Tiki (North Indian spiced potato patties served with chutney,)  Malaysian Lobster Ragout and a host of other exciting Asian specialties.

For details of SeaDream II’s first-ever Asia Season contact Julie Denovan, Director Business Development Australia on (02) 9958 4444 orjdenovan@seadream.com or see  www.seadream.com

SeaDream Yacht Club’s regular dining experiences include international favourites prepared a la minute and served al fresco at the Topside Restaurant or in the elegant Dining Salon, the world’s only at-sea “raw food” or “living food” dishes prepared only with raw, organic or vegan ingredients and not heated above 118-degrees Fahrenheit, a weekly multi-course Le Menu de Gustation, an “Always Available” selection of such popular items as Caesar Salad, Grilled Organic Salmon and Grilled New York Strip, and vegetarian, gluten-free and sugar-free options.

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