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Go back to the enewsletter Seabourn Odyssey saile

first_imgGo back to the e-newsletterSeabourn Odyssey sailed into White Bay Cruise Terminal in what would be the start of a history-making weekend for Sydney cruising, with four ships berthed within the harbour. In honour of the Australian visit of John Delaney, Seabourn Senior Vice President Global Marketing & Sales, Seabourn invited media guests aboard its elegant ship on the evening of Friday February 12 to experience a taste of Seabourn hospitality, its award-winning cuisine and a sneak peek of Seabourn Encore, the cruise line’s newest ship due to be delivered in December 2016.The ultra-luxury cruise ship – built by the Italian shipyard Fincantieri and designed by hospitality design icon Adam D. Tihany – is set to offer suites for an expected 600 passengers across 12 decks, each with a private verandah. Its official inaugural voyage will embark from Singapore on 7 January 2017 on a 10-day cruise to Bali. The next stop will be Australia, where the new ship will be make nine maiden calls to Australian ports from Darwin to Geelong between 22 January 2017 and 17 March 2017.Mr Delaney revealed details of Seabourn Encore‘s two flagship Grand Wintergarden Suites during the evening, highlighting its generous verandah of nearly 23sqm for al fresco dining and private glassed-in solarium. This unique space will include a soaking tub and day bed. Located on deck 8, each of the Grand Wintergarden Suites will provide nearly 144sqm of indoor and outdoor space. The suites will feature large windows for picture-perfect ocean and shore views, two bedrooms, two-and-a-half bathrooms, two private verandahs, dining for six, convertible sofa-bed, pantry with wet bar and espresso machine, and three flat-screen televisions. The suite bathrooms also feature a separate whirlpool tub and shower, polished stone, gleaming hardware and mirrors, as well as exclusive bath products from Molton Brown. Guests residing in premium suites will receive an array of added amenities, including personalised service by the Guest Service Manager, private car transfers on embarkation and disembarkation, complimentary internet and more.Guests of the evening, including LATTE, were privileged to enjoy a sample of the award-winning cuisine on board. Since April 2015, Seabourn has enjoyed a partnership with renowned American chef and restaurateur, Thomas Keller, the culinary master behind a trio of Michelin-starred restaurants: The French Laundry, Per Se and Bouchon. The elegant two-course menu included a Terrine of Moulard Duck Foie Gras with truffle ‘Pain de Genes’, compressed Asian pears and Sicilian pistachio, finished with a Champagne and Granny Smith Apple Trifle with vanilla custard and Chantilly cream, simultaneously showcasing the fine goods provided sourced by the ships’ purveyor, Le Sanctuaire in San Francisco. In early 2016, a new signature restaurant designed by Keller will debut on Seabourn Quest before being expanded to the entire fleet, including Seabourn Encore and her sister, Seabourn Ovation, due to launch in early 2018.Go back to the e-newsletterlast_img

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