7-Day Yachtsman's Caribbean

Dining
+
Beverages
+
Gratuities
+
Wi-Fi
£3,959pp
Voyage Code: SBN8618
moon 7 nights
anchorSeabourn Ovation
calendar 31 Jan '26

Cruise overview

Sint Maarten
Frenchman's Cay
South Friars Bay
Saint Pierre
Port Elizabeth, Bequia
Saint George's
Bridgetown

Itinerary

Day 1

Sint Maarten


Day 2

Frenchman's Cay

Day 3

South Friars Bay

Day 4

at-sea At sea

Day 5

Saint Pierre

Day 6

Port Elizabeth, Bequia

Day 7

Saint George's

Day 8

Bridgetown

Grand Wintergarden Suite Call for price
Wintergarden SuiteCall for price
Signature SuiteCall for price
Owner's SuiteCall for price
Suite GuaranteeCall for price
Penthouse Spa SuiteCall for price
Penthouse SuiteCall for price
Penthouse Suite GuaranteeCall for price
Veranda SuiteCall for price
Veranda GuaranteeCall for price
Single Outside GuaranteeCall for price

Grand Wintergarden Suite

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The most luxurious suite aboard, combining two levels of elegant living space with floor-to-ceiling views, a solarium, and private whirlpool. Exceptional design and bespoke service define the Seabourn experience at its finest.

Amenities

  • Queen or Twin Configuration
  • Second Bedroom
  • Sofa Bed
  • Shower
  • Bath
  • Whirlpool Bath
  • Suite Benefits
  • TV
  • Free Wi-Fi
  • Lounge Area
  • Dining Area
  • Vanity Area
  • Toiletries Provided
  • Room Service Available
  • Full Bar
  • Safe
  • Hair Dryer
  • Telephone
  • Desk

Ship features

Seabourn Ovation blends contemporary design with Seabourn’s hallmark all-inclusive luxury.

Overview
Accommodation
Dining
Amenities
Wellness
Entertainment
Families
  • 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