Seafood Lunch on the YOT 11.30am to 2.00pm

There is an instinctive pleasure being on the water, leaving the crowds behind. Even more when enjoying Sunday lunch with friends sailing from the Brisbane Botanic Gardens and Mariners Cove Southport.

Welcome aboard the YOT Club, for a truly unique and special Sunday lunch experience as we cruise the tranquil and picturesque waters of the Gold Coast Broadwater and the Brisbane River, taking in a constant changing landscape.

Enjoy a cocktail on arrival before exploring the culinary talents of Executive Chef, Chris Hollands and his masterful interpretation of the seafood tower. View Lunch Menu

Lunch on the YOT is a relaxed full service sit down dining experience catering for small to large table settings. As we cruise along at a leisurely 6 knots, enjoying the ambience of our live acoustic music artists, lunch on the YOT is the ultimate luxury Sunday escape.

OCEAN DECK $129

VIP UPPER DECK $149

Inclusions

2.5 hour superyacht cruise

3 course seafood lunch menu

Cocktail on arrival

Live entertainment

View menu below. Alternative options available.

BOOK LUNCH

Next Lunch Booking Dates

To buy lunch tickets, click on your preferred date and location below or view all lunch dates here.

View Lunch Menu

ENTREE

Caramelised Chorizo (GF, DF)Blistered cherry tomatoes with oven roasted chorizo and caramelised onion

Prawn Croquettes Sautéed Mooloolaba prawns coated with bechamel sauce and fresh mozzarella, lightly crumbed and served with Andalouse sauce

Rolled Prosciutto (GF)Oven baked ricotta rolled in thin strips of locally cured prosciutto, with a warm honey drizzle

MAIN

Warm Sourdough locally baked, fresh sourdough served with truffle oilBlue

Crab Cakes (DF), Wild caught Blue Swimmer Crab blended with coconut cream, garlic, parsley and coriander, served with a seeded mustard mayonnaise

Moreton Bay Bug Bao Bun, Moreton Bay bug tail sautéed in garlic butter, served on steaming bao bun with wild rocket and a Thai red curry sauce

Dukkah-Crusted Barramundi (GF, DF),Barramundi filets dry-rubbed with dukkah and baked with a Tahitian lime juice and EVOO emulsion

Tuna and Salmon Sashimi (GF, DF), Centre cut filets of Yellow Fin Tuna and Tasmanian Salmon skewered and served with a sesame miso sauce

Seasoned Pacific Scallops (GF, DF),Pacific Ocean scallops seasoned and baked, served with a zesty gremolata

Mooloolaba King Prawns (GF),Mooloolaba King Prawns served with tarragon mayonnaise

Fresh Oysters (GF, DF)Seasonal oysters served with a traditional mignonette and Asian sauce

DESSERT

Petit Fours, Chef’s selection of petit fours served with fresh fruit

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