Menus Written for the Water
Our executive chefs design menus that survive sea state and service distance: canapés you can eat holding cards, degustations timed to tournament levels, and bars stocked for a long final table. Every charter gets a tasting before the sail date.
The Porthole Restaurant
Chef-led degustations for tournament dinner breaks. Five or seven courses, served in a fixed ninety-minute window so the cards resume on schedule. Menus rotate with the NSW season and are built around Sydney Fish Market landings.
Reserve the Chef's TableThe Rail Bar & Whisky Library
Three bars across the casino deck: a cocktail rail facing the tables, a champagne point at boarding, and a whisky library off the high-roller salon. Sommelier pairings available for seated formats.
See the Cellar ListFour Ways the Kitchen Serves
Seated Gala, Timed to the Clock
Alternate-drop service in the dining room for up to 300 guests. Courses land between blind levels, coffee arrives before the bubble, and the kitchen holds service if a hand runs long.
- Five or seven courses with matched wines
- Dietary menus mirrored dish-for-dish
- Ninety-minute service guaranteed
Standing & Circulating
Roaming service built for a moving crowd. Tray density is planned against tournament floor maps so a waiter is always within sight of the tables.
- Twelve-piece canapé selection, hot and cold
- Substantial bowl food for longer formats
- Dedicated rail-side service stations
Eat Without Leaving Your Seat
A purpose-built card-room menu: items that hold in one hand, leave no residue on cards, and arrive through the guest app or a raised paddle.
- Grease-free skewers, sliders and sushi
- Drinks delivered mid-hand
- Service suspended during showdowns
The Midnight Menu
When the pit winds down, the aft grill opens. Wagyu sliders, wood-fired flatbread and a breakfast window for overnight charters.
- Grill station until 01:30
- Recovery breakfast on multi-day series
- Espresso and juice bar at first light
The Chef's Table Seats Ten
A glass-walled kitchen table beside the galley. Executive Chef David Lorrimer cooks and narrates a nine-course menu while the ship sails its circuit. It is the seat our VIP guests request by name.
Courses
Seats only
Sitting
A Wine List Built for the Region
Two hundred labels with a heavy Australian lean: Barossa shiraz, Margaret River chardonnay, Tasmanian sparkling, plus a locked reserve cabinet for the salon.
The House Pour
A private-label Hunter Valley semillon and McLaren Vale shiraz, bottled for us each vintage.
The Whisky Library
Eighty bottles strong, weighted to Tasmanian and Japanese single malts. Locker service for series regulars.
The Cocktail Program
Six signature builds per season plus a bartender's-choice rail. Zero-proof menu mirrors every drink.
Reserve cabinet: Penfolds Grange verticals and salon-only champagnes available by advance order.
Request Cellar List
Boarding Means Champagne and a Tray in Sight
The first thirty minutes set the night. Guests step off the gangway into sparkling service and the opening canapé pass, while dealers run open learn-to-play tables for early arrivals.
Sydney rock oysters
Shucked at the rail station, mignonette on the side.
Warm passes every eight minutes
Arancini, kingfish skewers and wagyu bites in rotation.
Zero-proof arrivals
Native botanical spritzes for the non-drinking crowd.
The Dietary Matrix
Requirements are collected with RSVPs and mapped seat-by-seat. Alternate dishes mirror the main menu course for course.
Vegan & Plant-Forward
Full degustation track, not a side salad
Gluten-Free
Dedicated prep zone and fryer protocol
Halal & Kosher-Style
Certified suppliers, sealed service on request
Allergen Control
Seat-flagged service with chef sign-off
Dietary details close seven days before sail date so the galley can provision properly.
A Patisserie Atelier Above Deck Ten
The Dessert Course
A harbour-inspired plated finish served as the money bubble approaches.
Occasion Cakes
Commissioned pieces for weddings and milestones, cut at the final table break.
Table Petit Fours
Chocolate casino coins delivered to every seat with the midnight coffee run.
Fourteen Chefs on Every Voyage
The galley team sails with the ship rather than boarding per event, so they know the equipment, the swell patterns and exactly when a tournament room gets hungry.
David Lorrimer
Executive Chef
Ex-hatted Sydney restaurants, eight seasons at sea.
Amara Silva
Sous Chef
Runs the canapé line and the midnight grill.
Elise Fontaine
Pâtissière
Heads the atelier and the chocolate-coin tradition.
Oscar Ngata
Head Sommelier
Builds the cellar and hosts the salon tastings.