First service
Moreton Bay bug, brown butter
Served in the level-four break. Twenty minutes, plated, quiet service.
Onboard dining
A galley that keeps pace with the game
Executive chef Sofia Lindqvist writes menus around the tournament clock — courses land in the breaks, the late galley feeds the bubble, and nothing with a strong smell ever sits beside a deck of cards.
This season
The standing menu
Main service
Eye fillet, smoked salt, sea herbs
The dinner break anchor — cooked to a single temperature across two hundred covers.
Rail service
Oysters three ways
Shucked to order at the promenade bar while spectators work the rail.
Late galley
Bubble sliders & broth
Wagyu sliders and a restorative dashi for players deep in a long structure.
Final table
Dark chocolate, sea salt, gold leaf
Plated as heads-up begins. The trophy arrives with the coffee.
Chef's sets
Degustation formats for the salon
For the small ships and the private rooms — a seated menu that moves with the game rather than interrupting it.
I
The Estuary
Five courses from the Queensland coast — reef fish, mud crab, finger lime. Paired with a single-origin white flight.
A$ 185 per guest
II
The Long Crossing
Seven courses tracing the Brisbane–Whitsundays route, each named for a headland the ship passes.
A$ 240 per guest
III
The Captain's Table
Nine courses at the chef's counter in the galley itself. Eight seats, one sitting, the ship's best wines.
A$ 390 per guest
The cellar
Wine that travels well
A 400-label cellar held at sea level in every sense — climate-controlled lockers aboard each vessel, weighted pours for a moving room, and a sommelier who knows which bottles hate a swell.
400+
Labels cellared
38
Australian regions
Barossa & Eden
Shiraz flight · big reds for slow levels
Tasmanian sparkling
Boarding pour & trophy toast
Old World reserve
Bordeaux & Barolo, salon service only
Zero-proof
A serious list — botanicals, de-alcoholised
The bar program
Cocktails named for the deck
The River Card — bourbon, wattleseed, bitters. The Pinkenba Sour — gin, finger lime, sea salt foam. Every ship keeps a signature list, and the bar team writes one more for your event if you ask.
The River Card
Pinkenba Sour
Semaphore Spritz
Fourth Street Old Fashioned
Service styles
Fed however the evening runs
Seated service
Two or three courses in the dining room during the dinner break, timed to the tournament clock.
Table service
Small plates delivered to the felt — quiet, two-hand service that never blocks a dealer's line.
Standing reception
Canapé circuits on the promenade for arrivals, breaks and the post-final-table celebration.
Late galley
Open from level six until docking — sliders, broth, coffee strong enough for heads-up.
Every guest, every plate
Dietary, done before you ask
Requirements ride in on the RSVP — the galley preps separate mise en place for coeliac, vegan, halal and allergy-flagged guests, and your producer confirms the count with you a week out.
- Dedicated prep line for allergen-flagged dishes
- Vegan and zero-proof pairings at no surcharge
- Discreet service — flagged plates arrive without a fuss
Before you commit
Taste the menu ashore
Prospective clients can book a tasting at our Brisbane kitchen — the exact brigade, the exact dishes, the wine list beside them. If the menu doesn't convince you, the evening won't either.
Book a tastingA poker room eats differently. People read cards between bites — so every course is one-hand food, quiet plates, and flavours strong enough to survive a bad beat.
Sofia Lindqvist · Executive Chef
Mornings on the water
The overnight breakfast deck
Multi-day charters wake to a sunrise service — pastries and pressed juices on the foredeck, a proper breakfast in the dining room, and yoga mats on the sky deck for anyone who wants them.
Sunrise pastries
Barista bar
Deck yoga
Recovery brunch
Yes — the chef's-table and buyout formats include a
bespoke menu written around your event, provenance
requests included. Standard packages swap courses within
the standing menu at no charge.
The tournament director holds the galley clock. Courses
are plated to land in scheduled breaks; nothing hot
arrives mid-hand, and the late galley opens only when
blinds reach level six.
The cellar list is standing; the sommelier adds
allocations for specific charters — a client's favourite
Barossa vintage or a champagne line matched to the budget.
Ask early and we'll source it.
The zero-proof list is a real list — de-alcoholised wines,
botanical spirits, house sodas and a signature mocktail
per event. It exists because half our corporate decks run
dry by choice.