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 LUNCHNext Lunch Booking Dates
To buy lunch tickets, click on your preferred date and location below or view all lunch dates here.
ENTREE
Fresh Bread
Chef’s selection of locally baked fresh bread served with truffle oil
Salmon Tartare Cones
Salmon tartare cones with creme fraiche and smoked salmon caviar
Fish Tacos
Lightly battered snapper with coleslaw, watercress, jalepeno mayonnaise and lime on a toasted tortilla
MAIN
Blue 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
Salted Caramel Cheesecake
or
Coconut Chocolate Panna Cotta with Hazlenut Crumble (VEG