Dining aboard
Our own galley crews every event: Queensland seafood, regional produce and menus that pause for the cards, not the other way around.
Three rooms, one galley
The Dining Salon
The formal room on championship and voyage events: plated courses served between sessions, with seating arranged around the tournament schedule.
The Quarterdeck
Open-air service on themed evenings: stations, canapes and a grill that runs from boarding until the last table closes.
Table service
Meals and drinks delivered to the felt for players who never want to leave a hand, run by runners who know the rhythm of a tournament.
A sample service
Menus rotate with the season and the catch. This is the shape of a championship evening aboard Pacific Sovereign.
To begin
First hour- Coral trout crudo with finger lime and macadamia
- Berkshire pork terrine with Davidson plum and brioche
- Roasted pumpkin veloute with desert lime crème
Between sessions
Main course- Reef-caught barramundi with beurre blanc and sea herbs
- Atherton Tablelands beef fillet with pepperberry jus
- Mushroom and wattleseed wellington with native greens
To finish
Late tables- Dark chocolate delice with wattleseed cream
- Lemon myrtle panna cotta with macerated berries
- Australian cheese board with quince and crackers
The cellar list
A short, serious list: Granite Belt whites, Yarra and Barossa reds, a champagne bracket for the final table and zero-proof drinks that get the same care.
- House pours included in event fares
- Premium cellar available by the bottle
- Zero-proof menu at every bar
Dietary and religious requirements
Vegetarian, vegan, gluten-free, halal and kosher-style requirements are standard work for the galley, flagged at booking and confirmed with your named contact. Allergies are handled with a separate preparation protocol.
- Dietary notes collected at booking, confirmed before sailing
- Allergen-flagged service at every station
- Children's menu on family-format events
The chef's table and bespoke menus
On charters the menu is written with you: cuisine direction, course count, matching wines and late-service timing around your event's rhythm. The chef's counter seats eight at the galley rail for parties that want dinner to be the show.
Discuss a menuEating aboard, answered
Signature pours
The Sovereign
A$19Dark rum, finger lime, demerara and bitters. The house pour at every final table.
Reef Spritz
A$17Australian sparkling, blood orange and desert lime over ice. The sunset standard.
High Roller Old Fashioned
A$24Aged rye, smoked wattleseed syrup and a single cube. Salon deck only.
Designated Driver
A$11Cold-pressed pineapple, native mint and soda. Zero proof, full ceremony.
Degustation tiers for charters
The compact set for evening charters: canapes, two courses, dessert and cheese. Matches the standard catering tier.
Included standardThe signature set: a reef-to-table line through seafood, Tablelands beef and native botanicals, with matched pours.
Premium tierWritten with the chef for the party: bespoke courses, cellar pairings and the galley counter for up to eight.
Prestige tierCatering in the quiet zones
Away from the floor, the lounges run their own service: grazing boards, a dessert counter, coffee through the night and a late menu for guests watching the rail rather than playing it.
- Grazing boards and a dessert counter all evening
- Barista coffee from boarding to the last table
- Late menu for rail-side guests past midnight
Taste it aboard
The menu only exists where it is served. Book a public sailing or talk to us about writing one for your event.