Seabourn Quest: What is life really like on a six-star luxury ship

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Louise Goldsbury falls in love with the top-end Seabourn Quest; understated elegance with a side of caviar.

Seabourn Quest check in

The defining moment of a Seabourn cruise occurs within seconds of stepping aboard, when a tuxedoed waiter hands you a flute of champagne.

Seabourn Quest cruise anchors for some watersports
Seabourn Quest

As per the golden rule of five-stars-at-sea, the all-inclusive special touches – and they do mean all-inclusive – start upon arrival when crew members line up to warmly greet you and, impressively, remember your name for the rest of the trip.

As of now, you are one of the privileged few who has discovered the huge difference that a small luxury yacht with truly personalised service can make. Anything you need, Seabourn’s staff will make it happen. The days are relaxed, the nights are sociable, and the entertainment is indulgence in various forms.

Checking in on Seabourn takes place in a living room alongside a European-style coffee bar and library, rather than the conventional ‘lobby’ of most ships. Then it’s time to inspect your suite, which is more spacious than your average cabin and appointed in the style of a modern, high-end hotel.

Crusiing in the Penthouse Suite, Seabourn Quest
Penthouse Suite, Seabourn Quest

Seabourn Quest rooms

Every room offers an ocean view (90 per cent from a private balcony) and a free mini-bar stocked daily with the drinks of your preference. Your marble bathroom has Molton Brown products, a shower and (properly-sized) separate bath with a menu of scented bath oils.

Your personal suite stewardess will happily prepare a warm bath for you, should you ask – or they may surprise you one evening with rose petals scattered across your bed.

Life on board Seabourn Quest

The Colonnade, Seabourn Quest cruise
The Colonnade, Seabourn Quest

I have come on this cruise with my sister-in-law, enjoying her first holiday without the kids, and she can’t believe the decadence. After lunch in The Colonnade, we move to the open-air Sky Bar for a celebratory beverage. All drinks – including cocktails, top-shelf spirits and an extensive selection of international wines, beers and champagne – are complimentary.

Wintergarden Suite (Solarium), Seabourn Quest cruise
Wintergarden Suite (Solarium), Seabourn Quest

A complimentary mini-massage is another poolside treat, and it’s only a matter of minutes before one of the crew offers to polish our sunglasses. On hot days, waiters bring cold towels and spritz your face with Evian to keep cool while sunbathing.

Cruising, Hydro Pool (Odyssey Only), Seabourn Quest
Hydro Pool (Odyssey Only), Seabourn Quest

Our next stop is the two-level spa, where the elegant facilities spread across 1000 square metres.

After a few rounds of water therapy treatment in the steam rooms and aroma-infused showers, we settle on heated lounges in the ocean-view relaxation room. We have the apartment-sized circular space completely to ourselves, interrupted only by staff bringing us magazines and passionfruit smoothies.

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Food on board Seabourn Quest

At dinner, we are one of four tables occupied in the specialty Restaurant 2 for an eight-course degustation (no extra charge). This tiny New York-style hot spot is strikingly decorated with black criss-crossed walls, black leather and red velvet chairs.

Sky Bar, Seabourn Quest cruise
Sky Bar, Seabourn Quest

It’s undeniably sexy, and unlike the rest of the ship, dimly lit. Then we’re off to the casino for a flutter on roulette, doubling our money, before going to see a show in the theatre.

As we sail between Hobart and Sydney the next day, lunch is held in the galley (kitchen). Usually off-limits, this behind-the-scenes area is set up for one afternoon with ‘action stations’, meaning chefs are cooking and serving up their dishes to guests.

Everyone is delighted with the personal service at each food stall: fondue, risotto, seafood, a carvery, even a vodka bar. Such an intimate experience would not be possible on a larger ship but, despite the smaller size, the ship is not packed with passengers (or children), so it’s easy to find your own quiet space.

Seabourn Square Deck 7, Seabourn Quest cruise
Seabourn Square Deck 7, Seabourn Quest

When the weather turns Tasmanian, we warm up in the hot tubs at the stern on deck five, which nobody else seems to know exist.

The company recently sold the three oldest of its six vessels and ordered a new ship, which will make it the youngest fleet in the world. Its all-inclusive indulgence attracts couples who enjoy the finer things in life and like to travel with a mix of mainly Americans, Europeans and Australians. And 40 per cent of passengers are return visitors.

The line is increasing the amount of time it spends in Australia as its popularity grows (thanks largely to the strength of the dollar, with fares priced in USD). But for families, Seabourn is not the best choice. With no official kids’ areas onboard, there is little for children to do.

Aft Pool Deck, Seabourn Quest cruise
Aft Pool Deck, Seabourn Quest

As opposed to most Australia-based ships, room service is free on Seabourn, with meals served course-by-course from the restaurant menus, so if you just can’t bear the thought of leaving your suite, you can have a private, waiter-served dinner on your balcony. You can also throw an in-suite cocktail party if you please, complete with your own waiters. Alternatively, simply attend high tea – a Seabourn tradition where white-gloved waiters attend to you each afternoon.

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Activities and entertainment on board Seabourn Quest

Shop in duty-free boutiques, visit the private diamond showroom, or attend a lecture in the theatre. But most people pass time reclining on a deck chair or cabana with a book. For more lively fun, an onboard marina is equipped with kayaks, water-skis and banana boats (when the captain decides it’s safe to anchor and let people out to play in the ocean).

Nightly entertainment is a low-key affair.

‘Movies Under the Stars’ are shown on the Sun Deck, if the weather permits.

The live music is classical or opera, the comedians are classier and the casino is the busiest venue. Just as there are no high-energy pool games by day, there are no splashy song-and-dance revues by night.

Seabourn passengers prefer to socialise with each other before and after dinner, perhaps ending up with a sing-along around the piano.

Luxury is far from pretentious and stuffy on Seabourn. Its 16-day Australian cruises are simply two weeks of wonderful.

Seabourn Quest cruise docks in Sydney
Seabourn Quest, Sydney

 

Louise Goldsbury
Twice named Best Travel Writer at the National Travel Industry Awards, Louise is an occasionally Sydney-based writer, who spends most of the year on luxury cruises. When on land, she embarks on road trips to review hotels, spa resorts and wine regions around Australia.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.