Seabourn has announced that it has exercised its option for a second 40,350-ton ship to be built by Fincantieri. It will be a sister ship to the newbuild announced earlier this year. The first new Seabourn ship is scheduled for delivery in late 2016, and the second ship will be delivered in spring, 2018.
Hospitality designer Adam D. Tihany will also design the second new ship in its entirety, creating all indoor and outdoor guest areas, including multiple dining venues; the Spa at Seabourn; showrooms; casino and lounges; outdoor deck areas; and the Seabourn Square, the social hub of the ship.
"There has been an incredible amount of excitement and interest since we announced the order for the first ship, and we're very pleased that the demand for our brand has allowed us to add a second new ultra-luxury ship to our expanding fleet," said Richard D. Meadows, Seabourn's president. "These two new ships will offer the understated elegance we are known for, as well as new amenities, innovations and modern design features that embody the hallmarks of Seabourn."
Giuseppe Bono, Fincantieri Chief Executive Officer, stated: "When dealing with such important investments, exercising an option should never be taken for granted. We are very glad that Seabourn decided to 'double' its trust in us, especially considering that our partnership is very young and getting stronger quickly. I believe that this clearly demonstrates that new clients as well as old, such as Seabourn's parent company Carnival Corporation, and the market as a whole, consider Fincantieri as the world leader in the cutting-edge cruise line sector including the ultra-luxury segment where our partner for this project operates."
The new ships' configuration will be based on the Seabourn Odyssey-class ships, with one additional deck and new expanded public areas. Each ship will carry 604 guests based on double occupancy in luxurious all-suite, veranda accommodations. The interior design will maintain Seabourn's high ratio of space per guest and enable highly personalized service by nearly one staff member per guest on board.