Yacht Catering & Onboard Dining Menus

Onboard dining begins with the occasion, service style and needs of your guests. Share dietary requirements and the pace of the charter, then review an approved menu and its inclusions for the selected yacht before confirming it.

Plan your dining Explore the charter fleet

Dining belongs to the journey.

Decide how the meal fits the time aboard before choosing the menu. A relaxed shared lunch, a plated dinner and light refreshments between swims need different preparation, service and space. Share dietary needs with the first brief, not on the day. Allergies, preferences and children’s meals affect the menu, the supplier and how food is prepared and labelled aboard. Treat any menu as a proposal until it is confirmed for the selected yacht and date. The final version should state the dishes, quantities, service and what is included in the price.

Plan your dining

Tell us what you enjoy.

Each point is confirmed for the selected yacht, destination and date before anything is booked.

01
Your preferred cuisine
The flavours and dishes you enjoy, and the kind of table you want to set.
02
The service style
From relaxed and shared to a more formal service, agreed for the yacht and the occasion.
03
Dietary needs
Allergies, preferences and guest requirements, shared before the menu is planned.
04
The occasion
A celebration, a quiet lunch or hospitality for guests: the reason shapes the menu.

How it comes together.

01
Share the brief
Tell us about the occasion, the guests, your preferred dates and where you hope to go.
02
Receive a proposal
We suggest a suitable yacht and plan, with inclusions, timing and terms set out clearly.
03
Step aboard
Once everything is confirmed, the day is yours to enjoy, with our team a message away.

The decisions behind the experience.

Editorial yacht view for Yacht Catering & Onboard Dining Menus — Yacht Catering & Onboard Dining Menus

Dining formats

Decide how the meal fits the time aboard before choosing the menu. A relaxed shared lunch, a plated dinner and light refreshments between swims need different preparation, service and space.

Shared or plated

Shared platters suit an informal gathering; a plated course suits a seated occasion. Tell the team which feels right so the format can be checked against the yacht.

When food is served

Say whether the meal is the centre of the charter or one part of it, and when it should be served, so preparation time and service can be planned around the route.

Dietary requirements

Share dietary needs with the first brief, not on the day. Allergies, preferences and children’s meals affect the menu, the supplier and how food is prepared and labelled aboard.

Allergies and intolerances

List each allergy and its severity, and ask how the menu, preparation and service will keep those dishes separate. Confirm the arrangements in writing.

Preferences and young guests

Include vegetarian, halal or other preferences and any children’s meals, so the proposal reflects every guest rather than a single standard menu.

Menu confirmation

Treat any menu as a proposal until it is confirmed for the selected yacht and date. The final version should state the dishes, quantities, service and what is included in the price.