14-Day Yachtsman's Caribbean In Depth
UPGRADE DEAL
Dining
+Beverages
+Gratuities
+Wi-Fi
from£5,399£5,119pp
from£5,399£5,119pp
Upgrade Deal
Offer ends 31 March 2026.

Voyage Code: SBN8680A
Cruise overview
Sint Maarten
Frenchman's Cay
South Friars Bay
Trois-Ilets
Port Elizabeth, Bequia
Saint George's
Bridgetown
South Friars Bay
Terre-de-Haut
Saint Pierre
Roseau
Rodney Bay
Bridgetown
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
At sea
Day 10
South Friars Bay
Day 11
Terre-de-Haut
Day 12
Saint Pierre
Day 13
Roseau
Day 14
Rodney Bay
Day 15
Bridgetown
Veranda Suitefrom£5,119pp
Penthouse Suitefrom£10,159pp
Signature Suitefrom£15,099pp
Grand Wintergarden Suite from£22,979pp
Wintergarden SuiteCall for price
Owner's SuiteCall for price
Suite GuaranteeCall for price
Penthouse Spa SuiteCall for price
Penthouse Suite GuaranteeCall for price
Veranda GuaranteeCall for price
Single Outside GuaranteeCall for price
Veranda Suite
from£5,119pp
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










