14-Day Caribbean Gems In Depth
UPGRADE DEAL
Dining
+Beverages
+Gratuities
+Wi-Fi
from£6,599£6,259pp
from£6,599£6,259pp
Upgrade Deal
Offer ends 31 March 2026.

Voyage Code: SBN8727A
Cruise overview
Sint Maarten
Frenchman's Cay
South Friars Bay
Trois-Ilets
Port Elizabeth, Bequia
Saint George's
Bridgetown
Castries
Montserrat
Antigua
South Friars Bay
Great Harbour, Jost Van Dyke
Sint Maarten
Itinerary
Day 1
Sint Maarten

Day 2
Frenchman's Cay
Day 3
South Friars Bay
Day 4
At sea
Day 5
Trois-Ilets
Day 6
Port Elizabeth, Bequia
Day 7
Saint George's
Day 8
Bridgetown
Day 9
Castries
Day 10
At sea
Day 11
Montserrat
Day 12
Antigua
Day 13
South Friars Bay
Day 14
Great Harbour, Jost Van Dyke
Day 15
Sint Maarten
Veranda Suitefrom£6,259pp
Penthouse Suitefrom£15,099pp
Penthouse Spa Suitefrom£16,459pp
Wintergarden Suitefrom£25,219pp
Grand Wintergarden Suite from£31,629pp
Signature SuiteCall for price
Owner's SuiteCall for price
Suite GuaranteeCall for price
Penthouse Suite GuaranteeCall for price
Veranda GuaranteeCall for price
Single Outside GuaranteeCall for price
Veranda Suite
from£6,259pp
Enquire nowSeabourn’s hallmark accommodation, featuring a private veranda, spacious living area, and a marble bathroom. Thoughtful details and ocean views create a luxurious retreat, enhanced by intuitive, personalised service.
Amenities
- Shower
- Bath
- TV
- Safe
- Hair Dryer
- Queen or Twin Configuration
- Lounge Area
- Toiletries Provided
- Room Service Available
- Suite Benefits
- Full Bar
- Free Wi-Fi
- Telephone
- Desk
Ship features
Seabourn Ovation blends contemporary design with Seabourn’s hallmark all-inclusive luxury.
- All-suite accommodation, each with a private veranda
- Michelin-level dining curated by Thomas Keller
- Elegant design by Adam D. Tihany
- Complimentary premium wines and spirits throughout
- Spa & Wellness by Dr. Andrew Weil
- The Grill by Thomas Keller and Earth & Ocean for al fresco dining
- Seabourn Conversations enrichment series
- Marina platform for water sports
- Evening entertainment and live music in The Club
- Nearly one-to-one guest-to-crew ratio










