The chef can cater for non-seafood, vegetarian, gluten-free and dairy-free guests – please note this in the ‘Special Requirements’ section of your booking – however, as the experience is on a boat with limited cooking facilities, they cannot vary the menu a great deal. 

We cannot take bookings from guests with anaphylactic allergies, as given our small cooking environment onboard, we cannot guarantee an allergen-free environment.

At least 72 hours notice is required for any special requirements. Notification of food intolerances on the day is unlikely to be able to be accommodated, as logistics are planned well in advance. 

The lunch menu is as follows, but is subject to change at any time without prior notice:

ONE: Islander Gin Cocktail, Refreshing Seasonal Fruit

TWO: Oysters with a Mignonette Dressing

THREE : North-West W.A Prawns, Smoked Paprika and Chorizo

FOUR: Seared Scallops, Apple Remoulade

FIVE: Lemon Pepper crusted Cone Bay Barramundi, Fragrant Rice, Seasonal Greens

SIX: Fresh Caught Western Rock Lobster, Roasted Garlic Butter, and Sides

SEVEN: Pretzel Salted Brownie, Caramel, Cream