Seabourn has been long known to offer guests caviar service but is taking this service even further with the introduction of Regiis Ova caviar on its fleet of five ships.
This new offering is an extension of Seabourn’s culinary partnership with Chef Thomas Keller through his new caviar company. Co-founded by Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar, Regiis Ova (“Royal Egg” in Latin) partners directly with sturgeon farms that have met the standards of Chef Keller’s restaurants, including The Grill by Thomas Keller.
Regiis Ova has selected Siberian Reserve (Acipenser Baerii) from a family owned and operated farm in the fisherman village of San Gregorio de Polanco on the shore of the Rio Negro in Uruguay. The Siberian Reserve offers a variety of shades and a subtle yet slightly sweet buttery flavor. Its eggs offer a delicate texture with notes of walnut and dried fruits due to the maturing process.
Implementation of the new caviar brand will begin to take place across the Seabourn fleet during the first part of 2019 as current supplies of stock onboard are used and replenished.
Seabourn’s partnership with Keller began in 2015 and is brought to life through dishes served in venues across the ship and in the dedicated restaurant, The Grill by Thomas Keller, which is reminiscent of the classic American restaurant from the 50’s and 60’s. The Grill is exclusive to Seabourn, focusing on updated versions of classic dishes. Guests are treated to table-side preparations of Caesar salad and ice cream sundaes as well as a range of other favorites like steaks, chicken, and Lobster Thermidor, presented à la carte. A wine list of domestic and old world labels complement the menu. Design by Adam Tihany further enhances the experience.
The Grill by Thomas Keller is open to diners on all five of Seabourn’s ships.