Silversea’s new luxury ship, Silver Nova will debut in Australian waters later this year to show off her revolutionary dining concept, S.A.L.T. to local Aussies.
Nova’s S.A.L.T. Kitchen will reflect speciality dishes from the destination giving guests the chance to chat about the day’s adventure over a selection of bespoke cocktails crafted with local botanicals. They will then sit down to enjoy S.A.L.T.’s Chef Table, an intimate interactive dining experience for 18 guests to explore the landscapes and flavours of the visited highspots.
In Melbourne, Silver Nova will for the first time offer experiences with celebrated chef Normie Bero to showcase Australia’s native ingredients. Bero, a Torres Strait Islander, is known for creating Mabu Mabu highlighting indigenous ingredients. She will also be able to teach guests the art of baking damper, ancient bread and introduce them to native foods and traditions.
In Adelaide there is a garden foraging and lunch with chef Tom Tilbury at Adelaide Botanical Gardens. He will serve a handful of palatable botanicals to go with his four-course lunch. Origin ally from McLaren Vale, a region; renowned for its exceptional food and wine.
In Hobart, guests will be taken to the heritage The Bowmont on the Huon River, where chef Analise Gregory will conduct an interactive cooking master class. She kicks off the experience with exploration and foraging of local produce and ingredients before sitting down to lunch served with local wine. Hailed as one of the most exciting chefs of her generation, Gregory swapped the Michelin-starred restaurants of Paris and Sydney for a century-old cottage in rugged Tasmania, where she is forging a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature.
“S.A.L.T. is all about discovering the soul of a place through its food and culture — and where better to taste and explore than these countries so rich in heritage and celebrated for their diverse cuisines? Some highlights will include learning about the building blocks of umami in Japan, every culinary traveler’s dream destination; exploring the lively markets and learning to make traditional and new Vietnamese dishes with the first chef to receive a Michelin Star in Ho Chi Minh City; great wineries and native ingredients in beautiful New Zealand; exploring metropolitan Melbourne with its vibrant dining scene, as well as the wilder shores of Tasmania where we’ll learn about foraging and experience live fire cooking with one of the region’s best young chefs. There are so many great food stories to tell in this part of the region, we can’t wait to share them with our guests,” said Bert Fernandez, president of Silversea.
For more information about the culinary program, click here.
