Silversea’s new culinary programme - .S.A.L.T. (Sea and Land Taste) - is set to revolutionise culinary travel for the cruise line’s guests, when it launches with new ship Silver Moon in August 2020. The pioneering concept will enable travellers to use food to dive deep into the world’s richest cultures, to truly understand the soul of a destination.
Taking guests on a journey of culinary discovery, Silver Moon will showcase an entire ecosystem around the food cultures of the world through the .S.A.L.T. programme. The ship’s guests will dine on fine cuisine in eight restaurants - each with a distinct concept, from Silversea’s signature Hot Rocks at The Grill, to authentic Japanese fare served in Kaiseki. The most immersive dining experience offered aboard, however, will be enjoyed in the .S.A.L.T. Kitchen - a space entirely dedicated to the authentic flavours of the destinations visited, offering an ever-changing menu and a regionally inspired wine list to enable diners to form meaningful connections with local cultures. In the .S.A.L.T. Bar, which will adjoin the .S.A.L.T. Kitchen, guests will enjoy regional drinks to better engage with destinations.
This holistic approach to culinary exploration will be enriched in Silver Moon’s .S.A.L.T. Lab, another new space in which Silversea’s guests will deep-dive into regional food cultures under the tutorage of expert local chefs and industry authorities. In Silver Moon’s .S.A.L.T. Lab, Silversea’s guests will learn about local ingredients and artisanal techniques, through insightful workshops, tastings, and demonstrations. Here, authenticity will be top of the menu and themed experiences will adapt according to the region in which guests are sailing.
Travellers will experience the world’s food cultures first-hand on shore excursions, before returning to the ship to really dissect the experience. On the programme’s recent pilot cruise, guests discovered the history, conventions, and secrets of Balinese cuisine, while cruising between Bali and Malaysia. Food expert and member of Ubud’s Royal Family, Maya Kerthyasa shared stories of her grandmother’s traditional recipes and hosted a spice paste workshop, in which participants were educated on the region’s food culture through a hands-on cooking experience.
“At Silversea, we are all about travelling deeper in luxury, and we really see .S.A.L.T. as a primary programme to deliver this concept,” says Barbara Muckermann, Silversea’s Chief Marketing Officer. “Silver Moon will showcase an entire ecosystem around culinary discovery through this unique programme, which is very different from what the industry has been doing so far. Our guests share a common passion for food, but what they really love about food is that it’s an amazing key to get to grips with a culture, to understand the soul of a destination.”
- 31st May 2019
Edinburgh-born Gary Buchanan has been a travel writer for over 30 years. He has been a specialist cruise writer for 25 years contributing to leading British publications including national newspapers and consumer magazines. He is the author of five books about cruising and spends over seven months every year at sea sailing the world’s oceans.