Michelin-Caliber Culinary Artistry & Rare Cellar Vintages
Indulge in artisanal seafood sourced fresh from the Coral Sea, prime Wagyu selections, caviar services, and rare Australian museum vintages served tableside at sea.
1,800 Bottles of Rare Australian & French Vintages
Our temperature-controlled cellar houses an extraordinary collection of museum release wines from the Barossa Valley, Eden Valley, Margaret River, and Bordeaux. Curated by Head Sommelier Philippe Dubois, each vintage is cellared to peak maturity and paired with onboard degustations.
Non-Intrusive High-Roller Dining
Specially curated bite-sized degustation items presented directly at active gaming tables.
Tableside Caviar Service
Grand Reserve Oscietra caviar served on crushed ice with mother-of-pearl spoons and iced Belvedere shots between baccarat shoes.
Binchotan Wagyu Skewers
Grade BMS 9+ Sher Wagyu skewers grilled over Japanese white oak charcoal and glazed with native pepperberry reduction.
Signature Oceanic Martinis
Crafted with Four Pillars Olive Leaf Gin, dry vermouth, and sea succulents harvested from the Queensland shoreline.
Focus Elixirs & Midnight Barista Bar
Sustained mental stamina during multi-day poker tourneys is critical. Our mixologists serve cold-pressed green botanicals, ceremonial Japanese Uji matcha, and single-origin Atherton Tableland espressos 24 hours a day.
Ethical Seafood & Coral Sea Provenance
Direct daily provisioning in partnership with ethical Queensland line fishermen.
Line-Caught Coral Trout
Harvested from certified sustainable zones around the outer reef, line-caught without net damage.
Live Rock Lobster Holds
Onboard circulating saltwater tanks maintain southern rock lobsters in pristine condition until preparation.
Atherton Native Botanicals
Finger limes, lemon myrtle, Davidson plums, and mountain pepper sourced from local rainforest farms.
Dedicated Stateroom Chef & Butler Provisioning
Penthouse and VIP salon privé charter guests enjoy dedicated culinary staff assigned exclusively to their suites. Order custom midnight oyster platters, hand-rolled sushi, or dry-aged steaks prepared on demand.
Request Private Chef Booking
Frequently Asked Questions
Details on dietary accommodations, private chefs, and custom menus.
Yes. Our Executive Head Chef conducts a private consultation with the charter client 14 days prior to departure to tailor every course, wine pairing, and dietary restriction.
Yes. Our galleys feature dedicated separate prep stations and certified ingredients to cater to kosher, halal, vegan, and severe allergy requirements with complete safety.
Yes. Charter clients may arrange secure delivery of their private cellar collections to the ship's sommelier before departure, with complimentary decanting and cellaring.
Experience Haute Ocean Gastronomy
Reserve your private tasting session or speak with our Head Sommelier regarding voyage pairings.