From Moreton Bay bugs to Coffin Bay oysters — discover how our culinary team sources and celebrates the finest Australian seafood at sea.
Every morning as the sun rises over calm Australian waters, our executive chef is already in conversation with local fishermen at whatever port we happen to be docked. This daily ritual is the cornerstone of our ocean-to-table dining philosophy.
Australia's coastline is home to some of the world's most extraordinary seafood. Moreton Bay bugs, Western Australian rock lobster, Coffin Bay Pacific oysters, and wild-caught barramundi feature prominently on our menus — sourced fresh, cooked simply, and presented beautifully.
Our chefs work with indigenous ingredients too: lemon myrtle, sea purslane, samphire, and saltbush all make appearances in dishes that celebrate Australia's unique food culture. The result is a dining experience that is as distinctly Australian as the landscapes we sail through.