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SeaDream tops the culinary bill

November 29, 2013 Cruise, Headline News No Comments Email Email

IMG_7787 aHaving just been aboard Sea Dream I, it is great to be able to agree with international Conde Nast Traveler magazine’s readers, recognised as some of the world’s most experienced travellers, who have awarded SeaDream Yacht Club’s motor yachts SeaDream I and SeaDream II the highest score for cuisine in the Small Ships category is a top accolade.

The survey was completed by more than 80,000 of the magazine’s followers, with the SeaDream Yacht Club’s vessels already well-known amongst discerning travellers for its gourmet cuisine, with chefs aboard SeaDream I and SeaDream II preparing each dish a la minute, that is freshly prepared for each guest, with each course brought to the table in silver cloches and opened to the delight of guests with a great deal of flair and panache.

SeaDream Yacht Club’s vessels also offer innovative dining that includes an optional Raw Food menu, a new Japanese menu and other Asian options and also sumptuous barbecues and even a caviar party with the very best caviar and the very best French champagne … all included.

For sample of the amazing cuisine on board sea Dream’s yachts and to make your mouth water, check these menus out and the images on this page: –

Confluence Cuisine aboard SEADREAM Yacht 

Chef’s Menu Degustation 

IMG_7781 aDuring last 11 years with SeaDream Yachts since the inception of the company, many of our esteemed Guests have asked me, what kind of cuisine do we serve onboard? I am sure you have tried many different cuisines all around the world but on the two Mega Yachts, we have created our own cuisine which we call ‘Confluence Cuisine’. 

You must have noticed the numerous nationalities working in cohesion onboard and there are Chefs from 8 different countries who make the cuisine of SeaDream. 

At SeaDream all different cuisines of the world are combined together without destroying their integrity and therefore you may have tasted dishes from three different parts of the world on the same plate and this is Confluence Cuisine. 

While deciding the dishes for any menu we keep in mind the 112 different taste palates. Our Chefs do not cook just for the sake of making food but we strive to give each palate a 100% satisfaction.

We hope that we have managed in giving you the “truly excellent” food experience. 

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L’Oeuf Poule au Caviar Surprise

IMG_7789 a………..

Terrine de Foie Gras with Pear Compote, Black Truffle Dressing and Toasted Butter Brioche 

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Cappuccino of Pumpkin Soup with Tarragon and Roasted Pumpkin Seeds

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Strawberry Champagne Sorbet

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Pan fried Sea Bass Fillet with Grilled Baby Zucchini, Porcini Mushroom Risotto and Truffle Jus

or

*Chateaubriand of Beef with Gaufrette Napoleon Potato, Green Asparagus and Sauce Pays d´Auge

or

Spaghetti Aglio e Olio with Cherry Tomatoes, Garlic Chips, Fresh Basil and Parmesan Cheese

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IMG_7645 aWarm Morbier Cheese on Walnut Baguette with Caramelized Nuts and Flavoured Honey

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Cointreau Soufflé with Sauce Anglaise

or

Chocolate Mousse with Fresh Berries

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Ice Creams: Strawberry, Vanilla, Coconut

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Homemade Petits-Fours

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Gluten Free (Other dishes shall be substituted as well on request) and an alternative Vegetarian Menu is available

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IMG_0232 aWatermelon, Avocado, Heirloom Tomato  and Herb Salad with Pine Parmesan and Jalapeno-Mint Chutney

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Avocado Soup with  Mango Salsa

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Fresh Artichoke Bottom with Mushrooms on Mixed Lettuce  

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Warm Morbier Cheese on Walnut Baguette with Caramelized Nuts and Flavoured Honey

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Raw Avocado Key Lime Pie with Berry Sauce

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Homemade Petits-Fours

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Raw Food Diet {raw, organic and vegan (no fish, meat, eggs, sugar or dairy products), and if heated is below 118ºF}

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Always available 

Russian Osetra Karat Caviar [additional charge] 1 oz  $44.20 

American Sevruga Caviar Duo [additional charge] 3 oz  $132.00 

Consommé Double with Bâtonnet au Fromage 

Caesar Salad served with Croutons and Grated Parmesan Cheese 

Linguini al Pesto or with Chunky Tomato Sauce 

*Broiled Fillet of Organic Salmon with Caper Butter 

Chicken Breast with Herbs, Lemon and Virgin Olive Oil 

*Grilled N.Y. Cut Strip-Loin Steak  with Madagascar Pepper Sauce 

Assorted International Cheeses served with Home Made Cheese Bread 

SEADREAM Exclusive Selection of Herbal and Exotic Teas from Mhai Diva Teas, Espresso, Cappuccino, Regular and Decaffeinated Coffee accompanied by an assortment of Homemade Petits Fours 

.. and there are other amazing menus, including an India dinner, a Spanish dinner and more with all meals freshly prepared and I can only describe as gourmet.

Quality wines, all beers and all spirits, including premium spirits are also all included at for lunch and dinner table and open bars at pretty well anytime of the day.

If you want to really push the boat out with a really special wine, Sea Dream has an excellent wine list and oh, except for the caviar party there is an extra charge for Russian Osetra and American Sevruga caviar!

The SeaDream culinary team is headed by Corporate Executive Chef, Sudesh Kishore who started with SeaDream as Sous Chef in 2001, and he says that with a maximum of just 112 guests aboard each yacht, accommodating a variety of special requests and dietary needs with regular offerings is done with ease.

Also in select ports, guests are invited to join each yacht’s Chef for a visit to local markets to source the freshest local foods to be included in the day’s menu.

For more information visit www.seadream.com and also join me shortly through articles and videos on my amazing yachting experience on board Sea Dream I from Malaga to Tenerife.

John Alwyn-Jones, Cruise Editor and Correspondent

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