The first Nova-class ship for Silversea, Silver Nova is just about to complete her first year of sailing. The pioneering new ship has arrived in Alaska for the first time, embarking on a series of immersive seven-day voyages until September, before she makes her way to Australia and New Zealand. The ship’s inaugural season in Alaska also marks the introduction of the S.A.L.T. program to the region, which will connect Silversea’s guests to the local culinary culture through immersive experiences, both onboard and ashore.
S.A.L.T., an acronym for Sea & Land Taste, is Silversea’s culinary enrichment program, which gives guests the opportunity to travel deeper through a variety of destination-focused gastronomic experiences, both on land and at sea.
S.A.L.T. enrichments for Alaska include the S.A.L.T. Kitchen, which offers local dishes and delicacies, the S.A.L.T. Lab class and S.A.L.T. Chef’s Table. “We’re delighted to celebrate the inauguration of S.A.L.T. in Alaska,” said Adam Sachs, Director of S.A.L.T., Silversea.
“The program will enable our guests to connect meaningfully with the region through bespoke, enriching culinary experiences.
“From exploring the best ways to prepare wild local salmon in S.A.L.T. Lab classes designed by experts to immersive experiences ashore, the range of culinary experiences on offer will provide a unique lens through which our guests can deep dive into the local culture.”
S.A.L.T. Kitchen
Located on Deck 3, S.A.L.T. Kitchen is a large-scale regional restaurant. High ceilings and vast windows create a sense of openness, bringing the destination into full view. The menu is inspired by the destination, which adapts according to the port of call. For the Alaskan voyages the menu features local cuisine such as Cured Duck Breast with Traditional Alaskan Frybread and Tangy Redcurrant Jam. The Alaskan version of frybread is made with yeast. Popular on the menu is the Alaskan Salmon Pie, a staple of Alaskan menus and a descendant of Russian fish pie. Homemade pasta filled with venison and served on wild mushroom duxelles is another popular local dish. Travellers can sample the deer species native to Alaska, the Sitka deer, as well as local mushrooms, which have long been foraged by Indigenous communities in Alaska.
An iconic indulgence is also on the menu – Baked Alaska, a sponge cake filled with homemade salted honeycomb ice cream and dark chocolate ice cream.
S.A.L.T. Lab Class
The S.A.L.T. Lab has a premium position on Deck 10, with sweeping views from its interior and outdoor area. It features cooking stations where guests can learn how to prepare destination-inspired dishes with local ingredients.
For the Alaskan voyages, the class entitled ‘Wild Salmon: An Alaskan Way of Life’, explores three simple and varied ways to prepare salmon, including salmon cakes, smoked salmon spread, and pickled salmon by Emma Teal Laukitis and Claire Neaton, who grew up on a homestead in Alaska’s remote and beautiful Aleutian Islands.
S.A.L.T. Chef’s Table
In the evenings, the innovative S.A.L.T. Lab transforms to the S.A.L.T. Chef’s Table, Silversea’s intimate, interactive dining experience, inviting 18 diners to explores the landscapes and flavours of Alaska through a creative expression of Silversea’s chefs each evening.
With one seating nightly and a thoughtfully curated menu of small plates that highlight the best local tastes and the most authentic ingredients, plus paired wines and cocktails unique to the venue, both the mood and the food in S.A.L.T. Chef’s Table are refined, personalised, and enriching. S.A.L.T. Chef’s Table features local ingredients and creatively reimagined staple dishes.
Some of the highlights of the delicious Alaska menu include: Salmon smoked at the table with pilot bread and salmon roe, the Dungeness Crab Salad, Birch-Syrup Braised Duck with morel mushrooms and the Dark Chocolate Beetroot Cake with sea buckthorn curd.
Nova Class
With pioneering energy efficiency standards, Silver Nova is 40% more energy efficient than required international standards. Onboard, guests enjoy the brand’s customary hallmarks of luxury with a range of all-new venues and suite options, new Otium wellness experiences and amenities, and enrichments to the S.A.L.T. culinary program. The new ship features 4,000m2 of exterior glass and outward-facing venues for deeper immersion. Extensive dining options include La Terrazza, La Dame and Kaiseki.
